Introduction: The purpose of the experiment is to see which macromolecules are in certain foods. Macromolecules are large molecules which are taken into the body when a person consumes food (“Macromolecules,” 2018). The four main types of macromolecules that are tested in this experiment are lipids, protein, starch, and sugar. Methods: To test for lipids, a small portion of each food was put on a piece of cardboard to see how much grease was left on the cardboard from each food after a period of time. To test for protein, drops of biuret reagent and drops of each food were mixed in a test tube. If the mixture changed to a purple/pink/blue color, it indicated that the food contains protein. To test for starch, drops of iodine are mixed with …show more content…
Table 1 shows which macromolecules are in each food. Vegetable oil and butter have three plus signs for lipids, which means that they have the greatest amount of lipids. It would make sense that vegetable oil is one of the two foods containing the most lipids, considering that they contain “very large amounts of polyunsaturated fatty acids” (Gunnars, 2013). Water and spinach have minus signs, indicating that they do not contain lipids. The only two foods that contain protein are egg whites and fish. They are the only foods with plus signs, while every other food has a minus sign. Egg whites contain a large amount of an egg’s protein; “roughly 85 percent of the egg white's calories come from its protein content” (Tremblay). The food with the greatest amount of sugar is banana, seeing that it is the only food that had a red color change. Approximately 53% of the calories in a banana come from sugar (Cespedes, 2017). The food with the least amount of sugar is spinach, which is indicated by the green color change. The other foods either became blue, yellow, or had no color change. The two foods that contain starch are spinach and banana, which is conveyed by the fact that they are the only two foods with plus signs in the starch column.
Sophie Arnott Title Identification of Unknown Carbohydrates Using Various Biochemical Tests Aim To identify various unknown carbohydrates by subjecting them to a series of biochemical tests. Introduction Materials Lab coat Safety goggles Gloves 6 solid carbohydrates- Glucose, Maltose, Fructose, Starch, Sucrose, Cellulose Permanent marker Deionised water Benedict’s solution Barfoed’s reagent Diastix strips Iodine Boiled water Large beaker 12 test tubes
VI. Cereal 1. Flakes are carbo rich, low in fat, and quickly digested 2. Sugar
Generally the most feared and hated macro nutrient is the carbohydrate. It is technically not the most fattening nutrient, (Carbohydrates provide 4 calories per gram whereas actual fat provides 9.) yet carbohydrates are much more numerous in the foods that contain them. For instance, white bread or ice cream contain multitudes of carbohydrates since they are simple sugars, but don't contain nearly the same amounts of fat. Carbohydrates at the basic level are made from carbon, hydrogen, and oxygen. It is these three elements that make up the sim...
Table 2 represents the data compiled for unknown substances #6 and #7. When substance #6 was tested for the presence of protein, it did change color from blue to yellow, however this color change indicated a negative result. According to the results gathered in Table one, Part one of this lab, a color change from blue to light purple indicates a positive result; not blue to yellow. When Iodine
We investigated the effects of sunlight exposure on leaf stomata density. Our hypothesis stated that stomata density in the leaves with more sunlight exposure should be greater because in the leaves exposed to sunlight appeared to be healthier than the leaves in the shade. Our hypothesis was rejected, and the leaves with little to no sunlight exposure had a greater stomata density.
The effects of temperature in enzymes ABSTRACT This report explains enzymes and how their activity can change depending on different factors. We explored this by breaking the experiment into two parts; in the first half we measured peroxidase activity at the different given temperatures and the second half we repeated this but let it sit at room temperature before measuring in the spectrophotometer again. The results showed that temperature does affect the ability of peroxidase. The effects were not reversible.
The objective of this lab is to determine the unknown macromolecule given by using three different tests such as the iodine test, benedict’s test and biuret test. It is possible to observe what kind of macromolecule the unknown substance is by analyzing the different colour changes and the positive and negative results when the molecule reacts with the different tests.
The enzyme used in the experiments is called alkaline phosphatase. The enzyme was isolated from cow intestine, but can also be found in bone and embryo germ cells. Alkaline Phosphatase cleaves phosphate off any molecule in an alkaline buffer. In order to determine the function, we ran two experiments to study the enzyme. The first experiment we ran to determine the Vmax and Km.
The egg whites were precisely cut in small pieces and the same sizes were cut for every test tube to avoid any mistakes in the experiment. The measurements of the dimensions of the egg whites were taken in meters before and after the experiment to record the changes. The two egg whites were then added to each of the test tubes along with the labelled enzymes, acid, and base, except that instead of enzymes water was added in the control test tubes to compare the results
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 be able to identify what kind of macromolecules a solution has, it has to be tested to be able to identify what macromolecules are present in the solution. Here we used only one test for each macromolecule that we are testing for. We tested for RNA, DNA, protein, sugar, starch, and lipid macromolecules. Using these kinds of test we were able to figure out, that we can detect what kind of macromolecules are present in a solution almost with full accuracy.
Recently, in Biology class, we did a test on certain foods to see if they contained sugars, starches, lipids (fats), and/or proteins. I found it to be quite helpful for people like me. Considering how much I have to watch with my food. To begin, how about we learn what exactly each category is.
Enzymes are catalysts that lower the activation energy required to perform a reaction, thus making the rate quicker and energy efficient. Enzymes consist of an active site, which serve as the location of the chemical reaction, and is the area that the substrate will bind to. The substrate will be binded to the active site via hydrophobic interactions, hydrogen bonds, and ionic bonds. Once the substrate is attached, the enzyme will perform the chemical reaction that can either breakdown or form the new substances. An enzymes active site is stabilized by a multitude of weak reactions, that ultimately allow them to support the accelerated chemical reactions.
My results show that the Butler threw up at the crime scene. When lipids tested positive, I knew that the victim, the best friend, and the mistress would have to be eliminated as suspects for who threw up because none of the foods they ate contained lipids. I knew it had to be the butler because the wife’s meal had soda and french fries, neither of which contain protein. The negative test results for carbohydrates, both simple sugars and starches, helped me ensure that I had the correct results. The fatty part of the steak contained lipids, but the steak is meat, which is a protein.
These natural sugars are carbohydrates, called glucose and fructose. According to the article A Glossary of Natural Sugars & Added Sugars Glucose, glucose is a “‘simple’ sugar naturally found in all foods that have carbohydrate. Starch (e.g., in potatoes, pasta) is a complex of glucose molecules linked together. Another simple sugar, fructose, is often called “fruit sugar” because it’s the main type of natural sugar in fruits (and honey).”