1. Biochemistry Stations

2. Station 1: 1. What happened when the wires were placed in the water? 2. Why did this happen?

3. Station 2 3-5. Describe what happens in each container when you shake it. 6. Is Container “A” a suspension, a solution, or a colloid? How can you tell? 7. Is container “B” a suspension, a solution, or a colloid? How can you tell?

4. 8. Is Container “C” a suspension, a solution, or a colloid? How can you tell?

5. Station 3 10. What was the shape of the original water droplet? 11. How did the shape change when the soap was added? 12. What caused the drop to change?

6. Station 4 What is the pH of: 13. lemon juice? 14. ammonia? 15. coffee? 16. soap? 17. vinegar?

7. 18. Which solutions were acids? 19. Which solutions were bases? 20. Which solution contained the highest concentration of hydrogen ions? How do you know? 21. What ions caused the pH paper to change?

8. Station 5 22. Predict how many drops of water can be piled onto the penny before it spills over. 23. Explain the results in terms of cohesion & surface tension.

9. Station 6 You have read that starch digestion begins in the mouth with enzymes that are secreted in saliva. You decide to see whether this is true. Hold a saltine cracker in your mouth for a few minutes (about 3-5), and let your saliva dissolve the cracker.

10. The cracker contains mainly starch, but after a while it begins to taste sweet. That's because your salivary amylase is breaking down the starch into sugar. 24. In 3-5 sentences, explain the “lock & key” model of how an enzyme works.

11. Station 7 25. Which gelatin cup is still liquefied? 26. What was the purpose of Cup 1? 27. Gelatin is a protein. Bromelain is a protein-digesting enzyme. What happened to the bromelain in the canned pineapple?

12. Station 8 28. What are your observations of the differences in the 2 cans? 29. What are your INFERENCES about your teacher’s drink preferences? 30. How do you think molecules are arranged in the frozen can vs. the can at room temperature?

13. Station 9 31. What happens to the water in the dish? 32. Explain these results in terms of capillary action. 33. Why should you read the volume in a graduated cylinder at the meniscus? Explain your answer using the term “adhesion.”

14. Calories150210100170 Total Fat7g20.6g2g15g2g Saturated Fat4.5 g8.9g0.5g1g2g Trans Fat0g Cholesterol0mg Sodium115 mg40g220mg150mg5mg Total Carbohydrates20 g70.3g24g5g39g Dietary Fiber1g0g4g3g0g Sugars10g39.50g2g1g32g Protein2g4.8g3g6g0g A. B. C.D. E.

15. Station 10 34. Which label belongs to almonds? 35. Which label belongs to popcorn? 36. Which label belongs to Oreos?

16. 37. Which label provides the largest amount of lipids per serving? 38. If you’re interested in bodybuilding, which food would be the best for you to eat? Why?

17. Station 11 39. Which piece of brown paper was rubbed with grease? How can you tell? 40. If I am grocery shopping & I want the healthiest fats I can find, what do I look for on the label?