Macromolecules data and questions 1411

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Northwest Vista College *

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1402

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Chemistry

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Feb 20, 2024

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Lab: Macromolecules data and questions Name: Maranda Maldonado Table 1: Benedict’s Test for Simple carbohydrates Tu be Conte nt Initial color (after Benedict’s solution added) Color after heatin g Are simple carbohydrat es present? 1 Distilled H 2 O Aquamarine The same No 2 Starch Slightly lighter Aquamarine Murky green- blue Yes 3 Soda (colorless) Aquamarine Orange Yes 4 Diet soda (colorless) Aquamarine The same No 5 Albumin (protein) solution Light Blue Darker murky green-blue Yes 6 Vegetable oil Aquamarine w/white oil on top Aquamarine w/white oil on top No 7 Glucose Aquamarine Blood orange Yes 8 Chicken broth Slightly light Sea-Green The same Yes 9 Whipping cream White Yellow Yes 10 Potato extract Nasty Sea-Green Throw-up Yes REVISION TABLE date version Name summary of revision 7/9/08 V1 Elliott Author 7/10/09 V2 Rohrbach Split lab into five labs: introduction, carbohydrates, complex carbohydrates, proteins, & lipids. .
10-24-11 V3 Reeves Combined all of the version two labs and added a statement concerning the carcinogenicity of Sudan IV. 4/2016 V4 Edrey Modified hypotheses, uniform solutions for all sections. Added part 5. Table 2: Lugol Test for complex carbohydrates Tu be Conte nt Initial color Color After Lugol Addition Are complex carbohydrat es present? 1 Distilled H 2 O Colorless Yellowish No 2 Starch Colorless Black Yes 3 Soda (colorless) Colorless Yellowish No 4 Diet soda (colorless) Colorless Yellowish No 5 Albumin (protein) solution Faint yellow Yellowish No 6 Vegetable oil Dirty Milk White Yellowish No 7 Glucose Dirty Milk White Yellowish No 8 Chicken broth Yellowish Dark Yellowish No 9 Whipping cream White White with Yellowish on top No 10 Potato extract Dirty Brown Brown-Black Yes Table 3: Paper Test for lipids Tu be Conte nt Wet or dry after 30 minutes? Are lipids present? 1 Distilled H 2 O Dry No 2 Starch Dry No 3 Soda (colorless) Dry No 4 Diet soda (colorless) Dry No 5 Albumin (protein) solution Dry No 6 Vegetable oil Wet Yes 7 Glucose Dry No 8 Chicken broth Dry No 9 Whipping cream Wet Yes
10 Potato extract Wet Yes Table 4: Biuret’s Reagent Test for Proteins Tu be Conte nt Initial color Color After Biuret’s Addition Are proteins present? 1 Distilled H 2 O Colorless Sky Blue No 2 Starch Colorless Sky Blue No 3 Soda (colorless) Colorless Dirty Blue Yes 4 Diet soda (colorless) Colorless Sky Blue No 5 Albumin (protein) solution Faint yellow Deep Blue Yes 6 Vegetable oil Dirty Milk White Sky Blue No 7 Glucose Dirty Milk White Jean Blue Yes 8 Chicken broth Yellowish Dirty Dark Blue Yes 9 Whipping cream White Milky Blue No 10 Potato extract Dirty Brown Black Brown Yes Questions: 1. Why did you pick the solutions that you did for the positive and negative controls in the four initial experiments? Water was the obvious positive control since it was already expected that it would show no reactions to any solutions put into it. While the negative control group I chose was the Albumin solution due to the other contents having varied macromolecules within them. 2. Summarize your findings for the 10 stock solutions below. Put an X for positive results. Numbe r Stock solutions Benedict’s (sugar) Lugol’s (starch) Biuret (protein) Paper bag (lipids) 1 Distilled H 2 O 2 Starch X X 3 Soda (colorless) X X 4 Diet soda (colorless) 5 Albumin (protein) solution X X 6 Vegetable oil X 7 Glucose X X 8 Chicken broth X X 9 Whipping cream X X 10 Potato extract X X X X
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