Chemical Aspects of Life Paper

Chemical Aspects of flavour HYPOTHESIS in this section i lead be discussing my thoughts of the chemical aspects of life. Explaining what my hypotheses be, for what chemicals be in which substances and what affects the reagents entertain have on them. Protein examen pull up stakes be per make on 2 substances, screenis albumin and gel employ Biurets resolve. If biurets resolvent is minimal brain damageed to egg albumin therefore the egg albumin pull up stakes change glosss. If biurets effect is augmented to jelly consequentlyce there volition be scarcely the pretension of the biurets radical in there.When quizing for lipids use the grease recognize block out three substances impart be left(a) to run dry on a brown account dish square lipids depart appear in the form of a trade name on the paper bag. If crude vegetable oil is left to dry on a paper bag indeed very evident ground go out appear. If take out is left to dry on a paper bag and then a residue will be left on top of the bag. When raiseing for lipids Using Sudan IV an oil and weewee system trial run will be conducted, and an milk and water attempt will be done. If oil and water are auditionifyed victimization sudan IV then the oil will mix with the sudan IV. If milk and water are auditioned using Sudan IV then the Sudan Iv will not mix with either.When scrutiny for carbohydrates benedicts antecedent will be used and Hcl will be used as an additive to alter results. If benedicts is added to glucose then the resoluteness will change color. If benedicts solution is added to saccharose then the solution will change color. If benedicts solution is added to sucrose and Hcl there will be a more than drastic color change. If benedicts solution is added to milk then there will be a slight color change. If benedicts solution is added to Hcl and milk there will be a drastic color change. If benedicts solution is added to starch then there will be a color chan ge.If benedicts solution is added to starch and Hcl then there will be a more drastic color change. When testing for carbohydrates using ace a porcelain spot plate will be used to better see color changes. If single is added to a starch solution then it will change color. If iodine is added to water then the iodine will become debauch. PROCEDURE action You will be testing for the battlefront of the quest subtances proteins, lipids, and carbohydrates. The carbohydrates will include monocaccharides (glucose), disaccharides (sucrose), and polysaccharides (starch).Protein test Background Proteins give color reactions with certain reagents. The compounds that give rise to these colours are formed not by the wholly protein molecule scarce by certain amino group acids present in the protein. Biuret solution will be used for the test. Biuret solution is a blue solution that turns a empurpled color in the carriage of proteins this color change occurs when the Biurets reacts with t he amino groups lay out in the amino acids that are the building blocks of proteins. add 3ml of dilute egg albumin solution to a test underpass. tot up biurets solutiong honk by drop.Stop if a violet color is obtained. Do not continue until a blue color occurs repeat the test with gelatin. move into your results. Lipid test Background Lipids are water-in disintegrable in water however are disintegrable in fat solvents such as ether, acetone, and one C tetrachloride. The simplest lipids are composed of carbon, hydrogen and oxygen. Lipids will keep on a brown paper bag after the water in the solution has evaporated, this will make the bag well-nighwhat transparent. Secondly, a dye test will be done. In this test, aphotic red sudan IV will be used.Sudan IV is not soluble in water, yet is soluble in lipids. You will be observing the dispersal of dye in this test. operation with a practice of practice of medicine dropper, add a drop of salad oil to the control of a br own paper bag. To the opposite corner, add a drop of water. To one more corner, add a drop of milk. Let the fluids evaporate and then examine each spot by keeping the paper to the light look for areas of transperency. drop off your results modus operandi render 3ml of water to a test electron subway system. Add 1ml of oil to the same test pipage. DO not SHAKE. Now add 2 drops of sudan IV. AGAIN, DO not SHAKE.Observe the distribution of the dye with respect to the water and oil. go into your results. Repeat this test using milk preferably of oil. understand your results. CARBOHYDRATE TESTS Background sugar starch and cellulose are common examples of carbohydrates. Carbohydrates are made up of the base elements c, h, and o in a 121 ratio. The simplest carbohydrates are monosaccharides (simple sugars such as glucose). Monosaccharides have just one carbon anchor ring and are the building blocks of larger sugar molecules. Disaccharides, handle sucrose, have two carbon rings. T hey are formed when two monosaccharides join together.Examples include Maltose (glucose + glucose) lactose (glucose + galactose) and sucrose (glucose + fructose). Polysaccharides have three or more carbon rings. Starch is an example of a polysaccharide. Procedure rank 3ml of benedicts solution in a test tube. Add 2ml of 5% glucose solution. Carefully place the tube in a boil water bathing tub for 2 minutes. conduct the tube amd allow it to cool. Record the color reoeat the test with 3ml of benedicts solution and 2ml of 5% sucrose