Analysis Of Whipping Cream, Soy Milk, And Wtein Protein

PROTEIN
Prior to completing the lab experiment, it was predicted that whipping cream, soy milk, and the flour solution would all contain proteins. Looking back at the collected observations it can be concluded that the hypothesized statements were all deemed accurate. However, corn syrup was the only substance that did not test positive for proteins. This abnormality was researched, and it is now clear why only three out of the four substances tested positive for proteins. To start, it was hypothesized that whipping cream would contain proteins as it made up casein which is a protein made up of amino acids. During the experiment, the original white opaque liquid changed colour and there was a light purple hue that formed at the bottom of the
Out of the 20 essential amino acids that humans must have, milk contains all 9 of the essential amino acids that the human body cannot naturally produce (Milk Facts, n.d). All the essential amino acids can be obtained through animal-based products and milk is based from animals like cows. The two major types of protein within milk are casein and whey proteins. Though casein is found abundantly within milk, whey contains a rich source of leucine which is an essential amino acid involved in muscle protein synthesis (Sexton, 2017). All in all, since amino acids are proteins and the casein and whey proteins exist within milk, it can be concluded that whipping cream is composed of proteins as it is made with milk. Similarly, it was assumed that soy milk would also contain proteins as it is a vegetable protein. When the Biuret reagent was added to the soy milk, the bottom of the test tube became a lilac hue while the top and middle remained as the original cloudy, off-white coloured liquid. Soybeans are among the best plant-based proteins, as unlike plant proteins, soy protein contains all the essential amino acids that humans need. The two major proteins found in soy are called, glycinin and conglycinin which make up approximately 80% of the
In hypothetical terms, it was assumed that there would not be any positive reactions to the reducing sugars, protein, or lipid tests. This conclusion was based on the knowledge that water itself does not contain many minerals or substances that could have any relevance to the macromolecules that the water was tested for. Additionally, the fact that the water was distilled lead to the thinking that the process of distillation would ultimately remove any possible minerals that could potentially have an impact on the results. Distillation refers to the process where water is heated until it evaporates and is condensed again in order to purify it. This leaves the water to contain only water molecules and its properties remain consistent throughout (Myers, 2017). It was later proved that the hypothesis was accurate as the results for all the macromolecules tested were negative. To elaborate, in order to test for reducing sugars, the Benedict's solution was added to the test tube. The test tube was then placed in a hot bath, but no identifiable colour change pertaining to the presence of reducing sugars occurred. The solution did turn a light blue colour, but this was simply the water taking on the colour of the Benedict's solution as it was originally a light aqua blue colour. Therefore, no evidence of reducing sugars existing in distilled water was recorded. Following this test, drops of