...Melting Point and Boiling Point of Organic Compounds Miranda, Marilyn1, Salen, Vladimir, A.2 1Miranda, Marilyn, School of Chemical Engineering, Chemistry and Biotechnology, Mapua Institute of Technology; 2Salen, Vladimir A., CHM142L/B22, School of Chemical Engineering, Chemistry and Biotechnology, Mapua Institute of Technology [pic] ABSTRACT In this experiment, our attention will be focused on the effect of chemical structures of different organic compounds on two physical properties: their melting point and their boiling point. Melting point of compounds can be affected by intermolecular forces of attraction, geometric isomerism and purity. Boiling point of compounds can also be affected by intermolecular forces of attraction and by branching. The main purpose of this experiment is to (1)determine the effect of intermolecular forces of attraction and geometric isomerism on melting point of compounds, (2)determine the effect of purity on the melting point range of organic compounds and (3)determine the effect of intermolecular forces of attraction and branching on the boiling point of organic compounds. We can obtain wrong data as we encountered different errors while performing this experiment. As we go along to this laboratory report, we will able to know the effects of the different factors in melting point and boiling point of the compound and why the used compound arranged on that decreasing or increasing melting point or boiling point. Keywords: melting point...
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...Objectives : 1. To test for the present of carbohydrate in food samples by using Benedict’s reagent. 2. To determine the present of starch in food samples by using iodine reagent. 3. To investigate the present of protein in food samples with Biuret solution. 4. To determine the present of lipid in food samples using brown paper. Introduction : We had learned about that all living organisms are made up of molecules, each molecule serve its own special purpose. Molecule can be divided into two types, macromolecules and micro molecules. The molecules that we are studying in this experiment are macromolecules. In this case, we are studying on 3 types of macromolecules, carbohydrates, protein and lipid that present in different food. Carbohydrate can be divided into monosaccharide, disaccharide and polysaccharide. Monosaccharide is the simplest sugar that appears in food, the most common example of this is glucose. Disaccharide is a double sugar, which means by it linked two monosaccharides together to form a disaccharide. The examples for disaccharide are maltose, galactose and sucrose. The example of polysaccharide is starch. Protein is build up by the monomers, amino acid. Each protein has it own special sequence that is different from others. The Biuret reagent is used to determine the presence of protein as it turns the original blue colour of the solution to purple when it react with the protein, specifically between the bonds of amino acid. Lipids are...
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...Testing for the macromolecules (Carbohydrates, Proteins and Lipids) Group Members Sonovia Culmer Welleana Ferguson Ashley Morley Jino Petit-Homme Anatomy & Physiology I: Biol 131/ section 01 Lecturer: Mr. Woodrow Smith Date: 11 February 2015 Introduction Carbohydrates, proteins and lipids are all organic macromolecules composed of polymers which are made up of smaller simpler subunits (monomers). These macromolecules have unique characteristics that allow them to carry out complex functions. In this lab, four (4) tests will be conducted: the Benedict test (for reducing sugar) BNT test; Iodine test (for starch) BIU test; Biuret test (for protein) IDN test; and Sudan III test (for lipids) SDN test. The first test conducted would be the Benedict test. Carbohydrates include sugars, glycogen, starches and cellulose. Three substances will be tested for reducing sugars. These substances include sucrose, glucose and distilled water (H2O). If any of the substances are negative for non-reducing sugars it will have a blue color. If it positive for reducing sugar it will have a yellow to green to reddish orange color for weak to strong presence of the sugar respectively. The Idoine test for starch would be the second test...
