Name _______________________ Hour ______ Score ______________
Lab 38
Molecule
ID
Data Table
Questions
0 1 2 3
0 1 2 3 4 5
Lab 39
Build
Glucose
Lab 40
I
2
Leaf Stain
Lab 41
Comparison
Of Leaves
Lab 42
Fantasy
Food Log
Lab 43
Rennin
Make Cheese
Lab 44
Fat Lab
Bilious
Investigation
Pre Lab
Questions
Model
Illustration
Questions
Investigation
Questions
Illustration and Labeling
Data Table
Questions
Extra Credit?!
Observations
Questions
Investigation
Data Table
Questions
Investigation
Your Points
Total Points Possible
70pts
0 1 2 3
0 1 2
0 1 2 3 4 5
0 1 2 3
0 1
0 1 2 3
0 1 2
0 1 2 3 4 5
0 1 2 3 4 5 6
0 1 2 3 4 5
0 1 2 3 4 5
0 1 2 3 4 5
0 1 2 3 4 5
0 1 2
0 1 2 3
0 1 2 3 4 5
0 1 2
1

Lab 38
Introduction:
The food we eat is full of the molecules that our bodies need to build and maintain a complex organism like a human being. This food is digested or broken down into its building blocks and then used to build the specific structures our body needs. Proteins are broken down into amino acids and used to build the specific protein molecules that each cell needs. Carbohydrates are broken down and then rebuilt to coat our cells or to store energy in the form of glycogen in our liver. Sugars can be converted to fats for storage for lean times. Fats can also be used to form phospholipids (to build cell membranes) or to build many of the hormones that regulate our bodies.
Procedure:
Describe each Test here:
Food
1. Green
Banana
2. Ripe
Banana
3. Oil
Starch
Present
Reducing
Sugar present
Lipids
Present
(brown bag)
Lipids
Present
(solubility)
Proteins present
4. Apple
Juice
5. milk
6. gelatin
7. water
Questions:
1. What is used to test for the presence of starch? What does a positive test look like?
2. How do we test for fats? What does a positive test look like?
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3. Which substances had protein?
4. BCA turns your skin purple. Explain a possible reason for this.
5. When greasy food is spilled on clothing it is tough to clean with water alone. Why is this so?
6. Explain what would be good for removing a greasy stain and try to provide a chemical explanation for your answer.
7. What does your body do with ingested proteins?
8. What does your body do with ingested sugars?
9. What are some uses of fats in your body?
10. List some dangers that may be associated with no fat diets?
Investigation:
Research the role of fish oil in the human body. Is this a good or a bad fat? Be sure to include a reference for any statements you make.
3

Lab 39: Building Glucose, cellular respiration and photosynthesis
Photosynthesis and Respiration Formula Lab
Pre-Lab:
Use your notes to write the equation for photosynthesis below:
Use your notes to write the equation for cellular respiration below:
Color all the H
2
O’s on the following sheet blue, the CO
2
’s red.
How many bonds can an oxygen form? A carbon atom? A hydrogen atom?
Procedure:
Part A – Photosynthesis:
Cut out the C,H, and O from the table and using the linkers build a glucose molecule.
Be careful to use the right number of bonds for each atom .
1. How many hydrogen atoms are used from the waters?
CH
2
OH
2. How many carbons are used from the carbon dioxide?
H
C
C
H
OH
O
H
3. How many oxygen atoms are used to make the sugar?
OH
C C
H OH
4. What happens to the extra oxygen atoms?
5. What is one use for glucose in the cell?
6. What is the cell part in a plant where this glucose is used?
7. What time of day is the most glucose made in the leaves of a plant?
8. When glucose is used in a cell what is the name of the reaction that uses the glucose?
H
C
OH
4

Part B – Cellular Respiration
Using your glucose burn this sugar for energy in the mitochondria, releasing water, carbon dioxide and forming ATP from the energy of the bonds.
1. Write the equation for cellular respiration here:
2. What is one use of ATP?
3. What does the body do with the CO
2
that is produced in the cells during cellular respiration?
4. If you are in the desert and drink only sugar-filled soda will you be hydrating or dehydrating and explain why or why not?
5. How many hydrogen atoms are present in glucose? _____
6. How many hydrogen atoms are present in the water formed by cellular respiration? _____
7. Label each chemical reaction you recognize in the figure below:
5

