solutions. The iodine tested for starch and glycogen‚ Benedict’s test tested for reducing sugars for carbohydrates and biuret test was performed to test for proteins. It is necessary to understand how important controls are in a lab experiment. A control is where all of the experimental variables can be controlled and monitored. Results are determined by comparing these variables to the control. Without them‚ no results would be valid in the experiment. To tell whether or not the experimental procedure
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those nutrients. Materials: 2 safety goggles 1 eye dropper Heat source 2 beakers 4 test tubes 1 test tube clamp 1 test tube rack 1 glass stirring rod 3 teaspoons canned whole-kernel corn 10 ml fresh‚ whole‚pasteurized milk 1 small biuret reagent 1 small benedicts solution 1 small bottle iodine 1 small bottle sudan 4 1 blender Procedures: 1)Heat water in a graduated cylinder . 2)Blend your corn in the blender and add as much water so that it turns into a liquid. 3)Pour
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BIOLOGY LABORATORY Biologically Important Molecules Carbohydrates‚ Proteins‚ Lipids‚ and Nucleic Acids Objectives In this lab you will learn to: 1. Perform tests to detect the presence of carbohydrates‚ lipids‚ proteins‚ and nucleic acids 2. Recognize the importance of a control in a biochemical test 3. Use biochemical tests to identify an unknown compound Introduction Organic molecules are those primarily made up of carbon‚ hydrogen and oxygen. The common organic compounds of living
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the presence of monosaccharides by using the Benedict’s test Test for the presence of starch‚ a polysaccharide‚ by using the Lugol’s iodine test Test for the presence of lipids by using the Sudan test Test for the presence of proteins by using the Biuret reagent test Determine the identity of an unknown substance by detecting the presence of organic macromolecules using the above tests Introduction Biological macromolecules are defined as large molecules made up of smaller organic molecules. There
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lab was to learn about the Biuret assay reaction to determine if it can detect proteins and amino acids; also‚ to understand the process of “salting out” proteins and how to determine the amount of protein in a solution. In order to do so‚ egg white and ammonium sulfate were mixed on ice and then put into the centrifuge. After PBS was added‚ the amount of protein could then be determined. After that‚ 14 test tubes were used to create a set of protein standards. Biuret solution was added to all 22
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ntroduction The purpose of this experiment was to use Iodine‚ Benedict and Biuret to test the reaction of the following 12 samples: 1% glucose‚ 0.3% glucose-1-phosphate‚ 1% maltose‚ honey‚ 1% sucrose‚ 1%lactose‚ 1% glycogen‚ 1% starch‚ protein‚ beer‚ distilled water and an unknown solution (test tube: 300). The iodine test for starch was to test how would starch reacted if we put iodine in it. The color of starch before the test was clear. The color of the iodine was brown. When you added iodine
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up‚ with one set for each of the following sample solutions: water‚ protein‚ starch‚ lipid‚ vitamin C and an unknown sample. 0.5 L of each solution was added to each tube. One drop of each of the three indicator solutions (iodine‚ Sudan III and Biuret & copper sulfate) was added to each sample solution to determine how that sample solution (and that type of macromolecule) would react with each specific indicator. The results were recorded in the data chart below. The identity of the unknown solution
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three chemicals‚ Lugol’s solution‚ Benedict’s solution‚ and Biuret solution. The tests were qualitative and tested for the presence of sugars‚ starches‚ or proteins within a given substance. The substances were already known‚ so the tests were used to figure out what each solution showed presence of. After going through all of the tests‚ Lugol’s solution showed the presence of starch‚ Benedict’s solution showed presence of sugar‚ and Biuret solution showed presence of protein. In this lab‚ these solutions
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Title: Testing for the Presence of Starches‚ and Proteins Purpose: To test for the presence of starches and protein macromolecules‚ to introduce the concept of variations in chemical compounds. Hypothesis: If biuret is blue after a test for protein‚ then it is a negative result because biuret reagent is blue to begin with. If a solution is pinkish purple‚ or purple‚ then the test for protein is positive. The test solution for starches is yellowish brown. If any substance that is yellowish brown when
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five different sections; we will be using the Biuret Test for amino groups present in proteins. The Iodine Test to identify the presence of starch. The Grease Spot Test and the Sudan Dye test to identify the presence of lipids (fatty acids). The Benedict’s Test to identify the presence of reducing sugars. In the biuret test if the test result for protein changes a color of lavender‚ purple or pink‚ the test result for protein is positive using the Biuret reagent. In the iodine test If the Iodine turns
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