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...Carbohydrates Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and milk products. They are called carbohydrates because, at the chemical level, they contain carbon, hydrogen and oxygen. Carbohydrates provide fuel for the central nervous system and energy for working muscles. Carbohydrates are classified as simple or complex. Simple carbohydrates contain just one or two sugars, such as fructose (fruits) and galactose (milk products). These single sugars are called monosaccharides. Carbs with two sugars — such as sucrose (table sugar), lactose (dairy) and maltose are called disaccharides. Complex carbohydrates, which are also called polysaccharides have three or more sugars. They are often referred to as starchy foods and include beans, lentils, potatoes, corn, whole-grain breads and cereals. Lipids Lipids are molecules that contain hydrocarbons and make up the building blocks of the structure and function of living cells. Examples of lipids include fats, oils, waxes, certain vitamins, hormones and most of the non-protein membrane of cells. Lipids are not soluble in water. They are non-polar and hydrophobic. Lipids contains a functional group including neutral fats, waxes, phospholipids, and glycolipids. The fatty acids with no carbon-carbon double bonds are called saturated. The ones that have two or more double bonds are called polyunsaturated. Proteins Proteins are large biomolecules, or macromolecules. They are made up of hundreds or...
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...ABSTRACT: Cells are composed of various molecules that vary in structure and function. It’s important to study the treatment that these molecules receive when they enter the body after being occupied from the outside sources in the form of different nutrients. The purpose of this lab is to test the process of hydrolysis occurring in different macromolecules by using the biochemical tests. This lab also indicates the hydrolysis of macromolecules when heat or acidity is applied to the molecules or compounds. The molecules that are being observed in the experiment are the polysaccharides and proteins, two main components that play an important role in cell biology. Hydrolysis could be done by applying heat, acid treatments, enzymic reaction, and bacteria involvement. IKI test and Benedict’s test is used in the experiment in order to detect the type of carbohydrate present in the testing tube containing the testing sample. In this experiment Hydrolysis is done through different methods. The first method is the hydrolysis of polysaccharides by adding acid or heat to the experiment. Starch is the polysaccharide being used in the experiment that is diluted with water. Starch solution, water, and glucose are tested for the presence of polysaccharides in it. The results are recorded in “before treatment” section. Same process is repeated for the benedict’s test that includes slight boiling, for the indication of reducing sugars. HCl is added to the test tubes that are placed into the...
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...The purpose of this lab was to use different indicators to determine what macromolecules are in different foods. We used Lugol’s solution to determine the starch content, Benedict’s solution to see the sugar content, Biuret reagent to test for the proteins, and used a paper bag to determine the lipid content. Materials: Vegetable Oil Glucose Starch from corn or potatoes Powdered egg whites Water Lugol’s solution Benedict’s solution Biuret reagent Pretzel Toast Jelly Pineapple Fat-free yogurt Beans Salami Swiss cheese Test Tubes Test Tube Holder Beaker Hot plate Analysis #1 1. Does dH2O contain any macromolecules? Why did we test dH2O with each of the indicators? DH2O does not contain any macromolecules. We tested dH2O with each of the indicators because we needed a base to make sure the solutions were accurate in testing the controls. 2....
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...Title: Identification of the Main Groups in Macromolecules- Carbohydrates Objective: To investigate and identify the different types of carbohydrates Background: Macromolecules are large molecules that are present in our body. There are four main types of macromolecules, namely carbohydrates, lipids, proteins, and nucleic acids. Each one of them plays specific and significant roles in our body and each one of them is extremely important. If we are lacking either one of them, our body would receive the consequences. Carbohydrates are one of the most essential sources of energy for our body. They a composed of the three elements, carbon (C), hydrogen (H) oxygen (O), and in the ratio of 1:2:1. With the general formula Cn(H2O)n. There are three common groups under carbohydrates, which are monosaccharide (simple sugar), oligosaccharides and polysaccharides. All of these groups possess different carbon structural and function between one another. There are many types of experiments that can be conducted to identify and differentiate the group from each other. Thus, the alb activity can surely help to further understanding between the relationship of the groups’ structure and their function. Materials: benedict reagent 10 cm3 measuring cylinder iodine solution 9 boiling tubes distilled water 2 test tubes potato tube holder flour water bath 0.01% glucose solution 1 molar Hydrochloric acid HCI 0.1% glucose solution Sodium Hydrogen Carbonate...
