Paper Spot test‚ one would have had to apply the substance on a cardboard like paper. If it looked oily it was the biomolecule called lipid. The result of test one was it stayed the same‚ it did not turn oily and was clear. Next was the test called Biuret test‚ this was to test if it was a protein. If it was a positive control it would break down into 2 colors of maroon-brownish. While substance 1 stayed clear with a blue-green tint. Concluding that the substance is definitely not a protein. The next
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Specific Objective: Carry out test for reducing sugar‚ non reducing sugar‚ starch ‚ protein and lipid. BIOCHEMICAL TESTS Reducing and non-Reducing Sugars Sugars can be classified as either reducing or non-reducing based on their ability to reduce copper(II) ions to copper (I) ions during the Benedict’s Test. Reducing sugar have contain free aldehyde or ketone group and have the ability to reduce copper(II) ions to copper (I) ions during the Benedict’s Test. All monosaccharides are reducing
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In the lab‚ three experiments were completed: the Iodine experiment‚ Benedict’s experiment and the Biuret experiment to test for starch and glycogen‚ reducing sugars and protein in the respective order. 12 solutions were given where 11 were known and the 12th was an unknown. The solutions that were supplied can be found in the results and observations section of this report. When completing such experiments‚ there are always controls used to make sure the procedure is followed and that no cross
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Introducton : The most common macromolecules found in living organisms are carbohydrates ‚ lipids‚ 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
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2 Phos 2 1 0.527 0.527 3 Phos 3 1 0.248 0.248 4 Phos 4 1 0.050 0.05 5 Carb 1 4 0.646 2.584 6 Carb 2 1 0.490 0.490 7 Carb 3 1 0.127 0.127 8 Graph: Abs 280 (Undiluted) Table 2: Biuret Raw Data A F G H I J Sample Dilution before adding Biuret reagent Additional dilution factor (Biuret reagent) Total dilution factor into cuvetter (F x G) Measured Abs 540 Undiluted Abs 540 (H x I) HEW 40 5 200 0.127 25.41 LOAD 5 5 25 0.117 2.925 Phos 1 2 5 10 0.102 1.020 Phos 2 1 5 5
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tubes * Solutions : ( A‚B‚C‚D‚E‚F‚ and G) * Reagents: ( Iodine‚ Biuret‚ Benedict‚ Ethanol) * Spatula * Heating plate * A test tube cleaning brush * Tray * Beaker * Distilled water * Pipette ( comes with reagents since they are in bottles) Method/Procedure: Step #1: poor the solution into four different test tubes Step #2: In the first test tube put a few drops of a reagent called "biuret". If the solution turns purple‚ then the solution contains protein. Step
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adipose tissue Biuret reagent‚ iodine‚ Benedict’s reagent‚ Sudan IV‚ spot test Positive control‚ negative control Eukaryote‚ prokaryote‚ yeast‚ budding‚ cilia‚ pseudopod‚ chloroplast‚ nucleus‚ cytoplasmic streaming‚ chromoplast‚
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through the use of indicators: Sudan III‚ Lugol’s iodine‚ Benedict’s solution‚ and Biuret’s reagent. After testing the gelatin solution in the presence of the indicators‚ the results showed that Lugol’s reacted‚ turning orange-pink (oils) and the Biuret reagent (protein) reacted with the gelatin solution‚ turning lilac. Thus it was determined that the gelatin solution held both proteins as well as oils. Introduction: Lipids‚ nucleic acids‚ carbohydrates‚ and proteins are essential parts of daily
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a brick-red precipitate. | Sucrose | Reducing Sugar | As Benedict’s Test | Iodine Solution | Starch | A Blue-Black Colouration | Sudan III | Lipids | A Red-Stained Oil Layer separates on the surface of the water‚ which remains uncoloured | Biuret Solution | Proteins | Mauve or Purple Colour Slowly Develops | ‘ Table 2 . Biochemical Tests On Common Foodstuffs Sample | Proteins | Lipids | Starch | Sugars | Egg white | Turns Purple / +ve | Turns pale orange / -ve | Turn yellow/-ve
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filtered. III. Chemical test for the different components of milk A. The filtrate from the previous procedure was boiled until it coagulates. It was filtered and reserved for part B. The coagulum was divided into two portions and the Biuret test and heating was performed. B. The filtrate from III.A was used for the other tests. a.> Test for lactose. 5 drops of the filtrate was added with 3 ml Benedicts’ reagent. It was heated in a water bath. The results were noted. b
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