REAC 447: Qualitative Testing for Lipids 6. Describe a method or test you could use to distin- guish between the following pairs of lipids. ound, (1) olive oil and vegetable fat lie (2) lecithin and corn oil
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- 9:06 MI CACC117 MODULE II_2... ACC 117: Biochemistry -Carbohydrates and Lipids Modul LEARNING ACTIVITY 1. Differentiate starch from cellulose and carbohydrates from lipids. 2. In which solvents or solutions will a lipid be soluble: а. СH-Cl b. 5% aqueous NaCl solution 3. List the physical properties of fats and oils and explain why they are differe 4. Identify the membrane lipids and describe their structures and roles. 5. Which is more hydrophilic, cholesterol or phospholipids? Defend your answer 6. Why does the introduction of double bonds into a fatty acid molecule lower melting point? 7. Identify the fatty acids present in each of the following triacylglycerols. c. CH;CH2CH2CH2CH3 а. b. CH,—0—С-—(CH-)14 — СH, CH2-0-C CH–0–C-(CH2)12-CH3 CH-O-C CH2-0-C–(CH2)7–CH=CH–(CH2),–CH3 CH,-0–1A and 1 b pleaseC. Choosing the Proper Buffer Solution 1. Choosing the Proper Buffer Solution In Protein Precipitation, two liters of 5mM buffer solution with pH 5.2 is needed in the isolation of albumin. Which among the following buffer solution is best fitted for said purpose? Justify your answer. Buffer solutions pKa Acetate buffer 4.73 Tris- (hydroxymethy) aminomethane 8.08 Phosphate buffer 7.20 Discussion: 2. Preparation of the Chosen Buffer System Calculate and measure the amounts (in grams if solid and in mL if liquid) of weak acid and conjugate base needed to be able to prepare the chosen buffer system in part A above. Express your answer in useful units (that is, prepare it from practical amounts or concentrations of starting materials). D. Titration of an Amino acid Graph: titration of Glutamic acid Glu Glu Glu" Glu- COOH Co0 co0 Co0 H,N*-C -H H,N-C-H H,N*-c-H H,N -C -H CH2 CH2 CH, CH2 CH CH, CH, CH2 COOH соон co0 Co0 14 12 10 pK pH pkg Isoelectric point pk, 1.0 2.0 3.0 Equivalents of COH"…
- . A prescriber ordered 240 mL of ¾ strength Sustacal PO B.I.D. Explain how you would use water as a diluent to mix this solution. Show your work with units and describe how much water and how much Sustacal you would use to create this mixture..A. Use the following table to answer the carbohydrate-related questions (1 - 4): Tube Solution Reaccion of color Benedict Reaccion of color mud 1 10 drops of onion juice blue Ambar 2 10 drops of potato juice blue Ambar 3 10 drops of sacarosa solution Red yellow 4 10 drops de solución de glucosa orange yellow 5 10 drops of destilled water blue yellow 6 10 drops of sugar reductor solution green yellow 7 10 drops of almidon solution blue Ambar 1. In Benedict's test, which of the solutions is a negative control? Positive? 2. What is a reducing sugar, glucose or sucrose? Explain. 3. Which contains more reducing sugars, potato juice or onion juice? Explain. 4. In the starch iodine test, which solution is a negative control? Positive? B. Use the following table to answer the questions related to the Biuret protein test (5 - 7): Tube Solution Reaccion of color 1 2 mL egg albumin Violet…5) Describe the three areas of focus for reducing cholesterol in the body. 6) Complete the table below with the 5 major groups of lipids (based on combining Lipids Video 1 and Video 2) including a description of their basic structure, an example of each, and the function specific to the example you have provided. Type of Lipid Basic Structure Example Function
- https://www.youtube.com/watch?v=rKng5-ij6kQ Provide a schematic diagram for the Seliwanoff’s test methodologies in determining the presence of carbohydrates. Also, give the basic principle for the test. (not a graded question, video is very brief)A. You are given the following carbohydrates: glucose, maltose, sucrose, and starch. Explain the results described below. a. A carbohydrate solution gave a negative result in the Benedict's and Barfoed's tests. When treated with hydrochloric acid and boiled for several minutes, the solution showed a positive result. Explain. b. A solution containing only one carbohydrate gave a Cu2O precipitate with Benedict's reagent. Which possible carbohydrates are present in the solution? c. Another sample of the solution from (b) failed to give a Cu2O precipitate with Barfoed's reagent within 5 min. Which carbohydrate is present in the solution?[1.Discuss the Biochemical Tests for Lipids.
- Identify the type of lipid based on structural features.Suggest how the weak points of the Molisch test for carbohydrates can be strengthened by comparing it to other carbohydrate testspls answer the following questions 1.Classify the following proteins according to their biological function: casein, albumin gluten, and myoglobin. 2.Which levels of protein structure organization are lost during hydrolysis and denaturation? 3.What is the Beer-Lambert's Law? Why is it relevant to the quantitative analysis of proteins? -What are the other protein components of milk aside from casein?