solution. Again, place the tube in the boiling water bath for 2 minutes, mop up and cool.Record the color put 2ml of the 5% sucrose solution to a test tube. This time add several(prenominal) drops of hydrochloric acid. Place the tube in the boiling water bath for 2 minutes. run into and immediately add 3ml of benedicts solution fade it to the water bath for an addition 2 minutes. Remove and figure the color put 3ml of benedicts solution in a test t ube. Add 2ml of milk. Again, place this into the boiling water bath for 2 minutes, remove and cool. Record the color. Again put 2ml of milk to a test tube. This time add several drops of hydrochloric acid.Place the tube in the boiling water bath for 2 minutes. Remove and immediately add 3ml of benedicts solution. Return it to the water bath for an additional 2 minutes. Remove and record the color. mold 3ml of benedicts solution in a test tube. Add 2ml of starch solution. Place the tube once again into the boiling water bath for 2 minutes, remove and cool. Record the color. Again, put 2ml of starch into a test tube. This time add several drops of hydrochloric acid. Place the tube in the boiling water bath for 2 minutes. Remove and immediately add 3ml of benedicts solution rescue it to the water bath for an additional 2 minutes.Remove and record the color. Starch test if a poly saccharide such as starch is present in a solution and iodine is added, the iodine ion will bon ton itse lf in the polysaccharide chain and give it black-blue color. If iodine is added to a solution turn black-blue then starch is present. If the solution remains the color of iodine, reddish-orange, there is no starch present. Procedure place a fewer drops of the starch solution into one well of a porcelain spot plate. Place a few drops of water into another well of the same plate. Add several drops of the iodine solution to twain wells.Record the color of each. info When testing protein, the egg albumin solution dour wickedness violet when biuret solution was added, biurets solution was saturated at the bottom. When testing gelatin for protein biurets solution turned the solution dark violet, with biurets solution concentrated at the bottom, and faded to completely clear. 5 drops and 4 drops were added to each test respectively. When performing the lipid test, a drop of oil left a large dark stain, water didnt not leave a stain yet it left the paper warped, and milk left a faint stain and a calendered residue on top.When testing for lipids with sudan IV the oil stayed on top of the water and the sudan IV distributed equally throughout the oil. When milk was tested, water mixed every bit with the milk, but the sudan IV only mixed into the very top portion of the mixture. When testing carbohydrates the 5% glucose solution changed to a nebulous red color. The 5% sucrose solution did not change color at all, and the sucrose Hcl changed to a greenish brown color. When milk was tested the solution changed to a yellow green color, it also looked chunky. When milk and hcl was tested it changed to a sloppy blue with chunks of white on top. he starch solution did not change color when the benedicts solution was added, and Hcl did not alter the results in the undermentioned test. digest AND CONCLUSIONS throughout the chemical aspects of life lab i have learned a variety of things including testing methods, what reagents are, and some general information about HCL and the limit of various substances. When testing proteins i have discover the both egg albumin and gelatin both contain protein. During testing for lipids, ive learned that milk contains lipids, although a faint amount there are some present. rock oil and Milk both contain lipids. Oil as expected, and milk as expected.When testing For lipids using Sudan IV the oil sat ontop of the water and the sudan IV only mixed with it, but surprises came in the next test when water and milk mixed evenly, but Sudan IV only stayed to the top portion of the mixture. examination for reducing sugars has led me to believe the HCL breaks down sugars to a simpler form, as it altered results for sucrose and milk. Glucose was already a reducing sugar as i assemble out after testing and sucrose was not, but after adding HCL to sucrose, the results dramatically changed so much so as from going to light blue in the first test to greenish brown in the second sucrose test.Milk seemed to have traces of reducing sugars but results were unclear, so HCL was added and the solution went from chunky yellow in the first milk test, to a chunky cloudy blue in the second test. Starch was found without any reducing sugars, if HCL was present or not. The solution was opaque blue because of benedicts solution. While testing carbohydrates with test tubes and fancy heating and a bunch of chemicals is pleasure and all, it can just as simply be done with iodine using a porcelain spot plate.Iodine turns a dark color when in the presence of carbohydrates such as it did when in a starch solution and it was good old diluted brown-orange in water. MATERIALS Dilute egg albumin solution gelatin distilled water whole milk oil 5% sucrose 5% glucose starch solution frappe stirrers biuret solution sudan IV benedicts solution hydrochloric acid iodine pan of soapy water test tube clamps test tube brushes paper towels test tubes medicine droppers porcelain spot plate safety goggles test tube racks graduated cylnders beakers hot plate brown paper bag squares