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Lab Report 2

Introduction:

The purpose of this laboratory exercise is to acquaint the investigator with common methods used to identify carbohydrates and proteins in the laboratory.

Materials:

7 clean test tubes plus test tube rack dropper bottles of 1% starch, 1% protein, 1% glucose, and distilled water (DW), slurries of honey, egg white, and saltine crackers dropper of IKI solution (starch test) dropper bottle of Benedict’s reagent (glucose test) dropper bottles of 10% NaOH and 2% CuSO4 (Biuret Reagents – protein test)
95ºC water bath masking tape for labeling test tubes

Procedure:

Biuret test for a typical protein: Place a small piece of masking tape on 7 clean test tubes. Using a permanent marking pen, label the tubes 1-7. Add drops of solutions to each tube as follows:

|Tube # |Add 10 drops of: |Then add 10 drops of: |Then add 3 drops of: |
| | | | |
|1 |1% protein |10% NaOH |2% CuSO4 |
|2 |DW |10% NaOH |2% CuSO4 |
|3 |1% starch |10% NaOH |2% CuSO4 |
|4 |1% glucose |10% NaOH |2% CuSO4 |
|5 |honey |10% NaOH |2% CuSO4 |
|6 |egg white |10% NaOH |2% CuSO4 |
|7 |saltine crackers |10% NaOH |2% CuSO4 |

Colorimetric Tests

Note the color developed in each tube and then record your results in the laboratory report. The color developed in tube #1 represents a positive test for the presence of protein while the colors developed in tubes 2 through 4 represent negative tests for the presence of protein. The colors