Lab 40: I
2
Leaf staining or Plant photographs:
Background:
Sugars produced during photosynthesis are often stored as starch. Thus, starch production is another indirect measure of photosynthesis. To produce this starch, photosynthesis requires light as an energy source (in the absence of light, starch is not produced).
Photosynthesis also requires chlorophyll to capture light energy (in the absence of chlorophyll, starch is not produced). In the following procedure you will detect the presence of starch by staining it with a solution of iodine and demonstrate the requirement of light and chlorophyll for photosynthesis.
Procedure A:
1. Place separate drops of water, glucose, and starch solution on a glass as shown in the diagram below.
Water Glucose Starch
2. Add a drop of iodine to each.
3. What is the result of a positive test for starch?
Procedure B:
1. Remove one green leaf from a plant that has been in the light and cut the petiole off.
2. Remove one green leaf from a plant that has been in the dark and leave the petiole on.
3. Remove a variegated leaf.
4. Immerse the leaves in boiling water for one minute.
5. Bleach the pigments by leaving the leaves in methanol overnight.
6. Remove the leaves from their containers and place the leaves in Petri dishes with a little water and 5-8 drops of iodine.
7. Observe color changes and draw and color each leaf below. Label each drawing.
Initial: Final:
Variegated Variegated
Questions:
1. Which areas of your leaf showed stored starch?
2. Explain how and why your drawings differed.
3. Would you expect leaves to be the primary area for starch storage? Why or why not?
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4. How would sugars get to other parts of a plant?
5. Can photosynthesis take place in any plant structures beside the leaf? Explain your answer.
6. Design a step-by-step procedure to determine if there is starch in the root of a potato.
List all needed steps here:
Investigation:
Investigate the various variegated plants that are around us and their green counterparts.
List your findings here.
7

Name ________________
Use the prepared leaf cross-section slides of:
#1 = Privet Leaf #3 = Begonia Leaf
#4 = Angiosperm & Gymnosperm Leaves #2 = Corn Leaf
Slide #1 – Privet Leaf Slide #2 = Corn Leaf
Examine the leaf under a power that allows you to see the top and the bottom of the
Examine the leaf under a power that allows you to see the top and the bottom of the leaf section. Draw, Color and Label :
Upper and Lower Epidermis, the Cuticle,
The Palisade Layer, the Veins (Xylem and
Phloem), Spongy Layer, Stomata and
Guard Cells . MAKE SURE EACH SLIDE
IS NOT UPSIDE DOWN!
What are the green dots within cells in the
Palisade and Spongy layers?______________
Privet Leaf leaf section.
Draw, Color and Label
Corn Leaf
:
Upper and Lower Epidermis, the Cuticle,
The Palisade Layer, the Veins (Xylem and
Phloem), Spongy Layer, Stomata and
Guard Cells . MAKE SURE EACH SLIDE
IS NOT UPSIDE DOWN!
How does this leaf differ from the Privet
Leaf?
Slide #3 = Begonia Leaf
Examine the leaf under a power that allows you to see the top and the bottom of the leaf section.
Draw, Color and Label :
Upper and Lower Epidermis, the Cuticle,
The Palisade Layer, the Veins (Xylem and
Phloem), Spongy Layer, Stomata and
Guard Cells . MAKE SURE EACH SLIDE
IS NOT UPSIDE DOWN!
How does this leaf differ from the other leaves?
Begonia Leaf
8

Slide #4 – Gymnosperm (conifer) and
Angiosperm Leaves
Examine the leaves under a power that allows you to see the top and the bottom of the leaf section. Draw, color and Label :
Upper and Lower Epidermis, the Cuticle,
The Palisade Layer, the Veins (Xylem and
Phloem), Spongy Layer, Stomata and
Guard Cells .
Gymnosperm Leaf
MAKE SURE EACH SLIDE IS NOT
UPSIDE DOWN!
Angiosperm Leaf
Questions:
1. What is the major function of leaves?
2. How do deciduous (broad) leaves and coniferous leaves differ?
3. What is the purpose of guard cells?
4. What is found inside a leaf’s veins?
5. How do monocot and dicot leaves differ?
9

Lab 42: Fantasy Food Log
We’re taking a “road trip” to St. Louis and the Bowling Hall of Fame. We’ll eat only fast food. Use www.nutritiondata.com
to search for this information for your food:
Food/drink Quantity
Total
Calories
Breakfast
Total s
Food/drink Quantity
Total
Calories
Fat
Calories
Fat
Calories
Sodium
(mg)
Sodium
(mg)
Cholesterol
(mg)
Cholesterol
(mg)
Lunch Total s
Food/drink Quantity
Total
Calories
Fat
Calories
Sodium
(mg)
Dinner Total s
TOTALS xxxxxxxx
Cholesterol
(mg)
10

Lab 42: Fantasy Food Log
Questions:
1. How many calories did you consume? fatcals
2. What percent of these calories came from fat? totalcals
x 100
3. How much are you over or under the recommended fat percentage?
4. How many milligrams of sodium did you consume?
5. How much are you over or under the recommended sodium allowance?
6. Did you go over your cholesterol limit?
7. How much above or below the cholesterol limit were you?
8.
Let’s estimate the number of calories you burn in a typical day:
Total Calories = (Basal Metabolic Rate) + (Food Processing Energy) +
(Activity)
Hints:
Basal Metabolic Rate for one day = (Weight in kilograms) x (0.9) x (24 hours)
Note kg’s = (weight in lbs) x (0.41)
Food processing energy = 10% of your Basal Metabolic Rate
Activity = the energy used to drive, take pictures, etc. = (BMR)(0.35)
9. What is your BMR? __________ (show work here)
10. What is your FPE? ___________(show work here)
11. How many calories did you burn during your 8 hour day of driving? _________
12. What is the total number of calories you burned today? _________________
(show work here)
13. If you did not use all the calories you ate list specific activities and the calories burned to use up the remaining calories and prevent their storage as fat:
( i.e. 1 hour of Bowling would burn 210 calories )
11

