Blog #12 - Gregor Mendel and his Pea Plant Experiments

Look up Gregor Mendel and his pea plant experiments. Why does P1 look all alike and F1 looks very different?

P1 look all alike because there are two different type of traits which are dominant and recessive. The dominant traits are the yellow color and the round shape since they are green color and has the wrinkly shape. It is also because of genes which he used to called it "units" and "factor." F1 looks very different because the planted seeds from the all-yellow, all-round crop, creates from the parents generation and creates to a grown plant. Most of the second generation of peas were yellow and smooth, but some were green or wrinkly.

Blog #11 - Should We Be Able to Pick the Traits of Babies?

In the movie Gattaca parents were allowed to pick the traits of their babies, should we be able to do this? Why or why not?

We should not be able to pick the traits of babies. It is because it can harm the babies in many ways. The genes in the babies would changed and it could mess them up. It is possible for the babies to get a disease when they grow up or when they are young. For example, cancer, HIV, mentally retarded, etc. Everyone in the world is different and they should remain that way.

Blog #10 - A Recipe for Made with Fermentation

Sandor Ellix Katz, the creator of this site and the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003) has earned the nickname "Sandorkraut" for his love of sauerkraut. This is Sandorkaut's easy sauerkraut recipe, one of more than 90 ferments included in his book.
Timeframe: 1-4 weeks (or more)
Special Equipment:

• Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater
• Plate that fits inside crock or bucket
• One-gallon jug filled with water (or a scrubbed and boiled rock)
• Cloth cover (like a pillowcase or towel)

Ingredients (for 1 gallon):

• 5 pounds cabbage
• 3 tablespoons sea salt

Process:

1. Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it.
2. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage. I never measure the salt; I just shake some on after I chop up each cabbage. I use more salt in summer, less in winter.
3. Add other vegetables. Grate carrots for a coleslaw-like kraut. Other vegetables I’ve added include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment.
4. Mix ingredients together and pack into crock. Pack just a bit into the crock at a time and tamp it down hard using your fists or any (other) sturdy kitchen implement. The tamping packs the kraut tight in the crock and helps force water out of the cabbage.
5. 5. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight (a glass jug filled with water) on the cover. This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and flies out.
6. Press down on the weight to add pressure to the cabbage and help force water out of it. Continue doing this periodically (as often as you think of it, every few hours), until the brine rises above the cover. This can take up to about 24 hours, as the salt draws water out of the cabbage slowly. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the plate level by the next day, add enough salt water to bring the brine level above the plate. Add about a teaspoon of salt to a cup of water and stir until it’s completely dissolved.
7. Leave the crock to ferment. I generally store the crock in an unobtrusive corner of the kitchen where I won’t forget about it, but where it won’t be in anybody’s way. You could also store it in a cool basement if you want a slower fermentation that will preserve for longer.
8. Check the kraut every day or two. The volume reduces as the fermentation proceeds. Sometimes mold appears on the surface. Many books refer to this mold as “scum,” but I prefer to think of it as a bloom. Skim what you can off of the surface; it will break up and you will probably not be able to remove all of it. Don’t worry about this. It’s just a surface phenomenon, a result of contact with the air. The kraut itself is under the anaerobic protection of the brine. Rinse off the plate and the weight. Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. In the cool temperatures of a cellar in winter, kraut can keep improving for months and months. In the summer or in a heated room, its life cycle is more rapid. Eventually it becomes soft and the flavor turns less pleasant.
9. Enjoy. I generally scoop out a bowl- or jarful at a time and keep it in the fridge. I start when the kraut is young and enjoy its evolving flavor over the course of a few weeks. Try the sauerkraut juice that will be left in the bowl after the kraut is eaten. Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Each time you scoop some kraut out of the crock, you have to repack it carefully. Make sure the kraut is packed tight in the crock, the surface is level, and the cover and weight are clean. Sometimes brine evaporates, so if the kraut is not submerged below brine just add salted water as necessary. Some people preserve kraut by canning and heat-processing it. This can be done; but so much of the power of sauerkraut is its aliveness that I wonder: Why kill it?
10. Develop a rhythm. I try to start a new batch before the previous batch runs out. I remove the remaining kraut from the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter. 

Fermentation is important in sauerkraut because the cabbage helps make the food. It breaks down bad molecules in the cabbage and keeps it from going bad. At the same time, it keeps the nutrients it needs in it.

Blog #9 - Isolating Infectious Disease

How far should the government go in isolating people with an infectious diseases? Should the army be involved?


