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. …show more content…
If the type of food is solid, then break it down into small little pieces. Then apply 5 drops of Biuret solution into each regular test tubes. Gently mix the substances within the test tubes and record their color. If the color of the food becomes blue-violet or pink, then there are proteins. To test for Iodine solution for starch, first empty and wash the test tubes from the previous solution and refill each tubes with food. Like Biuret solution, apply five drops of Iodine solution into each tubes and gently mix it. If the substance becomes blue-black, then starch is
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.
The colour of each test tube was recorded and if proteins were present that was recorded for each test tube. Finally, the pH was recorded for each sample using pH
Molecular Structure Lab Report: Determining Polarity Instructions: For this investigative phenomenon, you will investigate why certain substances, such as oil and vinegar, don't mix. To do so, you will combine various compounds, compare their solubility, and determine their polarity. Fill in each section of this lab report and submit it to your instructor for grading.
While waiting, label the four petri dishes B lactamase - pGlo, B lactamase/ ampicillin -pGlo, B lactamase / ampicillin +pGlo ,and B lactamase/arabinase/ ampicillin +pGlo. After labeling the petri dishes, remove -pGlo and +pglo test tube containers from the ice cup and place them on the heat rack (at 42℃). Only leave the test tubes on for 50 seconds. After
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.
In addition, substances collected in fractions were fairly separated because different colors were noticed as it is seen in Table 2: Gel Filtration Fractions. Fraction 4 contained light blue color which suggested the presence of Blue Dextran but in results it was concluded that Fraction 4 did not contain protein. Thus Fraction 5 which contained Dark Blue color probably was Blue Dextran. Fractions 6 and 7 were noticed with light brown color which represents the hemoglobin. Fractions 16-20 contained yellow color which suggests that they represented yellow food coloring dye.
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.
The investigation was carried out to identify the presence or absence of biological molecules in serum 2216. If the concentration in each test tube of the dilutions carried out will be more concentrated then the concentration of the test tube before it, then the color will be at an equal concentration with the other dilutions performed. The hypothesis was wrong because of the difference in concentrations due to the different measurements within the dilutions done. The test for starch was to add a drop of iodine solution to the pipette in the spotting tile. A reducing sugar solutions is add inside a test tube with 3 drops to then add 3 drops of benedicts and plane in a water bath.
Proteins were found in the victim’s stomach contents by exposing the contents to the Biuret solution and getting a positive result after the solution became purple. Protein can also be found in the meat of the victims typical, “…pizza with sausage, pepperoni, and bacon…”. Lastly, starches were found in the victim’s stomach contents though exposing the victim’s stomach contents to the Iodine solution and getting a positive result after the solution became a dark color. In pizza, starches can be found in the entire
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).
1.1 Abstract The purpose of quantitative analysis of protein using a spectrophotometer is to measure the concentration of proteins in a given sample. The experiment is conducted by laboratory method (Biuret Test) and using spectrophotometer to analyze the absorbance of reactants at 540 nm, hence determining the concentration of the proteins in a given sample. The purpose of stopped enzyme assay to study B-galactosidase is to determine the effect of temperature and concentrations of substrate on enzyme activity.
In test tube B , dark-purple is given in test . It is different from the expected result. At 37℃, it should be a optimum temperature for the enzyme activity. There should not be the present of starch . Thus, there may be low amount of amylase in saliva which cannot break down the starch completely which give dark-purple colour .
Do the same for the other test tubes. Let the test tubes not be disturbed for about 3- 4 mins. Then add the Amylase solution to the Starch solution and start the stopwatch (immediately). After every 1 min take one drop from the test tubes and place then in the test plate that were
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 experiment shall use several concentrations of sucrose solution and a substance known as Methylene blue. A piece of potato/ carrot shall be placed in a boiling tube and the solution shall be poured into it. This tube shall have Methylene blue added into it. After incubation some of this solution shall be taken out with a pipette and inserted into a separate boiling tube containing the same sucrose solution however this solution shall be known as the pre-incubated solution. The drop shall be watched so as to see if the density of the water and concentration of sucrose has increased or not, displaying the water