Two unknown solutions were given to conduct a lab, to determine the macromolecules within them by conducting a series of macromolecule tests. The unknown solution which will be discussed is Solution #1 as shown in Table #2; this solution was known as Unknown #2. The solution was of a watery consistency; it was transparent yet had a pinkish hue to it. There were no visible grains in the solution, unlike other solutions that could not fully dissolve certain products. The Fats test, Protein test, Starch test and Glucose test were conducted to identify the types of macromolecules in the solution. The Fats test, Protein test, and Starch test all came out negative. This was concluded by following the negative observations of these tests from Table #1. The only test that came …show more content…
out positive was the Glucose test. To conclude that this test was positive, the Table #1 positive observations were compared. When the Benedict’s solution was poured and mixed into the unknown solution the colour of the solution was a light blue. When the solution was heated in 80°C water, the solution was observed and the colour changed to an orange colour. When referring to the chart included in the Glucose test procedure it was concluded that an orange colour means that the solution had 2.6-3.5% sugar within. The colour change can confirm that the Unknown Solution #2 did indeed have glucose in it, making it a carbohydrate. This can be concluded since glucose is a monosaccharide which is a subtype for carbohydrates (Nordqvits, 2015). The reason there is a colour change can be explained when looking at the biochemistry of the solutions. The Benedict’s solution contains copper ions, so when both solutions are mixed and heated, these ions begin to reduce with the carbohydrates. The copper (II) ions reduce to copper (I) ions causing it to oxidize and create a colour change as well as a precipitate (“Testing for Lipids, Protein, and Carbohydrates| SEP LESSONS, 2016). A food that tends to have carbohydrates is fruits, (whole fruits, juices, etc.) they tend to have high levels of glucose and not as high of a percentage of other macromolecules (Tsai, 2015).
They do indeed have other macromolecules but at a low concentration that would make it difficult to test for. This can be tested the same way, following the same procedure of the Glucose test. They would have the same characteristics of the Unknown #2 solution since they both have high levels of detectable glucose. It would also have a similar range of 2.6-3.5% sugars within the solution since the test would give a similar colour change. Errors that could have altered the accuracy of this experiment would be the temperature of the water. To ensure a proper reaction and colour change to occur the water strictly has to be at 80°C. If the temperature is too high/low it could alter the reaction and give inaccurate results. To ensure that this error does not affect the accuracy the temperature can be consistently monitored to stay consistent at 80°C. Monitoring the hotplate setting could also be beneficial to make sure the temperature does not exceed the ideal temperature range causing altercations in the
experiment. Too much excessive heat can create precipitate which is irrelevant to the lab, and can stain the test tubes causing a difficulty in observing the colour change. In conclusion, Unknown Solution #2 is indeed a carbohydrate, and can be proven with the Glucose test.
Data from Table 1. confirms the theory that as the concentration of glucose increases so will the absorbance of the solution when examined with the glucose oxidase/horseradish peroxidase assay. Glucose within the context of this assay is determined by the amount of ferricyanide, determined by absornace, which is produced in a one to one ratio.1 Furthermore when examining the glucose standards, a linear calibration curve was able to be produced (shown as Figure 1). Noted the R2 value of the y = 1.808x - 0.0125 trend line is 0.9958, which is statistically considered linear. From this calibration curve the absorbance values of unknowns samples can be compared, and the correlated glucose concentration can then be approximated.
The unknown bacterium that was handed out by the professor labeled “E19” was an irregular and raised shaped bacteria with a smooth texture and it had a white creamy color. The slant growth pattern was filiform and there was a turbid growth in the broth. After all the tests were complete and the results were compared the unknown bacterium was defined as Shigella sonnei. The results that narrowed it down the most were the gram stain, the lactose fermentation test, the citrate utilization test and the indole test. The results for each of the tests performed are listed in Table 1.1 below.
Living organisms undergo chemical reactions with the help of unique proteins known as enzymes. Enzymes significantly assist in these processes by accelerating the rate of reaction in order to maintain life in the organism. Without enzymes, an organism would not be able to survive as long, because its chemical reactions would be too slow to prolong life. The properties and functions of enzymes during chemical reactions can help analyze the activity of the specific enzyme catalase, which can be found in bovine liver and yeast. Our hypothesis regarding enzyme activity is that the aspects of biology and environmental factors contribute to the different enzyme activities between bovine liver and yeast.
For example, if a person had been able to consume lactose products for their life with no problems, but in an unfortunate event had to have a portion of his or her small intestine removed, there would be a change in the number of present lactase enzymes in the stomach. Because the lactase enzyme is stored in the small intestine, the person may now experience lactose intolerance due to the decrease in the presence of lactase. Knowing where the lactase enzyme is stored can aid physicians in understanding what will happen after a procedure or the introduction of a new medication. The experiment was conducted to determine the optimal ph of lactose required to produce the maximum amount of glucose. It was predicted that the optimal ph of lactose would be most efficient at lactose ph 6, and that the lower the ph, the amount of glucose produced would increase
In order to identify the presence of lipids in these samples, we use the Sudan IV solution. If the unknown A, B, C milk samples turn from clear to dark pink color
To uncover organic compounds like carbohydrates, lipids, proteins and nucleic acid, by using tests like Benedict, Lugol, Biuret and Beta Carotene. Each test was used to determine the presents of different organic molecules in substances. The substances that were tested for in each unknown sample were sugars, starches, fats, and oils. Moreover, carbohydrates are divided into two categories, simple and complex sugars. Additionally, for nonreducing sugars, according to Stanley R. Benedict, the bond is broken only by high heat to make make the molecules have a free aldehydes (Benedict). As for Lipids, there are two categories saturated and unsaturated fats. One of the difference is that saturated fats are mostly solids and have no double bond (Campbell Biology 73). The Beta Carotene test works by dissolving in a lipid, thus giving it color to make it visible. Moreover, proteins are made out of amino acids that are linked by a polypeptide bond (Campbell Biology 75). The purpose of this experiment was to determine whether an unknown class sample or food sample had any carbohydrates, lipids, or proteins in it. The expected result of the lab was that some substances would be present while other would be absent.
