EXPERIMENT 1

MACROMOLECULE
NAME : SUGANEYA A/P UDIASOORIAN MATRIX NUMBER : CSC0012_2013B SEMESTER :1 BATCH : FOUNDATION IN SCIENCE / 1 NAME OF GROUP MEMBERS :- DHAASNEE VELU NAIR LOGADHARSHINI PIRIYAH SOUNDRAJAN SHARMILLAH NADARAJAH DATE OF EXPERIMENT :
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JUNE 2013

LECTURER#S NAME : MADAM DEVA$I

CONTENTS

INTROUCTION OBJECTIVE APPARATUS AND MATERIALS EXPERIMENTAL PROCEDURE RESULT CALCULATION DISCUSSION QUESTIONS CONCLUSION REFERENCES

INTRODUCTION The most common macromolecules found in living organisms are li ids! car"oh#drates! roteins and nucleic acids$ %riefl#! the meaning of macromolecules is that the# normall# contain t&o or more molecules in them and their main functions are to store energ#! information and much more$ Most foods are 'no&n to "e com"inations of macromolecules$ (hile some of these com ounds can "e detected "# taste tests! man# cannot$ )cientists then use certain tests to determine the resence of macromolecules$ Car"oh#drates ma'e u a grou of organic com ounds &hich su l# the "od# &ith energ# and include sugars and starches$ )ome starches rovide #our "od# &ith the roughage or fi"er to aid digestion$Proteins are organic com ounds im ortant for gro&th and re air$ *ats +e$g$li ids, can su l# as much as four times the amount of energ# as car"oh#drates or roteins$ O%-ECTI.E Identif# the resence of ma/or macromolecules such as sim le car"oh#drate+glucose,!disaccharide +sucrose, !com le0 car"oh#drate+starch,! rotein and fats in common food$ 1ualitative anal#sis of some "iologicall# im ortant chemical com ounds as &ell as to investigate the distri"ution of these com ounds &ithin the cell$

APPARATUS :

Test tu"es Electronic microsco e )lides and cover sli s %unsen "urner Ra2or "lade Dro er

MATERIALS :

Dilute iodine %enedict3s reagent Concentrated h#drochloric acid Dilute h#drochloric acid )odium "icar"onate )udan III Million3s reagent Concentrated nitric acid 445 ammonia Potassium h#dro0ide Co er sul hate +1 6, )tarch solution 7lucose solution )ucrose solution Match stic's Oil Egg al"umin

PROCEDURE: %A& TEST FOR STARCH :

1$ 8 ro0imatel# 9$5 cm: of starch solution &as carefull# added into a test tu"e$ ;$ 8 fe& dro s of dilute iodine &as added using a i ette dro er into the starch solution$ :$ O"servation &as recorded$
%B& TEST TO EXAMINE THE DISTRIBUTION OF STARCH IN PLANTS :

1$ 8 thin slice of otato &as sliced using a ra2or "lade$ ;$ The otato slice &as carefull# laced on a slide$ :$ 8 fe& dro s of dilute iodine &ere added to the s ecimen$ 9$ 8 cover sli &as used to cover the s ecimen &ithout a earance an# air "u""les in the slide$ <$ The slide &as then laced under an electronic microsco e to o"serve$ =$ O"servation &as recorded$
%C& TEST FOR REDUCING SUGAR %GLUCOSE &

1$ 8 ro0imatel# 9$5 cm: of glucose solution &as carefull# added into a test tu"e$ ;$ Then! an e>ual amount of %enedict3s solution &as added into the test tu"e$ :$ The mi0ture &as sha'en and "rought gentl# to "oil using test tu"e clam $ 9$ 8s a recaution method hold the test?tu"e at a slight angle$ Ensure that the o en end of the test?tu"e isn3t ointing directl# at an#"od#$ <$ The change in mi0ture &as o"served n recorded$
%D& TEST FOR NON - REDUCING SUGAR %SUCROSE&

1$ *irst of all the sucrose solution &as tested for the resence of reducing sugar$ ;$ Change in color &as o"served and recorded$ :$ Ne0t! a"out 9$5 cm: of sucrose solution &as added carefull# into the test tu"e$ 9$ To stimulate the h#drol#sis rocess! 1 cm: of dilute h#drochloric acid &as

added into the solution$ <$ The mi0ture &as then heated for one minute carefull#$ =$ The sucrose and h#drochloric acid mi0ture &as neutrali2ed &ith the sodium h#drogen car"onate$ @$ 8fter neutrali2ing! an e>ual amount of %enedict3s reagent &as added and "rought to "oil using test tu"e clam $ 4$ 8s a recaution method hold the test?tu"e at a slight angle$ Ensure that the o en end of the test?tu"e isn3t ointing directl# at an#"od#$ A$ O"servation &as recorded$
%E& TEST FOR PROTEIN :