The government should go as far to help people cure the disease. They should put people with an infectious disease together in order for it to not infect other people without the disease. But they should not just killed everyone who has the disease to get rid of it. Things in life is supposed to be hard, not easy. They are just trying to get rid of the disease the easy way. Instead, they should help people cure the disease instead of killing people to get ride of the disease the easy way. It depends whether the army should be involved. If they are to help people cure the disease and stop it from spreading, then they should be involved. If they just get rid of the disease just by killing people, then they should not be involved.

Blog #8 - Hot Zone Biocontainment Facility.

Describe in as much detail as you can the procedures and protections for entering a hot zone biocontainment facility.

1. Let the sercurity check your ID.

2. Wash your hands before putting them on.

3. Put on your gloves.

4. Put on a space suit.

5. Put on your socks.

6. Make sure that your gloves, socks, and space suit is put on properly and that its not lose.

7. Taped the gloves to your hands.

8. Taped the socks to your legs.

9. Go to the ultraviolet (UV) room.

10. Go to the shower room.

11. Make sure that you are ready and that your not missing anything.

12. Now you are ready to enter the biocontainment facility.

Blog #7 - IM message about Contagious Disease

Chickenpox is available.

Ronnie: sup (What's up)
Chickenpox: nm, except me gettin on peoples nerves (nothing much, except me getting on peoples nerves.)
Chickenpox: wbu? (What about you?)
Ronnie: how r u gettin on peoples nerves?? (How are you getting on peoples nerves?)
Ronnie: nm either. (nothing much either)
Chickenpox: well once u get infected by me, u will b itchin from top 2 bottom of ur body. (Well, once you get infected by me, you will be itching from top to bottom of your bottom.)
Ronnie: tat sux (That sucks)
Ronnie: y so mean? huh? xD (Why so mean? huh?)
Chickenpox: well tats my job (Well that's my job)
Ronnie: tats so cool (That's so cool.)
Ronnie: gavin people chickenpox. LOL.(Giving people chickenpox. Laugh Out Loud)
Chickenpox: ikr. LOL. xD. (I know right. Laugh Out Loud)
Ronnie: if i were those people, i would b so irritatiin (If I were those people, I would be so irritating.)
Chickenpox: Of course (Of Course)
Chickenpox: well i g2g now. (Well, I got to go now.)
Chickenpox: i still have other people to head 2. (I still have other people to head to.)
Ronnie: ok cya (Okay, See you)
Chickenpox: cya (See you)

Chickenpox is offline.

Blog #6 - Poem about Marburg

Diamonte Poem 

Marburg
expressionless, droppy

stroking, dissolving, destroying

fever, eyeball fixed, headache, blood clogs

vomiting, venting, bleeding

dizzy, dangerous

depersonalization 

Blog #5 - Good Prokaryote(bateria) and Harmful Microogranism

Find one good prokaryote (bacteria). Describe how it helps people. Include a picture of it. Now find one harmful microorganism (bacteria, fungi, virus algae). Describe how it is harmful and include a picture.

One good prokaryote I found is yeast. It helps people when they are baking. Baking has yeast in order for the dough to expand once flour is mix with water.

  

One harmful microorganism I found is hygiene. It is harmful by creating germs on our body, if you aren't clean. You can aviod hygiene by washing your hands with soap.

Blog #4 - Article

This article is about scientist had found a planet orbiting the sun about 20 light-years away. Scientists calls the first planet, "goldilocks" planet because the temperature is just right for someone to live there. Scientist had found some water on "goldilocks," but it is either solid or that the temperature is warm enough for the water to boil away. The new planet is called Gliese 581-g, but is different. Scientist have no evidences of water on the planet. But to the scientist, Paul Butler, he thinks is that it is the right distance away from the sun to have liquid water and have the right amount of mass to hold an atmosphere. It also protects liquid water to stay on the surface.

I think this is important because it helps expands the universal more and that people can live not only on one planet, but on other ones too.

Goldilocks' Planet's Temperature Just Right for Life: NPR

Blog #3 - Are non carbon based life forms possible?

Are non carbon based life forms possible? Why or why not? Give at least two reasons to support your answer.


I don't think non carbon based life forms are not possible. If non carbon based life forms were ever possible, why wasn't there ever any sign of it? Also if non carbon based life forms were possible, astronauts would have seen them when they go to space. So that concludes that non carbon based life forms are not possible.

Blog #2 - Should the US switch to the metric system?

Several years ago  NASA rocket failed because scientists were not using the same system of measurement for all the parts. Should the US switch to the metric system? Why or why not? Give at least two reasons to support your answer.

 The US should switch to the metric system because it would be less complicated. It would also be faster for the scientist to just to use the same system of measurement instead of using different system of measurements.

Blog #1 - Goals for the Class and the School Year

Goals for the class:

• get an A in the class. 
• I will do all my works and study for quiz or tests.

Goals for the school year:

• Get straight A's with a 4.15 GPA
• Get a 4 or 5 on the AP exam.