Purpose
What are positive indicator tests fir proteins, carbohydrates, and fats? Do parts of the egg test positive for protein, carbohydrates, and fat?
What are positive indicator tests fir proteins, carbohydrates, and fats? Do parts of the egg test positive for protein, carbohydrates, and fat?
Materials
Eggs Beaker, 250mL White vinegar plastic wrap Slotted Spoon Sodium Chloride Distilled water Beaker 100mL Pipets, 5mL Pipet pump, green |
Tubes, glass, 13 x 100mm Peg racks for 13 x 100mm tubes Glucose (dextrose) Benedict's solution Hot plate stirrer Starch, soluble Lugol's Iodine solution Vortex mixer Gelatin Sodium hydroxide Cupric Sulfate 5-hydrate oil Sudan IV Solution Scalpel handles #4 Scalpel blades #22 for #4 handles Trays plastic |
Procedure
Separating cell structures
1. Place and uncooked egg in a beaker of white wine vinegar. Label and cover it with plastic wrap. Leave it for 24 to 48 hours. While shell dissolves, go next to step 2
2. After 24 to 48 hours, the shell should have dissolved in the vinegar. Gently pick up the egg with a slotted spoon and rinse it in water to remove the vinegar. A chemical reaction will have happened. What the chemicals were involved in the reactants and products?
3. Feel the outer membranes of the cell. The outer membrane, which is different from the membrane around the yolk, provides a good model of a cell membrane. To verify that water can enter and leave the cell easily, place the egg in a beaker of 5% NaCl solution for 24 hours then describe it.
4. Gently rinse off the egg again if water then place the egg in the beaker of distilled water for a day then describe.
5. To receive the egg cell, gently slice open the egg membranes, and let the egg whit drip through the slots of the spoon into a 100mL beaker. Try to get all of the egg white into the beaker without piercing the yolk (egg cell with a clear, flimsy cell membrane around it).
6. Place the egg yolk into another beaker, and set it aside the egg membranes.
Testing Standard Solutions
Monosaccharide Indicator Standard Test
1. Mix 2mL of a 2% glucose solution with 2mL of Benedict's solution. Heat for 2 minutes in boiling water (100mL in 250mL beaker). Record all color changes and the length of time for each color to appear.
2. In a test tube, mix 2mL of water of deionized water with 2mL of Benedict's solution. Heat for 2 minutes in a boiling water and record all color changes and the amount of time.
Starch Indicator Standard Test
1. In a test tube, mix 2mL of well mixed starch suspension with 0.25mL of Lugol's iodine. Swirl the mix. Do not mix! Record the change of color.
2. In a test tube, mix 2mL of deionized water with 0.25mL of Lugol's iodine. Swirl, do not heat, and record the color change.
Protein Indicator Standard Test
1. Place 2mL of gelatin in a test tube. Wear goggles and gloves, add 0.5mL of 10% NaOH and gently vortex to mix. Add 0.25mL of 5% copper sulfate and gently mix. Mix well and record the color change after 30 seconds.
2. Place 2mL of deionized water in a test tube. Add 0.5mL of 10% NaOH and gently vortex to mix. Add 0.25mL of 5% CuSO4, gently mix and record the color change after 30 seconds.
Lipid Indicator Standard Test
1. Mix oil with 60 micro liters of Sudan IV. Record the reaction.
2. Mix water with 60 micro liters of Sudan IV. Record the reaction.
1. Conduct each test in Part II, but test egg component for sugar, starch, protein, and fat.
2. Record the results of the egg membrane, yolk, and egg white when tested.
3. Use a number to indicate the strength or weakness in the color variation.
Part I Results and Data
1. The chemical reaction was CaCO3 + CH3COOH --> H2CO3 + H2O + CO2
2. Day 1 we added vinegar in the beaker with the egg.
3. Day 2 we observed that the egg shell was dissolved and that the egg membrane was squishy like a ballon
4. Day 3 we soaked the egg in H20 and the next day the egg grew bigger.
5. When we separated the different parts of the egg, we first popped the membrane which was like a balloon full of water.
Part II Results and Data
Separating cell structures
1. Place and uncooked egg in a beaker of white wine vinegar. Label and cover it with plastic wrap. Leave it for 24 to 48 hours. While shell dissolves, go next to step 2
2. After 24 to 48 hours, the shell should have dissolved in the vinegar. Gently pick up the egg with a slotted spoon and rinse it in water to remove the vinegar. A chemical reaction will have happened. What the chemicals were involved in the reactants and products?
3. Feel the outer membranes of the cell. The outer membrane, which is different from the membrane around the yolk, provides a good model of a cell membrane. To verify that water can enter and leave the cell easily, place the egg in a beaker of 5% NaCl solution for 24 hours then describe it.
