I.

ABSTRACT

This experiment was conducted to be able to determine and to test the presence
of proteins in some food. The activity was then performed inside the biology
laboratory by using meat, milk, tofu, water, Biuret reagent and other laboratory
apparatuses, and by following the procedures given and instructed by the teacher.
Students gathered all the materials and paraphernalia needed and performed the
said activity inside the laboratory. To determine and reach the objective, students
prepared 4 test tubes and put the samples of food items in it separately. But for the
meat, the students added little water and squashed it gently using the stirring rod.
After it, the students also added Biuret reagent (An aqueous solution of potassium
sodium tartrate treated with cupric sulfate and sodium hydroxide. In the presence of
peptide bonds (protein), this blue solution will change color to pink-purple) to each
test tube to see if there will be a change that will occur.
This laboratory experiment did not give the expected positive result. The color of
the sample was expected to turn into pink or violet in the presence of peptide bonds
but nothing changed; the color of the samples remained the same. Therefore, the
protein on the samples used may lack of protein or may lack of presence of free
amino acid. There can be only one peptide bond or no peptide bond present in the
samples. If the test gave a positive result, color intensity in the peptide bonds can
prove that there was a great concentration of peptide bonds in the sample
According to Biology online (2013), a negative result (lack of violet or pink color
formation) may mean lack of protein, or the presence of free amino acids or
without peptide bonds.
In this laboratory experiment each students established explanation, perceived
intended meaning, and recognized the full worth of the said solutions. This laboratory
report will show the student’s knowledge about the given topic and give clear
conclusion to the activity although the expected results and the reality of the
experiment didn’t meet the expected outcome.
 II. INTRODUCTION

Did you know that some parts of your body are made from proteins? Your organs
and tissues are made up from protein. It makes enzymes, hormones, and other body
chemicals. Even your tiny nails and countless hair are mostly made up of protein.
The protein found in foods is used by every part of the body to develop, grow and
function properly. Protein is an important building block of bones, muscles, cartilage,
skin, and blood.
According to US National Library of Medicine (2017), proteins are made up of
hundreds or thousands of smaller units called amino acids, which are attached to
one another in long chains. These are large, complex molecules that play many
critical roles in the body. They do most of the work in cells and are required for the
structure, function, and regulation of the body’s tissues and organs.
The major goal of this laboratory activity is to test the presence of proteins in
some foods. According to Biology Online (2013), the biuret test is used to detect
proteins. That is because proteins are made up of polypeptides, which in turn, are
made of amino acids joined by peptide bonds. The longer the polypeptide chain is,
the more peptide bonds there are, and therefore, the more intense the violet color
will be when biuret test is applied. It also follows that a pale violet or pinkish color
indicates shorter polypeptide chains or fewer peptide bonds. A negative result (lack
of violet color formation) may mean lack of protein, or the presence of free amino
acids (without peptide bonds).

III. EXPERIMENTAL PROCEDURE

To further have a clearer understanding about this activity, the experiment will
determine the particular sequence of the following events and the researchers used
to conduct the study. Students observe and test the presence of proteins in a specific
sample given in this study.
Prepare the ingredients, tools and paraphernalia needed (milk, meat, tofu, water,
 4 test tubes, test tube rack, and Biuret reagent).
Put samples of the food items in the test tubes separately. For the meat, add
some water and try to squash it. In another test tube, put water (control). Then add
about 2mL of Biuret reagent in each test tube. Note the changes in color. And record
all your observations.

IV. RESULTS

TOFU MEAT
MEAT MILK

WATER MILK TOFU WATER

Figure1. Samples of the food items in the Figure2. Biuret reagent added to each test
test tubes tube

MILK
WATER
MEAT

TOFU

Figure3. Results of food items with Biuret reagent

after shaking the test tubes
 In this laboratory experiment, each of the test tubes which contain different food
items does not give favorable result. There are no signs of color alteration or
changes, when in fact Biuret reagent (An aqueous solution of potassium sodium
tartrate treated with cupric sulfate and sodium hydroxide. In the presence of peptide
bonds (protein), this blue solution will change color to pink-purple) are added to each
test tube.

V. DISCUSSION OF RESULTS

The test for the presence of proteins or Biuret Test is often used to determine the
presence of peptide bond in the protein. According to Brilliant Biology Student (n.d.),
the biuret reagent is the sole reagent in the Biuret test for proteins. The Biuret
reagent contains (1) hydrated copper sulfate, (2) potassium hydroxide solution and
(3) potassium sodium tartrate.
In this laboratory experiment, about 2 mL of Biuret reagent must be added in
each sample. The goal that must be taken into account is the change of color that
must be seen in each sample, turning from their original color into violet or pinkish
shade.
Unfortunately, this laboratory experiment does not give favorable result. There
has been no change from the different samples (see figure4. below). It means that
there are little or no proteins present in the samples that have undergone
experiment. Negative result in this experiment happened because there can be only
one peptide bond or no peptide bond present in the samples. If the test gives a
positive result, color intensity in the peptide bonds can prove that there is a great
concentration of peptide bonds in the sample.
 VI.
Figure4. No Color Changes in Each Tube
CONCLUSION

In this laboratory experiment, the students tested the presence of proteins in

selected foods. Students conducted this activity using meat, tofu, milk, and water
together with biuret reagent.
This laboratory experiment did not give the expected positive result. The color
of the sample was expected to turn into pink or violet in the presence of peptide
bonds but nothing changed; the color of the samples remained the same. Therefore,
the protein on the samples used may lack of protein or may lack of presence of free
amino acid. There can be only one peptide bond or no peptide bond present in the
samples. If the test gave a positive result, color intensity in the peptide bonds can
prove that there was a great concentration of peptide bonds in the sample.
 Emilio Aguinaldo College
SENIOR HIGH SCHOOL
City of Dasmariñas

LABORATORY REPORT 2
Test for the Presence of Proteins

GROUP 4
12 STEM MAPAGKAWANGGAWA
Amabella, Geane Anthony
Dela Rosa, Daryll
Ostan, Don Timothy
Lumbes, Genella
Macalalag, Shairen Marie
Ocasion, Kyla Mareez
Penoliar, Syra

Submitted to:

Mr. John Christopher Ambong

 General Biology 1

REFERENCE LIST
US National Library of Medicine (2017), what are proteins and what do they do?

https://ghr.nlm.nih.gov/primer/howgeneswork/protein

Brilliant Biology Student (n.d.), what is the Biuret Test for Proteins?
http://brilliantbiologystudent.weebly.com/biuret-test-for-protein.html
Biology Online (2013), Biuret test
http://www.biology-online.org/dictionary/Biuret_test