Solution-Presence of lipids in the albumin solution

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Solution-Presence of lipids in the albumin solution

Biological Macromolecules

Exercise 1: Starch and Sugar

Data Table 1. Benedict’s Reagent Data.

Sample

Initial Color

Final Color

Reducing Sugar Present in Sample? Y or N

dH2O

 

 

 

Albumin

 

 

 

Unknown

 

 

 

Milk

 

 

 

Glucose

 

 

 

Data Table 2. Lugol’s Iodine Data.

Sample

Initial Color

Final Color

Starch Present in Sample? Y or N

dH2O

 

 

 

Albumin

 

 

 

Unknown

 

 

 

Milk

 

 

 

Starch

 

 

 

Raw Potato

 

 

 

Questions

A. In each of the two tests (starch and sugar) a positive and negative control was used. What was the positive control in each of the tests and what was the negative control. Explain your answers.

B. Did the Benedict’s test for reducing sugars net a positive or negative result for milk? Research the sugar content of milk and the definition of a reducing sugar to explain if your result is what you would expect.

C. Based on your results, is sugar and/or starch present in your Unknown? Use your results to explain your answer.

Exercise 2: Proteins and Lipids

Data Table 3. Biuret’s Reagent Data.

Sample

Initial Color

Intermediate Color

Final Color

Protein Present in Sample? Y or N

dH2O

 

 

 

 

Albumin

 

 

 

 

Unknown

 

 

 

 

Milk

 

 

 

 

Data Table 4. Lipid Observations.

Sample

Sample Observations

Lipid Present in Sample? Y or N

Distilled water

 

 

Albumin

 

 

Unknown

 

 

Milk

 

 

Vegetable oil

 

 

Questions

A. Review the Data Tables in Exercises 1 and 2. Compare the results of the Unknown for all tests to the results for the various known samples to determine the identity of the Unknown. Explain the identity of the Unknown using your experiment results in the exercises to help explain and support your answer.

B. Eggs are known to contain cholesterol which is a lipid. Did your experiment results indicate a presence of lipids in the albumin solution? Think about this result and where cholesterol is present in eggs to explain how your results support or reject cholesterol in eggs. How could you test this? Explain the experiment that you would perform to test this.

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