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Lab # 1: Examining And Verifying Various Macromolecules

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Lab #1: Examining and Verifying Various Macromolecules’ Reactions for Categorization of the Tested Solutions Jae-eun Park 20608251 Lab Partners: Jasmine Harding-Bake, Karolane Blais TAs: Lilia Shabon, Ryan Rashidi BIOL 130L Section 015 Experiment performed on: September 21 2015 Monday 2:30PM – 5:20PM B2 151 INTRODUCTION Various macromolecules share similar characteristics due to their shared functional groups, and in this lab, this was examined and categorized through three tests, namely the iodine test, Benedict’s test, and the biuret test. Iodine test will show the presence of starch and glycogen of the tested material by the color change to dark blue and earthy red respectively from its normal lightly yellow color. This …show more content…

(Wood, 2011.) From the initial blue color, if the solution’s colors change to brown, red, yellow or green, it proves that the aldehyde functional group, acting as the reducing agent, is present and thus the solution is a reducing sugar, because when the free aldehyde group of reducing sugars are heated up and reacted with CuSO4, the electrons will emerge from the aldehyde group to form Cu2O which would have a brown tint. (Simoni et al., …show more content…

Biuret is used to determine the presence of peptides and proteins of the solutions as the reduction of copper (II) ions to copper (I) would lead for the molecules to rearrange, resulting in the change of colors from blue to purple as the wavelengths of light absorbed would differ. (Wood, 2011.) It was hypothesized that only #9 protein would only be affected by the biuret test as it has peptide bonds, and it was confirmed by the experiments as a positive result was given. The unknown solution #281 did not change its color to purple and remained blue, thus it is concluded that the solution did not have peptide bonds in it. (Ellman,

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In cycle one, the double displacement reaction, Cu(s) + 4HNO3(aq) → Cu(NO3)2(aq) + 2NO2(g) + 2H2O(l) occurred, the result of the reaction was that the reaction mixture began to bubble with the copper filling dissolving and a vapor like substance leaving the reaction. Furthermore, when water was added, the color change, from brown to a blue color pigment. Then in Cycle two, another double displacement reaction occurred, Cu(NO3)2(aq) + 2NaOH(aq) → Cu(OH)2(s) + 2NaNO3(aq), which resulted in the reaction becoming cloudy and a darker shade of blue. Following cycle two, a decomposition reaction occurred as the result of heat being administered to the mixture, thus the following reaction occurred in cycle three, Cu(OH)2(s) → CuO(s) + H2O(l). As a

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Name: Avishak Deb Roy Partners: Leevell Penn, Varugh, Butler Bio 101 Lab Report #1 02.22.2018 Swimming speed of paramecium tetraurelia in different levels of treatment. Introduction Paramecia is a unicellular Protista which are naturally found in aquatic habitats. It is easily cultured in the laboratory. It is oblong shaped and covered with short hairy structure called cilia. Paramecia does not pose any health or ethical concerns and the population can be maintained if there is a food source such as Enterobacter (Biological Foundation 7).

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Proteins are an essential part of all living organisms. Proteins are macromolecules made up of amino acid chains. These chains of amino acids are held together by peptide bonds to from polypeptide chains. Each proteins function is determined by its own unique three dimensional shape and active site. Proteins have multiple functions that are important to all cells.

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The presence of macromolecules is able to be detected in solutions such as glucose, sucrose, starch, and proteins as well as other common foods. These other common foods include oats, soda, gelatin, and apple juice. There are four classes of macromolecules such as monosaccharides, disaccharides, polysaccharides and proteins. Each of these can be found using different tests such as the Benedict’s test, the Iodine test, or the Biuret test. Although there is no specific test for disaccharides it can be determined if the original color has not changed.

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In order to learn more about macromolecules, we performed an organic compound experiment. The purpose of this experiment is to find and test the presence of carbohydrates(Starch & Sugar) and proteins in different food using tested distilled water as indicators(independent variable). Food that will be tested in this experiment are cookies, milk, hot dog, pretzels, applesauce, cake mix, popcorn, and potato. My hypothesis is that if the food listed are tested for carbohydrates and proteins, then most of them with the exception of water, will be positive. Materials that will be used in this experiment are 8 regular test tubes, cookies, milk, hot dogs, pretzels, applesauce, cake mix, popcorns, potatoes, tap water, 500ml pyrex measuring cup, Benedict’s solution, Biuret solution, and Iodine solution.

