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Tests for organic compounds
Typology: Lab Reports
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The structures of cells are made up of many different chemical molecules. Most of the common molecules found in living things belong to four classes of carbon-containing molecules: carbohydrates, lipids, proteins, and nucleic acids. Cell metabolism involves the production and destruction of many types of molecules. In order to maintain life, cells metabolize compounds from the foods we eat. Metabolism is the sum total of all of the chemical reactions in your body. The metabolism includes catabolic reactions (compound building) and anabolic reactions (compound breaking).
~ To determine the presence of starch by a chemical test ~ To analyze solutions for the presence of simple reducing sugars. ~ To analyze a sample of vegetable oil for the presence of lipids. ~ To analyze a sample of gelatin for the presence of protein.
vegetable oil test tubes wax marking pencil tap water glucose solution biuret regent test-tube holder droppers brown paper soluble starch solution Benedict's solution test-tube brush hot plate test-tube stoppers 2% gelatin solution iodine solution test-tube rack 1000 ml beaker goggles and apron
Starch is a polysaccharide (a coiled polymer of glucose) that can be detected in a substance by using the indicator Iodine (iodine, potassium iodide, IKI). When iodine is applied to starch, it reacts with the coiled polymer and turns from brownish yellow to bluish black. Another polysaccharide is glycogen that is found in animals. When iodine is applied to glycogen it produces an intermediate color reaction.
Benedict’s solution tests for the presence of simple reducing sugars. This means you can detect monosaccharides and some disaccharides, but not polysaccharides. Thus, a color change may or may not occur when Benedict’s solution is added to a carbohydrate and heated. These “simple sugars” are able to react with the copper ions in the Benedict’s reagent. A change from blue to green, yellow, orange, or red occurs if a monosaccharide or some disaccharides are present. The most drastic changes occur with high concentrations of monosaccharides. The original blue color will remain after heating if a polysaccharide or some disaccharides are present.
Lipids are nonpolar molecules with a variety of structures. They do not dissolve in water, which is a polar substance. Lipids include the fats, the oils, the sterols, and the waxes. Very common lipids are the triglyceride fats that are composed of glycerol and three chains of fatty acids. There are complicated tests to detect the presence of lipids, but one of the more uncomplicated tests that serves to detect the presence of fats is to use unglazed paper.
Table 1. Test for Complex Carbohydrates (using iodine) test tube Substance Color Before Color After Starch (+/-) 1 Starch 2 Glucose 3 Sucrose 4 gelatin 5 water Table 2. Table 3. Brown Paper Test for Lipids Substance Translucent? Lipids present (+/-) water oil Table 4. Test for Proteins (using Biuret Reagent) Test Tube Substance Color Before Color After Protein (+/-) 1 Gelatin 2 Glucose 3 Starch 4 Sucrose 5 Water Table 5 Test for Known Substances Substance Tested Type of Molecule Milk Potato Amino Acid Onion Test for Reducing Sugars (using Benedict’s Solution) Test Tube Substance Color Pre- boiling Color Post- boiling Reducing Sugar (+/- ) 1 Starch 2 Glucose 3 Sucrose 4 Gelatin 5 Water
Analysis : Your answers must be in complete sentences and must be thorough. An example of a question, a good answer and a poor answer are given below. Question : Which solution was a starch? Poor Answer : Solution # Good Answer : Solution #2, potato juice, was a starch because when we added iodine the solution turned black.