4. Gently rinse off the egg again if water then place the egg in the beaker of distilled water for a day then describe.
5. To receive the egg cell, gently slice open the egg membranes, and let the egg whit drip through the slots of the spoon into a 100mL beaker. Try to get all of the egg white into the beaker without piercing the yolk (egg cell with a clear, flimsy cell membrane around it).
6. Place the egg yolk into another beaker, and set it aside the egg membranes.
Testing Standard Solutions
Monosaccharide Indicator Standard Test
1. Mix 2mL of a 2% glucose solution with 2mL of Benedict's solution. Heat for 2 minutes in boiling water (100mL in 250mL beaker). Record all color changes and the length of time for each color to appear.
2. In a test tube, mix 2mL of water of deionized water with 2mL of Benedict's solution. Heat for 2 minutes in a boiling water and record all color changes and the amount of time.
Starch Indicator Standard Test
1. In a test tube, mix 2mL of well mixed starch suspension with 0.25mL of Lugol's iodine. Swirl the mix. Do not mix! Record the change of color.
2. In a test tube, mix 2mL of deionized water with 0.25mL of Lugol's iodine. Swirl, do not heat, and record the color change.
Protein Indicator Standard Test
1. Place 2mL of gelatin in a test tube. Wear goggles and gloves, add 0.5mL of 10% NaOH and gently vortex to mix. Add 0.25mL of 5% copper sulfate and gently mix. Mix well and record the color change after 30 seconds.
2. Place 2mL of deionized water in a test tube. Add 0.5mL of 10% NaOH and gently vortex to mix. Add 0.25mL of 5% CuSO4, gently mix and record the color change after 30 seconds.
Lipid Indicator Standard Test
1. Mix oil with 60 micro liters of Sudan IV. Record the reaction.
2. Mix water with 60 micro liters of Sudan IV. Record the reaction.
1. Conduct each test in Part II, but test egg component for sugar, starch, protein, and fat.
2. Record the results of the egg membrane, yolk, and egg white when tested.
3. Use a number to indicate the strength or weakness in the color variation.
Part I Results and Data
1. The chemical reaction was CaCO3 + CH3COOH --> H2CO3 + H2O + CO2
2. Day 1 we added vinegar in the beaker with the egg.
3. Day 2 we observed that the egg shell was dissolved and that the egg membrane was squishy like a ballon
4. Day 3 we soaked the egg in H20 and the next day the egg grew bigger.
5. When we separated the different parts of the egg, we first popped the membrane which was like a balloon full of water.
Part II Results and Data
part_ii_chart.webloc | |
File Size: | 0 kb |
File Type: | webloc |
Part III Results and Data
untitleddocument.pdf | |
File Size: | 27 kb |
File Type: |
Data Analysis/Conclusion
Monosarrharide Test - the positive indicator for this test was to have a orangish-brown liquid at the end of two minutes.
Starch Test - the liquid stayed black.
Protein Test - after 30 seconds, the mixture turns black.
Lipid Test - it turns into a pinkish, thick substance.
The egg white tested positive for glucose, starch, protein, and fat. The egg yolk tested positive for glucose, protein, and fat. It tested negative for starch. The egg membrane tested positive for glucose but tested negative for starch, protein, and fat. Human error is the number one thing that may have led to false test results. Human errors like improper measurement could have led to to false results. Another indicator test is a diabetes test where the doctors check if you have glucose in your urine to show the amount of sugar you intake.
Reflection
The experiments we conducted in this lab were based on learning about how to conduct experiments with carbohydrates, lipids, proteins, and fat solutions with control or without control. My partner Kyle Jones helped a lot during the process of the lab. We were efficient with some room to have fun and learn about the experiments we were doing. The most intruiging part of the lab was when the egg shell dissolved away and the membrane felt like a ballon with water inside it.
Monosarrharide Test - the positive indicator for this test was to have a orangish-brown liquid at the end of two minutes.
Starch Test - the liquid stayed black.
Protein Test - after 30 seconds, the mixture turns black.
Lipid Test - it turns into a pinkish, thick substance.
The egg white tested positive for glucose, starch, protein, and fat. The egg yolk tested positive for glucose, protein, and fat. It tested negative for starch. The egg membrane tested positive for glucose but tested negative for starch, protein, and fat. Human error is the number one thing that may have led to false test results. Human errors like improper measurement could have led to to false results. Another indicator test is a diabetes test where the doctors check if you have glucose in your urine to show the amount of sugar you intake.
Reflection
The experiments we conducted in this lab were based on learning about how to conduct experiments with carbohydrates, lipids, proteins, and fat solutions with control or without control. My partner Kyle Jones helped a lot during the process of the lab. We were efficient with some room to have fun and learn about the experiments we were doing. The most intruiging part of the lab was when the egg shell dissolved away and the membrane felt like a ballon with water inside it.