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In this reaction NaOH was added to the Cu(NO3)2. The solution developed a precipitate which made the clear solution become cloudy and uniform in color (blue). The physical color change was demonstrated through the formation of the precipitate. The third step was the formation of CuO. In this reaction, the Cu(OH)2 product was heated on a hot plate and stirred continuously until the solution became colorless and a dark precipitate formed.

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The iodine turned a dark blue almost purple color when it was combined with starch. I tested iodine on a piece of cut potato and once in contact it turned a dark blue-purple color therefore stating starch was present. I also placed starch on a piece of paper, when it cam in contact the iodine just ran but did not change color. Lastly I tested the starch on a piece of white bread. Immediately it absorbed the iodine but did not change color therefore there was not starch.

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Prior to the amylase extract being placed into the wells, the wells were prepared with 3 drops of iodine solution which works as an indicator of starch presence. We measured the presence of the starch with a 5 number color system. The lightest color, yellow, being number one and having the lowest concentration of starch, while the darkest color, a blue black,being number 5 and having the highest concentration of starch. The results showed that the optimal temperature for the bacterial amylase, Bacillus licheniformis, was 55℃, while the optimal temperature for the fungal amylase, Aspergillus oryzae, was of 25℃. The bacterial amylase, Bacillus licheniformis, had the

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Negative: Water Constant: Iodine solution (indicator) Hypothesis: At least two out of the three procedures will be indicated as starch, due to the fact that amylase is the first enzyme that breaks down carbohydrates Materials: • Paper • Pen/pencil • Saliva • Water • Hydrochloric acid • Pipette • Iodine solution • Construction paper • Timer Procedure: 1. A sheet of paper was

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For instance, we could not conclude that mitochondrial activity is present in Supernatant II. However, our experiment showed that the boiled corn kernels did not undergo any mitochondrial activity while the raw corn kernels did. This might indicate that raising the temperature might have an effect on the function of dehydrogenase. Moreover, our found that starch granules are present in both sediment I and the “gunk”. Indeed, some parts of this experiment were not successful because the procedure was not followed

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REGULATION OF GENE EXPRESSION AND THE DIFFERENCES BETWEEN EUKARYOTES AND PROKARYOTES IN THIS PROCESS Every day in our body and each cell there are a wide range of mechanisms that helps the cell to survive and also helps the organisms to survive as well. The part of these mechanisms is increasing and decreasing the production of specific gene products (either proteins or RNA), and is known as gene regulation. Moreover this process is happening in both eukaryotes and prokaryotes, but there are some differences between them. This essay would firstly, focus on the process of gene expression and control (regulation) of that, secondly the differences between the prokaryotes and eukaryotes in this in regulation of gene expression.

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Proteins were found in the victim’s stomach contents by exposing the contents to the Biuret solution and getting a positive result after the solution became purple. Protein can also be found in the meat of the victims typical, “…pizza with sausage, pepperoni, and bacon…”. Lastly, starches were found in the victim’s stomach contents though exposing the victim’s stomach contents to the Iodine solution and getting a positive result after the solution became a dark color. In pizza, starches can be found in the entire

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Starch solution is then placed into the test tube at a quantity of 5 mL. 5 drops of Lugol’s Iodine solution is added to the test tube. If the color changes, then it is known that starches are present in the solution. Proteins are next tested. In order to do this, 5 mL of gelatin solution is added to the test tube. 10 drops of Biuret’s reagent are added to test for protein.

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Uncontrolled Environmental conditions Atmospheric conditions The controlled variable Concentration of amylase was kept under control by measuring the amount of amylase used and also it was made sure the percentage of amylase used was 1%. The Amount of amylase/starch used were kept to 5cm3 at all times. Materials needed Beakers Bunsen burner Test tube Thermometer Stopwatch Test plate Glass rod Starch Amylase solution Water bath Iodine solution. Test tube holder Labels Marker Procedure First 5 test tubes were taken and labeled with numbers from 1 to

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The iodine test determines the presence of starch in biological materials. It is predicted that, if starch is not present, the solution with iodine remains yellow. However, if starch is present the solution with iodine becomes a blue-black colour. Plants have starch as the storage polysaccharide (glucose units held together by glycosidic bonds) while animals have the equivalent of glycogen. In this experiment, the dark blue colour is visible because of the helical amylose and amylopectin reacting with iodine (Travers et al., 2002).

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