Name: ___________________________Period: _______
Biology Week #12
Week of: November 3rd-7th
Root Words
Day
Word:
Definition:
11/3:
Monday
11/6:
Thursday
11/7:
Friday
Picture:
- LATE ARRIVAL!
-Food ID Lab
Picture:
-Dog Vomit Lab
As in:
Word:
Definition:
As in:
-
-Organize Binder/Goals
-Notes on Homeostasis
-Grade Graph
-Begin Macromolecule Notes
-Finish Notes
-Macromolecule Detective
As in:
Word:
Definition:
Homework
Picture:
As in:
Word:
Definition:
11/5:
Wednesday
Picture:
As in:
Word:
Definition:
11/4:
Tuesday
In-Class
Picture:
-Food Lab Quiz
-Quiz over
Macromolecules!
-Turn in week 12 packet
mrlscience.weebly.com or clundgren@oprfhs.org
1
Name: ___________________________Period: _______
Macromolecules Notes
Problem: What are macromolecules and why are they important?
_________________________________________________________________
_________________________________________________________________
A macromolecule is: _________________________________________________
Why are macromolecules important: _____________________________________
Elements
Macromolecule Present
Carbohydrates
Monomer
(building
blocks)
Function
Polymer
Examples
Lipids
Proteins
Nucleic Acids
Conclusion: What are macromolecules and why are they important?
_________________________________________________________________
_________________________________________________________________
2
Name: ___________________________Period: _______
Macromolecules Detective- Use your notes to answer the Questions.
1. What three elements make up carbohydrates? _______ _______ _______
2. What is the basic shape of a carbohydrate? _______________________________
3. What types of food contain carbohydrates? ________________________________
_________________________________________________________________
4. Which of the following are words used to describe carbohydrates (Circle them)?
Sugar
Nucleic Acid
Polysaccharide
Saturated Fat
Protein
Monosaccharide
Disaccharide
Unsaturated Fat
Amino Acids
DNA
RNA
5. What three elements make up lipids? _______ _______ _______
6. What is the basic shape of a lipid? _________________________________
7. What types of food contain lipids? ______________________________________
_________________________________________________________________
8. Which of the following are words used to describe lipids (Circle them)?
Sugar
Nucleic Acid
Polysaccharide
Saturated Fat
Protein
Monosaccharide
Disaccharide
Unsaturated Fat
Amino Acids
DNA
RNA
9. What four elements make up proteins? _______ _______ _______ _______
10. What types of food contain proteins? ____________________________________
_________________________________________________________________
11. Which of the following are words used to describe proteins (circle them)?
Sugar
Nucleic Acid
Polysaccharide
Saturated Fat
Protein
Monosaccharide
Disaccharide
Unsaturated Fat
Amino Acids
DNA
RNA
12. What five elements make up nucleic acids? _____ _____ _____ _____ ______
13. What is the only element found in nucleic acids and no other macromolecules? _______
14. Which of the following are words used to describe nucleic acids (circle them)?
Sugar
Nucleic Acid
Polysaccharide
Saturated Fat
Protein
Monosaccharide
Disaccharide
Unsaturated Fat
Amino Acids
DNA
RNA
3
Name: ___________________________Period: _______
Food ID Lab
Pre-lab: ENTIRE PAGE 1
Forensic scientists will often analyze substances to identify their unknown content. In this
lab, we will test different solutions to determine their macromolecule content.
Test 1 – Starch (REAGENT – LUGOLS IODINE, POSITIVE TEST – DARK
BLUE/BLACK)
To test for starch, we will be using Lugol’s iodine. Lugol’s iodine or Lugol’s solution is named
after the French physician J.G.A. Lugol. Lugol's iodine solution is often used as an antiseptic
(cleans cuts) and disinfectant (cleans), for emergency disinfection of drinking water, and as a
reagent (solution) for starch detection in laboratory and medical tests. Lugol’s iodine will turn
a specific color when in the presence of starch. This is called a positive result for the starch
test. When starch is NOT present the Lugol’s iodine will not change from its original color.
This is a negative result for the starch test.
1. What are the uses for Lugol’s iodine?
2. How do you know if there is starch presence using Lugol’s iodine? (READ ABOUT THE
POSITIVE TEST)
Test 2 – Simple Sugar (REAGENT – BENEDICT’S SOLUTION, POSITIVE TEST –
YELLOW ORANGE COLOR WHEN HEATED FOR ABOUT 5 MINUTES)
To test for simple sugar presence we will be using Benedict’s solution. The solution is named
after an American chemist, Stanley Rossiter Benedict. Benedict's reagent (solution) is used as
a test for the presence of all monosaccharides (simple sugars). The same as Lugol’s solution,
the Benedict’s solution will change color under the presence of simple sugars. This is a positive
test result for simple sugar presence. If the Benedict’s solution does not change from its
original color, this is considered a negative test result for the presence of simple sugars.