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...objectives After completing the readings and practice exercises, students should be able to: • Define the biologically relevant interactions (bonds) between molecules • List functional groups commonly found in biological molecules. • List the different kinds of biological macromolecules and their monomers. • Summarize how polymers are made and broken down and how water participates in these reactions. • Describe the structure and functions of: o Simple sugars. o Nucleotides o Amino acids • Summarize the different forms and functions of complex carbohydrates. • Describe the possible levels of protein structure. • Summarize the fundamental property of all lipids • Illustrate the structure of triglycerides and phospholipids. Advanced learning objectives After the biomolecules lectures, students should be able to: • Predict what type of bond would be formed using electronegativity information. • Develop the critical thinking skills that allow you to evaluate scientific experiments that seek to explore how life started on earth. • Summarize why and where carbohydrates are commonly combined with other macromolecules. • Describe the relationship between functional groups and the molecules they are part of. • Compare and contrast the structure and functions of DNA and RNA. • Describe the four types of lipids. o Summarize and predict commonalities and differences in lipid structure...
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...Biologically Important Molecules, Carbohydrates, Proteins, lipids and Nucleic Acids Tiffany Osbey Jackson State University Lab Report Authors: Tiffany Osbey Portia Mcmlertrey Jamia Ransome Darrius Bryant Abstract: Organic molecules are those primarily made up of carbon, hydrogen and oxygen. The common organic compounds of living organisms are carbohydrates, proteins, lipids, and nucleic acids. Each of these macromolecules (polymers) are made of smaller subunits (monomers). The bonds between these subunits are formed by dehydration synthesis. This process requires energy; a molecule of water is removed (dehydration) and a covalent bond is formed between the subunits (Fig.1). Breaking this bond is called hydrolysis; it requires the addition of a water molecule and releases energy. Each class of these macromolecules has different structures and properties. For example, lipids (composed of fatty acids) have many C-H bonds and relatively little oxygen, while proteins (composed of amino acids) have amino groups (-NH3+) and carboxyl (-COOH) groups. These characteristic subunits and chemical groups impart different properties to the macromolecules. For example, monosaccharide’s such as glucose are polar and soluble in water, whereas lipids are non-polar and insoluble in water. Objective: Perform lest to detect the presence of biology important carbohydrates, proteins lipids and nucleic acid. Explain the importance of a positive and a negative control in biochemical test. Use biochemical...
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...Determination of Two Unknown Food Substances: Using Benedict Test, Biuret Test, Iodine Test and Ethanol Emulsion Test Rosezetta E. Jones Germanna Community College Biology 101 Professor Arisa Stritch-Johnson October 21, 2015 Abstract The purpose of this experiment was to identify the two unknown food samples provided. The tests carried out included iodine test for detection of starch presence, Benedict’s test for determination of reducing sugars presence, Biuret test for the detection of protein present, and emulsion test for lipid detection. The two food samples were tested simultaneously for the presence of macromolecules and the tests carried out gave negative results except for Benedict’s test. Under Benedict’s test, the...
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...In this lab, we were trying to identify certain macromolecules commonly found in food and other substances. These macromolecules were carbohydrates(both simple and complex), proteins, and lipids. Carbohydrates are a simple, short-term source of energy, and they are used in making cell structures. Carbohydrates are made up of monomers(which are comprised of single molecules) called monosaccharides. Monosaccharides include glucose, sucrose, and galactose. Two monosaccharides can be combined by removing a hydrogen end from one monomer and an oxygen/hydrogen end from another(forming a water molecule), and they can be combined using a bond called a glycosidic bond. These are called disaccharides, and can include carbohydrates like sucrose. When three or more monosaccharides are bonded together(once again using glycosidic bonds and...
