Micromolecules Lab Report

Perform a series of accurate tests on biological molecules to detect the presence of carbohydrates and proteins, as well as the action of an enzyme on specific molecules.

The purpose of this lab was to identify an unknown bacteria culture using differential tests. The identification of the unknown culture was accomplished by identifying the bacteria based on its specific metabolic characteristics and morphology. It is suggested that culture 11 is a sample of Enterobacter aerogenes.

We decided to do the McMush Lab. The lab was designed to see the biomolecules inside an average McDonald’s Happy Meal. We decided to use a meal we have all had and to see what we were eating. Our results showed certain biomolecules.

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 most common macromolecules found in living organisms are lipids, carbohydrates, proteins and nucleic acids. Briefly, the meaning of macromolecules is that they normally contain two or more molecules in them and their main functions are to store energy, information and much more. Most foods are known to be combinations of macromolecules. While some of these compounds can be detected by taste tests, many cannot. Scientists then use certain tests to determine the presence of macromolecules.

The mole is a convenient unit for analyzing chemical reactions. Avogadro’s number is equal to the mole. The mass of a mole of any compound or element is the mass in grams that corresponds to the molecular formula, also known as the atomic mass. In this experiment, you will observe the reaction of iron nails with a solution of copper (II) chloride and determine the number of moles involved in the reaction. You will determine the number of moles of copper produced in the reaction of iron and copper (II) chloride, determine the number of moles of iron used up in the reaction of iron and copper (II) chloride, determine the ratio of moles of iron to moles of copper, and determine the number of atoms and formula units involved in

Macromolecules are present in each of the five foods being tested which are pretzels, green peas, apple juice, biscuit mix and bacon bits. To determine this, reagents for the four macromolecules are being used which are Benedict’s, Iodine, Sudan IV and Biuret Solution. The independent variable in this experiment are the different foods being tested. The dependent variable in this experiment is the presence of the macromolecules.

The oxidation number of an atom of any free element is ZERO. Means to say there is only one kind of atom present, no charge.

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.

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.

Results: No substantial qualitative data was collected, except that the original reaction mixture turned a purple color. Upon the addition of anise oil and heat, the reaction mixture turned a brown color. And with the addition of NaHSO3 the mixture turned a white color. The mass of the final product sample was measured to be 0.08g (see Calculation 1). The melting point range for this sample was 172.8-185.4ºC in Trial 1 and 171.6-185.2ºC in Trial 2 (see Table 1). The IR spectrum of anise oil can be found attached. Peaks appear to exist at 3022.86, 3002.41, 2957.58, 2933.88, 2912.63, 2834.94, and 2723.19 (cm-1). Another set of peaks appear to exist at 1608.06, 1510.55, 1464.73, 1441.16, 1306.3, 1283.06, 1247.18, 1174.78, 1036.26, 964.58, 839.29, and 787.03 (cm-1). No other significant quantitative results were collected.

In this experiment, the main objective was to synthesize a ketone from borneol via an oxidation reaction and secondly, to produce a secondary alcohol from camphor via a reduction reaction. Therefore, the hypothesis of this lab is that camphor will be produced in the oxidation reaction and isoborneol will be the product of the reduction reaction because of steric hindrance. For the oxidation step, a reflux will be done and then a microscale reflux for the reduction step. The products will be confirmed using Infrared spectroscopy, the chromic acid test, 2,4-DNP test and 13C NMR spectroscopy. The results of this

Questions for Thought: Lab 4 Identifying Biological Molecules Based on your results from Part 1, which substances responded to the Lugol’s test and which to the Benedict's test? Did these same substances respond to the same reagents after the substances were hydrolyzed with hot HCL? Are your results consistent with how Lugol’s and Benedict’s reagents work? Explain your answers.

When breaking down the oil components, bacteria store the energy released to fuel their own cellular processes. Over millions of years, bacteria have evolved enzymes that are specific for the particular degradation reactions to break down the many types hydrocarbons. Some of the simpler compounds can be degraded by a very wide variety of bacteria, but the ability to degrade other compounds such as aromatic hydrocarbons is found in fewer species. No one bacterium can make all the different enzymes. Each kind of bacterium specializes in only a few hydrocarbons as preferred food sources. Most microbial oil degradation occurs by aerobic respiration, meaning that the oil-degrading microbes take in oxygen and burn oil hydrocarbons for energy. In the absence of oxygen, microbes have other mechanisms to degrade hydrocarbons for energy. Biodegradation of oil constituents without oxygen (i.e., under anoxic conditions) is much slower but anoxic processes may be relevant to the long-term restoration

Biologically Important Molecules: Enzymes Introduction The purpose of this experiment is to determine how outside factors—pH, temperature, and incubation time—affect an enzyme’s ability to catalyze, or speed up, a chemical reaction and generate the maximum amount of product. The incubation medium’s pH level, for example, may directly influence the binding of the substrate to the enzyme’s active site. This results from the correlation between pH and the ionization of the substrate and amino acid side chains at the binding site of the enzyme.