The presence of macromolecules is able to be detected in solutions such as glucose, sucrose, starch, and proteins as well as other common foods. These other common foods include oats, soda, gelatin, and apple juice. There are four classes of macromolecules such as monosaccharides, disaccharides, polysaccharides and proteins. Each of these can be found using different tests such as the Benedict’s test, the Iodine test, or the Biuret test. Although there is no specific test for disaccharides it can be determined if the original color has not changed. If a substance is a monosaccharide it will have certain chemical changes with the Benedict’s solution. Once the substance and the solution are mixed and put it in hot water for five minutes, the …show more content…
Apple juice had also tested positive for monosaccharides, it had turned a red color as well which was different from the original teal color. This substance also contained another macromolecule. A polysaccharide. This type of macromolecule can be determined when it chemically reacts with iodine. When a polysaccharide is mixed with iodine it turns a dark purple. When Apple juice was mixed with the Iodine solution it chemically reacted and turned into a dark purple from the original light yellow color it had. Which meant that this Iodine test came out positive, proving that it contains a polysaccharide as well as a monosaccharide. The same type of reaction happened with oats, the substances changed from a cloudy white to the dark purple concluding that there was a polysaccharide. The Iodine solution chemically reacted with the polysaccharides in the oats changing the color. Meanwhile a protein may be found when the Biuret solution is added to the substance and if a protein is within the item it chemically reacts and turns light purple. The only food that was tested positive when mixed with the Biuret solution was
Fermentation test is used to determine if unknown #398 uses any oxygen to ferment carbohydrates and acids. Oxidation tests were used to determine if unknown #398 metabolizes carbohydrates and acids by cellular respiration. Both tests are observed by inoculation of unknown #398 into 3 sugar broths: lactose, glucose, and mannitol and 1 citrate (Citric acid) slant. Fifth test, Hydrolytic and Degradative reactions is used to determine if unknown #398 contains enzyme, amylase that hydrolyzes starch after streaking on a starch plate. Next test, inoculation of a urea broth and is used to determine if unknown #398 contains urease that hydrolyzes urea.
In order to learn more about macromolecules, we performed an organic compound experiment. The purpose of this experiment is to find and test the presence of carbohydrates(Starch & Sugar) and proteins in different food using tested distilled water as indicators(independent variable). Food that will be tested in this experiment are cookies, milk, hot dog, pretzels, applesauce, cake mix, popcorn, and potato. My hypothesis is that if the food listed are tested for carbohydrates and proteins, then most of them with the exception of water, will be positive. Materials that will be used in this experiment are 8 regular test tubes, cookies, milk, hot dogs, pretzels, applesauce, cake mix, popcorns, potatoes, tap water, 500ml pyrex measuring cup, Benedict’s solution, Biuret solution, and Iodine solution.
Lab Analysis 2) After the various experiments to crack the murder case, I have come to the conclusion that my victim recently ate at Assaggio Bistro. The victims must have consumed bread, olive oil, and pasta. These food all contain mainly starches and protein; although they also contain lipids and glucose. During the experiment, I tested four different organic macromolecules: Lipids, Proteins, Sugar, and Starch. First off, the stomach fluid tested positive for starch, when the yellow solution turned black after droplets of Lugol’s Reagent.
REFERENCES Barrett, A. J. (1994a), Classification of peptidases. Methods Enzymol 244:1-15 Choct, M., R. J. Hughes, J. Wang, M. R. Bedford, A. J. Morgan, and G. Annison. (1996). Increased small intestinal fermentation is partly responsible for the anti-nutritive activity of non-starch polysaccharides in chickens, Br. Poult. Sci. 37:609-621.
Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1.
