In this lab, we asked the question," Can macromolecules be identified in an egg cell? We found out that in the egg membrane, polysaccharides and lipids were found, in the egg white, polysaccharides and proteins were found, and in the egg yolk, monosaccharides, polysaccharides, and lipids were found. We figured this out through indicators. If benedicts solution and boiling water are placed in a solution containing monosaccharides, the benedicts solution will change from blue to green or orange. If iodine is placed in a solution containing polysaccharides, the the sample will change from brown to black. If Sudan III is placed in a solution containing lipids, then the sample will turn from red to orange. If sodium hydroxide and copper sulfate are mixed into a solution containing proteins, the sample will turn from blue to purple. This evidence supports my claim because when the indicator was added, the sample would turn positive for the macromolecules that I listed.
However, our data was unexpected because some of the macromolecules that were suppost to be present were tested negative for. A possible error that could have caused this was because the indicators were not properly mixed into the different parts of the egg. For example, there was suppost to be protein in the egg yolk, but since the indicator was blue and the yolk was yellow, it looked green because they were not properly mixed. Another error was that not enough indicator was put it. This would have led to not a full color change. Since the color did not change enough on various tests, we marked them not having a particular macromolecule, while in reality they could have if more indicator was put in. In order to stop these problems, the indicator needs to be put in greater amounts and mixed better.
The purpose of this lab was to find what macromolecules are present in the different parts of an egg. This lab relates to what we learned in class because many of the places that macromolecules we were taught that appeared also were tested positive for in the lab. For example, we were taught that lipids are formed in membranes. In the lab, the egg membrane tested positive for lipids. We essentially verified what we were taught. Finally, this lab could be applied to other labs by using the same indicators to test for macromolecules in other foods.
However, our data was unexpected because some of the macromolecules that were suppost to be present were tested negative for. A possible error that could have caused this was because the indicators were not properly mixed into the different parts of the egg. For example, there was suppost to be protein in the egg yolk, but since the indicator was blue and the yolk was yellow, it looked green because they were not properly mixed. Another error was that not enough indicator was put it. This would have led to not a full color change. Since the color did not change enough on various tests, we marked them not having a particular macromolecule, while in reality they could have if more indicator was put in. In order to stop these problems, the indicator needs to be put in greater amounts and mixed better.
The purpose of this lab was to find what macromolecules are present in the different parts of an egg. This lab relates to what we learned in class because many of the places that macromolecules we were taught that appeared also were tested positive for in the lab. For example, we were taught that lipids are formed in membranes. In the lab, the egg membrane tested positive for lipids. We essentially verified what we were taught. Finally, this lab could be applied to other labs by using the same indicators to test for macromolecules in other foods.
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