Title Page
Zach Muzzarelli
San Marin High School
8/22/14
Table of Contents
Lab 2a
Dissecting a cell and examining its components Lab 2e Photosynthesis Lab Lab 4a, 4b, 4i, 4j |
8/25/2014
9/5/14 9/18/14 10/10/14 |
Lab 2a
Purpose: Finding positive indicator tests for proteins, carbohydrates, and fats, and finding the parts of an egg that test positive for proteins, carbohydrates, and fats.
Materials: Eggs, Beaker 250 mL, White Vinegar, Plastic wrap, Slotted spoon, Sodium chloride, Distilled water, Beaker 100 mL, Pipets 5 mL, Pipet pump green, Tubes glass 13 x 100 mm, Peg racks for 13 x 100 mm tubes, Glucose(dextrose), Benedict's Solution, Hot plate stirrer, Test tube holder, Starch soluble, Lugol's Iodine Solution, Vortex mixer, Gelatin, Sodium hydroxide, Cupric sulfate 5 hydrate, Oil, Sudan IV Solution, Scalpel handles #4, Scalpel blades #22 for #4 handles, plastic trays
Procedure Part I: Separating Cell Structures
1. Put uncooked egg in beaker with white vinegar. Label it and cover it with plastic wrap. Let it be for about 24 to 48 hours. Go to part 2 while the shell dissolves.
2. The shell should be dissolved in the vinegar after the 24 to 48 hours. Pick up the egg carefully with the slotted spoon and remove the vinegar by rinsing it with water and find what chemical reaction that has happened.
3. Feel the outer membrane of the shell which should be different than the membrane around the yolk, and should make a good model of a cell membrane. They should be thin and flexible and should be permeable to certain substances. To make sure that water can enter and exit the cell, put the egg in the beaker with a 5% NaCl solution for 24 hours. Record what appears of the egg after 24 hours and describe what caused the change in appearance.
4. Carefully rinse the egg with water then place it in a beaker with distilled water for 24 hours. Record the appearance of the egg after 24 hours and what caused the appearance to change.
5. Gently slice open the egg's membranes to retrieve the egg cell and have the egg white drop through the slots of the spoon into a 100 mL beaker. Without piercing the yolk, attempt to get all of the egg whites into the beaker.
6. Place the egg yolk into another beaker, and set the egg membranes aside.
Part II Testing Standard Solutions
Monosaccharide Indicator Standard Test
1. Mix 2 mL of 2% glucose with 2mL of Benedict's solution. Heat in boiling hot water bath for 2 minutes. (100 mL of water in 250 mL beaker at 100*C) Record all color changes and length of time for each color to appear.
2. Test for water: mix 2 mL of deionized water with 2 mL of Benedict's solution. Heat for 2 min in boiling hot water bath. Record all color changes and how long it takes for each color to appear.
Starch Indicator Standard Test
1. Test for Starch: mix 2 mL of mixed starch suspension with 0.25 mL of Lugol's solution. Record all color changes and how long it takes for appearance of color.
2. Test for water: mix 2 mL of deionized water with 0.25 mL of Lugol's iodine. Gently swirl to mix and DO NOT HEAT. Record the color change.
Protein Indicator Standard Test
1. Test for protein: Place 2 mL of geletin solution in a test tube. Wear goggles and gloves and add 0.5 mL of 10% NaOH and gently vortex to mix. Add 0.25 mL of 5% copper sulfate and mix. Record color change after 30 sec.
2. Test for water: Place 2 mL of deionized water in a test tube. Add 0.5 mL of 10% NaOH and gently mix. Add 0.25 mL of 5% CuSO and mix. Record color change.
Lipid Indicator Standard Test
1.Test for Lipids: Place a drop of oil on piece of brown paper bag. Let it dry for 10 min. Hold paper to light. Record how much light passes through the spot.
2. Test for water: place drop of water on piece of brown paper bag. Let it dry for 10 min. Hold paper to light. Record how much light passes through the spot.
Part III: Molecular Composition of egg Components
1. Conduct each indicator test. Test for the sugar, starch, protein, and or fat in the egg. Do not add any standard solutions.
2. Record results of egg membrane, yolk, and egg white for all four molecules.
3. Give a value to each test result and include a description of color changes.
Purpose: Finding positive indicator tests for proteins, carbohydrates, and fats, and finding the parts of an egg that test positive for proteins, carbohydrates, and fats.
Materials: Eggs, Beaker 250 mL, White Vinegar, Plastic wrap, Slotted spoon, Sodium chloride, Distilled water, Beaker 100 mL, Pipets 5 mL, Pipet pump green, Tubes glass 13 x 100 mm, Peg racks for 13 x 100 mm tubes, Glucose(dextrose), Benedict's Solution, Hot plate stirrer, Test tube holder, Starch soluble, Lugol's Iodine Solution, Vortex mixer, Gelatin, Sodium hydroxide, Cupric sulfate 5 hydrate, Oil, Sudan IV Solution, Scalpel handles #4, Scalpel blades #22 for #4 handles, plastic trays
Procedure Part I: Separating Cell Structures
1. Put uncooked egg in beaker with white vinegar. Label it and cover it with plastic wrap. Let it be for about 24 to 48 hours. Go to part 2 while the shell dissolves.