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...What are carbohydrates? Carbohydrates are organic molecules composed of carbon, hydrogen, and oxygen that serve as energy sources and structural materials for cells of all organisms. Most organic matter on earth is made up of carbohydrates because they are involved in so many aspects of life, including: • Energy stores, fuels, and metabolic intermediaries. • Ribose and deoxyribose sugars are part of the structural framework of RNA and DNA. • The cell walls of bacteria are mainly made up of polysaccharides (types of carbohydrate). • Cellulose (a type of carbohydrate) makes up most of plant cell walls. • Carbohydrates are linked to many proteins and lipids (fats), where they are vitally involved in cell interactions. (Medical News Today) Where do carbohydrates come from? Carbohydrates can be found in fruits, vegetables, breads, cereals, and other grains, milk and milk products and foods containing added sugars (e.g., cakes, cookies, and sugar-sweetened beverages). Healthier foods higher in carbohydrates include ones that provide dietary fiber and whole grains as well as those without added sugars. Foods higher in carbohydrates such as sodas and candies that also contain added sugars are the ones that add extra calories but not many nutrients to your diet. (CDC) How do carbohydrates work in the body? The goal of digestion is to break down carbohydrates into small molecules the body can absorb. The human body contains the digestive enzymes to break down starch into...
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...(But rapid weight loss can indicate that you are losing water weight or lean tissue rather than fat.) The macromolecules that is targeted by the diet: Fats, Carbs and protein Main focus is on carbohydrate but as a result it affects fats and protein is involved. Carbohydrate: • Low in Carbohydrate but not as low as “low carb” diets. • Low carbs intake results in body using other alternative sources of energy such as fat therefore body loses fat and human appears to be losing weight but breaking down of stored fat, produces ketones which leads to ketosis • Still getting a little bit of carbs to get fiber, to help with digestion • Phase 1 cuts out ALL carbs from diet But as carbs is main source of energy and glucose for the body lack of carbs can cause hypoglycemia (hypoglycemia is a condition caused by low blood sugar as the body does not have enough glucose) this can cause, tiredness, weakness, light- headiness and hunger. Protein: • Protein...
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...Lab: 3—Chemical Composition of Cells: Sugars Purpose of this lab: To learn about sugars and the test used to identify them. Introduction The organic macromolecules known as sugars are a type of carbohydrate. Carbohydrates are composed of monosaccharides, which are single, sugar unit monomers. Two sugar units linked together are known as a disaccharide. In this lab, we conducted tests on various substances with Bendict’s solution to determine which sample contained sugars. Benedict’s solution is a turquoise blue color and reacts with sugars after being heated in a boiling water bath, resulting in a color change. The color change varies with the concentration of sugar present, with strong positives indicating a high sugar concentration and weaker positives correlating with lesser concentrations of sugar. The color changes are as follows: orange-red (very high), orange (high), yellow-orange (moderate), yellow (low), green (very low), no change in color (no sugar present). Materials and Methods: --6 test tubes marked at 1cm and 3cm from the bottom --Benedict’s reagent --substances to be tested: water (control), glucose solution, onion juice, potato juice, starch suspension, and an unknown substance --hot plate with a beaker filled with water for a boiling water bath Each substance to be tested was filled in a separate test tube to the 1cm mark, with the exception of onion and potato juice, to which 5 drops of each were added to separate...
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...INTRODUCTION Carbon, hydrogen, oxygen, nitrogen, sulfur and phosphorus are a very important part of all living organisms. These elements combine is various ways to make the molecules that make up biological systems. There are four major molecules (macromolecule) found in living organisms – Carbohydrates, Lipid, Proteins and Nucleic Acids. They all have different chemical properties and can be identified by their functional groups. A chemical test that is sensitive to these functional groups can be used to identify or test for the presence of each of the macromolecules. This lab tests for major macromolecules using such tests. (Karp, 2005) The Iodine test is used to detect starch and glycogen, the Benedict’s test is used to test for reducing sugars and the Biuret test is used to detect protein. (Landesberg, 2011) The Iodine test is useful to distinguish starch and glycogen from other polysaccharides. A polysaccharide is a carbohydrate whose molecules consist of sugar molecules. Plants and animals store their simple sugars in the form of polysaccharides. The polysaccharide that plants use is called starch, and it has a lot of glucose units connected together with glycosidic bonds. Starch also has a polymer called amylose, which reacts with the iodine during the test and gives it a blue-black colour. Glycogen, in animals, is bigger (in terms of molecular weight) and it’s structurally very different. It has a lot of branches and they give glycogen the reddish-brown colour in...
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