Proteins are an essential part of all living organisms. Proteins are macromolecules made up of amino acid chains. These chains of amino acids are held together by peptide bonds to from polypeptide chains. Each proteins function is determined by its own unique three dimensional shape and active site. Proteins have multiple functions that are important to all cells.
and we were excepting to find glucose and salt outside but not starch as the molecule is too big. Generally, the results proved to be reliable in some aspect, i.e. the expected results of glucose and salt found outside the tubing in the surrounding water, but none of the tubes
1% glucose, 1% maltose and 1% lactose all progressively get positive results by changing colours to reddish brown at the end of this experiment. In this case the aldehyde functional group that is present in the products (monosaccharides and some disaccharides) in this reaction is able to reduce copper in the presence of alkali and this produces colour changes while converting to an aldose sugar. Honey is made of fructose and glucose which instantly turned brown after the test-tube was placed in the boiling water because of its active aldehyde and carbonyl group. The copper (II) sulphate present in the Benedict’s solution reacts with electrons from the aldehyde group which results in a redox reaction to from cuprous oxide, a red brown precipitate that seen in all of the above mentioned solutions (Hill, 1982). Beer also gave positive results because it contains aldehydes and ketones (i.e. acetone, trans-2-butenal, furfual) during its beer production process where the sugars are converted through fermentation (Hill, 1982).
55 degrees celcius Table 6: Effect of Sucrose Concentration on Sucrase Activity Optical Density 35 g/L 30 g/L 25 g/L 20 g/L 15 g/L 10 g/L 5 g/L 0 g/L 1 1.007 0.974 0.950 0.926 0.849 0.734 0.515 0.003 2 1.002 1.011 0.947 0.937 0.834 0.766 0.496 0.002 3 0.980 0.998 0.944 0.932 0.838 0.754 0.495 0.001 average 0.996 0.994 0.947 0.932 0.840 0.751 0.502 0.002 Effect of Sucrose Concentration on Sucrase Activity 5. State how sucrase activity changes with increasing sucrose concentration. First sucrase activity increases greatly. After 10 g/l sucrase activity continues to increase but at a slow rate until it reaches 30 g/l. At 30 g/l to 35 g/l sucrase activities mostly stayed the same
5 water bath were set up each to10 °C. (5 were used do the experiment faster) 5 cm3 of starch solution were added into the 5 test tubes that were labeled test tubes. Then 5 cm3 of amylase enzyme was added into the other 5 test tubes that were labeled. Put one of the starch solution test tube (preferably the one labeled 1) and one of the test tube containing amylase into the water bath (10 °C).
On the other hand, the composition of wheat starch is found as 13% moisture and 86.30% carbohydrate. (“Native Wheat Starch”, n.d) Again the remaining part can be neglected since it is very small. In order to find the consistencies of our solutions; Bostwick reading=(η/ρ)^(-0.2) (S.Sahin & S.G.Sumnu, pg.71)
Based on the Beer-Lambert Law, the absorbance of light of a sample is directly proportional to the concentration of the molecule which absorbs light. Distilled water is used as a blank solution to set the spectrometer to a zero reading due to none of the absorbing species present in the solution tested. In this experiment, heat is used to speed up the browning of reducing sugar to produce furan. It is due to the chemical reaction of the reducing sugar with the free amino group of an amino acid. The amino group that is present in monosaccharides sugar are a short chain, therefore it is more reactive.
The 3 concentrations of enzymes were 0.5 ml, 1.0 ml, and 2.0 ml of turnip extract, while the substrate consisted of 0.1ml, 0.2 ml, and 0.4 ml of hydrogen peroxide. In a separate tube, the control was made up of turnip extract and guaiacol, known as the color reagent. This was recorded the absorbance every 20 seconds for 3 minutes.
The ammonia: 1-butanol (1:1) solvent was the appropriate solvent to use for the column chromatography of food dye because it exhibited the properties of a good solvent system. A total 8 colored eluents were collected. The eluents had colors of pink, dark red, dark blue, dark green, light green, yellow, orange and light yellow respectively and
The research question is relevant to the experiment as the aim of the experiment has been considered. The aim of the experiment is to test the foods mentioned in the research question to find the presence of glucose, proteins and fats. The data will be recorded by observing the chemical changes occurring.