Resuits from the olutionsfor orgorecompoundstearbohydrateslipids ar d prote Lipi

Question

Resuits from the olutionsfor orgorecompoundstearbohydrateslipids ar d prote Lipid Tests (1 test) Carbohydrate Tests (2 Tests) Protein Test (1) WateNo Spot Present Benedict Sugar Water Substance Spot or pid Protein Lugol Starch Buret Presen Present lodine Present Color Color P (t) | Color | (*) | ty. Milk is, its Oatmeal Apple Juice Results: 1. Which test substances contained LIPIDS? 2. Which test substances contained STARCH? 3. Which test substance contained SUGAR? 4. Which test substance contained PROTEIN 5. Which test substance did not test positive for ANY organic compounds? . Which macromolecules (or types of macromolecules) did you test for in this lab? 2. What were the test substances (reagents) you used to complete each testa 3. What food substances did you test? 4. LIPID "Spot" TEST: POST LAB QUESTIONS: a. What is the name of the test substance and what does it test for? b. How do you know from the test that this macromolecule is present? c. What were the results of the test? d. What can you conclude from the results about the presence or absences of this macromolecule in each substance tested? 5. Carbohydrate Benedict" Test: d. What i the name of the test substance and what does it test for? b. How do you know from the test that this macr omolecule is present?

Explanation / Answer

1. Lipids, Carbohydrates, Protein

2.Benedict's reagent, Iodine, Biuret

3. Milk, Oatmeal, Oil, Apple juice

4. a. Water and Oil, The oil would give translucence on the paper even after the water has evaporated

b. In the test, some oil and some water are smeared onto a piece of paper. Some time later, the water smear would become not translucent. But the smear of oil would keep translucent for a long time.

c. Positive for oil, milk, and oatmeal

5 a. Benedict's Reagent (100 g of anhydrous sodium carbonate, 173 g of sodium citrate and 17.3 g of copper(II) sulfate pentahydrate). It is a blue alkaline solution and turns pink when added to a carbohydrate solution due to the reducing nature of the sugar.

b. If the color upon boiling is changed into green, then there would be 0.1 to 0.5 percent sugar in solution.
If it changes color to yellow, then 0.5 to 1 percent sugar is present.
If it changes to orange, then it means that 1 to 1.5 percent sugar is present.
If color changes to red, then 1.5 to 2.0 percent sugar is present.
And if color changes to brick red,it means that more than 2 percent sugar is present in solution.

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