Characteristics of Life and Biomolecules in Food
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Characteristics of Life and Biomolecules in Food
Week 2 Discussion Assignment 1: Characteristics of life and Biomolecules in our food
Initial discussion post: In the form of a paragraph provide at least two lines of evidence to support your answer to the questions:
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Follow up responses: Respond to at least two other student’s posts with comments to move the discussion forward. For example, you could disagree with their conclusion and provide evidence to support your point of view or agree with it and provide additional evidence to support it. Also, suggest improvements of hypothesis, ask critical questions that relate to their topic in your reply.
Review characteristics of life in Chapter-1 and Chemistry of life Chapter-2 of your textbook. In this week discussions we are going to apply that knowledge in answering discussion questions.
Watch the following videos (you are welcome to look for other videos on these topics, but these are fun and cover the material well) and review Ch. 1 Properties of life in the textbook and then answer Q1.
Viruses: https://www.youtube.com/watch?v=8FqlTslU22s&t=344s
Characteristics of life: https://www.youtube.com/watch?v=cQPVXrV0GNA&t=303s
Q1. Are viruses alive? This should be based on your understanding of the characteristics of viruses and the accepted characteristics of life. In the form of a paragraph provide at least two lines of evidence to support your answer to the question.
https://www.youtube.com/watch?v=H8WJ2KENlK0
Pick a type of food that you enjoy.
Q2. Before you start researching, state a hypothesis about the nutritional content of this food. Remember a hypothesis is an educated guess (and may be wrong), and a good hypothesis is specific.
Q3. Then summarize what you learned from your research.
Q4. Include an image of at least one molecule found in this food and briefly describe that molecule in terms of the atoms it is made of and potentially the chemical bonds that keep the atoms together.
Q5. Is this a beneficial molecule to consume? Explain why.
Q6. Did your research support your hypothesis?
Characteristics of Life and Biomolecules in Food
RUBRIC
Excellent Quality
95-100%
Introduction 45-41 points
The background and significance of the problem and a clear statement of the research purpose is provided. The search history is mentioned.
Literature Support
91-84 points
The background and significance of the problem and a clear statement of the research purpose is provided. The search history is mentioned.
Methodology
58-53 points
Content is well-organized with headings for each slide and bulleted lists to group related material as needed. Use of font, color, graphics, effects, etc. to enhance readability and presentation content is excellent. Length requirements of 10 slides/pages or less is met.
Average Score
50-85%
40-38 points
More depth/detail for the background and significance is needed, or the research detail is not clear. No search history information is provided.
83-76 points
Review of relevant theoretical literature is evident, but there is little integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are included. Summary of information presented is included. Conclusion may not contain a biblical integration.
52-49 points
Content is somewhat organized, but no structure is apparent. The use of font, color, graphics, effects, etc. is occasionally detracting to the presentation content. Length requirements may not be met.
Poor Quality
0-45%
37-1 points
The background and/or significance are missing. No search history information is provided.
75-1 points
Review of relevant theoretical literature is evident, but there is no integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are not included in the summary of information presented. Conclusion does not contain a biblical integration.
48-1 points
There is no clear or logical organizational structure. No logical sequence is apparent. The use of font, color, graphics, effects etc. is often detracting to the presentation content. Length requirements may not be met
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