2. The shell should be dissolved in the vinegar after the 24 to 48 hours. Pick up the egg carefully with the slotted spoon and remove the vinegar by rinsing it with water and find what chemical reaction that has happened.
3. Feel the outer membrane of the shell which should be different than the membrane around the yolk, and should make a good model of a cell membrane. They should be thin and flexible and should be permeable to certain substances. To make sure that water can enter and exit the cell, put the egg in the beaker with a 5% NaCl solution for 24 hours. Record what appears of the egg after 24 hours and describe what caused the change in appearance.
4. Carefully rinse the egg with water then place it in a beaker with distilled water for 24 hours. Record the appearance of the egg after 24 hours and what caused the appearance to change.
5. Gently slice open the egg's membranes to retrieve the egg cell and have the egg white drop through the slots of the spoon into a 100 mL beaker. Without piercing the yolk, attempt to get all of the egg whites into the beaker.
6. Place the egg yolk into another beaker, and set the egg membranes aside.
Part II Testing Standard Solutions
Monosaccharide Indicator Standard Test
1. Mix 2 mL of 2% glucose with 2mL of Benedict's solution. Heat in boiling hot water bath for 2 minutes. (100 mL of water in 250 mL beaker at 100*C) Record all color changes and length of time for each color to appear.
2. Test for water: mix 2 mL of deionized water with 2 mL of Benedict's solution. Heat for 2 min in boiling hot water bath. Record all color changes and how long it takes for each color to appear.
Starch Indicator Standard Test
1. Test for Starch: mix 2 mL of mixed starch suspension with 0.25 mL of Lugol's solution. Record all color changes and how long it takes for appearance of color.
2. Test for water: mix 2 mL of deionized water with 0.25 mL of Lugol's iodine. Gently swirl to mix and DO NOT HEAT. Record the color change.
Protein Indicator Standard Test
1. Test for protein: Place 2 mL of geletin solution in a test tube. Wear goggles and gloves and add 0.5 mL of 10% NaOH and gently vortex to mix. Add 0.25 mL of 5% copper sulfate and mix. Record color change after 30 sec.
2. Test for water: Place 2 mL of deionized water in a test tube. Add 0.5 mL of 10% NaOH and gently mix. Add 0.25 mL of 5% CuSO and mix. Record color change.
Lipid Indicator Standard Test
1.Test for Lipids: Place a drop of oil on piece of brown paper bag. Let it dry for 10 min. Hold paper to light. Record how much light passes through the spot.
2. Test for water: place drop of water on piece of brown paper bag. Let it dry for 10 min. Hold paper to light. Record how much light passes through the spot.
Part III: Molecular Composition of egg Components
1. Conduct each indicator test. Test for the sugar, starch, protein, and or fat in the egg. Do not add any standard solutions.
2. Record results of egg membrane, yolk, and egg white for all four molecules.
3. Give a value to each test result and include a description of color changes.
Data/Results
Part I. Qualitative Observations
Part II. Data Table- Color Changes
Part III. Data Table- color change + numerical value
Part I. Qualitative Observations
Part II. Data Table- Color Changes
Part III. Data Table- color change + numerical value
Data Tables below
lab_2a.gdoc | |
File Size: | 0 kb |
File Type: | gdoc |
Conclusion
First we composed positive and negative indicator tests for carbohydrates, proteins, lipids, and starch. We then took data from it. If the color changes, we can know that the solution is positive. We did all these experiments on the eggs and also recorded color changes and the time of each change. Using this we could see if the tests were positive or negative.
1. The egg whites tested positive for everything except for the starch and lipids which tested horribly.
2. The egg yolk tested bad for every component. It tested positive for lipids.
3. The membrane tested well especially for lipids and proteins.
Many errors could have lead to false results. For example, each measurement of each solution might not have been exact creating slightly different answers. Also we didn't measure the temperature of the boiling of the water so we couldn't have known how hot it was which would effect the results.
First we composed positive and negative indicator tests for carbohydrates, proteins, lipids, and starch. We then took data from it. If the color changes, we can know that the solution is positive. We did all these experiments on the eggs and also recorded color changes and the time of each change. Using this we could see if the tests were positive or negative.
1. The egg whites tested positive for everything except for the starch and lipids which tested horribly.
2. The egg yolk tested bad for every component. It tested positive for lipids.
3. The membrane tested well especially for lipids and proteins.
Many errors could have lead to false results. For example, each measurement of each solution might not have been exact creating slightly different answers. Also we didn't measure the temperature of the boiling of the water so we couldn't have known how hot it was which would effect the results.
Reflection
There were many things that I enjoyed about this lab. First, I enjoyed mixing together different substances and seeing what color would appear. I also enjoyed working as a group, collaborating to complete the task. I think everyone worked well together which helped us complete the lab. Next time, I could improve by staying a little more focused and not getting side tracked. I would also try not to spill as much of the egg as last time, but overall this lab was very fun and a great learning experience.
There were many things that I enjoyed about this lab. First, I enjoyed mixing together different substances and seeing what color would appear. I also enjoyed working as a group, collaborating to complete the task. I think everyone worked well together which helped us complete the lab. Next time, I could improve by staying a little more focused and not getting side tracked. I would also try not to spill as much of the egg as last time, but overall this lab was very fun and a great learning experience.