Introduction: The purpose of each experiment is to test which macromolecules are present in each of the different pieces of food, with the foods being apple, potato and hot dog.
These experiments, in total, will test for the presence of three of the major four macromolecules, carbohydrates, lipids and proteins. The following are my hypotheses concerning each of the experiments:
Carbohydrates - The apple will react, the hot dog will not react, the potato will not react.
Starch - The apple will react, the hot dog will not react, the potato will react.
Lipids - The oil will leave a trace of something while the water spot will dry without anything unusual happening.
Proteins - The apple will not react, the hot dog will react, the potato will
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- Add a dropperful of biuret reagent to each test tube and swirl gently to mix. Allow to sit for two minutes. - Record the color of the tubes after the two minutes have passed. Compare results.
Results: The following are the results of each experiment individually:
Carbohydrates -
Test Tube
Results
Control (Positive)
The liquid at the top of the test tube turned orange while still in the boiling water, with the color slowly running down as time went on. After being left to cool, the color had changed to a dark orange/almost brown color.
Control (Negative)
The solution remains its original color (blue)
Apple
A red-orange color developed while the test tube was in the boiling water. After the mixture had cooled, the color was red.
Hot Dog
The mixture began to turn yellow while the test tube was in the boiling water. By the end, after the tube had cooled, the color was yellow-green.
Potato
The mixture began to turn greenish at the bottom of the tube. At the end of the experiment, the mixture and become completely
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A limitation of this experiment is that Benedict’s reagent does not react with all small sugars, such as sucrose.
Starch - During this experiment none of the foods reacted with the iodine reagent, which would lead one to believe that starch is not present in any of these foods. However, it is well known that starch is a storage polysaccharide in plants, so clearly something went wrong. It is clear that there are some limitations to this experiment. One, possibly, could be that the foods need to be properly mashed or liquified for the reagent to be properly exposed to the starch.
Lipids - This experiment was not done with the foods, as properly liquefying and smearing the foods onto the paper towel would have been disadvantageous. This is a limitation to the experiment. Another limitation is that cross contamination is very likely to happen, as an unclean work surface could ruin the entire
Next, about 10 mL of both solutions, Red 40 and Blue 1, were added to a small beaker. The concentration of the stock solution were recorded, 52.1 ppm for Red 40 and 16.6 ppm for Blue 1. Then, using the volumetric pipette, 5 mL of each solution was transferred into a 10 mL volumetric flask, labelled either R1 or B1. Deionized water was added into the flask using a pipette until the solution level reached a line which indicated 10 mL. A cap for the flask was inserted and the flask was invented a few times to completely mix the solution. Then, the volumetric pipette was rinsed with fresh deionized water and
Science 1. Free ears in dogs are controlled by dominant allele (F), and attached ears are controlled by the recessive allele (f). In addition, Short dogs is due to a dominant allele(S), and long hair is due to a recessive allele (s). Which of the following is the genotype of the dogs with free ears and short hair? a. ffss b. FfSs c. ffSs d. Ffss 2.
Introduction: The melting point of a pure substance is a characteristic that is physically consistent with each specific substance. When a substance is impure, it causes the melting point to decrease and the range of the melting point to increase. In order to identify a pure substance, it must be purified in order to get an accurate melting point estimation. Purification can be done through crystallization.
The effect of temperature on Membranes (Beetroot Lab) The aim of this lab was to determine the stress that various temperatures have on biological membranes. This was done through experimenting with beetroots and looking to see whether various temperatures affected the color in which beetroots changed/turned into. Raw Data Table 1: How various temperature of water affects the rate of light of absorbance Temperature of water (+/-0.5 °C) Absorbance value of beetroot in various temperatures (+/-0.005 Abs)
Starch solution is then placed into the test tube at a quantity of 5 mL. 5 drops of Lugol’s Iodine solution is added to the test tube. If the color changes, then it is known that starches are present in the solution. Proteins are next tested. In order to do this, 5 mL of gelatin solution is added to the test tube. 10 drops of Biuret’s reagent are added to test for protein.
Hypothesis If the potato cylinders were put in sucrose concentration where the water potential is higher than the water potential that of the potato itself that would cause the mass of the potato to
LABORATORY REPORT Activity: Enzyme Activity Name: Natalie Banc Instructor: Elizabeth Kraske Date: 09.26.2016 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 50 °C (122 °F) 3.
Practical Activity Outline: Predicting the Effect of pH on the Activity of Amylase Arlecia Johnson Enzyme to use: Amylase is the easiest enzyme to find, it is in your saliva! Source: Saliva Animal: Human being The substrate: Starch, because amylases action starch and starch is also very easy to find in carbohydrate foods. Method and type of treatment A. Position a drop of solutions of iodine in test tubes (each with one drop) and place them in a row, in a test-tube rack.
The iodine test determines the presence of starch in biological materials. It is predicted that, if starch is not present, the solution with iodine remains yellow. However, if starch is present the solution with iodine becomes a blue-black colour. Plants have starch as the storage polysaccharide (glucose units held together by glycosidic bonds) while animals have the equivalent of glycogen. In this experiment, the dark blue colour is visible because of the helical amylose and amylopectin reacting with iodine (Travers et al., 2002).
7. In this experiment, if the sucrose concentration were increased to 70 g/l would you expect sucrase activity to be significantly higher than the activity at 35 g/l. Explain your answer. No, because based on the results once it reached 30 g/l 35 g/l the results had stayed the same. There, the activity is lessening and coming to what looks like a plateau. 8.
Speech Outline: Need To Know GMO Communications-2040 Daniel Ezeji Daniel Ezeji Informative speech outline Topic : Genetically modified organisms General purpose: To inform Specific purpose : To inform my audience about the advantages and disadvantages of genetically modified organisms (GMO), with the regulations.
Uncontrolled Environmental conditions Atmospheric conditions The controlled variable Concentration of amylase was kept under control by measuring the amount of amylase used and also it was made sure the percentage of amylase used was 1%. The Amount of amylase/starch used were kept to 5cm3 at all times. Materials needed Beakers Bunsen burner Test tube Thermometer Stopwatch Test plate Glass rod Starch Amylase solution Water bath Iodine solution. Test tube holder Labels Marker Procedure First 5 test tubes were taken and labeled with numbers from 1 to
In this experiment students were able to see enzyme activity and learn about how the bacterial amylase and the fungi amylase react at different temperatures when mixed with starch. We were able to see when the enzyme is catalyzing using iodine. As stated in the Results, the only temperature tested which showed a lighter coloration was 55 degrees. The lighter coloration is due to enzyme activity, which means that starch was being catalyzed by amylase and turned into maltose. Maltose gives the light coloration in the mixtures, which is the reason why at lower temperatures the colors of the spots were dark brown, and as time passed by they became slightly lighter.
Column chromatography set-up After setting up the column, 2 10-ml of the chosen solvent was obtained and was placed in two separate test tubes. Using a dropper, ~0.5 mL of the food dye was put into the column by dropping it at the side of the column in a circular motion. The chosen solvent was then added just after the green food
The experimental purpose is to see which of the foods will mold the fastest. The hypothesis created is that the milk will spoil the fastest because of prior knowledge. As the experiment started on the first day the milk surprisingly the same, the cheese looks fresh as well as the bread and banana. On day two, the milk still surprisingly looks the same, while the banana has started to rot and is already mushy. The cheese becomes wet as if it is dehydrated and the bread looks the same except the crust becomes a little