Introduction: The experiment that was conducted was to identify which of the following nutrients; monosaccharides, starch, proteins, and lipids are found in the stomach contents of the four victims. The observations found will be used to validate the suspect’s claim in the murder case investigation. It is believed if the victims did actually have pancakes and eggs then the results should have a presence of starches, protein in all four contents. These results should be found because the pancake mix and egg whites contain of high protein and starch amounts. Out of the four major macromolecules; proteins, lipids, carbohydrates and nucleic acids, only the first three macromolecules were tested for in this lab. This is because for a nutrient …show more content…
We were able to verify the statement by finding which macromolecules were present in the stomach contents. If he was telling the truth, the stomach contents would have protein and starches in them because the egg whites and pancake mix both consist of those macromolecules respectively. To figure out the results, a series of tests were used including different reagents and indicators. For the monosaccharides test, Benedict’s reagent was used to identify when the reaction between the sugars and solution took place. The changes in colour from blue to orange-brown indicated the various approximate sugar concentrations from 0% to more than 2%. For the starch test, Lugol’s solution which is made of iodine was used to react with the starches. In the presence of starch molecules, the solution turned blue-black. In order to test for lipids, two tests were used; the first involved Sudan IV solution which can indicate lipids that are soluble in non-polar solvents. The second was a translucence test, if lipids were present in the contents, the paper would allow the light through – be translucent. Lastly, for the protein testing, Biruet reagent’s test reacting with the peptide bond allowed the proteins to be tested producing colour changes from blue to darker purple to indicate the levels of protein
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.
“Enzymes are proteins that have catalytic functions” [1], “that speed up or slow down reactions”[2], “indispensable to maintenance and activity of life”[1]. They are each very specific, and will only work when a particular substrate fits in their active site. An active site is “a region on the surface of an enzyme where the substrate binds, and where the reaction occurs”[2].
The purpose of the experiment is to determine the ID of an unknown diprotic acid by establishing its pKa values. The first phase is to determine the unknown diprotic acid by titration, which is a technique where a solution of known concentration is used to determine the molecular weight. While the second phase involved seeing how much NaOH needed to standardize diprotic acid.
Another chemical property that is important is that saliva is an enzyme amylase that helps breakdown starch into sugars. Starch plus water with amylase goes into maltose. During digestion the glands secrete enzymes and hydrochloric acid. This is why hydrochloric acid is used to lower the pH level. Pepsin catalyzed the reduction of proteins into polypeptides and amino acids. A temperature of approx. 37 degrees is required. Hydrochloric acid is what gives a lower pH and this kills any harmful microorganisms that may be present in the food being digested. Pancreation has an amylase just like saliva does. This is why it was used in part five of the lab to break down starch. It is just like saliva and breaks starch down into the component sugar. Our bodies cannot absorb any protein, starch or fats if they are not broken down into their component. Another chemical property is that starch is identified by using iodine-potassium iodide. The iodine changed from yellow to blue or black when starch is present. This is because the iodine binds to the starch molecules. Biuret reagent was used to be able to distinguish between proteins and polypeptides and amino acids. The reagent will turn purple when a protein is
Every popular belief of food and nutrition is carefully analyzed and debunked by Pollan using various examples from cultural habits, basic scientific processes and relevant studies and experiments. The vast amount of information from numerous, and likely fraudulent, sources reflect the message he is trying to convey: that food is naturally too complicated to study and perfect in science. Each chapter flows smoothly into the next topic as explanations become clearer and more in-depth. His knowledge in the topic and history is strongly demonstrated as well, building his credibility with his audience.
The objective of this lab is to test enzyme productivity, whilst evaluating the factors that
Macromolecules are the four biopolymers nucleic acids, proteins, and carbohydrates, lipids, as well as non-polymeric molecules with large molecular mass such as lipids and macrocycles.Carbohydrates act as quick energy and help with structure support for cells.Proteins may provide structure, serve as enzymes to speed up chemical reactions, and provide some energy.Lipids make up their plasma membrane, provide cushioning and insulation in larger organisms, and help with energy storage.Nucleic Acids carry all the codes for the functioning of the cell, have the ability to make new cells, and to heredity.
He explained that to get a sufficient amount of protein from plant sources, she would need to eat a variety of foods that have different kind of proteins. He flipped to a page in the book that discussed complementary proteins and showed her an example. “Legumes provide plenty of the amino acids isoleucine (lle) and lysine (Lys), but fall short in methionine and tryptophan (Trp). Grains have the opposite strength and weaknesses, making them a perfect match for legumes.” (Sizer, 2013,p.218) He explained by eating different foods she would get enough protein to keep her body healthy, but she would need to pay attention to the foods she does eat since she would need to eat different foods to get the correct combination of
The salivary glands secret high quantities of α- amylase which allows the enzymatic process of digestion of starch beginning in the oral cavity and can also be found in the pancreas (Witts 2005). α - amylase catalyses hydrolysis of starch reaction 1-4 glycosidic to yield maltose which is a reducing sugar from 3- 5 dinitrosalicylic acid. The Benedict’s test is used when reducing sugar are tested they continue to colour change from green to yellow, orange, brown and red depending on the quality of reducing sugar (Toole and Toole,
In this research article one such as the person reading this article will learn facts of the body’s physical and mental health. I have gathered articles to support the fact that carbohydrates are significant to an individual's health. Many people will disagree with the facts supported in this argumentative, but I am very confident in the facts I have gathered here for the reader’s interest (Introduction).
Macromolecules are molecules that contain thousands and thousands of atoms. There consists of 4 major biological macromolecule classes, carbohydrates, proteins, nucleic acids, and lipids. These 4 classes or groups are essential to the function and structure of a cell along with life itself. These molecules are all organic which means that they all contain carbon, they also might have oxygen, hydrogen, nitrogen, and other elements within the molecules. Macromolecules are formed through dehydration synthesis which starts with single subunits called monomers. These monomers, amino acids, sugars, nucleotides, glycerol, fatty acids, and etc. combine to form bigger molecules called polymers. After combining using covalent bonds, the monomers release water molecules as their byproduct, creating a macromolecule.
Goodman, B. E. (2010). Insights into digestion and absorption of major nutrients in humans. Advances in Physiology Education, 34(2), 44. Retrieved from http://search.proquest.com/docview/375602938?accountid=32521
In this lab, we viewed Allium Root Tip and Whitefish Blastula cells under the microscope in order to view the different stages of Mitosis. The purpose of this activity was to visualize the process of cell reproduction, and the results of our experiment conclude that 44% of the Whitefish Blastula cells were in Prophase, 18% in Metaphase, 21% in Anaphase, and 17% in Telophase, so cells generally spend a longer amount of time in Prophase.
... In B. Caballero, L. Allen and A. Prentice (Eds.), Encyclopaedia of human nutrition (2nd ed., pp. 277-282). Amsterdam; London: Elsevier.
Starch is the predominant carbohydrates source in our diets. The digestion of starch in human starts in oral cavity and involves the enzyme amylase, it is produced by the salivary gland, and it is able to hydrolyze the alpha -1,4 glyosidic linkages in starch. (Tracey 2016) The presence of salivary amylase makes the process of digesting starch to occur in a much faster and efficient manner, since it does not have to wait till the food mixture to get into small intestine to start the breakdown of starch. The variation of this enzymatic activities among individuals are found to be significant. The fact that one individual has a higher concentration of salivary amylase compare to another is found to be somehow related to the starch level of the