Test Detection of Fats, Proteins and CarbohydratesQuestion 1<\/p>\n
Carbohydrate It is a compound which contain hydrogen, carbon and oxygen. The biomolecule can be a polyhydroxy ketone, polyhydroxy aldehyde or any other compound which yields that after acid hydrolysis<\/p>\n
Protein It is an organic compound which comprises of hydrogen, carbon oxygen and nitrogen. Sometimes it contains phosphorous and sulphur<\/p>\n
Mona saccharide It is the simplest carbohydrate. It cannot be hydrolysed to any simpler form<\/p>\n
Fatty acid This is a compound which comprise of hydrocarbon chains which are terminated with carboxylic acid groups.<\/p>\n
Acid hydrolysis It is a chemical reaction which involves breaking down of an acid in the presence of water<\/p>\n
Triglyceride It is also called a fatty acid. They are compounds which comprise of three carboxylic acids and triesters of glycerol<\/p>\n
Question 2<\/p>\n
Glucose + Copper hydroxide \u2192gluconic acid+ water+ copper oxide<\/p>\n
Question 3<\/p>\n
Starch d-glucose<\/p>\n
sucrose Glucose and fructose<\/p>\n
Glyceryl tristearate Glycerol and acid<\/p>\n
Protein (give the general products) Ammonium and carboxylic acid<\/p>\n
Section B<\/p>\n
Question 1<\/p>\n
Molisch test<\/p>\n
Sample Precipitate colour<\/p>\n
Deionized water (the control) Colourless<\/p>\n
1% glucose solution Purple ring at the junction of two liquids<\/p>\n
1% sucrose solution Purple ring at the junction of two liquids<\/p>\n
1%lactose solution Purple ring at the junction of the two liquids<\/p>\n
1%starch solution Purple ring at the junction of the two liquids<\/p>\n
Carbohydrate which gave a positive test lactose, starch, glucose and sucrose<\/p>\n
Question 2<\/p>\n
Benedict test<\/p>\n
Sample Precipitate colour<\/p>\n
Deionized water (the control) blue<\/p>\n
1% glucose solution orange<\/p>\n
1%sucrose solution blue<\/p>\n
1% lactose solution orange<\/p>\n
1% starch solution blue<\/p>\n
Carbohydrate which gave a positive test quickly is glucose and lactose<\/p>\n
Question 3 <\/p>\n
Iodine test<\/p>\n
Sample Solution colour<\/p>\n
Deionized water (the control) brown<\/p>\n
1% glucose solution brown<\/p>\n
1%sucrose solution brown<\/p>\n
1%lactose solution brown<\/p>\n
1%starch solution Blue-black<\/p>\n
Which carbohydrate gave a positive test starch: 1% starch solution<\/p>\n
B. Tests for Detecting Fats: Grease spot test.<\/p>\n
Describe your observation: There was formation of a translucent patch indication of fats.<\/p>\n
C. Test for Detecting Protein<\/p>\n
1. Xanthoprotic Test<\/p>\n
Sample Color before Adding NaOH Color After Adding NaOh<\/p>\n
Deionized water Clear Clear<\/p>\n
1% biuret solution Clear clear<\/p>\n
2% biuret solution Clear clear<\/p>\n
2% tyrosine solution Light yellow Dark yellow<\/p>\n
% egg-albumen solution Light yellow Dark Yellow<\/p>\n
2% glycine solution Clear Clear<\/p>\n
Which Samples gave a positive test: tyrosine, egg-albumen, glycine<\/p>\n
2. Biuret Test<\/p>\n
Sample Solution Color<\/p>\n
Deionized water colorless<\/p>\n
1% biuret solution Blue color<\/p>\n
2% biuret solution Blue color<\/p>\n
2% tyrosine solution Blue color<\/p>\n
% egg-albumen solution Violet color<\/p>\n
2% glycine solution blue<\/p>\n
Which Samples gave a positive test: albumen<\/p>\n
Was there any difference between the two biuret samples? If so describe<\/p>\n
3. Ninhydrin Test<\/p>\n
Sample Solution Color<\/p>\n
Deionized water yellow<\/p>\n
2% tyrosine solution purple<\/p>\n
% egg-albumen solution blue<\/p>\n
2% glycine solution Deep purple<\/p>\n
Which samples gave a positive test: tyrosine solution and glycine solution<\/p>\n
D. <\/p>\n
Food 1<\/p>\n
Description of the Food- Food 2<\/p>\n
Description of the Food \u2013<\/p>\n
Carbohydrate test: Benedict’s test gives an orange or red precipitate at the end of the test indicating presence of carbohydrate Carbohydrate test: Benedict’s test gives an orange or red precipitate at the end of the test indicating presence of carbohydrate<\/p>\n
Fat test:\u00a0\u00a0Grease spot test, B Fat test: Emulsion test: gives a less clear solution after the test indicating absence of fat<\/p>\n
Protein test: Biuret test gives blue colour of the biuret reagent indicating negative for protein Protein test: Biuret test gives blue colour of the biuret reagent indicating negative for protein<\/p>\n
Conclusion: It contains only carbohydrate Conclusion: Carbohydrate is present in higher levels.<\/p>\n
E. Testing Milk<\/p>\n
Source and description of milk sample: The milk is a rich nutrient whole meal produced by the mammary glands <\/p>\n
Molisch Test Observation: A granule like purple layer Conclusion Carbohydrate is present<\/p>\n
Benedict Test Observation: Blue Color turned to green, then to yellow-orange and the final color brown Conclusion: There was presence of reducing sugars<\/p>\n
Iodine Test Observation: Yellowish color Conclusion: No presence of starch<\/p>\n
2. Test for detecting Triglycerides: Grease Spot test<\/p>\n
Observation: there was formation of translucent patch on the paper<\/p>\n
Conclusion: Milk contains triglyceride<\/p>\n
3. Tests for detecting Proteins<\/p>\n
Xanthoprotic test Observation: After adding HNO3 a yellow precipitate appears. Adding NaOH makes the yellow solution darker. Conclusion<\/p>\n
Protein present<\/p>\n
Biuret Test Observation: Blueish violet color is observed Conclusion: Presence of proteins:<\/p>\n
Ninhydrin Test Observation: The appearance of deep blue or purple color Conclusion: Presence of proteins<\/p>\n
4. Summarize what you have learned about milk sample:<\/p>\n
Milk contains casein this the major components of milk is protein as it showed a positive reaction in all the experiment. On the grease spot test, I learnt milk contained fat because of the translucent fat. The Benedict test proved milk contained reducing sugars while the Molisch test proved milk did also contain carbohydrate. However, using the iodine test, I learnt milk does not contain starch<\/p>\n","protected":false},"excerpt":{"rendered":"
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