Identifying_Macromoleculeczv

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Cowley Community College *

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4111

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Chemistry

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Feb 20, 2024

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pdf

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3

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MODULE 1 | Identifying Macromolecules Virtual Lab Use the following site to complete the virtual lab. https://sites.google.com/marioncs.org/identifyingmacromoleculeslab/home Part 1: Indicators How are indicators used to detect macromolecules? They test for the presence of organic compounds and change color based on the result. Complete the following chart while using the links to research each indicator. Macromolecule Reagent used to test for this: Key Ideas to remember about this test Negative Results look like: Positive Results look like: Sugars Benedicts Complex carbohydrates do not react unless they were broken down by heat or digestion Blue Green- 0.1-0.5 % sugar Yellow 0.5-1% sugar Orange- 1-1.5% sugar Brick Red - 2+ % Starch Iodine Iodine is not very soluble in water Amber Orange Yellow Blue-Black Proteins Biuret The deeper the purple, the higher amount of peptide-copper. Blue Purple Lipids SudanIV A positive result could sometimes be one layer if the red is deep. Negative= paler shade One layer of even, pale red (sometimes) Two layers, top layer being red. Part 2: Common Examples Use the link to investigate some common foods. Complete the chart with your results. Use + if the molecule is present, and - if it is not. Benedicts Color Sugar Present? Iodine Color Starch Present? Biuret Color Protein Present? Sudan Color Lipids Present? Water blue - amber - blue - pale - Eggs blue - amber - purple + red + Milk yellow + yellow - purple + half red + Bread yellow + black + blue - pale - Juice red + amber - blue - pale -
Butter yellow + amber - purple + half red (goop) + Lettuce blue - amber - blue - pale - Gelatin orange + amber - purple + pale - Part 3: Murder & a Meal Read the scenario & predict which organic compounds would be found in each of the victim’s favorite meals: Restaurant Expected Macromolecules in the meal Pizza Shack protein, sugar, starch Wing-Ding protein Pasta Palace sugar, starch, lipids Use the link to analyze one of the victim’s stomach contents. Complete the chart with your results. Use + if the molecule is present, and - if it is not. Benedicts Color Sugar Present? Iodine Color Starch Present? Biuret Color Protein Present? Sudan Color Lipids Present? Victim Sample # 1 blue - black + blue - half red (goop) + Analysis & Conclusion Report your findings in paragraph format. Begin your conclusion with a statement regarding which restaurant the victim visited for his last meal. Provide a logical explanation, using data from the tests you performed on the stomach contents, that explains how you reached that conclusion. Also, discuss how you knew they did NOT eat at the other two restaurants. Your discussion should explain the results of the investigation in regard to the scientific concepts that are being applied in the investigation ( macromolecules & chemical tests )
The results coming back negative in protein immediately eliminated the sausage, pepperoni, and bacon pizza as well as the wings. However, it also concluded negative in sugar, which the bread had tested positive for in common examples. Was it possible the victim had gone to the Pasta Palace to indulge in olive oil and marinara? I don’t think so. That’s when I remembered one important factor in testing sugars, complex carbohydrates don’t react to benedicts unless heated or digested. The samples taken were from the victim’s stomach, and the majority of digestion takes place in the small intestine. The sugar in bread would not have tested positive for sugar because it had not yet been broken down. Another factor to support this conclusion was the Sudan results. This red “goopy” outcome is the same as the common examples Sudan test on butter, which would have reasonably been on the bread. The Sudan results for butter, the special circumstances of complex carbohydrates, and the lack of protein is what makes me believe the victims’ last meal had to have been at the Pasta Palace.
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