Lab 2A
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Date
2/25/2014 |
Purpose what are positive indicators tests for proteins, carbs, , and fats.
Do parts of an egg test positive for protien, crbohydrates, and fats.
Do parts of an egg test positive for protien, crbohydrates, and fats.
Materials eggs beaker 250 mL White vinegar Plastic wrap slotted spoon sodium chloride distilled water beaker 100 mL Pipets, 5 mL pipet pump green |
Tubes glass 13x100 mm
Peg racks for 13x100 tubes Glucose(dextrose) Benidicts's solution Hot plate stirrer Test tube holder Starch, soluble Lugol's iodine solution vortex mixer |
gelatin
Sodium hydroxide Cupric sulfate 5-hydrate Oil sudan IV Solution Scapel handles #4 scalpel blades #22 for #4 handles Trays plastic |
Procedure Pt. 1
1. Put raw egg in beaker of white vinegar. label and cover, set for 24 hours.
2. After 24 hours take egg out with slotted spoon. rinse in water.
3. feel the membrane, it is thin and flexible, and permeable to some things
4. rinse the egg adgain, place in water for 24 hours
5. slice the egg open. drip the whites into beaker without spilling yolk
Procedure part 2
1.Procedure: (Part II - Testing Standard Solutions)
Monosaccharide Indicator Standard Test:
1. Test for glucose: 2 mL of a 2% glucose solution + 2 mL of Benedict's solution. Heat for 2 minutes in 100 mL of water in a 250-mL beaker at 100 C. Record all color changes.
2. Test for water (negative control): 2 mL of deionized water + 2 mL of Benedict's solution. Heat for 2 minutes in a boiling hot water bath (dimensions above) and record all color changes.
Starch Indicator Standard Test:
1. Test for Starch: 2 mL of well-mixed starch suspension with 0.25 mL of Lugol's iodine. Mix. Don't heat. Record color change.
2. Test for water (negative control): In a test tube, mix 2 mL of deionized water with 0.25 mL of Lugol's iodine. Mix. Don't heat. Record color change.
Protein Indicator Standard Test:
1. Test for protein: 2 mL of gelatin solution + 0.5 mL of 10% NaOH + 0.25 mL of 5% copper sulfate and gently mix. Mix well. Record color change after 30 seconds.
2. Test for water (negative control): 2 mL of deionized water in a test tube + 0.5 mL of 10% NaOh + 0.25 mL of 5% CuSO4, and gently mix well. Record color change after 30 seconds.
Lipid Indicator Standard Test:
1. Test for Lipids: Place a drop of oil on a piece of brown paper bag. Let it dry for 10 minutes. Hole paper to light, record how much passes through the spot.
2. Test for water: Place drop of water on a piece of brown paper bag. Let it dry for 10 minutes. Hold paper to light, record amount of passing light.
Procedure: (Part III - Molecular Composition of Egg Components)
1. Conduct each indicator test (Part II) but substitute each egg component to be tested for sugar, starch, protein, or fat.
2. Record results of testing the egg membranes: the yolk (cell cytoplasm) and egg white.
3. Give a numerical value to each test result using the following scale: [ 3 = very strong/positive test, 2 = strong/positive test, 1 = weak/positive test, 0 = no color change in indicator/negative ]
1. Put raw egg in beaker of white vinegar. label and cover, set for 24 hours.
2. After 24 hours take egg out with slotted spoon. rinse in water.
3. feel the membrane, it is thin and flexible, and permeable to some things
4. rinse the egg adgain, place in water for 24 hours
5. slice the egg open. drip the whites into beaker without spilling yolk
Procedure part 2
1.Procedure: (Part II - Testing Standard Solutions)
Monosaccharide Indicator Standard Test:
1. Test for glucose: 2 mL of a 2% glucose solution + 2 mL of Benedict's solution. Heat for 2 minutes in 100 mL of water in a 250-mL beaker at 100 C. Record all color changes.
2. Test for water (negative control): 2 mL of deionized water + 2 mL of Benedict's solution. Heat for 2 minutes in a boiling hot water bath (dimensions above) and record all color changes.
Starch Indicator Standard Test:
1. Test for Starch: 2 mL of well-mixed starch suspension with 0.25 mL of Lugol's iodine. Mix. Don't heat. Record color change.
2. Test for water (negative control): In a test tube, mix 2 mL of deionized water with 0.25 mL of Lugol's iodine. Mix. Don't heat. Record color change.
Protein Indicator Standard Test:
1. Test for protein: 2 mL of gelatin solution + 0.5 mL of 10% NaOH + 0.25 mL of 5% copper sulfate and gently mix. Mix well. Record color change after 30 seconds.
2. Test for water (negative control): 2 mL of deionized water in a test tube + 0.5 mL of 10% NaOh + 0.25 mL of 5% CuSO4, and gently mix well. Record color change after 30 seconds.
Lipid Indicator Standard Test:
1. Test for Lipids: Place a drop of oil on a piece of brown paper bag. Let it dry for 10 minutes. Hole paper to light, record how much passes through the spot.
2. Test for water: Place drop of water on a piece of brown paper bag. Let it dry for 10 minutes. Hold paper to light, record amount of passing light.
Procedure: (Part III - Molecular Composition of Egg Components)
1. Conduct each indicator test (Part II) but substitute each egg component to be tested for sugar, starch, protein, or fat.
2. Record results of testing the egg membranes: the yolk (cell cytoplasm) and egg white.
3. Give a numerical value to each test result using the following scale: [ 3 = very strong/positive test, 2 = strong/positive test, 1 = weak/positive test, 0 = no color change in indicator/negative ]
Results:
Part I
Vinegar: CaCO3+CH3COOH->H2O+CO2+H2CO3
NaCl:
H->L
NaCl->egg
H2O->outside made egg smaller
Part I
Vinegar: CaCO3+CH3COOH->H2O+CO2+H2CO3
NaCl:
H->L
NaCl->egg
H2O->outside made egg smaller
egg in H20
water into egg
salt out of egg
Part III
THe egg membrane tested positivley for e
egg charts.gdoc | |
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File Type: | gdoc |