why do we dream?

Why do we dream? I am interested in this question because dreams have always fascinated me. If we dream so much, than we should know everything about them. My big 20 questions are:

1) What is the meaning of life?

2) Why was man created?

3) Are there parallel universes?

4) Are there alternate dimensions? 

5) Dose God exist?

6) What is at the center of the universe?

7) How many universes are there?

8) How do we now what the dinosaurs looked like?   

9) Is the legend of the precedents book true?

10) Is there life out in space?

11) Who invented math?

12) How fast do you need to go to make a sonic boom?

13) How many cells are in a human body?

14) How small are atoms?

15) What would happen if you split a atom?

16) Is there an area 51?

17) Are dragons real?
18) What is the biggest galaxy we have recorded?

19) What is the nearest galaxy to ours?

20) How hot is the sun?

Identifying Questions and Hypotheses

Link http://www.sciencedaily.com/releases/2015/09/150909091229.htm

The question of this experiment is " How do we fined new galaxies?", and the hypothesis is "If astronomers have generated the most accurate statistical description yet of faint, than we can find early new galaxies from the big bang".There are other galaxies out there waiting to be discovered. astronomers have tried their best to discover new galaxies.

cheese lab

In this lab we were asked “ what are the conditions and curdling agents for making cheese?” We found that there are many different conditions to make milk curdle. the quantitative data shows us how long it took to curdle from 5 min to 33 min and the chymosin and rennin had many different way to curdle, but buttermilk only had one way. The buttermilk curdled in 20 min with the milk and lemonade. This can be related to current scientific ideas by trying to find a way to make different cheese. This data supports our claim because it goes about with finding different curdling ways too.

Our data was unexpected because the milk took so long to curdle. It took 15 min for the acid tube to curdle. The base and control did not finish in time. I recommend wearing lots of clothing when you put the test tubes of milk in your arm bit. I also recommend you leave them in there for a long time so that they can curdle.

This lab was done to demonstrate how milk is curdled. From this lab I learned how there is many ways to make cheese, which helps me understand the concept of how different cheeses are made. Based on my experience from this lab I can know how they make so many different cheeses.

unit 2 reflection

Unit 2 reflection

Unit 2 focused on how molecules and atoms effect living things, and how carbohydrates help our bodies work to store energy. The theme of this unit was atoms and how they work with living things. To me the most essential part of this unit is how molecules and living things interact with each other. My strength was doing the labs and writing down the info that followed. My weakness was relating the info to other scientific ideas. My successes were understanding the labs we did. My setbacks were getting pictures on my blogs. From this experiences i have learned that there are many types of sugars and they all taste differently because they are composed of different molecules. I want to learn how we will act with out atoms. My unanswered question is "What made the atoms?"

sweetness lab conclotion

Today in biology we tasted 8 different kinds of carbohydrates and see which one of them was the sweetest out of them all. Polysaccharides are not sweet at all because they come in a powder form witch makes it dry. if the carbohydrates are in a granular or crystal form they will dissolve easier than the one that are in a powder form. Me and my team gave all samples the same rating, it could be different by a teammate having different taste buds, may not like sugars, or my like bitter thing more than sweet things. the front part of the tongue is all for tasting sweets, and the back part is for bitterness this helps balance it out.

Today we tried to answer “How does the structure of carbohydrates affect its taste (sweetness)”? We found out that a monosaccharide called fructose is the sweetest out of the 8  carbohydrates we tasted. The quantitative data shows use how sweet the sugars were some raked at 100, some at 0, but the highest rake was 200. this can be related about how scientist study the human tongue and how it tastes sweetness, bitterness, and salty foods.

While our hypothesis was supported by our data, which shows how the different sugars have different tastes, there could have been some error due to tasting different amounts of the sugars. Tasting different amounts of the sugars which will result in a differences in the data table. IT is important to have a good result because an improper result will end in the experiment being a total failure. I recommend to be persis with the amount of sugar to get the persis result. I also recommend that you don’t go crazy on sugar.

This lab was done to demonstrate how the tongue can taste sweets. From this lab i learned how different parts of the tongue tastes different things, which helps me understand the concept of how the tongue works. Based on my experience from this lab I can use this if i want to bake something sweet or bitter.

carbohydrate	type of carbohydrate	sweetness	color	texture	observation
sucrose	dis	100	white	granular	table sugar
glucose	mono	0	white	granular
fructose	mono	150	white	crystal
galactose	mono	75	white	powder
maltose	dis	25	brown	powder	tast like rasens
lactose	dis	50	white	powder
starch	poly	0	white	powder	dry
cellulose	poly	0	white	powder	really dry

jean lab concluion

In this lab we asked the question what concentration of bleach is best to fade the color out of new denim material in 10 minutes without visible damage to the fabric? We found that different % of bleach can cause different damages to the jeans. The data shows 100% of bleach can remove all the color from the jean, but with only 12.5% of bleach there was hardly and color removed. scientist have done experiments involving bleaches effect on jeans, and they got a lot of different results depending on the % of bleach used. This data support our claim because if you do the same experiment then you will get the same result.

Our data was unexpected because we did not put in 3 cut outs of jeans at the same time. We also took some out to early. These errors will effect the result because timing is important in a lab. My recommendation is to read the instructions carefully and don't skip any of them. My second recommendation is that help and ask for help in your lab group.

This experiment was great i don't think it need improvement at all. This lab was important in understanding biological concepts because it helps the student in understanding the scientific method. This lad was done to demonstrate the effects of different solutions of bleach on cut outs of jeans. 
from this lab I learned how the scientific method is properly used in a lab which helps me understand the concept of a good experiment procedure. Based on my experience from this lab I will be prepared to make an excellent experiment for my next lab.

concentration (% bleach)	average color removal
100	9
50	3.7
25	4.4
12.5	1
0	0

concentration (% bleach)	average fabric removal
100	1.7
50	1
25	1
12.5	1
0	0