REPORT

Practical 2: ORGANIC COMPOSITIONS OF THE CELL

Course name: Biology Laboratory

Couse’s ID: BT155IU

Instructor: Mrs.Bùi Đào

Group: 2 Date: 16/10/2019

Group members: Nguyễn Thị Hồng Nhung BTBCIU18121

Đoàn Ngọc Thảo Vy BTBCIU18085

Nguyễn Khôi Nguyên BTBTIU19161

Nguyễn Tấn Lộc BTBCIU18126

Score:__________
 REPORT 2:
ORGANIC COMPOSITIONS OF THE CELL

I. CARBOHYDRATES:
1) Introduction:
Carbohydrates are a large group of chemicals in plant and animal cells that consists of
three elements: carbon (C), hydrogen (H) and oxygen (O). Their formula is CnH2nOn or
(CH2O) n. An empirical formulation of carbohydrates showing the atomic composition of
the compound. There are three groups of carbohydrates: monosaccharides (fructose,
glucose) disaccharides (sucrose, lactose) and polysaccharides (cellulose, chitin).
In our experiment, we focused on understanding one of the most common
carbohydrates, glucose. Glucose is the main product of plant photosynthesis. After
photosynthesis, carbohydrates will be formed.
H2O + nCO2  (CH2O) n + O2
Glucose is found in plants and used in respiration or it is consumed as a fuel for animals
and plants. Excess glucose will be stored as plant starch and glycogen in the liver and
muscles of animals. The most stable structure of starch is twisted (it is clearly shown under
a microscope). In amylase, the core of the helix is well sized to contain iodine, the complex
being dark blue (it is shown in today's experiment). However, glycoside bonds can be
destroyed by heat, enzymes…
2) Procedure:
a)Taks1: Microscopic Observation of starch Granules:
- Cut the potato and scratch it at the edge of the cut.
- Put the scratching on two slides, the first slide add a water drop. Then, taking second
slide and adding some drops of Lugol solution and observe them under microscope
b)Task 2: Chemical Detection of Starch:
- Take 5ml of starch suspension into a test tube.
-Take out one drop of starch suspension and put onto the slide.
-Add 1 drop of Lugol solution.
-Add 5 drops of HCl to the starch test tube, mix well..
-Take out 1 drop of that liquid add test the color with 1 drop of Lugol solution.
-Place the test tube in to hot waterbath.
 -Every 2 minutes, take out 1 drop of that solution waited until cooled and test the color
with Lugol solution.
-Observe the change of color.
-Continue to boil and test till there is no color change is detected.
3) Results:
a) Taks1: Microscopic Observation :

Starch granules observed at 40x objective (water solution)

- Compare the Figure 1 (we did) and Figure 2 ( TA did ):
In figure 2, we can see clearly that the cell has coiled tubing and purple molecules.
In figure 1, maybe we put too much lugol solution or due to concentrated lugol solution.
Therefore, we can’t see the coiled paths. Moreover, perhaps light is not adjusted properly.

Figure 1-Starch granules 40x (Lugol solution) Figure 2-Starch granules 40x (Lugolsolution)
 b) Effect of temperature to the structure of starch: observe the change of color
intensity:

0 min ( Starch- HCl mixture and lugol solution)

The Color intensity expresses the effect of temperature to the structure of starch
 4) Discussion:
a) Explain the phenomenon when adding Lugol solution to potato starch
granules?
We can see from the figure above, adding lugol solution to potato starch granules makes dark
color. Theoretically, we should have seen a deep blue color but in this situation, the color is not
actually dark-blue. Perhaps, we put too much lugol solution. It must be deep blue because the
iodine molecules will fit the coiled helix structure of the starch.
b) Explain the different color in Starch – HCl mixture after time of boiling. Based
on the color of spot, why can we say that the structure of strach is affected by temperature ?
When boiling the solution, color of spots becomes lighter and lighter until there is no change
of color. Basing on the color of spots, the structure of the starch is affected by temperature because
water solution and temperature will cause a hydrolysis reaction which make the starch becomes
glucose. (C6H10O5)n + nH2O -------> nC6H12O6
II. PROTEINS:
1) Introduction:
Protein is a polymer of amino acids. Amino acids are linked by peptide bond. Short chains of
amino acids are called peptides; longer chains are called oligopeptides or polypeptides. In strong
basic environment, to nitrogen bonds from two beside bonds can accommodate with other two
nitrogen atoms on other peptide chain in the conformation of metal atoms such as Cu or Zn (if they
present). The color will change from purple to red which is based on the length of the peptide
chain. This is called Biuret reaction and is used to detect protein.
2) Procedure:
 Place 2ml of protein (white egg or milk) in to a test tube.
 Add 2ml of NaOH solution.
 Add one to three drops of 0.5% CuSo4 solution into the test tube and observe the change
of color.
3) Results:
Figure 2.3: In the same Biuret reaction, the color intensity in egg white different from in cow
milk
White egg Milk
 4) Discussion:
a) Explain the function of 10% NaOH and 0.5% CuSO4 in Biuret reaction ?
NaOH solution is the environment of the Biuret reaction. About the CuSO4 solution, this
solution provide ion Cu2+ so that nitrogen atoms can accommodate to this ion to make the Biuret
reaction occur.
b) After adding10% NaOH, the phenomenon in egg white is different from in cow
milk, why ?
After adding NaOH solution, the phenomenon of egg is becomes transparent and colorless
because protein in eggs is albumin (a type of globular protein). However, the structure of this
protein has many hydrogen bonds which is easily affected in basic environment.
c) Why is the color intensity in egg white different from in cow milk ?
There is difference because protein in egg (albumin) is seems look like glue but casein (protein
of milk) have a hydrophilic side, so color of this reaction in egg is deep blue and look like a
precipitate and color of the solution of milk is purple.
III. LIPIDS:
1) Introduction:
Lipids are a group of naturally existing molecules whose composition are fats, waxes,
sterols, fat-soluble vitamins ( for instance vitamins A,D,E,K), monoglycerides,
diglycerides, triglycerides, phospholipids, etc. Till to the fact that lipids are divided into
eight categories : fatty acids, glycerolipids, glycerophospholipids, sphingolipids,
saccharolipids, polyketides, sterol lipids and prenol lipids.
2) Procedure:
- Slice the peanut (which was soaked in water) as thin as possible
- Place it on glass slide, add a drop of Soudan III solution. Keep sample in this solution for
staining in 2 minutes
- Wash the slide with 20% Ethanol
- Add a drop of water to the sample then put the cover slip on
- Observe the lipid granules stained in peanut cells using microscope up to 100x
3) Results: Lipids stained by Soudan 3 and observed under objective lens
4x 10x 40x
 100x ( after 2 mins adding Soudan III)
4)Discussion:
a) Why is Soudan 3 used to detect lipid ?
Soudan 3 is a red- soluble dying diasochrom which is manipulated to advocate
researchers obess the identification of the presence of lipids, triglycerides and
lipoproteins. The reaction: Soudan 3 reacts with the lipids or triglycerides of a piece
of peanut. As a consequence, the color of the lipids turn out red or orange or pink (
the color depends on the concentration )

b) Why do we have to wash the stained sample with 20% Ethanol before observation
under the microsope ?