Lab 2a Dissecting a Cell and Examining its Components
Purpose: What are positive indicator tests for proteins, carbohydrates, and fats?
Do parts of the egg test positive for protein, carbohydrates, and fats?
Materials:
Procedure:
Part 1: Separating Cell Structures
1) Place uncooked egg in a beaker with white vinegar. Label and then cover it with plastic and leave it for 24-48 hours. While the eggs shell is dissolving, continue with Part II
2) After the 24-48 hours is complete, carefully pick up the egg with the slotted spoon and wash it with water to get rid of any vinegar. The dissolving of the shell is know as a chemical reaction.
3) To veify if water can enter and leave the cell, place egg in 5% NaCl solution for 24 hours.
4) After 24 ours gently rinse the egg with water. Then place the egg in distilled water for another 24 hours.
5) When the 24 hours is up get the cell and gently slice open the cells membrane and allow the egg white to drip through the slots of the slotting spoon into a 100 mL beaker. Without piercing the yolk, try and get all the egg white into the beaker.
6) Place the egg yolk into another beaker, and set aside the egg membranes
Part 2: Testing Standard Solutions
Monosaccharide Indicator Standard Test:
1) Test for glucose: In test tube, mix 2 mL of 2% glucose solution with 2 mL of Benedict's solution. In a boiling hot water bath, heat for 2 minutes. Record any color changes and the length of time it takes for the color to appear
2) Test for water: In a test, mix 2 mL of deionized water with 2 mL of Benedict's solution. In a boiling hot water bath, heat for 2 minutes. Record any color changes and the length of time it takes for the color to appear
Starch Indicator Standard Test:
1) Test for starch: In a test tube, mix 2 mL of well-mixed starch suspension with 0.25 mL of Lugol's iodine. Do not heat and gently swirl to mix. Record any color change.
2) Test for water: In a test tube, mix 2 mL of deionized water with 0.25 mL of Lugol's iodine. Do not heat and gently swirl to mix. Record any color changes.
Protein Indicator Standard Test:
1) Test for protein: 2 mL of gelatin solution in a test tube. Add 0.5 ml of 10% NaOH and gently vortex to mix. Add 0.25 mL of 5% copper sulfate and gently mix. Mix well record color chnage after 30 seconds. (Wear gloves and goggles)
2) Test for water: 2 ml of deionized water in test tube. Add 0.5 mL of 10% NaHO, mix. Add 0.25 mL of 5% CuSO4, mix well. Record color change after 30 seconds. (Wear gloves and goggles)
Lipid Indicator Standard Test*:
1) Test for lipids: Drop of oil on a piece of brown paper bag. Let dry for 10 minutes. Hold paper to light. Record how much light passes through in %
2) Test for water: Drop of water on piece of brown paper bag. Let dry for 10 minutes. Hold paper to light. Record how much light passes through in %
Part 3: Molecular Composition of Egg Components
1) Test each egg components for the presence of monosaccharides, starch, protein, and lipid. Make sure that you do not add any of the standard solutions
2) Record results from all three different parts of the egg
3) An alternative to the translucence test is to use a lipid indicator, Sudan IV. add 60 ul of Sudan IV solution to 2 mL of sample. Red= negative lipid test and Orange = positive lipid test
Data/Results:
Day 1) We placed the egg in vinegar to dissolve the eggshell, took 24-48 hours
Day 2) Shell was fully dissolved. We place the egg in salt water to verify that water can enter and leave the cell easily. The egg became smaller but had built up a lot of pressure due to the water intake
Day 3) H2O was inside the egg now making it bigger when we cut open the egg it burst open due to the pressure inside the egg.
Do parts of the egg test positive for protein, carbohydrates, and fats?
Materials:
- Eggs
- Beaker, 250mL
- White Vinegar
- Plastic wrap
- Slotted spoon
- Sodium Chloride
- Distilled water
- Beaker, 100mL
- Pipets, 5mL
- Pipet pump, green
- Tubes, glass, 13x100mm
- Peg racks for 13x100mm' 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
- Trays, plastic
Procedure:
Part 1: Separating Cell Structures
1) Place uncooked egg in a beaker with white vinegar. Label and then cover it with plastic and leave it for 24-48 hours. While the eggs shell is dissolving, continue with Part II
2) After the 24-48 hours is complete, carefully pick up the egg with the slotted spoon and wash it with water to get rid of any vinegar. The dissolving of the shell is know as a chemical reaction.
3) To veify if water can enter and leave the cell, place egg in 5% NaCl solution for 24 hours.
4) After 24 ours gently rinse the egg with water. Then place the egg in distilled water for another 24 hours.
5) When the 24 hours is up get the cell and gently slice open the cells membrane and allow the egg white to drip through the slots of the slotting spoon into a 100 mL beaker. Without piercing the yolk, try and get all the egg white into the beaker.
6) Place the egg yolk into another beaker, and set aside the egg membranes
Part 2: Testing Standard Solutions
Monosaccharide Indicator Standard Test:
1) Test for glucose: In test tube, mix 2 mL of 2% glucose solution with 2 mL of Benedict's solution. In a boiling hot water bath, heat for 2 minutes. Record any color changes and the length of time it takes for the color to appear
2) Test for water: In a test, mix 2 mL of deionized water with 2 mL of Benedict's solution. In a boiling hot water bath, heat for 2 minutes. Record any color changes and the length of time it takes for the color to appear
Starch Indicator Standard Test:
1) Test for starch: In a test tube, mix 2 mL of well-mixed starch suspension with 0.25 mL of Lugol's iodine. Do not heat and gently swirl to mix. Record any color change.
