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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
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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
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.
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.
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.
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)
Sample
Sample
Gelatin (2)
Glucose (3)
Water (4)
Sample
Albumin (1)
Water (4)
Initial Color
Protein + |
/W} |
{Protein - |
Final Color
purple
purple
blue
[blue
Protein Present?
no
no
Sample
Onion (2)
Onion (2)
Glucose (3)
Onion (2)
Glucose (3)
{clear
‘yellowlorange ‘
opaque orange
\orange/red ) ‘
Potato (1)
Onion (2)
Starch (3)
Water (4)
Potato (1)
Onion (2)
Starch (3)
Water (4)
Potato (1)
Onion (2)
Starch (3)
Water (4)
Onion (2)
Starch (3)
Initial Color
‘white/clear
okita
W
Hypothesis (Starch +/-)
[Starch- e@@ J
Final Color
[Dark red brown |
‘no
Table 4: Testing an Unknown: Proteins
Table 5: Testing an Unknown: Reducing Sugars
Positive Control (1)
[1% glucose )
Negative Control (2)
Unknown (3)
Positive Control (1)
[water
Unknown (3)
Sample
Positive Control (1)
|Water
Positive Control (1)
Unknown (3)
Initial Color
white
Reducine Sugar- |
Reducine Sugar + }
Final Color
red orange ‘
{blué
Porsritirve Control (1) -
[Liquid starch
Negative Control (2)
|water
Unknown (3)
Positive Control (1) Liquid starch ‘
[water J
Unknown (3)
Sample
Positive Control (1)
|water
Positive Control (1)
Negative Control (2) water
Unknown (3)
Initial Color
‘clear
Hypothesis (Starch +/-)
Starch - \‘
LStarch +
Final Color
[yes
yes
Competency Review