Macromolecule Lab

Ravi Patel
3.1 Proteins

Table 3.2 Biuret Test

Tube

Contents

Final Color

Distilled water

Transparent, light blue,

navy
Dark Purple
Purplish blue, darkish
blue
Light blue, really clear

2
3
4

Conclusions

Possibly little protein with clear peptide or no

protein at all
Albumin
Proteins are present with purple peptides
Pepsin
Proteins are present with purple or black colored
peptides
Starch
Possible little protein with clear peptide or no
protein at all
Our results are correct because water and starch should not contain protein (starch is a
polysaccharide but not of an amino acid) and therefore remained blue unlike Albumin and
Pepsin which do contain proteins causing them to turn into a different color.
Test tube # 1 is the controlled sample; a controlled sample is an experiment under regular
conditions. Experiment Procedure include controlled sample in order to indentify the difference
between the regular conditions and the experimented conditions.

3.2 Carbohydrates

Table 3.3 Iodine (IKI) Tests for Starch

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Contents

1
2

Water
Starch Suspension

3
4
5

Color

Conclusions

Dark amber, maple syrup

Does not contain starch
Dark amber red, almost
Contains starch
black
Onion Juice
Ketchup red, gold tint
Contains a slight amount of starch
Potato Juice
Black brownish
Contains starch
Glucose solution
Amber red
Does not contain starch
Our results were accurate and did not contain any unexpected results. Since water and
Glucose shouldnt contain starch they appeared to be yellowish-brown. But starch suspension,
onion juice, and potato juice should contain starch and therefore changed color.
Potato:
o .
o .
Onion:
o Under the microscope onion did not contain starch, but after some research, I have
discovered that onions actually contain glucose, a component of starch, but when
tested with iodine for starch (as we did in class) it will result negative because glucose
is a simple sugar.

Table 3.5 Benedicts Reagent Test

Tube
1
2
3
4
5

Contents

Color (After Heating)

Conclusions

Water
Dark blue
Contains no sugars
Glucose solution
Forest green
Contained very low amount of sugar
Onion Juice
Bright orange
Contained High amount of sugar
Potato Juice
Turquoise
Contained very low amount of sugar
Starch
Electric blue
Contained no sugars
Suspension
In table 3.5, test tube 1 served as the controlled sample
When table 3.3 and 3.5 are compared these are the ending results:
o Water is the controlled sample and does not contain sugars
o Onion Juice contains sugars as well as potato juice
Glucose is stored as starch in potatoes but not so much in onions. This helps explain the results
in table 3.5 because since potato juice stores glucose as starch (proven in table 3.3) it showed
that it contained less sugar not in the form of starch, but when onion juice was tested, it

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Macromolecule Lab
Ravi Patel
resulted in containing small amounts of starch (proven in table 3.3) but high amounts of sugar
not in the form of starch.

Starch Composition

Table 3.6 Starch Composition

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Contents

1
2

Water & Spit

Starch & Spit

Color Change

Conclusions

Clear blue, floating particles (bubbles)

Blue at bottom and gradually become
white as you go up (Spectrum goes from
blue to white) and substance is very
thick
Starch is composed of sugars (preferably glucose monomers)

No sugar or maltose
Some maltose because it
became clear and thick

Test for Lipids

Table 3.7 Test for Lipids

Sample

Observations

Conclusions

Water
Spot

Water Spread out instantly consuming almost 3 times

the original radius of the droplet out of the square
paper. After 5 min it had almost spread out across 90%
of the paper and had successfully penetrated the
paper but also evaporated a little.
Started to spread out at a very slow and gradual rate,
and left a shine. After 5 min it still remained on top.

Water is not a fat because it

started evaporating a little and
didnt leave an oily spot

Oil Spot

Oil is a fat because it didnt

evaporate and left an oily spot

Emulsification of lipids

Test tube 1: Vegetable oil is not soluble in water

Test tube 2: The oil seems to have been distributed in the water, though it has not been
dissolved.

Table 3.8 Emulsification

Tube

Contents

Observations

Oil Water

Large bubbles of oil in the water

Conclusions

Oil is non-polar and therefore did

not dissolve in the water
Oil Water
Seems to be like a huge cell. Small
The emulsifier helped distribute
Emulsifier
particles enclosed in a large circle
the oil among the water
Test tube 1 looked like 2 different layers to the unaided eye. But when it was closely examined
under a microscope, it showed a few bubble in the water. Similarly to the unaided eye view,
the oil is still separated from the water.
Test tube 2 looked as if the oil had dissolved in the water when viewed without the microscope.
But when it was magnified, it showed that the oil had not dissolved, instead it had only been
dispersed into the water.

3.4 Testing the Chemical Composition of Everyday Materials and an Unkown

Table 3.9 Everyday Materials and Unknowns

Tube

Sugar

Starch

Protein

Lipid

Baby/Solid Blue

Black

Expanded fast

2
3
4

Cloudy Turquoise
Forest Green
Crystal dark/sky
blue

Mud/dark green
Dark amber
Muggy orange

Light Blue
Clouds
Golden dirt rain
Foggy Purple
Foggy Purple

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Yellow in Center
Expanded slowly
White Substance in middle

Macromolecule Lab
Ravi Patel
5

Clear blue

Cloudy amber

Clear Purple

Expanded very fast then slowed

down
Yes, there are many materials that resulted positive in multiple organic compounds. Such as
Test tube number 3, which contains sugars and expanded slowly meaning its a lipid.
One type of food would be a potato (containing starch and sugars) or milk (containing sugars
and proteins)

Laboratory Review 3
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.

Peptide Bond
Enzymes and/or Catalysts
Amino Group and Carbonyl Group
Starch
Glucose or Maltose
Starch is stored as granules within cellular structures called plastids, including chloroplasts. By
synthesizing starch, the plant can stock pile surplus sugar.
Starch is composed entirely of glucose monomers
Major function of fat is energy Storage
When fat is hydrolyzed, the fatty acid molecules are released
An emulsifier can help disperse a fat in water
Fats are non-polar
Proteins
A very long time because eggs do not contain much starch
Benedicts Reagent

Thought Questions
15.)It is necessary to shake a bottle of salad dressing before adding it to the salad because most of
the fats are on top and the other substances are on the bottom, and in order to get a good
ration of fats to the other substances, a good shake is required.
16.)
These results are considered negative because Blue is the original color of both of
those reagents, which means that neither of them reacted meaning that the substance has
neither starch or sugar. Since they were not present the result is negative. If they had been
present the result would have been positive.

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