1' MILLON#S TEST: ;$5 cm: of egg al"umen &as added into a test tu"e$ 1 cm: of Millon3s reagent &as added into the egg al"umen and the mi0ture &as "rought to "oil$ The change in the mi0ture &as o"served and recorded$ 2' BIURET TEST : ;$5 cm: of rotein solution &as carefull# added into a test tu"e$ 8n e>ual amount of <$5 6 Potassium B#dro0ide solution &as added n mi0ed$ ; dro s of 1 6 co er sul hate solution &as added and mi0ed$ No heating &as re>uired$ The change in the mi0ture &as o"served and recorded$ 3' XANTHROPROTEIC TEST : 8"out ;$5 cm: of al"umen &as added carefull# into a test tu"e$ Ne0t! a fe& dro s of concentrated nitric acid &as added and the mi0ture &as heated until it turns into a lighter colour$ 8fter cooling the mi0ture! 445 8mmonia &as added into the egg al"umen and the

concentrated nitric acid$ The change in the mi0ture &as o"served and recorded$

%F&TEST FOR LIPIDS :

1' SUDAN III TEST : ;$5 cm: of oil &as added into ;$5 cm: of &ater in a test tu"e$ 8 fe& dro s of )udan III &as added n sha'en$ The change in the mi0ture &as o"served and recorded$ 2' EMULSION TEST : ;$5 cm: of oil &as added into a test tu"e containing ;$5 cm: of a"solute ethanol $ The li>uid &as then dissolved "# sha'ing the li>uid vigorousl#$ 8n e>ual volume of &ater &as then added$ The change in the mi0ture &as o"served and recorded$

DI)CU))ION

CCC Our grou E0 erimental O"servation %ased on the e0 eriment a"ove resence of macromolecule such as car"oh#drate! rotein and li id in the solution is roven correctl#$

+8,Test for starch 8ccording to the theor# a ro0imatel# 9$5 cm: of starch solution &as carefull# added into a test tu"e$8 fe& dro s of dilute iodine &as added using a i ette dro er into the starch solution$ 8s recaution method! ma'e sure i ette dro er is &ashed "efore used it throughl# $8m#lose in starch is res onsi"le for the formation of a dee "lue color in the resence of iodine$ 8 ositive starch test is &hen iodine is added to a ol#saccharide solution such as starchD the iodine lodges itself in the ol#saccharide chain and gives a "lac'?"lue colour$ This means that the starch is resent! &hich is termed as a ositive starch test! "ut if the solution remains the colour of iodineD reddish?orange! then this means starch is not resent! &here"# termed as negative starch$This indicates e0 eriment has roven the resence of starch$

%lue?"lac' colour is formed$

+%, Test to e0amine the distri"ution of starch in lants Plants store glucose as the ol#saccharide starch$ The cereal grains +&heat! rice! corn! oats! "arle#, as &ell as tu"ers such as otatoes are rich in starch$)tarch can "e se arated into t&o fractions??am#lose and am#lo ectin$ Natural starches are mi0tures of am#lose

+15?;56, and am#lo ectin +45?A56,$$(hen!a fe& dro s of dilute iodine &ere added to the s ecimen of otato$8 cover sli &as used to cover the s ecimen &ithout a earance an# air "u""les in the slide$The slide &as then laced under an electronic microsco e to o"serve$Under the microsco e! starch grains stained &ith iodine illuminated from "ehind &ith olari2ed light $

CC7ranules of &heat starch! stained &ith iodine! hotogra hed through a light microsco e +C,Test for reducing ? sugar+glucose, 8ll monosaccharide and disaccharide sugars are called reducing sugarsE meaning that a molecule of this sugar can react &ith other molecules "# giving electrons to them F reduction (hen a reducing sugar is heated &ith al'aline co er sul hate +%enedictGs solution, the solution &ill change colour from "lue to an orange?red$ This is called %enedictGs test$In the test for a reducing sugar descri"ed a"ove! if it changes to a red? orange colour is it called a reci itate $This indicates the theor#