Purpose
The purpose of this lab was to learn about macromolecules while studying the production of cheese. There were three parts to this lab each with different ways of familiarizing us with the concept of macromolecules.
Part One |
Part Two |
Part Three |
This part of the project let us look at four different methods of producing cheese and finding out which on was the most efficient.
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The second part of the project was designed to change a variable in the production process to see the effect on the cheese.
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The final part of the lab allowed us to test for the macromolecular make up of the cheese through testing such as positive and negative tests.
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Macromolecules
Macromolecules are essential in the functioning of our body but our body can't produce them itself.
Carbohydrates- any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body.
Lipids- any of a class of organic compounds that are fatty acids or their derivatives and are insoluble in water but soluble in organic solvents. They include many natural oils, waxes, and steroids.
Nucleic Acids- a complex organic substance present in living cells, especially DNA or RNA, whose molecules consist of many nucleotides linked in a long chain.
Proteins- any of a class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, especially as structural components of body tissues such as muscle, hair, collagen, etc., and as enzymes and antibodies.
Lipids- any of a class of organic compounds that are fatty acids or their derivatives and are insoluble in water but soluble in organic solvents. They include many natural oils, waxes, and steroids.
Nucleic Acids- a complex organic substance present in living cells, especially DNA or RNA, whose molecules consist of many nucleotides linked in a long chain.
Proteins- any of a class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, especially as structural components of body tissues such as muscle, hair, collagen, etc., and as enzymes and antibodies.
Reflection
This project provided a different look at biotechnology than other projects this year. It gave us multiple cases and different perspectives where we could study the cheese in a unique way. Changing the variable during production during the second part of the lab was a big part of that. I learned that I can work well with the group that I completed the lab with and that my group and I found a level of communication that helped us complete the lab in a thorough manner. Such as when we collaborated in our lab write ups.
Although there were many positives to our project, there could have been some improvements. One being taking the exact same procedure after changing the variable in the second step of the lab as we may have strayed from the procedure during this. We as a group could have also actively involved the entire group equally in order to make a more efficient and productive work environment for all of us.
Although there were many positives to our project, there could have been some improvements. One being taking the exact same procedure after changing the variable in the second step of the lab as we may have strayed from the procedure during this. We as a group could have also actively involved the entire group equally in order to make a more efficient and productive work environment for all of us.