In J, there is considerable amount of glucose and little amount of fat. For the second carbohydrate lab, four test tubes were cleaned and labeled 1 through 4. The result would bring out a specific color change in the macromolecule.
Glucose, fructose, and galactose are monosaccharides. Carbohydrates contain carbon, hydrogen, and oxygen. What are the controls in this lab? Also the color changed for the Albumin sample when tested with Biuret reagent. Why did you use these controls in this lab?
Sucrose, lactose, and maltose are disaccharides. The results included color changes with Ninhydrin solution on the Amino acid sample and the Albumin sample.
In G, there is little amount of fat, glucose and a lot of protein. What are some sources of error in this lab? The last groups of tests were on lipids. Each tube was filled with 10 drops of a different solution consisting of distilled water, glucose solution, onion juice, and potato juice.
Five drops of Sudan III were added to each tube and swirled to mix.
Color change results were recorded in table 4. Monosaccharides are the simple sugars. I filled one tube with 10 drops of distilled water, another with 10 drops of glucose solution, another with 10 drops of sucrose solution, and 10 drops of starch solution in the last tube.
These bonds are called peptide bonds. I removed the test tubes from the bath and recorded the color changed in table 1. Some leftover might have affected the data of another experiment. Why did you use these controls in this lab?
Also, tested was an onion and potato. The results concluded this and that egg white samples and honey did not contain lipids. In E, there is little amount of glucose and a lot of carbohydrates. By using the Sudan III test the presence of lipids can be found. Then one tube was filled with 10 drops of distilled water, another tube with amino acid solution, another with albumin solution, and the last with starch solution.
How might you avoid such errors if you were to repeat this lab? Lipids are found in cell membranes and are an energy source.
The color results were recorded in table 3. The fourth lab for carbohydrates was performed by slicing a piece of onion and looking at it through a microscope. Oils are liquid at room temperature and are called unsaturated.
The following compounds were rubbed on each circle respectively:View Notes - Identifying Biological Macromolecules in Food Lab-1 from BIO 12 at Loretto High School.
SBI4U Unit 1 Lab Ms. MacDonald-Cochrane September Identifying Biological Macromolecules in33%(3).
Transcript of Lab 3 - Identifying Macromolecules +/- Test Lugol's Test for Starch Sudan Test for Lipids Blot Test for Lipids The Experiment! Lab #3 +/- Test Benedict's Test for Reducing Sugars Biuret Test for Protein By Angela, Carl, Jessica, and Megan Identifying Macromolecules The Introduction 4 Macromolecules.
Testing For Biological Macromolecules/Nutrients including sugar, carbohydrates, protein and lipids. Jessie & Zoey Lab Report.
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Browse Our Site. days since Next event. Testing Food for Biological Macromolecules/ Nutrients. Some of the solution had multiple nutrients in them and we were able to figure them out by identifying which test the unknown resulted positively.
Sign in. Aug 02, · Biological Molecules of Life Jessica Leonard Biology Lab April 5, Abstract This lab was done to test for macromolecules consisting of carbohydrates, lipids, proteins, and nucleic acids by using specific reagents to test for each. The result would bring out a specific color change in the macromolecule.
In this portion of the lab, you will make a complete set of controls to be used for comparison purposes when you identify macromolecules that exist in everyday items that you use or can be found at the grocery store.Download