Lab 2.3 Test

1. Fill in the table below with the results from the monosaccharide test experiment, and your conclusions based on those results.

The purpose of this lab is to test for enzyme activity, look at enzyme specificity, and how temperature affects enzyme activity.

The purpose of this lab was to test different substances using various procedures to see what biomolecules were present and ultimately find out what restaurant Anna Lyza had eaten at before she died. For the first control test, we used vegetable oil to test for lipids. So, if the solution does not contain lipids, it does not become translucent when placed onto a paper bag square and held up to a light. So, it is a negative result. However, in the presence of lipids, the solution will become translucent when placed onto a paper bag square and held up to a light. Therefore in this case, the result is positive. On the other hand, we used albumin egg to test for proteins in another control test. If the solution does not contain proteins, it will not experience any color change and so it is a negative result. When there are proteins existing in the solution, it will turn bluish/purplish and for this reason it is a positive result. Furthermore in the third control test, we used dextrose to test for simple carbohydrates such as glucose. If the solution does not contain simple carbohydrates, it will not undergo any color change and will remain a blue color. So, it is a negative result in this circumstance. If there are simple carbohydrates present in the solution, the solution will turn reddish and so the result is positive. For the last control test, we used starch solution to test

B. Is sample G most likely to be table sugar, pasta, or olive oil? Justify your answer.

3. Find the number of atoms of each of the substances involved in the reaction.

1. List whether each of the following substances was positive or negative for reducing sugar, as indicated by the Benedict's test. (6 points)

9. Which had the greatest average OD (amount of bile acid in filtrate), the standard meal with bile acid or the fiber-rich meal with bile

4) I cannot answer this question with the information presented, but it should be pretty straightforward to say which foods

7)a) You would do the Benedict’s reagent test for simple sugars and the Lugol’s solution or Iodine test for polysaccharides and starch. To test the lipids you would use the Sudan iV test and Biurets reagent test for protein.

saturated sources (dairy products, meat, margarine, chocolate, coconut oil, etc.), unsaturated/MUFAs/PUFAs sources (safflower/olive/soybean oils, tuna, salmon, etc.)

16a. A water molecule gets added to a disaccharide to split it into two monosaccharides.

2) What two chemicals are given out when carbohydrates are burned? If carbohydrates (made of carbon, hydrogen, and oxygen)

2. (5 pts) List and explain the names and affiliations of the various characters/stakeholders in this story – I’m looking for us to use the story to map out the complexities that are generally associated with solving public health puzzles – the stakeholders you list and explain here should apply to many of the cases we consider going forward.

An unknown was given to our group from the professor. The unknown was in nutrient broth, the group received unknown number 3. And the task was to identify the unknown and try to make an educated guess, and identify the unknown #3.

Carbohydrates are the product that made up from carbon, hydrogen and oxygen. Carbohydrates are form by the combination of carbon dioxide and water molecules. The carbohydrates contain two specific functional group in it which is the hydroxyl groups and carbonyl groups.A reducing sugar is a type of sugar with is an aldehyde group.This means that sugar can act as a reducing agent.The procces of reducing sugar is isomerisation,example of reducing sugar islactose,maltose,glucose and fructose.All monosaccharides are capable of reducing other chemicals such as copper (II) sulphate to copper oxide.Beside that disaccharides such as maltose and lactose are reducing sugar,however sucrose is non reducing