Compounds of Living Things

Do you know what macromolecules are in the food you eat???

Tomorrow in the lab we will complete a variation of the lab found on pg. 698 of your textbook to investigate this. We will be using indicators to identify what macromolecules are present in different types of food. A lab prep is available on the class website. Please make sure you read through it tonight and completely understand the procedure before you get to lab tomorrow. A blog reflection on this lab is due by the end of the week.

Partners and food assignments for this activity are as follows:

Lucy and Sara: apple
Cuyler and Nick: egg white
Peter and Megan: onion
Austin and Mayze: potato
Dawson and Annie: egg yolk
Shelby and Ava: strawberry
Matt: cracker

Intro to Jing and Macromolecules

This week you will investigate how to use a Jing sceencast to support and explain complex content. Before you can do this, though, you need to download jing. It's a pretty straightforward process, but please let me know if you have any questions. Here's a quick tutorial on the downloading process and how the program works.




Okay, once you have the tools in hand, here's the task: create a 1-3 slide powerpoint to explain the function and structure of one of the four categories of macromolecules (carbohydrates, lipids, proteins, and nucleic acids). Make sure your explanation is clear and easy to follow. Once you are satisfied with your jing video, please upload it it your blog. Here's a quick little demo jing on dehydration and hydrolysis reactions. Thought it might give you an idea of what I'm looking for (though I'm sure yours will be better than mine!)