3. How do you know if there is a POSITIVE test result for sugar?
4
Name: ___________________________Period: _______
Test 3 – Protein (REAGENT – BIURET SOLUTION, POSITIVE TEST –VIOLET PURPLE)
To test for protein presence we will be using Biuret Solution. Biuret is a form of urea
(chemical compound) and used in the Biuret protein test. The Biuret test will also return a
positive result in color change. A negative test result for protein will not have a change from
the original color of the solution.
4. Which reagent shows the presence of protein?
5. How do you know if there is a POSITIVE test result for protein?
Procedure: We will use the 3 different tests to determine what is a positive test
result and what is a negative test result. We will test solutions of known content along
with water as a control to compare the difference in results.
Test 1 – Starch
Procedure: 1. Add several drops of starch solution to one of the depressions in a
clean spot plate.
2. Add several drops of water to another depression.
3. Add a few drops of iodine indicator to each of these liquids.
4. Record your observations in Data Table 1.
Test 2 – Protein Test
Procedure: 1. Add several drops of protein solution in one of the depressions in a
clean spot plate.
2. Add several drops of water to another depression.
3. Add about 10 drops of Biuret solution to each depression.
4. Record your observations in Data Table 1.
Test 3 – Simple Sugar
Procedure: 1. Pour sugar solution into a clean test tube until it is about 2.5cm high.
2. Pour about the same amount of water into a second test tube.
3. Add a full dropper of Benedict’s solution to each test tube.
4. Heat both tubes in the beaker of water on the hot plate.
5. When the time is up, remove test tubes with clamps and place in test
tube rack.
6. Record your observations in Data Table 1.
7. Wait for the tubes to cool. Then wash with a soapy brush.
5
Name: ___________________________Period: _______
Data Table 1: Test Results of Color Change
Lugol’s
Starch (will
test
positive)
Water (will
test
negative)
Color
Before
Adding
Lugol’s
Yellow/
brown
Yellow/
brown
Color
After
Adding
Lugol’s
Benedict’s
Sugar (will
test positive)
Water (will
test negative)
Color
Before
Adding
Benedict’s
Bright blue
Color
After
Adding
Benedict’s
Biuret’s
Protein
(will test
positive)
Bright blue
Water
(will test
negative)
Color
Before
Adding
Biuret’s
Blue
Color
After
Adding
Biuret’s
Blue
Lab Analysis Day 1: Using your test results and knowledge from above, and the chart
below answer the following questions:
Substance
Mountain Dew
Chicken Broth
Olive Oil
Grape Juice
Lipid (Fat) Test
POSITIVE –
MARK LEFT
ON PAPER
No mark on the
paper
Mark left on
paper
Mark left on
paper
No mark on the
paper
Starch/Lugol’s
Test
Simple
Sugar/Benedict’s
Test
Protein/Biuret’s
Test
Yellow Brown
Yellow/Orange
Blue
Yellow Brown
Bright Blue
Violet/Purple
Yellow Brown
Bright Blue
Blue
Yellow Brown
Yellow/Orange
Blue
1. Which of the substance(s) tested contain fat?
2. Which of the substance(s) tested contain starch?
3. Which of the substance(s) tested contain simple sugar?
4. Which of the substance(s) tested contain protein?
6
Name: ___________________________Period: _______
Food Labels
7
Name: ___________________________Period: _______
1. Does this food item have a lot of carbohydrates in it? How do you know?
2. Does this food item have a lot of lipids in it? How do you know?
3. Does this food item have a lot of proteins in it? How do you know?
4. Does this food item have a lot of nucleic acids in it? How do you know?
5. Is this a healthy snack choice? How do you know?
6. Would this snack help me maintain homeostasis? Why?
8
Name: ___________________________Period: _______
Biochemistry Lab — A Case of Possible Pooch Poisoning
Introduction:
You are a crime scene investigator working on a case of possible poisoning.
The past weekend there was a pot luck dinner at Ms. Smith’s house. Different
teachers brought different foods. Mr. Messer brought steamed chicken with herbs,
Ms. Smith brought salad with oil and vinegar dressing, Mr. Hill brought rolls, and Mr.
