LAB 2A
Purpose: What are positive indicator tests for proteins, carbohydrates, and fats? Do parts of an egg test positive for proteins, carbohydrates, and/or fats?
Materials:
Eggs Tubes, glass, 13x100 mm Sodium hydroxide
Beaker, 250 mL Peg racks for 10-13 mm tubes Cupric sulfate 5-hydrate
White vinegar Glucose (dextrose) Oil
Plastic wrap Benedict's Solution Sudan III Solution
Slotted spoon Hot plate stirrer Scalpel handles, #4
Sodium chloride Test tube holder Scalpel blades, #22 for #4 handles
Distilled water Starch, soluble Trays, plastic
Beaker, 100 mL Lugol's Iodine Solution
Pipets, 5 mL Vortex mixer
Pipet pump, green Gelatin
Eggs Tubes, glass, 13x100 mm Sodium hydroxide
Beaker, 250 mL Peg racks for 10-13 mm tubes Cupric sulfate 5-hydrate
White vinegar Glucose (dextrose) Oil
Plastic wrap Benedict's Solution Sudan III Solution
Slotted spoon Hot plate stirrer Scalpel handles, #4
Sodium chloride Test tube holder Scalpel blades, #22 for #4 handles
Distilled water Starch, soluble Trays, plastic
Beaker, 100 mL Lugol's Iodine Solution
Pipets, 5 mL Vortex mixer
Pipet pump, green Gelatin
Procedure:
Part 1
1. Place uncooked egg into beaker of white vinegar, put plastic wrap on, let sit for 24-48 hours.
2. After shell dissolves, pick up egg with slotted spoon and rinse it off, then place in a beaker of 5% NaCl solution for 24 hours.
3. Rinse off egg, place in distilled water for 24 hours.
4. Cut membrane, pour egg white into beaker, put yolk in another beaker.
Part 2
-Monosaccharide Indicator Test
1. Test for glucose: Mix 2 mL of a 2% glucose solution with 2 mL of Benedict's Sloution, heat for 2 minutes in boiling water.
2. Test for water: Mix 2 mL of deionized water with 2 mL of Benedict's Solution, heat for 2 minutes in boiling water.
-Starch Indicator Test
1. Test for starch: Mix 2 mL of starch suspension with 0.25 mL of Lugol's iodine.
2. Test for water: Mix 2 mL of deionized water with 0.25 mL of Lugol's iodine.
-Protein Indicator Test
1. Test for protein: Vortex mix 2 mL of gelatin in a test tube with 0.5 mL of biaret solution and gently mix.
2.Test for water: Vortex mix 2 mL of deionized water in a test tube with 0.5 mL of biaret solution and gently mix.
-Lipid Indicator Test
1. Test for lipids: Add 60 ul of Sudan IV to 2 mL of oil.
2. Test for water: Add 60 ul of Sudan IV to 2 mL of water.
Part 3
1. Conduct all Indicator Tests but replace egg components to be tested for sugar, starch, protein, or fat.
2. Record results for egg membrane, yolk, and egg white on another data table.
Part 1
1. Place uncooked egg into beaker of white vinegar, put plastic wrap on, let sit for 24-48 hours.
2. After shell dissolves, pick up egg with slotted spoon and rinse it off, then place in a beaker of 5% NaCl solution for 24 hours.
3. Rinse off egg, place in distilled water for 24 hours.
4. Cut membrane, pour egg white into beaker, put yolk in another beaker.
Part 2
-Monosaccharide Indicator Test
1. Test for glucose: Mix 2 mL of a 2% glucose solution with 2 mL of Benedict's Sloution, heat for 2 minutes in boiling water.
2. Test for water: Mix 2 mL of deionized water with 2 mL of Benedict's Solution, heat for 2 minutes in boiling water.
-Starch Indicator Test
1. Test for starch: Mix 2 mL of starch suspension with 0.25 mL of Lugol's iodine.
2. Test for water: Mix 2 mL of deionized water with 0.25 mL of Lugol's iodine.
-Protein Indicator Test
1. Test for protein: Vortex mix 2 mL of gelatin in a test tube with 0.5 mL of biaret solution and gently mix.
2.Test for water: Vortex mix 2 mL of deionized water in a test tube with 0.5 mL of biaret solution and gently mix.
-Lipid Indicator Test
1. Test for lipids: Add 60 ul of Sudan IV to 2 mL of oil.
2. Test for water: Add 60 ul of Sudan IV to 2 mL of water.
Part 3
1. Conduct all Indicator Tests but replace egg components to be tested for sugar, starch, protein, or fat.
2. Record results for egg membrane, yolk, and egg white on another data table.
Data/Results
Part 1:
The chemicals involved were CaCO3 + CH3COOH = H2CO3 + H20 + CO2
Day 1: We put the egg in vinegar to dissolve the shell.
Day 2: We put the egg (which shell was dissolved) into salt water to remove the H20 out of the egg.
Day 3: We put the egg in distilled water to put H20 back into the egg, where it became swollen and caused the egg to burst when it was cut open.
Part 1:
The chemicals involved were CaCO3 + CH3COOH = H2CO3 + H20 + CO2
Day 1: We put the egg in vinegar to dissolve the shell.
Day 2: We put the egg (which shell was dissolved) into salt water to remove the H20 out of the egg.
Day 3: We put the egg in distilled water to put H20 back into the egg, where it became swollen and caused the egg to burst when it was cut open.
Data Analysis
Positive indicator tests are tests that see if a substance has another substance in it, such as proteins, carbohydrates, or fats. We used indicator tests to come up with our results. The egg white contains a small amount of glucose, medium amount of protein, and large amounts of starch and protein. The yolk has no traces of starch, medium amount of glucose and protein, and a large amount of fat. Finally, the membrane has no starch, protein, or fats, but it is almost completely glucose. Some things that could have influenced our data into the false direction is, of course, human error, such as the mixing of the egg components, or putting in too much of a reactant. Indicator tests could be used to find diseases or contaminates in other substances.
Reflection
I found the indicator tests to be really quite cool, to say the least. I found it really interesting to see the base tests applied to something practical, such as the egg, and to see that it doesn't only tell you if it's in there, but it tells you the degree of the amount of the substance. My partner was quite willing to split the work equally, on a tolerance level. He was perfectly fine with doing the messy parts for me, I instead did most of the data gathering, which I find very enjoyable. I like to think he was paying attention to what I was doing, but in all likeness that probably wasn't the case. If I were to do this differently, I would've been more careful with the separation of the egg components.
Positive indicator tests are tests that see if a substance has another substance in it, such as proteins, carbohydrates, or fats. We used indicator tests to come up with our results. The egg white contains a small amount of glucose, medium amount of protein, and large amounts of starch and protein. The yolk has no traces of starch, medium amount of glucose and protein, and a large amount of fat. Finally, the membrane has no starch, protein, or fats, but it is almost completely glucose. Some things that could have influenced our data into the false direction is, of course, human error, such as the mixing of the egg components, or putting in too much of a reactant. Indicator tests could be used to find diseases or contaminates in other substances.
Reflection
I found the indicator tests to be really quite cool, to say the least. I found it really interesting to see the base tests applied to something practical, such as the egg, and to see that it doesn't only tell you if it's in there, but it tells you the degree of the amount of the substance. My partner was quite willing to split the work equally, on a tolerance level. He was perfectly fine with doing the messy parts for me, I instead did most of the data gathering, which I find very enjoyable. I like to think he was paying attention to what I was doing, but in all likeness that probably wasn't the case. If I were to do this differently, I would've been more careful with the separation of the egg components.