pond water.

Use arrows to identify the microbes in the pond. You only need to pick 5 microbes on the picture, write their common names or phylum (group)

Daphnia, Spirogyra, Hydra, Rotifers, Amoeba

What is its size?

20 - 1200 µm

Where are they usually found in the pond?

Decaying organic matter e.g. on leaves and surface of bottom mud.

Describe one feature that makes them interesting.

Although they are common, thy are usually not found in pound samples because they are towards the bottom of the pound.

how chlorophyll helps plants make sugar.

Photosynthesis is the process by which plant life converts solar energy into high energy-yielding molecules to be used by the cells as needed. Chlorophyll plays a primary role in this process. Chlorophyll is the green pigment found most plentiful inside the leaves of plants. It is located within chloroplasts, where photosynthesis takes place. Chlorophyll absorbs light and the energy from the light is transferred directly to the electrons in the chlorophyll molecule. The energy levels of these electrons are raised. The high energy level electrons enable the plants to use low energy raw materials to produce high energy sugars.

fermentation recipe.

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):

• 2.2680 kg cabbage
• 0.18 cup 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. 

How Fermentation Cooks Food:

The critical ingredients for the fermentation process are:

Salt (sea salt)
Lack of oxygen
Cool temperature

Salting the food preserves the food and protects it from bacteria, so it doesn't spoil before it ferments ( use sea salt). Once the food is salted it needs to be kept in a cool place with minimal oxygen. Fermentation involves the breaking down of complex organic substances into simpler ones. The electrons are then passed to an organic molecule such as pyruvic acid. This results in the formation of a waste product that is excreted from the cell. Waste products formed , the substances vital to our utilization of fermentation. During lactic acid fermentation, the electrons released during glycolysis are passed to pyruvic acid to form two molecules of lactic acid. Fermentation preserves food because the bacterial growth reduces the pH of the food to a range where pathogenic and many spoilage organisms won't grow.

osmosis jones.

How is the movie OSMOSIS JONES like your immune system?
- the animated film Osmosis Jones will find entertaining. However, the conversion of the immune system in a simple bacteria-busting COP is really an understatement. It would be better if antibody were treated as heroes (or heroines), because they constantly fight bacteria, viruses and micro-organisms to ensure that all systems of the body functioning at its peak. Without your healthy white blood cells, there is a chance that even the simple cold virus can be murder.

Similarities
-Osmosis Jones is like the blood cells in our body.  When viruses/ diseases come in, white blood cells are the ones that come to fend them off.
-The brain; or "mayor of the city" is the control system which alert the entire body. Their T.v. network is like your nerves that send signals to the entire body and tells it what is happening, it informs the cells to take action and kill the virus.
-the movie shows how the body takes action when something is detected in the body. when the egg was eaten or the oyster, the body tried to get rid of it by its defense. in this case, it was vomit and saliva came to get rid of the germs from the egg.

Differences 
-It is different because i don't think there would a city where the people; "cells" have their own personalities because cells do what they are assigned to. Also, i think the fact that there is only one virus is different.
-The situations in the movie are different from those in our real lives because our immune system cells are not shaped like humans, and neither are the rest of our cells
-There are no bacteria in our body holding parties and conferences, and our immune systems do not shoot down invaders