Lundgren made a fruit salad. But they had to rush off to write an emergency Biology
test and Ms. Smith’s dog Caesar the bull dog and his furry friends Duke the Lab, Lucky
the Goldendoodle and Chance the pit bull got into the food and ate it. All the dogs had
to be rushed to the emergency vet with high fevers and constant vomiting. Someone
tried to poison your science teachers, WHO DID IT?
Purpose:
1. Determine what each doggy consumed? (Carbohydrate—sugar or starch, fat, or
protein)
2. Determine if your results show any similarities between the four patients after
testing for each of the four macromolecules?
Prelab:
1. Describe what organic molecule each of the food items are. If it is a
carbohydrate distinguish between a simple sugar and a complex carbohydrate
such as starch.
Food Item
Organic Molecule
Chicken
Salad Dressing
Dinner Rolls
Fresh Fruit
9
Teacher who brought
this
Name: ___________________________Period: _______
Procedure:
 Each group will receive a sample of each patient’s vomit and will be required to
run all four tests on each sample.

Pipette 3-4 drops into the spot plate and add iodine to test for the presence of
starch. If starch is present the color should turn ___________________

Pipette 3-4 drops into the spot plate and add biuret to test for the presence of
protein. If protein is present the color should turn ___________________

Place 2-3 drops on the green paper for the lipid test. If lipid is present the
paper should ______________________

Use the remaining vomit sample for the simple sugar test. Add benedict’s
solution and heat carefully for 2 min. in a hot plate and then allow the test tube
to cool down. If simple sugar is present the color should turn
___________________________

Once you are finished with all of the tests please rinse all equipment with water
and place everything upside down
Results:
Tube
#
Contents
1
Caesar
2
Lucky
3
Duke
4
Chance
Initial
Color
Simple Sugar
Test
Starch Test
Final
Color
Final
Color
(+) or
(-)
10
(+) or
(-)
Lipid Test
Final
Color
(+) or
(-)
Protein Test
Final
Color
(+) or
(-)
Name: ___________________________Period: _______
Conclusion and Analysis Questions:
1. What was the purpose of this lab?
2. Fill out the chart below about what each dog ate.
Dog
Macromolecules consumed
Caesar
Lucky
Duke
Chance
3. Do your results show any similarities between the four patients?
4. What macromolecule did they have in common?
5. What food could it be?
6. Was this a case of poisoning?
7. Who was the poisoner?
8. Describe any errors of experiment and why your results were altered or could
have been altered.
9. Explain how an understanding of macromolecules can help forensic scientists and
police detectives.
11
Name: ___________________________Period: _______
Macromolecules Textbook Reading
Many parts of cells are so large that they are known as macromolecules, which means
“giant molecules.” Macromolecules are made from thousands or even hundreds of
thousands of smaller molecules.
Most macromolecules are formed by a process known as polymerization (pah lih mur ih
ZAY shun), in which large compounds are built by joining smaller ones together. The
smaller units, or monomers, join together to form polymers. The monomers in a
polymer may be identical, like the links on a metal watch band; or the monomers may be
different, like the beads in a multicolored necklace. The
figure below illustrates the process of polymerization.
You can think of polymerization like playing with Lego’s.
The monomers are the individual pieces. The object you
create is the polymer. Another way to think about
polymerization is to consider the monomers as “building
blocks” and the polymer as the finished macromolecule.
Monomer → Polymerization → Polymer
1. Describe the relation of polymerization in making macromolecules. __________
____________________________________________________________
Biochemists sort the macromolecules found in living things into groups based on their
chemical composition. The four major groups of macromolecules found in living things
are carbohydrates, lipids, nucleic acids, and proteins. As you read about these
molecules, compare their structures and functions.
12
Name: ___________________________Period: _______
Carbohydrates are compounds made up of carbon, hydrogen, and oxygen atoms. Living
things use carbohydrates as their main source of energy. Plants, some animals,
and other organisms also use carbohydrates for structural purposes. The
breakdown of sugars, such as glucose, supplies immediate energy for cell activities.
Many organisms store extra sugar as complex carbohydrates known as starches. As
shown in Figure 2–14, the monomers in starch polymers are sugar molecules.