2) Test for water: In a test tube, mix 2 mL of deionized water with 0.25 mL of Lugol's iodine. Do not heat and gently swirl to mix. Record any color changes.
Protein Indicator Standard Test:
1) Test for protein: 2 mL of gelatin solution in a test tube. Add 0.5 ml of 10% NaOH and gently vortex to mix. Add 0.25 mL of 5% copper sulfate and gently mix. Mix well record color chnage after 30 seconds. (Wear gloves and goggles)
2) Test for water: 2 ml of deionized water in test tube. Add 0.5 mL of 10% NaHO, mix. Add 0.25 mL of 5% CuSO4, mix well. Record color change after 30 seconds. (Wear gloves and goggles)
Lipid Indicator Standard Test*:
1) Test for lipids: Drop of oil on a piece of brown paper bag. Let dry for 10 minutes. Hold paper to light. Record how much light passes through in %
2) Test for water: Drop of water on piece of brown paper bag. Let dry for 10 minutes. Hold paper to light. Record how much light passes through in %
Part 3: Molecular Composition of Egg Components
1) Test each egg components for the presence of monosaccharides, starch, protein, and lipid. Make sure that you do not add any of the standard solutions
2) Record results from all three different parts of the egg
3) An alternative to the translucence test is to use a lipid indicator, Sudan IV. add 60 ul of Sudan IV solution to 2 mL of sample. Red= negative lipid test and Orange = positive lipid test
Data/Results:
Day 1) We placed the egg in vinegar to dissolve the eggshell, took 24-48 hours
Day 2) Shell was fully dissolved. We place the egg in salt water to verify that water can enter and leave the cell easily. The egg became smaller but had built up a lot of pressure due to the water intake
Day 3) H2O was inside the egg now making it bigger when we cut open the egg it burst open due to the pressure inside the egg.
Data Analysis/Conclusion
The positive indicator test for proteins carbohydrates and fats are created by making comparing solutions with and without control. During each of the different tests, we recorded the changes in each experiment to compare our different results. My partner and I followed the procedures that led to our final conclusions. After we had done both experiments with the solutions and egg components, we discussed our different outcomes and compared out data. The experiments and conclusions were not always very clear. The egg experiments were harder to tell the outcome because they did not react the way the solutions did. For instance, The yoke turned the solutions thicker and a more vibrant yellow, the egg whites changed to the color of the solutions to a more opaque or pale color, and the egg membrane was tinted with the color of the solution it was mixed with. We found both negative and positive outcomes. The positive outcome we found in the egg was protein.
In almost every lab we conduct , we do make errors that could have been fixed to get a more accurate results. If we had had more time, i feel we could have been more organized that could have led to more accurate outcomes. Also, if the pipets had been more clearly labeled and separated to the different solutions, it would not have been so confusing and could have possibly helped us make less human errors. Another way we could have stretched our research with other tests is if you did try the brown bag
Reflection
Overall this lab we extremely fun and interesting. To see the way that the vinegar dissolved the egg in a little over twenty four hours was quite amazing. All the chemical reactions that occurred and the color changes were phenomenal to watch, it is something i haven't witnessed up close. This is the first lab i have ever done something like this, with all the different reactions. All the data we collected was interesting to discuss and we always ask questions about it. I learned how to use pipets and was able to use different chemicals and solutions to create reactions that changed consistency and colors of out original substances. Dissecting the egg had to be the most difficult yet amusing part. When the egg burst open due to the pressure inside, it caused quite an outburst in the class. Between my partner and I, we distributed our work evenly and worked together to create our results. Our communication and collaboration was key and helped to make sure we were keeping up with our jobs and kept a productive pace. Something i could have done differently was organize myself and my notes for the lab, my results page turned out to be quite a mess and hard to read.
The positive indicator test for proteins carbohydrates and fats are created by making comparing solutions with and without control. During each of the different tests, we recorded the changes in each experiment to compare our different results. My partner and I followed the procedures that led to our final conclusions. After we had done both experiments with the solutions and egg components, we discussed our different outcomes and compared out data. The experiments and conclusions were not always very clear. The egg experiments were harder to tell the outcome because they did not react the way the solutions did. For instance, The yoke turned the solutions thicker and a more vibrant yellow, the egg whites changed to the color of the solutions to a more opaque or pale color, and the egg membrane was tinted with the color of the solution it was mixed with. We found both negative and positive outcomes. The positive outcome we found in the egg was protein.
In almost every lab we conduct , we do make errors that could have been fixed to get a more accurate results. If we had had more time, i feel we could have been more organized that could have led to more accurate outcomes. Also, if the pipets had been more clearly labeled and separated to the different solutions, it would not have been so confusing and could have possibly helped us make less human errors. Another way we could have stretched our research with other tests is if you did try the brown bag
Reflection
Overall this lab we extremely fun and interesting. To see the way that the vinegar dissolved the egg in a little over twenty four hours was quite amazing. All the chemical reactions that occurred and the color changes were phenomenal to watch, it is something i haven't witnessed up close. This is the first lab i have ever done something like this, with all the different reactions. All the data we collected was interesting to discuss and we always ask questions about it. I learned how to use pipets and was able to use different chemicals and solutions to create reactions that changed consistency and colors of out original substances. Dissecting the egg had to be the most difficult yet amusing part. When the egg burst open due to the pressure inside, it caused quite an outburst in the class. Between my partner and I, we distributed our work evenly and worked together to create our results. Our communication and collaboration was key and helped to make sure we were keeping up with our jobs and kept a productive pace. Something i could have done differently was organize myself and my notes for the lab, my results page turned out to be quite a mess and hard to read.