The Structure and Function of the Cell Membrane

            The mosaic fluids that are in the cell membrane include lipids, proteins and carbohydrates. First I'll describe lipids which are sparingly to insoluble tin water. Lipids are also hydrophobic. Lipids are very important and they serve many functions in organisms. Fats, steroids, and phospholipids are also very important to the functioning of membranes in cells.
             Fatty acids are attached to the alcohol glycerol and this is how fats are synthesized. Fatty acids can be one of the two: saturated and unsaturated. These "double bonds" introduce kinks in the carbon chain which has important consequences on the fluid nature of lipid membranes. Unsaturated fat has at least one unsaturated fatty acid while saturated fat has none. Usually any kinds of fat contains a storage for energy. Layers of fat also protect animals by cushioning them,  and adding layers of fat under the skin of animals to provide insulation.
              Phospholipids contain only two fatty acid tails attached to a glycerol head. When phospholipids are in an aqueous solution they will self assemble into micelles or bilayers. These two structures exclude water molecules for the hydrophobic tails while keeping the hydrophilic head in contact with the aqueous solution.
             Steroids are many lipids bunched together to make a molecule with four fused carbon rings. Steroids include many hormones and cholesterol.

Self evaluation-

             When I was reading the article "The Structure and Function of the Cell Membrane" I learned a lot of valuable useful information I can use to study more about the structure. I learned that I learn better when I'm reading an article in-front of me. I thought it was interesting that there are two types of fatty acids: unsaturated and saturated. Fatty acids usually store energy in the body. Learning about the cell membranes is interesting and very good to learn about. 

   

Carbohydrate CMap

Acids and Bases

    You know when ever you take a bite of lemon or a pickle and it tastes sour that, that’s actually the taste of acid? I didn't know this until I learned about them in class and did research.

Acids taste sour, are corrosive to metals, change litmus (a dye extracted from lichens) red, and become less acidic when mixed with bases.

Bases feel slippery, change litmus blue, and become less basic when mixed with acids

As you can see anything that’s sour is most acidic which includes hydrochloric acid, lemons, vinegar, limes, pickles, sauerkraut, normal rainwater, tomatoes and any kind of food that’s sour most likely is an acidic food since it contains acids. Seven on the pH scale is neutral which is only pure water or tears. The items that are most basic are baking soda, soap, ammonia, drain cleaner, oven cleaner, sodium hydroxide, ext.

Acidic Solutions: They are important inorganic acids that dissociates in this manner...

HCI ---> H+ CI-

HCI is called a strong acid. If hydrochloric acid is added to a beaker of water, the number of hydrogen ions (H+) it increases greatly. You can also define acids as being "strong" or "weak". Strong compounds are compounds that completely break up in water. In other words, if we're talking about a strong acid, all of the H+ ions break away from the molecule in water. Strong acids are all reactive, but some "weak" acids can also be extremely reactive.

I learned that acids are in food. When ever I heard the word acid I always thought about the acid that burns your skin. Yes it is a very strong acid, but we’re talking about the acid in foods. There is a lot of foods that I eat that contains acid. I eat a lot of lemons and vinegar also pickles which contain a lot of acid in them. I learned that acids aren't good for you teeth because it makes your enamel soft. You shouldn't brush your teeth right after eating or drinking soda that contains acid because it ruins your teeth.

Basic Solutions: They are substances that either take up hydrogen ions (H+) or release hydroxide ions (OH-). They are important organic base that dissociates in this manner...

NaOH ---> Na+ + OH-

Sodium hydroxide is called a strong base. If sodium hydroxide is added to a beaker of water, the number of hydroxide ions increases. A base is a compound that has a hydroxide ion connected to some other ion. Because the hydroxide ion is negatively charged, the opposite ion is a positively charged ion. One of the most well known bases is sodium hydroxide. Sodium hydroxide (NaOH), also known as lye and caustic soda, is a caustic metallic base. It is used in many industries, mostly as a strong chemical base in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents and as a drain cleaner.

I learned that bases aren’t usually in food mostly products that you use to clean items around the house. Although the food that does contain bases is egg whites, and baking soda. Bases are in a lot of cleaning items like soaps detergents and drain cleaner. Bases are substances that take up hydrogen ions or release hydroxide ions. Bases can be harmful if they are in house hold cleaners so always read the warnings if you have them around your house and have kids