Lab 42: Fantasy Food Log
– EXTRA CREDIT OPPORTUNITY Record a real day!
Use www.nutritiondata.com
to search for this information for your food:
Food/drink Quantity
Total
Calories
Breakfast
Total s
Food/drink Quantity
Total
Calories
Fat
Calories
Fat
Calories
Sodium
(mg)
Sodium
(mg)
Cholesterol
(mg)
Cholesterol
(mg)
Lunch Total s
Food/drink Quantity
Total
Calories
Fat
Calories
Sodium
(mg)
Dinner Total s
TOTALS xxxxxxxx
Cholesterol
(mg)
12

Lab 42: Fantasy Food Log
– EXTRA CREDIT OPPORTUNITY
Questions:
1. How many calories did you consume? fatcals
2. What percent of these calories came from fat? totalcals
x 100
3. How much are you over or under the recommended fat percentage?
4. How many milligrams of sodium did you consume?
5. How much are you over or under the recommended sodium allowance?
6. Did you go over your cholesterol limit?
7. How much above or below the cholesterol limit were you?
8.
Let’s estimate the number of calories you burn in a typical day:
Total Calories = (Basal Metabolic Rate) + (Food Processing Energy) +
(Activity)
Hints:
Basal Metabolic Rate for one day = (Weight in kilograms) x (0.9) x (24 hours)
Note kg’s = (weight in lbs) x (0.41)
Food processing energy = 10% of your Basal Metabolic Rate
Activity = the energy used to drive, take pictures, etc. = (BMR)(0.35)
9. What is your BMR? __________ (show work here)
10. What is your FPE? ___________(show work here)
11. Estimate how many calories you burned during this day? _________
(use the charts in the lecture)
12. What is the total number of calories you burned in this day?
_________________
(show work here)
13. If you did not use all the calories you ate list specific activities and the calories burned to use up the remaining calories and prevent their storage as fat:
13

Lab 43 Cheese Making: Action of an Enzyme, RENNIN
Background:
Enzymes are proteins that function as catalysts in living organisms. The ability of an enzyme to regulate a chemical reaction can be controlled by a number of factors, including temperature. Each enzyme operates most effectively in particular environments. The optimum temperature for many human enzymes is body temperature, 37º C (98.7º F). Enzyme activity in humans ceases at 0º C. When an enzyme is too hot the protein can be destroyed (denatured or unfolded) and the chemical reaction is no longer stimulated. Rennin is an enzyme found in the gastric juice of the stomach. Rennin coagulates or curdles milk. It is also used to make yogurt and cheese.
Procedure:
Tube Contents Temperature Observations
1 Milk Oº C
2 Milk + Rennin Oº C
20º C
3 Milk
4 Milk + Rennin
20º C
5 Milk 37
º C
6 Milk + Rennin 37
º C
1. Prepare labeled tubes as shown above.
2. Cap with a thumb and shake contents.
3. Then establish at the appropriate temperatures.
4. Wait 4-10 minutes.
Review:
1. Describe the effects of rennin on milk.
2. Give a reason why the beaker was heated to 37º C.
14

3. Define: a. Gastric juice
– b. Enzyme – c. Digestion
– d. Salivary Amylase – e. Pepsin –
4. Label each of the following enzymes in their location of production ( light color ) and where they are used ( dark color ). Salivary amylase (light or dark red), pepsin ( light or dark orang,,) bile( light or dark green), lipase( light or dark blue).
Investigation:
Research how rennin is used in industry. Report your findings here.
15

Lab 44
– Lipase = Cutting the FAT!
Background:
Lipase is a protein enzyme that is produced in the pancreas and secreted into the duodenum (the first portion of the small intestine). Lipase acts to break down fats by converting triglycerides into glycerol and fatty acids. These fatty acids can be detected with a pH indicator, Litmus. More acidic solutions are an indication of more digestion of fats by lipase. Litmus is pink in an acidic environment and blue in a more basic environment.
Procedure:
Tube
Drops of
Lipase
Drops of Bile
Color at Start
Color at 15
Minutes
Color after
Overnight
1 0 0
2
3
20
20
0
5
4 0 5
1. Prepare labeled tubes as shown in the data table.
Be sure to include your name on the tubes.
2. Add one drop of cream to each tube and 5 ml of water.
3. Add 10 drops of Litmus to each tube.
4. Fill according to the data table above.
5. Mix by capping with a thumb and shaking.
6. Record your observations.
Review:
1. What was used as the fat in this lab?
2. What was the purpose of the lipase in this experiment?
3. What was the purpose of the bile in this experiment?
16

4. Use a picture to illustrate what bile does to fats.
5. Which tube showed the best digestion of fat? Explain in detail why this is so.
6. Which tube showed the least digestion of fat? Explain in detail why this is so.
7. Describe the general function of enzymes in your body.
8. Which tube contained a mix most similar to what would be found in your intestines?
Investigation:
Find one reason why fats in your diet are GOOD for you. Explain it here.
17

Bonds:
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