Blog 12 Look up Gregor Mendel and his pea plant experiments Why does P1 look all alike and F1 looks very different?

When Mendel cross-pollinated smooth yellow pea plants with wrinkly green peas every single pea in the F1 was the same as the parents. Somehow, the yellow round peas dominated the green wrinkly ones. Then he notice there are two kinds  of traits - dominant and recessive. The round yellow pea were the dominant one and the green peas were the recessive one. He also learned that each trait is determined by "units" or "factors" and not called genes. He repeated the experiment many times and found out the generation had a 3:1 ratio of yellow to green and round to wrinkly.

Blog #10 Post a recipe for something made with fermentation Explain how fermentation helps make the food.

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. 

Blog 11 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?

No we should not be able to do this. Picking traits for our babies isn't the same thing as picking what toppings we want on our pizza. Being human is being different from others and that is what makes us human. If everyone in the world wanted the same thing then what's the point of having something that everyone already has. Being unique is what makes us human. Everyone should have different traits and that's what separate us from other humans.

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

I think they should keep isolating people with infectios diseases because if they don't someone else might get the disease too. The army should be involved because with all those people that are infected if one is out then ten or more might be infected too. The army should make sure that no infected people can infects others. The government should keep isolating people with diseases until they come up with a plan that can stop all the diseases.

Procedures for entering hot zone

When entering a hot zone u must take off all your clothes. Then u must wash your entire body. After that u have to wear a suit that covers up your entire body. Then u must check your your suit to see if u have any open spaces that air could go in or out so you don't breath the dangerous air. After you check your suit to see if anything is wrong and there is nothing wrong then u can now go into a room.

1.take off all your clothes
2.wash your entire body
3.wear a suit that covers up your entire body
4.check to see if there is anything wrong with the suit
5.check if everything is in order and nothing is wrong
6.you can now go into hot zone.

IM message about contagious disease

Bob: Hey i heard u have chicken pox
Fob: Yes i do how did u know
Bob: I asked ur parents
Fob: oh o.o.... well this chicken pox is very annoying
Fob: I'm itching everywhere and i cant stop scratching myself
Bob: Did u know ur chicken pox will clear up in about 2-3 weeks
Fob: that long........  :(
Bob: u know chicken pox is a virus and that it's highly contagious
Bob: chicken pox causes a fever from 101 F - 105 F and returns to normal only when the blisters is gone
Bob: it also causes backache, headaches, and a sore throat
Fob: O.o wow........... how did u get all that
Bob: -_- from the internet it's so helpful O_O
Fob: thx for telling me all that information :) but i still have the chicken pox -_-
Bob: dont worry it'll clear up in 2-3 weeks or so

Poem about Marburg

Cinquain Poem

 Virus
 Deadly, mysterious
 Bleeding, vomiting, falling
 Infects, cuts, conquers, destroys
 Marburg

 

Good Bacteria And Bad Bacteria

One good bacteria is Acidophilus because it helps the body. Acidophilus can help protect the body against harmful bacteria, parasites, and other organisms. As it breaks down it releases hydrogen peroxide that creates an environment for unhealthy creatures in the body, helping to drive them out. It also plays an important role in digestion, helping to produce a number of chemicals which aid in the digestion process.
 


One bad bacteria is cholera, it is an infection of the small intestines caused by the bacteria Vibrio cholerae. This bacteria causes profuse watery diarrhea, vomiting, and abdominal pain. Transmission is primary through contaminated drinking water or food. The severity of the diarrhea and vomiting can lead to rapid dehydration and electrolyte imbalance. 

 

Glacier Found To Be Deeply Crack

link-http://www.sciencenews.org/view/generic/id/63847/title/Glacier_found_to_be_deeply_cracked

While drilling holes in Alaska's Bench Glacier, scientists discovered dozens of massive cracks from the ground to the ice. The movement of water through the cracks could cause the glaciers to move or melting. The cracks hold a certain amount of water and could help scientists better predict how and when glaciers move and melt. Scientists need to figure out how wide the cracks are and how it could affect the sea level. Just a little of water could cause the pace of a hunk of ice to go faster. Scientists are trying to find out how much water is in a glacier, so that they can tell how much will the sea level rise and how much water there is.

Are non carbon based life forms possible?

Non carbon based life forms are possible. Biochemist speculate that their are several atoms that could possibly spawn life. Phosphorus is similar to carbon in that it can form long chain molecules on it's own. When combined with nitrogen, it can create quite a wide range of molecules, including rings. Some terrestrial bacteria have already been discovered to survive on sulfur instead of oxygen, by reducing sulfur to hydrogen sulfide.

Should The U.S Switch To Metris System

I think the U.S should have switched to the metric system. The metric system is the common system of measuring units used by most of the world. Metric system are universally used in scientific work, and widely used around the world for many purposes. If NASA used the same system for all the parts maybe it would have turn out differently.

Goals For School This Year

I have many goals this year. One of my goals is to have good grades. I want to have a B or higher on all of my classes. Last year i didn't do well so this year i'm working harder to reach my goal. If i do all my homework and study for tests i might be able to reach my goal.