The unknown substance is probably a carbohydrate because it tested positive for starch which is a polysaccharide. This reaction also had very similar results as the Lugol’s test for potatoes which is a polysaccharide. Although the colors from the test for potatoes were not the same colors as the test for the unknown; the Biuret test had a slight color change and the Lugol’s test had a dramatic color change for both the unknown and potatoes. I am sure that the unknown was a starch, but the Benedict’s test for sugar was positive for the potatoes while the Benedict’s test for the unknown didn’t have a color change. The unknown probably did not have a color change for the Benedict’s test simply because there were not enough sugar present in the unknown for it to test positive. The Sudan IV Test for Lipids did not test positive for the unknown nor the potatoes because there isn’t a trace of lipids in starch. Based on my results, the unknown has a little protein, a lot of starch and no traces of lipids or
As the solution pH can influence the stability of NaClO-NH3 blend and the elimination of SO2, NOx, the impact of the pH of NaClO-NH3 blend solution on the instantaneous removal as well as the duration time was investigated, and the final pH after reaction was also detected and shown in Fig. 5. It can be seen that the variation of solution pH has a negligible effect on the desulfurization, but the elevated pH has a great promotion on the NOx removal, the efficiencies are significantly increased from 36% to 99% for NO2 in the pH range of 5–12 and from 19% to 65% for NO when the pH is between 5 and 10, after where, both of them are constant. Hence, the optimal pH of the NaClO-NH3 solution for the
This lab used many test to determine which functional groups were present in certain substance. The Benedicts test was used to identify reducing sugars (glucose and fructose) based on their ability to reuce the Capric ions to cuprous oxide at high pH. The Cuprous oxide is reddish orange in color when shown to be at high levels by the test, and greenish when at low levels. In both the onion juice and glucose solution the reducing sugar levels were very high, because the test came back dark orange. The starch solution had relatively low levels of reducing sugar present and this was seen by the test coming back cloundy blue, green and brown.
Many advertisements sometimes mislead its consumers when selling out protein powder products. One particular manufacturer is claiming that when testing 1 gram of Tough Guy protein powder in 100 ml of H2O, the final concentration would measure between 0.40 mg/ml protein. To determine if the manufacturer is claiming to be true or not an experiment was conducted. By determining the amount of protein that is presented when Tough Guy protein powder is diluted in water by adding Bio-Rad assay (measuring the concentration of protein within a known and unknown samples). Measurement of color change will be needed by placing the solution into a spectrophotometer at 595 nm. Thus, determining its results.
In biology class, we were learning about enzymes. Enzymes are proteins that help catalyze chemical reactions in our bodies. In the lab, we were testing the relationship between the enzyme catalase and the rate of a chemical reaction. We predicted that if there was a higher percentage of enzyme concentration, then the rate of chemical reaction would increase or it would take less time. We placed 1 ml of hydrogen peroxide into four depressions. Underneath the first depression, we place 1 ml of 100% catalase and make 50% dilution with 0.5 ml of water. We take 50% of that solution and dilute with 0.5 ml of water and we repeat it two more times. there were four depressions filled with catalase: 100%, 50%, 25% , 12.5 % with the last three diluted
The purpose of this experiment was to study the reactions of amino acids and aspartame. Several solutions were prepared and used in TLC analysis. A permanganate test and a ceric nitrate test were also performed. The summary of the results is shown below.
The mixture for that table’s flask was 15 mL Sucrose, 10 mL of RO water and 10 mL of Yeast, which the flask was then placed in an incubator at 37 degrees Celsius. In my hypothesis for comparison #4 the measurements would go up again with every 15 min. intervals because of the high tempeture and also be higher that then Controlled Table’s measurements. Hypothesis was right for the first part but was wrong for the second part of the comparison, the measurements did increase in the table’s personal flask but the measurements did not get higher than the Controlled Table’s measurements, see chart below. In conclusion, I feel that the substitution of glucose for sucrose made the enzymes work just as hard as the Controlled Table’s flask but just not as much because sucrose was too strong for the enzymes to
LAB REPORT 1st Experiment done in class Introduction: Agarose gel electrophoresis separates molecules by their size, shape, and charge. Biomolecules such as DNA, RNA and proteins, are some examples. Buffered samples such as glycerol and glucose are loaded into a gel. An electrical current is placed across the gel.
Therefore, the glucose concentration of solution X could have been anything between 1% and 10% glucose concentration. By its color, it seemed to be closer to test tube 1; therefore, I estimated it to be 7%. However, this method is extremely inefficient, and that estimate could easily be wrong. Hence, this method is semi-quantitative and has several limitations. Too much is left down to estimation, where human error could easily occur because in-betweens cannot be accurately measured and have to be guessed at.