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Macromolecules Lab Report

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In this lab, various solutions will be tested for different forms of macromolecules, such as proteins, lipids and carbohydrates. The solutions being tested include control tests (both positive and negative), textbook suggested substances, as well as four other substances which will be tested and analysed for macromolecules. The first test is a test for proteins and peptides. Protein is one of the main categories of macromolecules, protein is essential for system function, maintaining structure and enzyme production. It maintains muscles, bones, blood and essential organs. Peptides are compounds composed of two or more amino acids linked in a chain, and are essential to diet. Long chains of peptides are proteins but shorter chains are just as important. They …show more content…

Carbohydrates have three types of subunits, monosaccharides, disaccharides and polysaccharides. Monosaccharides are simple sugars, made of a single sugar molecule, disaccharides are the result of two monosaccharides bonding together and polysaccharides are a complex carb consisting of many linked simple sugars. Carbohydrates are used by the body in the configuration of glucose which is converted to glycogen and stored in the liver and muscles until it is needed for energy. The different forms of carbohydrates are found in many foods. Examples of monosaccharides are glucose, fructose and galactose which can be found in fruits, veggies and some dairy products. Table sugar is a disaccharide formed of glucose and fructose which occurs naturally in fruits and artificially in many processed foods. Lactose is another disaccharide, composed of glucose and galactose which is the main sugar in milk. Starch, glycogen and cellulose are all examples of polysaccharides. The final test is a test for the presence of fats. Fats are a form of the macromolecule class of lipids. Lipids are important for long term

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Some examples of disaccharides are milk sugar, sugar canes, sugar beets, which is all made up of lactose, glucose, maltose, and fructose. "Double Sugar." Encyclopedia Britannica Online. Encyclopedia Britannica. Web.

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157 Words | 1 Pages

Lactose is a disaccharide, a sugar that is formed when glucose and galactose, simpler sugars or monosaccharides undergo a condensation reaction. This disaccharide is found in the milk of mammals and provides a source of energy for infants that rely on their mother’s milk and acts as a substitute to solid foods and provides nutrition. Lactose is digested, absorbed by the small through the help of the enzyme lactase. This is imperative as it cannot be absorbed in its plain form and so must be broken down into simpler sugars. This reaction is called a hydrolysis reaction in which water that is formed as a by-product in a condensation reaction is used to breakdown the covalent bond in the disaccharide, known as the glycosidic linkage, to form two

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354 Words | 2 Pages

Lipids are made of triglycerides, molecules made of one glycerol, and three fatty acids. Saturated fatty acids have no double bonds in their molecular structure, and unsaturated fatty acids include double bonds in their molecular structure. Proteins

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Although sucrose is a disaccharide it cannot return to an open chain structure in its cyclic structure that would give the aldehyde group required to reduce the cupric ion, and therefore is not a reducing sugar (Shankara, 2008). Test tubes 1,3,4,6 and 10 all brought about a positive change for the Benedict test, however demonstrated a slight range in colour. Test tubes 1, 3, and 10, containing 1% glucose result, 1% maltose result and beer respectively showcased a more yellow colour, showing that there were low traces of reducing sugars. Test tubes, 4 and 6 containing honey solution and lactose solution respectively showcased a more brown shade, indicating that there was a moderate amount of reducing sugars

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Celluloses is what makes up a plants structure, depending on how you us it, cellulose can be used to make many different things such as paper, film, explosives, and plastics. http://www.encyclopedia.com/topic/cellulose.aspx 8. Starch is an energy supplier, and is produced in green leaves of plants from excess amounts of glucose made during photosynthesis, and plants can also use it as a source to store

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506 Words | 3 Pages

Sugar, the most heavenly, delightful and enjoyable substance on earth. What do you think of when you hear sugar? You probably think of the sweetest and deadliest, unhealthy unnatural substance that manufacturers put in your daily diet that is bad for your health, which is sadly true. Manufacturers add Sucrose to their products, but the sugar we are referring to here are different chemical compounds which are found in our bodies, fruits and in many of our food products. Two main sugars that are much healthier than Sucrose is Fructose; a simple sugar which is a natural sugar found in fruits, and glucose in our carbohydrates which is a compound sugar found in many food items such a dairy products and pasta.

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If a person were to eat only one nutrient, it wouldn’t be very satisfying to their health. A person should eat a specific amount of each nutritious group in order to stay happy and healthy. Some specific macromolecules a person needs every day include carbohydrates, lipids, and protein. These give you the energy you need to start your day the right way!

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Sugar is the one of the basic ingredients in many products so the daily consumption of sugar is quite high. Sugar is made up of two molecules, glucose and fructose. If too much fructose is taken into the body, the liver turns the energy into liver fat which causes metabolic diseases.

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A peptide bond forms when the carboxyl group of one amino acid is adjacent to the amino group of another amino acid, allowing for an enzyme to perform a dehydration reaction and bond the two acids. Although a polypeptide chain is what makes up a

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About 75% of all human nutrition derives from those four sources alone." (Ratey & Manning, 2014) These plants store and are made up of carbohydrates, which is a starch. Starches are complex carbohydrates that break down quickly, often in a person's mouth, into simple carbohydrates, which are sugars. With industrialization, we have allowed ourselves to become sedentary, not having to hunt and gather anymore.

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304 Words | 2 Pages

Chemicals are fun to do experiments with. One experiment you can do with chemicals is see how fast they react, how much it makes the water move and how many bubbles it makes. But one experiment to do that is fun is to see if the color will affect a chemical reaction. Will bigger or smaller pieces react longer. My purpose was to see if bigger and smaller pieces will react longer.

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My guiding question is “What type(s) of sugar do you think are best for cellular respiration and why?”. My hypothesis was “Monosaccharides sugars will be the best for cellular respiration.”. My hypothesis was incorrect. My group tested lactose, a disaccharide, and the other groups tested glucose (monosaccharides) and sucrose (a disaccharide) A monosaccharide has have one basic sugar, disaccharides have 2, and polysaccharides have 3 or more..

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Artificial sweeteners such as aspartame, Sucralose, Saccharin, Acesulfame, cyclamates, and potassium. Trans Fats: Found in various processed foods and margarine. Sugary products: soft drinks, packaged juices, candy, pastries, fruit yogurt and much more. Grains and legumes: Beans, lentils, breads, pasta, buns etc.

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2153 Words | 9 Pages

STRUCTURE OF GLUCOSE Introduction to glucose:  There are many types of carbohydrates but the most important one carbohydrate in human body is glucose (C6H12O6). Glucose is also termed as monosaccharide due to the fact that it forms one simple building block of more complicated carbohydrates like starch, glycogen, maltose, sucrose, lactose etc. It is also known as dextrose due to its occurrence in optically active dextro-rotatory isomers [1]. The name "glucose" derived from the Greek word which means "sweet wine, must". The suffix "-ose" indicate that a glucose is a carbohydrate [3].

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Discussion: Many of our most important enzyms, hormones, and chemical process are all made possible by the presence of protiens. We can build protiens in our bodies or injest them in the food we eat. Tryptophane and tyrosine were some protein amino side chains that we specifically identified in the lab. Some everyday foods that contain high contents of tryptophane are egg whites, fish, and seeds. While some common foods that are high in tyrosine are cheese, milk, and tofu.

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