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Macromolecules Lab Report

941 Words4 Pages

This lab report is to Identify macromolecules consist of carbohydrate, lipids and protein by using the Precise reagent to detect the presence of a specific color change in macromolecule. The color change would establish the sample positive change for that macromolecule. The benedict’s solution was use as reagent. Benedict's solution is blue and when precipitate forms depending on concentration of reducing sugar various color develop from green to yellow to orange to red. A yellow and green indicates a low concentration whereas red and orange color indicates a high concentration indicate of reducing sugar. The experiment conclude a high concentration color change orange. I perform the Iodine potassium iodine ( I^2 KI ) test. To detect the …show more content…

There are three types of carbohydrates, monosaccharides contain one sugar, disaccharides contain two sugars, and polysaccharides contain many sugars. Polysaccharides play important roles in cells such as energy storage (animal glycogen) and structure support (plant cellulose). Proteins are made of C, H, O, N and S. The building units of proteins are amino acids. Each amino acid contains an amino group, a carboxyl group, a central carbon and hydrogen, and an R group. Variation on R group defines different amino acids. There are 20 different amino acids. Proteins have 4 layers of structure, primary structure Number and sequence of amino acids, secondary structure Coiling and folding from H bonds, Tertiary structure 3 dimensional shape from increased folding, and quaternary Peptide chains combine to make a functional protein. Lipids are made of carbon, hydrogen and oxygen. Storage lipids include fats, oils and waxes. Mono-carboxylic acids, containing a long hydrocarbon side chain. Based on the nature of the hydrocarbon side chain, they are divided into saturated fatty acids (no double bonds) and unsaturated fatty acids (containing double bonds). Biological membranes have a double layer of lipids which are amphipathic in

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