Identifying Organic Compounds Problem: Based on the color of the indicator‚ which type of organic compound will be found in each type of food? Hypothesis: If Benedict solution is added to honey‚ then it will turn. If Biuret solution is added to egg whites‚ then it will turn. If Benedict solution is added to corn oil‚ then it will turn. If Benedict solution is added to glucose‚ then it will turn. If Benedict solution is added to gelatin‚ then it will turn. If Benedict solution is added to butter
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The use of positive and negative controls to determine the macromolecules present in an unknown solution Course # 6130‚ Wednesday‚ 7-10 PM‚ B2-151 Lab performed: September 21st‚ 2011 INTRODUCTION Every living thing is dependent on large complex molecules‚ known as macromolecules. The objective of this lab was to correctly identify which macromolecules the unknown solution was comprised of using various substances as experimental controls. There are four major types of biological macromolecules
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Milk is the probably the most nutritionally complete food found in nature. Whole milk contains vitamins (principally thiamine‚ riboflavin‚ panthothenic acid and vitamins A‚ B12 and D)‚ minerals (calcium‚ sodium‚ phosphorus‚ potassium‚ and trace minerals)‚ proteins (which include all the essential amino acids)‚ carbohydrates (mostly lactose)‚ and lipids (fats). Whole milk is an oil in water emulsion‚ containing approximately 4% fat dispersed as very small (micron sized) globules. The fat emulsion
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Investigation 1A: Testing for Macromolecules Discussion: By observing the table above‚ we could see that Benedict’s test was for reducing sugars‚ iodine test was for the presence of starch‚ filter paper was for the presence of fatty acids‚ and the Biuret test was for amino groups present in proteins. Benedict’s solution was used to test for the presence of simple sugars‚ such as glucose (monosaccharide). When heated‚ the solution mixed with monosaccharides produced a reddish-orange colour. This was
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Macromolecules of Life Exercise 1: Testing for Proteins In this experiment Biuret Color is added to four substances‚ egg white‚ pepsin‚ sugar‚ and distilled water to test the detection of protein in each substance. Substance Tested Predicted Results Biuret Color & Number of drops added 1. Egg White Change color 5 drops –turned a yellow/light brown 2. Pepsin Change color 5 drops- turned purple 3. Sugar No Change 5 drops-no change in color 4. Distilled Water No Change 5 drops-no
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Identification of Macromolecules Introduction The purpose of this lab is to test for the presence of macromolecules in various foods. Tests are performed to describe the basic structure of proteins‚ lipids‚ glycerides‚ and carbohydrates. We are to recognize the positives and negatives in these macromolecules. Also we are to identify the roles that proteins‚ lipids‚ minerals‚ vitamins‚ and carbohydrates play in the body’s construction and metabolism. Procedure / Results 5.1 Carbohydrate
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BIOLOGICALLY IMPORTANT MOLECULES Abstract Compounds containing the element carbon‚ called organic compounds‚ are the most important substances that make up living organisms. There are thousands and thousands of different organic compounds. To identify the major types of organic compounds in living organisms ‚ several biochemical test were used . Introduction Organic molecules are those primarily made up of carbon‚ hydrogen and oxygen. The common organic compounds of living organisms are
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Food Test 1: Test for Glucose – with Benedicts solution Benedicts solution is used to test for simple sugars‚ such as glucose. It is a clear blue solution of sodium and copper salts. In presence of simple sugars‚ the blue solution changes color to either green‚ yellow or brick-red‚ depending on the amount of sugar. Method 1) Mix smalls amount of each food sample (i.e.‚ Egg lumen‚ cylindrical piece of potato tuber‚ bread crump and crisps) in different test tubes with distilled water to make a
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and the second session was 3.55). We then proceeded by adding 25 mL of 0.5 M of HCl. The pH values after this addition are 1.56 and 1.34. We filled a cleansed biuret with 0.5 M NaOH solution. The main process begins with us closely monitoring changes in pH as we added NaOH from the biuret at 0.5 mL increments. We refilled the biuret with NaOH when it neared empty. We halted the titration process when both the pH stabilized and we reached a pH level range of 12-13. All data collected was graphed
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were tested within the foods applesauce‚ peas‚ and turkey gravy. These biomolecules were identified using the solution indicators for the Biomolecules which are respectively designated for each biomolecule. Iodine for Starch‚ Benedicts for Sugar‚ Biurets for Protein‚ and a brown paper bag for Lipids. The biomolecules were observed when the food and indicators were combined‚ the solution then turned a color designating a specific biomolecule. Protein turns purple‚ Iodine turns black/blue‚ Sugar turns
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