lOMoARcPSD|29703763 Lab Identifying Nutrients microbiology (Bishop State Community College) Studocu is not sponsored or endorsed by any college or university Downloaded by Max_Red ????? (maxred153@gmail.com) lOMoARcPSD|29703763 The Identifying Nutrients Jaiden Norwood Mrs.Parker 10/14/21 Introduction: Earlier in the lab, we learned approximately proteins and what they are made up of. We learned the monosaccharides are glucose, fructose, and galactose made up of carbon, hydrogen, oxygen, and nitrogen. We learned that starch could be a polysaccharide and is the brief term vitality capacity in plants. Proteins are made up of amino acids and we have 20 amino acids. Proteins act as structure bolster in cells, a carrier, and channel, are in hormones, and more. Lipids surrender more than twofold the vitality carbs but it is harder to get to them in this manner they are our long-term vitality capacity. They are a major component of the cell layer (phospholipid bilayer), and act as cover, and organ security. They are made up of glycerol and three greasy acids (triglyceride) Purpose: To recognize monosaccharides, starches, proteins, and lipids in obscure tests through research facility tests. Hypothesis: I think the supplements in refined water will be a protein, glucose arrangement will be a monosaccharide, sucrose arrangement will be a starch. I think table cream will be a lipid and crude egg will be a lipid Downloaded by Max_Red ????? (maxred153@gmail.com) lOMoARcPSD|29703763 Experimental Design: Including diverse arrangements to the substances to decide whether it contains a monosaccharide, starch, protein, and/ or lipid. Apparatus: Material -Gelatin -Water -Distilled water -Glucose Solution -Starch Solution -Sucrose Solution -Table Cream -Raw Egg -Unknown solution 1 -Unknown Solution 2 -Benedict's reagent -Iodine -Unglazed brown paper -Biuret reagent -11 Pipettes Equipment -one 600ml Beaker -Pencil -9 test tubes -Hot plate -Test tube rack -micro tray Procedure: Refer to lab handout “Identifying Nutrients” In between tests 1 and 4, we washed the 9 test tubes Observations: Monosaccharide Test Downloaded by Max_Red ????? (maxred153@gmail.com) lOMoARcPSD|29703763 Before 6 min After 6 min Result Substances Light Blue Blue, translucent Doesn’t contain Distilled water Light Blue Opaque,brown contains Glucose Solution Cloudy blue Blue, translucent Doesn’t contain Starch Solution Light Blue Light blue, translucent Doesn’t contain Sucrose Solution whitish/ blue Table cream Egg suspended above a blue Raw Egg white/blue Unknown solution one Green, brown yellow Unknown Solution two Dark blue contains yellow/brown, opaque yellow/brown suspended above a blue contains contains contains Opaque white, a bit Doesn’t contain of yellow on the bottom yellow/brown Gelatin Dark purple, sapphire Downloaded by Max_Red ????? (maxred153@gmail.com) lOMoARcPSD|29703763 Starch Test Substances Distilled water Solution Colour Transparent clear Glucose Solution Transparent clear Starch Solution Sucrose Solution Translucent cloudy white Transparent clear Table Cream Opaque white Raw Egg Opaque white Unknown solution one White opaque Unknown Solution two Opaque chunky brown Gelatin Transparent clear After logos Translucent yellow Translucent yellow Translucent purple Clear light blue White suspended above purple Cloudy green suspend above purple Opaque white suspend over purple brown/yellow chunky Result Doesn’t contain Doesn’t contain contains Doesn’t contain contains contains contains Doesn’t contain purple contains Translucence Test Substances Distilled water Glucose Solution Observation Completely evaporated Looks shiny, a little wet Translucence no no Downloaded by Max_Red ????? (maxred153@gmail.com) lOMoARcPSD|29703763 Starch Solution Sucrose Solution Table Cream Dried and white Sticky, shiny Dried clear/white no no yes Raw Egg Shiny, dried brown yes Unknown solution one white almost blends with paper crusty, yellow/brownish yes Unknown Solution two Gelatin yes A small dry brown spot almost blends with paper no Protein Test Substances Distilled water Glucose Solution Starch Solution Sucrose Solution Table Cream Raw Egg Unknown solution one Unknown Solution two Gelatin Colour Be4 mixing Transparent clear Transparent clear Translucent cloudy white Transparent clear Opaque white Opaque white White opaque Opaque chunky brown Transparent clear Colouraftermxing Clear light blue Clear light blue Translucent purple Clear light blue White suspended above purple Cloudy green suspend above purple Opaque white suspend over purple brown/yellow chunky purple Downloaded by Max_Red ????? (maxred153@gmail.com) Result Doesn’t contain Doesn’t contain contains Doesn’t contain contains contains contains Doesn’t contain contains lOMoARcPSD|29703763 Discussion: As a result of the tests, we found that refined water contains doesn’t contain a monosaccharide, starch, translucence, or protein. Glucose arrangement contained monosaccharides. The starch arrangement contained starch, and protein. Sucrose arrangement doesn’t contain a monosaccharide, starch, translucence, or protein. Table cream contained monosaccharides, translucence, and proteins. The crude eggs contained monosaccharides, translucence, and proteins. The first obscure arrangement contained monosaccharides, translucence, and proteins. Unknown solution two contained monosaccharides, starch, and translucence. Finally, gelatin contained proteins. The sources of mistake would be a human mistake, and to make strides the plan when it inquires us to include a drop or two onto the paper it ought to have a more particular sum of drops, and again when inquiring us to include a number of drops of each arrangement onto the small scale plate everyone’s drop sizes with being diverse and the sum of arrangement in each may be distinctive. Discussion Questions: 1. Not all sugars are monosaccharides a few sugars are polysaccharides which suggest there are a few sugars that contain more than one sugar so they are than not classified as monosaccharide. We know logically that two sugars blended together to make a polysaccharide. 2. The control for the monosaccharide test was Benedict’s Reagent, for starch it was the iodine, for the translucence it was the unglazed brown paper, Downloaded by Max_Red ????? (maxred153@gmail.com) lOMoARcPSD|29703763 and for the protein test, it was Biuret reagent. 3. On the off chance that somebody was as well put a sugar 3d shape into one of the obscure arrangements, it would alter the chemical cosmetics of the arrangement altogether. Meaning in the event that it was initially a monosaccharide it now not would be as a sugar 3d shape could be a polysaccharide. 4. I anticipate that the typical yellowish color that iodine is blended with paper wouldn’t cause the iodine to change in color since the paper is white but in the event that it was a distinctive color I think the yellow and brown would blend to form a dim blue or dark since the two colors would blend together nearly like blending paint colors 5. Protein and Biuret reagent would alter the color from purple to blue since colors are temperature touchy substances. 6. The result of a lipids test on margarine and butter I think would appear butter as a lipid but not margarine since margarine in an unsaturated fat put in hydrogen. Conclusion: In conclusion, I feel my theory was exceptionally near to the real comes about in spite of the fact that I as it was recorded one for each, but for refined water. I was exceptionally shocked that it didn’t contain monosaccharides, starches, proteins, or translucency. Downloaded by Max_Red ????? (maxred153@gmail.com) lOMoARcPSD|29703763 Downloaded by Max_Red ????? (maxred153@gmail.com)
