Glycogen In Muscle And Liver Tissue Lab Report

4. There are other types of reagents used to determine what type of biomolecule a substance is. For example, copper ions present in Benedict’s reagent reacts with the free end of any reducing sugars, such as glucose, when heated. Originally blue in color, these copper ions are reduced by the sugar, and produce an orange-red colored precipitate. Alternatively, iodine-potassium iodide (IKI) may also be used when working with starch. IKI contains special tri-iodine ions which interact with the coiled structure of a starch

The results for Benedict’s test for reducing sugars before hydrolysis, the control dH2O had no color change, as well as sucrose and raffinose. Gelatin became a dark blue and egg albumin a light greyish blue. Glucose yielded a dark orange, milk albumin turned orange, and starch had a yellow precipitate. In the Benedict’s test for reducing sugars by hot acid hydrolysis, the control dH2O was blue or no reaction. Glucose turned a brownish-orange; sucrose, a reddish-brown, raffinose, light pink; starch, a dark yellowish-orange; gelatin, violet; milk powder, a light yellow; and egg albumin, a greyish-violet. In the Lugol’s test for polysaccharides, the control dH2O turned yellow or no reaction, as well as glucose, sucrose, raffinose, milk powder and albumin. Starch was clear with blue-violet on the bottom (precipitate) and gelatin turned a slightly opaque white. In the test for polysaccharides remaining after hydrolysis with Lugol’s solution the control dH2O was yellow or no reaction. Glucose, sucrose, raffinose, starch and gelatin also had no reaction. Milk powder had a white precipitate and particle suspension. Egg albumin had an even greater white precipitate and particle suspension. In Biuret’s test for proteins there was no reaction for dH2O, glucose, sucrose, raffinose, and starch. Gelatin, milk powder and egg albumin all turned slightly violet with bubbles.

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

All living things contain some form of organic macromolecules including: Lipids, proteins, carbohydrates and nucleic acids. All of these organic molecules are alike in the sense that is they are made up of bonded elements such as carbon, hydrogen, oxygen, and to smaller quantities nitrogen, phosphorus and sulfur. The macromolecules each contain large long chains of carbon and hydrogen atoms and often consists of repeating smaller molecules bonded together in a repeating pattern (polymers). To test whether a specific solid white substance is a protein is simple due to the unique chains found in the respective type of macromolecule. To test if the substance is a carbohydrate, two tests could be performed on separate samples of the object. First,

The iodine test is used to identify glycogen and starch. These polysaccharides combine with iodine to

A cell, the building block of all living organisms, is composed of four fundamental biomolecules: proteins, carbohydrates, sugars and lipids. Proteins provide a vast amount of functions cells such as they serve as enzymes, provide structural support to cells, and act as antibodies. Reagents are used to spark a chemical reaction. The reagent used to detect protein traces in a substance is Biuret’s. Biuret’s will turn purple if proteins are present and blue if they are none. Biuret’s copper particles, have a charge of +2, are diminished to a charge of +1 when peptide bonds, which are in proteins, are present, creating the color change. Polysaccharides, which are carbohydrates, are most notably known to provide energy to the body, but they also help in breaking down fatty acids. Iodine is the reagent used to determine whether a substance has starch in it. The iodine/starch complex has energy levels that are only for retaining unmistakable light, giving the complex its extraordinarily dark black-blue shade. If there is no starch found, iodine will remain its natural yellowish-brownish color, but if starch is present, iodine will turn blue-black. Monosaccharides, which are sugars, like polysaccharides, provide the body with energy. To detect monosaccharides, the reagent, Benedict’s, is used. Benedict’s reagent is added to a test tube, then it is placed in

First, three small pieces of liver were placed into separate test tubes and covered with a small

One of the main organic compounds are carbohydrates. Some carbohydrates are a source of energy and others are used as structural materials for living things. Carbohydrates are composed of carbon, hydrogen, and oxygen. They are in a ratio of one carbon atom to two hydrogen atoms to one oxygen atom (1:2:1). The general formula of a carbohydrate is (CH2O)n. N is any whole number from three to eight. The functional group of a carbohydrate is hydroxyl. Carbohydrates also have subclasses, which are monosaccharides, disaccharides, and polysaccharides. A monosaccharide is a simple sugar that is the basic subunit of a carbohydrate. The three examples of monosaccharides are glucose, fructose, and galactose. Glucose is the main source of energy for cells. Fructose is the sweetest of the monosaccharides and is found in fruits, while galactose is found milk. Compounds like these sugars have the same chemical formula, but different structures, this is called isomers. A disaccharide is a sugar formed from two monosaccharides. For example, the monosaccharides fructose and glucose combining to form the disaccharide sucrose. A polysaccharide is one of

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.

The purpose of this experiment is to exemplify how differences in molecular weight allow separation of polymers from their monomers. Methods of dialysis and gel filtration chromatography will be used to separate a glucose monomer from a starch polymer. Colorimetric glucose oxidase assay will be used to monitor the presence of glucose and a colorimetric iodine assay will be used to monitor the presence of starch in prepared solutions after separation

3.List whether each of the following substances was positive or negative for starch, as indicated by using iodine. (7 points)

Dehydration-synthesis is a reaction that occurs to form different types of macromolecules. It is a reaction that leaves a macromolecule structure along the lines of developing its own specific function in a living organism. The 4 most common ones are carbohydrates which includes monosaccharides and polysaccharides, lipids, proteins and nucleic acids (Mack 2012). Scientists identify different types of macromolecules to achieve a better understanding on how they function in our bodies. This can be achieved by studying their chemical properties and structure.

After the 30 minutes, the color was observed and recorded on the data sheet. The dialysis tubing was removed from the beaker and a small slice was made, we then used a glucose indicator strip to test for the presence of glucose, along with the solution in the beaker. The results were then recorded in table 1on the data sheet.

Name ____________________________ I) Introduction All cells contain four major types of macromolecules: carbohydrates, lipids, nucleic acids, and proteins. In today’s lab, we will be studying three of the four-proteins, carbohydrates and lipids. Various chemical tests can be used to detect the presence of each of these molecules. Most of the tests involve a color change visible to the eye. If a color change is observed, the test is considered positive. If the color change is not observed, the test is negative, indicating that a particular molecule is not present. In all the chemical tests we will be performing, we will also be using a control. In most cases, the control will be a sample of

The term ‘’Carbohydrates’’ is defined as the carbon compounds which contains hydroxyl groups in large quantities (King, 2013). Carbohydrates are those organic compounds which have the empirical formula CnH2nOn, or (CH2O)n (Fromm 1997). Carbohydrates are one of the four types of organic compounds in living cells that are produces during photosynthesis and are the important source of energy in both plants and animals (Ahmed 2014). They are built from monosaccharides. These monosacchradies are the small molecules that consists of three to nine carbon atoms and differ in size and in the stereochemical configuration at one or more carbon centers. The simplest carbohydrates also contain either an aldehyde or ketone compounds (freeman 2002). Carbohydrates are classified as simple and complex carbohydrates. The classification of carbohtdydrates is based on the chemical structure of the food and how fast it absorbs. Simple carbohydrates contains single or double sugars in their chemical structure whereas complex carbohydrates consists of three or more sugars (ahmed 2014). There are four major types of carbohydrates depending on their chemical composition.