2. What are the elements found in carbohydrates? _______________________
3. What are the main uses of carbohydrates? ___________________________
____________________________________________________________
Simple Sugars (single sugar molecules) are also known as monosaccharides (mahn oh
SAK uh rydz). Besides glucose, monosaccharides include galactose, which is a
component of milk, and fructose, which is found in many fruits. Ordinary table sugar,
sucrose, consists of glucose and fructose. Sucrose is a disaccharide, a compound made
by joining two simple sugars together.
4. How is sucrose built?
________________________
________________________
________________________
________________________
13
Name: ___________________________Period: _______
Complex Carbohydrates The large macromolecules formed from monosaccharides are
known as polysaccharides (mono = 1, poly = many). Many animals store excess sugar in a
polysaccharide called glycogen, which is sometimes called “animal starch.” When the
level of glucose in your blood runs low, glycogen is broken down into glucose, which is
then released into the blood. The glycogen stored in your muscles supplies the energy
for muscle contraction and, thus, for movement.
5. How do animals use complex carbohydrates such as polysaccharides? ________
____________________________________________________________
____________________________________________________________
Plants use a slightly different polysaccharide, called starch, to store excess sugar.
Plants also make another important polysaccharide called cellulose. Tough, flexible
cellulose fibers give plants much of their strength and rigidity. Cellulose is the major
component of both wood and paper, so you are actually looking at cellulose as you read
these words!
6. How do plants use complex carbohydrates such as cellulose? _______________
____________________________________________________________
____________________________________________________________
Lipids are a large and varied group of biological molecules that are generally not soluble
in water (that is, they do not dissolve, they will float on top of water for the most
part). Lipids are made mostly from carbon and hydrogen atoms. The common
categories of lipids are fats, oils, and waxes. Lipids can be used to store energy.
Some lipids are important parts of biological membranes and waterproof coverings.
Steroids synthesized by the body are lipids as well. Many steroids, such as hormones,
serve as chemical messengers.
7. What are the elements found in lipids? ______________________________
8. What are the main uses of lipids? __________________________________
____________________________________________________________
14
Name: ___________________________Period: _______
Many lipids are formed when a glycerol molecule combines with compounds called fatty
acids, as shown in Figure 2-15. If each carbon atom in a lipid's fatty acid chains is
joined to another carbon atom by a single bond, the lipid is said to be saturated. If
there is at least one carbon-carbon double bond in a fatty acid, the fatty acid is said
to be unsaturated. Lipids whose fatty acids contain more than one double bond are said
to be polyunsaturated. If the terms saturated and polyunsaturated seem familiar, you
have probably seen them on food package labels. Lipids
that contain unsaturated fatty acids, such as olive oil, tend
to be liquid at room temperature. Other cooking oils, such
as corn oil, sesame oil, canola oil, and peanut oil, contain
polyunsaturated lipids.
9. What is the difference between saturated
and unsaturated fats?________________
__________________________________
__________________________________
__________________________________
15
Name: ___________________________Period: _______
Proteins are macromolecules that contain nitrogen as well as carbon, hydrogen, and
oxygen. Proteins are polymers of molecules called amino acids, shown in Figure 2–17.
Amino acids are compounds with an amino group (–NH2) on one end and a carboxyl
group (–COOH) on the other end. Covalent bonds called peptide bonds link amino acids
together to form a polypeptide. A protein is a functional molecule built from one or
more polypeptides. Some proteins control the rate of reactions and regulate cell
processes. Others form important cellular structures, while still others transport
substances into or out of cells or help to fight disease. Proteins are among the
most diverse macromolecules. The reason is that amino acids differ from each other
allowing many different structures to be formed.
10. What are the elements found in proteins? ____________________________
11. What are the main uses proteins? __________________________________
____________________________________________________________
____________________________________________________________
16
Name: ___________________________Period: _______
Nucleic Acids are macromolecules containing hydrogen,
oxygen, nitrogen, carbon, and phosphorus. Nucleic acids are
polymers assembled from individual monomers known as
nucleotides. Nucleotides consist of three parts: a 5-carbon
sugar, a phosphate group (–PO4), and a nitrogenous base, as
shown in Figure 2–16. Some nucleotides, including the
compound known as adenosine triphosphate (ATP), play
important roles in capturing and transferring chemical energy.
Nucleic acids store and transmit hereditary, or genetic, information. There are
two kinds of nucleic acids: ribonucleic acid (RNA) and deoxyribonucleic acid (DNA). As
their names indicate, RNA contains the sugar ribose and DNA contains the sugar
deoxyribose.
12. What are the elements found in nucleic acids? _________________________
13. What are the main uses of nucleic acids? _____________________________
____________________________________________________________
____________________________________________________________
17