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Lab Summary Jared Nelson

Introduction: This experiment was conducted in order to test for the presence of specific macromolecules using a variety of chemical reagents. The tests were conducted in order to detect the presence of lipids, sugars, starches, and proteins. Four different substances were tested: Red Bull, tofu, hot dog, and whole milk. It was hypothesized that the Red Bull would be high in sugar, the tofu would be high in protein, the hot dog would be also be high in protein, and the whole milk would also be high in protein. Methods: This experiment was completed by putting a sample of each of the four substances, Red Bull, tofu, hot dog, and whole milk, in a test tube. Additionally, a positive and negative control were tested. Water was the negative control for every macromolecule. Next, ten drops of an indicator solution were added to each test tube. To test for lipids, vegetable oil was the positive control and Sudan IV was the indicator. For sugars, glucose was the positive control and Benedicts was the indicator. For starches, starch was the positive control and iodine was the indicator. Finally, for protein, albumin was the positive control and Biuret was the indicator. The color change was recorded. During the lipid test, a bright red-orange indicated that there were lipids present. For sugars, low sugar content turned green, medium sugar content turned yellow, and high sugar content turned red. For starches, black indicated that starches were present. Finally, for the protein test, purple indicated the presence of protein. The colors were compared to the controls in order to determine the macromolecules present in each substance. Results: The results to the experiment are shown in Tables 1-4. Sugar was the most common macromolecule, being present in all four substances. It was followed by protein, then lipids, with starches being the least common. Table 1: Lipids

Sample

Reagents Observation s Got Lipids?

Tube 1 (+) control 2 ml Vegetable Oil 10 Drops Sudan IV Bright Red

Tube 2 (-) control 2 mL Water

Tube 3 Sample 2 mL Red Bull

Tube 4 Sample 2 mL Tofu

Tube 5 Sample 2 mL Hot Dog

10 Drops Sudan IV Dark Red

10 Drops Sudan IV Dark Red

Yes

No

10 Drops Sudan IV Bright Red Yes

10 Drops Sudan IV Bright Red Yes

No

Tube 6 Sample 2 mL Whole Milk 10 Drops Sudan IV Dark Red No

Table 2: Sugars Tube 1 (+) control 2 ml Glucose

Tube 2 (-) control 2 mL Water

Tube 3 Sample 2 mL Red Bull

Tube 4 Sample 2 mL Tofu

Tube 5 Sample 2 mL Hot Dog

10 Drops Benedicts Reddish Orange Yes High

10 Drops Benedicts Light Blue

10 Drops Benedicts ReddishBrown Yes High

10 Drops Benedicts Dark Blue

10 Drops Benedicts Brown

Tube 6 Sample 2 mL Whole Milk 10 Drops Benedicts Yellow

Yes Low

Yes Medium

Yes Medium

Tube 1 (+) control 2 ml Starch

Tube 2 (-) control 2 mL Water

Tube 3 Sample 2 mL Red Bull

Tube 4 Sample 2 mL Tofu

Tube 5 Sample 2 mL Hot Dog

10 Drops Iodine Black

10 Drops Iodine Orange

10 Drops Iodine Orange

10 Drops Iodine Yellow

10 Drops Iodine Black

Tube 6 Sample 2 mL Whole Milk 10 Drops Iodine Yellow

Yes

No

No

No

Yes

No

Tube 1 (+) control 2 ml Albumin

Tube 2 (-) control 2 mL Water

Tube 3 Sample 2 mL Red Bull

Tube 4 Sample 2 mL Tofu

Tube 5 Sample 2 mL Hot Dog

10 Drops Biuret Purple

10 Drops Biuret Light Blue

10 Drops Biuret Green

10 Drops Biuret Purple

10 Drops Biuret Purple

Tube 6 Sample 2 mL Whole Milk 10 Drops Biuret Purple

Yes

No

No

Yes

Yes

Yes

Sample

Reagents Observations Got Sugar? Sugar Concentratio n

No N/A

Table 3: Starch

Sample

Reagents Observation s Got Starch? Table 4: Proteins

Sample

Reagents Observation s Got Protein?

Conclusion: All four hypotheses were accepted. Hot dog was the only sample tested that contained all four major macromolecules. This study revealed that macromolecules are present all around, in everything that is eaten. Literature Cited:

Chen, Shengqin; Sathuvan, Malairaj; Zhang, Xiao; Zhang, Wancong; Tang, Shijie; Liu, Yang Cheong, Kit-Leong (2021). Characterization of polysaccharides from different species of brown seaweed using saccharide mapping and chromatographic analysis. BMC Chemistry. Volume 15. Ledda, Caterina ; Cannizzaro, Emanuele ; Cina, Diana ; Filetti, Vera; Vitale, Ermanno; Paravizzini, Gianluca; Di Naso, Concettina; Iavicoli, Ivo ; Rapisarda, Venerando (2021). Oxidative stress and DNA damage in agricultural workers after exposure to pesticides. Journal of Occupational Medicine and Toxicology. Volume 16....