Identification of Macromolecules- Lab Report
Identification of Macromolecules
Introduction
The most common macromolecules found in living organisms are lipids, carbohydrates, proteins and nucleic acids. Briefly, the meaning of macromolecules is that they normally contain two or more molecules in them and their main functions are to store energy, information and much more. Most foods are known to be combinations of macromolecules. While some of these compounds can be detected by taste tests, many cannot. Scientists then use certain tests to determine the presence of macromolecules. In doing the lab, one was able to determine the characteristics of the given solutions, containing different macromolecules, whilst doing the multiple tests. The tests performed were, iodine testing for starch and glycogen, Benedict’s test for reducing sugars, and the Biuret’s test for protein. Depending on the test performed, certain results acquired, clearly identified the macromolecules present in each solution. With the aid of the results from the lab, the unknown solution will also be determined.
Materials and Methods The experimental material and methods used to carry out this experiment is out lined in the (Biol. 130L Lab Manual, 2011. (pp. 15-19)). All steps were followed without any variations in materials and methods. The number for the unknown solution is, #128.
Results
The Results of Each Solution When Mixed with Each Type of Tests
Test Tube Samples | Benedict Before After | Biuret | Iodine | #1. 1% glucose solution | light blue | red/brown | light blue | pale yellow | #2. 0.3% glucose - 1- phosphate | light blue | no colour change | light blue | pale yellow | #3. 1% maltose solution | light blue | red/brown | light blue | pale yellow | #4. honey solution | light blue | orange/red | light blue | pale yellow | #5. 1% sucrose solution | light blue | no colour change | light blue | pale yellow | #6. 1% lactose solution | light blue | red/brown | light blue
Introduction
The most common macromolecules found in living organisms are lipids, carbohydrates, proteins and nucleic acids. Briefly, the meaning of macromolecules is that they normally contain two or more molecules in them and their main functions are to store energy, information and much more. Most foods are known to be combinations of macromolecules. While some of these compounds can be detected by taste tests, many cannot. Scientists then use certain tests to determine the presence of macromolecules. In doing the lab, one was able to determine the characteristics of the given solutions, containing different macromolecules, whilst doing the multiple tests. The tests performed were, iodine testing for starch and glycogen, Benedict’s test for reducing sugars, and the Biuret’s test for protein. Depending on the test performed, certain results acquired, clearly identified the macromolecules present in each solution. With the aid of the results from the lab, the unknown solution will also be determined.
Materials and Methods The experimental material and methods used to carry out this experiment is out lined in the (Biol. 130L Lab Manual, 2011. (pp. 15-19)). All steps were followed without any variations in materials and methods. The number for the unknown solution is, #128.
Results
The Results of Each Solution When Mixed with Each Type of Tests
Test Tube Samples | Benedict Before After | Biuret | Iodine | #1. 1% glucose solution | light blue | red/brown | light blue | pale yellow | #2. 0.3% glucose - 1- phosphate | light blue | no colour change | light blue | pale yellow | #3. 1% maltose solution | light blue | red/brown | light blue | pale yellow | #4. honey solution | light blue | orange/red | light blue | pale yellow | #5. 1% sucrose solution | light blue | no colour change | light blue | pale yellow | #6. 1% lactose solution | light blue | red/brown | light blue
References: 1. C. Bissonette, F.G. Herring, J.D. Madura, and R.H. Petrucci, General Chemistry (Principles and Modern Applications), Prentice Hall, Tenth Edition, 2011. 2. Department of Biology 2011 Introductory Cell Biology Laboratory Manual. University of Waterloo, Waterloo. Pp 15-19 3. J. Sharp, M. Harrington, and S. Freeman, Biological Science (Introductory Cell Biology), University of Waterloo, Canadian Edition, 2011. 4. Starch – Iodine (2003). Virtual ChemBook. Retrieved September 23, 2011, from http://www.elmhurst.edu/~chm/vchembook/548starchiodine.html