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Biol 133 Week 3 Lab Chemistry of Life Exploration, Exams of Biology

The experimental protocol and results of testing an unknown solution to identify its macromolecule composition. tables and descriptions of the tests performed, the hypothesis, and the final conclusions. The tests include the Biuret test, the reducing sugar test, and the starch test. useful for students studying biochemistry and molecular biology.

Typology: Exams

2023/2024

Available from 02/07/2024

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Biol
133
Week
3
Lab
Chemistry
of Life
Exploration
Organic
molecules
can
be
identified
by
the
presence
of
carbon-hydrogen
bonds.
o
True
False
Which
type
of
macromolecule
is
composed
of
amino
acids?
Carbohydrates
®
Proteins
Lipids
Nucleic
acids
Exercise
1
1.
Describe
the
experimental
protocol
you
developed
and
followed
when
testing
the
unknown.
Be
sure
to
include
your
hypothesis.
The
experimental
protocol
|
used
was
mostly
just
applying
some
of
the
steps
from
the
previous
experiments
to
make
determining
the
unknown
easier.
Like
using
a
sample
|
know
would
react
as
a
positive
control
and
using
water
as
the
negative
control.
|
hypothesize
that
from
knowledge
in
previous
experiments,
due
to
the
white
cloudy
appearance
of
the
unknown
sample,
|
believe
it
is
liquid
starch.
pf3
pf4
pf5
pf8
pf9
pfa
pfd
pfe
pff

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Biol 133 Week 3 Lab Chemistry of Life

Exploration

Organic molecules can be identified by the presence of carbon-hydrogen bonds.

o True

False

Which type of macromolecule is composed of amino acids?

Carbohydrates

® Proteins

Lipids

Nucleic acids

Exercise 1

  1. Describe the experimental protocol you developed and followed when testing the unknown. Be sure to include your hypothesis.

The experimental protocol | used was mostly just applying some of the steps from the previous experiments to make determining the unknown easier. Like using a sample | know would react as a positive control and using water as the negative control. | hypothesize that from knowledge in previous experiments, due to the white cloudy appearance of the unknown sample, | believe it is liquid starch.

  1. Were your hypotheses confirmed by these experiments? If not, what did

you find most surprising about the results?

My hypothesis was proven wrong. The sample turned into an opaque orange in the Benedict reagent, which liquid starch doesn’t react with, but it did turn dark purple in the IKI solution. So | am left to believe that it is a carbohydrate of some type and some type of a starch but not liquid starch. | was surprised when it reacted with the Benedict’'s reagent and hot water bath, | really thought it was going to be liquid starch.

3. What can you conclude about the unknown solution based on your

results

Based on my results, the unknown solution it is not a protein since it turned blue in the Biuret test, it is a carbohydrate of some kind since it reacted and turned red/orange in the reducing sugar test. However, the IKI (lodine potassium iodide) reacted to the starch polymers in the IKI in the starch test, so it contains a type of starch. To conclude it is some form of a starch polymer/ simple carbohydrate.

  1. How did you use parts 1-3 of this experiment to inform your

experimental design in part 4

By performing the previous experiments in parts 1-3, | used the positive and negative results to help me decide what controls would give me better success in part 4. The solutions tested and the results helped me make better decisions and decide on a hypothesis.

Sample

Albumin (1)

Gelatin (2)

Glucose (3)

Water (4)

Sample

Albumin (1)

Gelatin (2)

Glucose (3)

Water (4)

Sample

Albumin (1)

Gelatin (2)

Glucose (3)

Water (4)

Sample

Albumin (1)

Gelatin (2)

Glucose (3)

Water (4)

Initial Color

Hypothesis (Protein +/-)

Protein + |

/W} |

{Protein - |

Final Color

purple

purple

blue

[blue

Protein Present?

no

no

Sample

Potato (1)

Onion (2)

Glucose (3)

Water (4)

Sample

Potato (1)

Onion (2)

Glucose (3)

Water (4)

Sample

Potato (1)

Onion (2)

Glucose (3)

Water (4)

Sample

Potato (1)

Onion (2)

Glucose (3)

Water (4)

Initial Color

yellow/clear ‘

white/clear

]

R

{clear

Hypothesis (Reducing Sugar +/-)

Reducing Sugar + |

Reducing Sugar + |

'Reducing Sugar + |

Reducing Sugar -

Final Color

‘yellowlorange ‘

opaque orange

\orange/red ) ‘

Reducing Sugar Present?

Sample

Potato (1)

Onion (2)

Starch (3)

Water (4)

Sample

Potato (1)

Onion (2)

Starch (3)

Water (4)

Sample

Potato (1)

Onion (2)

Starch (3)

Water (4)

Sample

Potato (1)

Onion (2)

Starch (3)

Water (4)

Initial Color

‘yellow/clear

‘white/clear

okita

‘whnte

W

Hypothesis (Starch +/-)

Starch + j‘

Starch -

Starch +

[Starch- e@@ J

Final Color

[Dark red brown |

‘yellow orange

|dark| ppurple

[yellow orange

Starch Present?

‘yes

‘no

Table 4: Testing an Unknown: Proteins

Table 5: Testing an Unknown: Reducing Sugars

Sample

Positive Control (1)

[1% glucose )

Negative Control (2)

|Water

Unknown (3)

Sample

Positive Control (1)

1% glucose

Negative Control (2)

[water

Unknown (3)

Sample

Positive Control (1)

(1% glucose

Negative Control (2)

|Water

Unknown (3)

Sample

Positive Control (1)

1% glucose

Negative Control (2)

|Water

Unknown (3)

Initial Color

clear

white

Hypothesis (Reducing Sugar +/-)

Reducine Sugar + |

Reducine Sugar- |

Reducine Sugar + }

Final Color

red orange ‘

{blué

opaque orange

Reducing Sugar Present?

Sample

Porsritirve Control (1) -

[Liquid starch

Negative Control (2)

|water

Unknown (3)

Sample

Positive Control (1) Liquid starch ‘

Negative_CgljtroI (2).

[water J

Unknown (3)

Sample

Positive Control (1)

rLiquid starch

Njgative Control (2)

|water

Unknown (3)

Sample

Positive Control (1)

Liquid starch

Negative Control (2) water

Unknown (3)

Initial Color

white

‘clear

white

Hypothesis (Starch +/-)

Starch +

Starch - \‘

LStarch +

Final Color

dark purple

yellow BFa'r'\g’é

dark purple

Starch Present?

[yes

yes

Competency Review