Brassica Oleracea Lab Report

I am concerned about potassium intake because it plays an important role in regulating heartbeat, lowering blood volume and blood pressure (Hammond, 2016d). The lack of potassium intake will lead to irregular heartbeat and life-threatened diseases such as hypokalemia (Hammond, 2016d). In order to increase my potassium consumption, animal foods and plant foods especial fresh vegetable and fruit are needed (Hammond, 2016d).

At the start of this experiment we were required to obtain a set of four Wisconsin Fast Plants, which are genetically, known as Brassica rapa. These plants have been, “originally selected under continuous fluorescent light to grow and reproduce quickly for research purposes, these petite, fast-growing plants have been used for teaching biology concepts” (Wisconsin Fast Plants). These four pots that contain our plants will be under our watch for the next 16 weeks where we will show our results at the end of the semester.

In order to test this hypothesis and prediction, an experiment was conducted using a heterozygous F1 generation of Brassica Rapa seeds. The seeds were planted, pollinated, harvested (F2 generation) and germinated for observation. When leaves were visible, phenotypes (green vs. purple) were counted and recorded. The experiment took place over 13 weeks, spanning the full semester of General Biology Lab I. The sections that follow will detail the materials and methods used, the results of the investigation and an in-depth discussion of the outcomes.

While it is beneficial to acknowledge the connection between cholesterol and heart health, it is equally critical to take into account their general contexts and ponder the countless

Eat many fiber-rich foods is a healthy choice because dietary fiber includes all parts of plant foods that your body can't digest or absorb. The fiber helps moderate how your body digests and controls your blood sugar levels.

Some benefits of having more vegetables than what is recommended include: reducing blood cholesterol levels, maintaining healthy blood pressure levels and keeping skin and eyes healthy. Having an abundance of vegetables in your diet can help reduce blood cholesterol levels as vegetables are fibre rich foods. This combined with the fact that folate helps the body form red blood cells is the reason why having lots of vegetables can maintain healthy blood pressure levels. Vitamin A, found in many vegetables such as sweet potatoes, carrots and dark leafy greens, helps to maintain healthy skin and eyes. Having too many vegetables in your diet can cause mineral absorbsion problems, weight gain and digestive problems. It was found that getting 50 grams of fibre from vegetables can affect how your body absorbs vital minerals such as magnesium, iron and/or zinc. Surprisingly, this was found through a study by The New England Journal of Medicine through a recent study in 2011. This study showed that eating too many starchy vegetables, such as potatoes and corn, in the long run . This over consumption was evident in Breanna's diet. Too many vegetables in anyone's diet can cause digestive problems as all vegetables are high in dietary fibre. When there is too much of dietary fibre in a diet it can cause bloating and stomach

Phenols are compounds that protect our bodies from chronic diseases such as cancer. They help support our immune system and are also good for heart health.

Potassium is a necessary intracellular ion, found in each cell membrane, playing a vital role in the normal functioning of nerve and muscle cells. It is crucial for proper fluid balance in the body by countering the effect of sodium and creates an electrical charge across the cell membrane. This is important as it allows nerves to conduct electrical impulses to communicate between muscles and cells to contract. A majority is found inside muscle tissue, and the balance between sodium and potassium ions is crucial to maintain an electrical gradient which works to transport substances in/out the cell and transmit nerve signals which consequently trigger muscle contractions.

It increases GI motility, prevents constipation, and helps control diverticular disease. Fibre can be known to speed up the killing of cancer-causing substances produced by bacteria in the large intestine. Evidence may suggest a link between colon cancer and low fibre intake and a good effect of fibre in patients with functional bowel disorders, Crohn disease, obesity, and hemorrhoids. Soluble fibre which is mainly found in fruits, vegetables, oats, barley, and legumes can reduce the postprandial increase in blood glucose and insulin and can reduce cholesterol

I think that it’s going to work because I have all the materials I need.

There are many different types of fibers. They have many different kind of benefits. They are naturally included in food that we eat every day. The fiber can be divided into two different kind of fibers, a soluble fiber and insoluble fiber. Simply fiber that dissolves in water and that do not dissolves in water. All the soluble fibers help to slow digestion, allowing body to absorb sugar slowly from the foods that you intake. It overall helps to lower the blood sugar levels, which is greatly important part of managing diabetes. The soluble fibers also help body to flush out the fatty acids which helps lower bad cholesterol. Insoluble fibers help with many things as well. it allows wastes to be moved through your intestines preventing constipation.

During the three days of documented intake, my fiber consumption was only 24.3% of the daily recommendation. Fiber helps promote proper digestive functions, helps lower cholesterol, and helps in lowering the risk of diabetes and heart disease. My intake was too low based on the recommended consumption, and according to the data, I should eat more foods that are rich in fiber. These can be insoluble fiber sources like wheat bran and nuts or soluble fiber sources like oats, beans, and apples. The only foods that provided fiber in my meals were the bagels.

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that is naturally present in some foods, added to others, and available as a dietary supplement. Humans, unlike most animals, are unable to synthesize vitamin C, so it is an essential dietary component. In some settings, vitamin C serves as a cofactor helping a specific enzyme perform its job, but in others, it acts as an antioxidant participating in more general ways. Vitamin C loses electrons easily, a characteristic that allows it to perform as an antioxidant. Vitamin C is like a bodyguard for water-soluble substances. In the cells and body fluids, Vitamin C protects tissues from the oxidative stress of free radicals thus may play an important role in

The way that broccoli is prepared can affect the amount of nutrients that you get and which ones. For people who want to eat broccoli for its anticancer benefits the vegetable shouldn’t be cooked for too long. Boiling broccoli can undermine the effects of the good, cancer-fighting enzymes in it. In a study done it was discovered that boiling led to the largest losses of cancer-fighting nutrients. Steaming for up to 20 minutes, microwaving for up to three minutes and stir-frying for up to five minutes produced no significant loss of cancer-preventive substances. It is raw broccoli that maintains all of its nutrients but in the raw form it is more likely to irritate your bowels and cause

Vitamin C, or also known as ascorbic acid (L-ascorbic and L-dehydroascorbic acids), is recommended as the best nutrient for our body which found commonly in fresh fruits and vegetables. It is crucial for essential diet. It breaks down easily when the food is heated or let around too long on our shelf. Vitamin C is