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    Biochemical Testing On Starch Protein Fats

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    aye009
    Tests were performed to identify lipids, proteins, and carbohydrates. The grease spot test and Sudan III test identified lipids based on their ability to merge with paper and be stained red. The emulsion test formed a cloudy suspension of lipid droplets. Protein tests included the Biuret test turning a solution lilac, ethanol precipitation forming a white suspension, and heating solidifying egg white. Carbohydrate tests were Benedict's test identifying reducing sugars through color changes, an iodine test turning starch blue-black, and a non-reducing sugar test also producing color changes through hydrolysis.

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    Biochemical Testing On Starch Protein Fats

    Uploaded by

    aye009
    474 views2 pages
    Tests were performed to identify lipids, proteins, and carbohydrates. The grease spot test and Sudan III test identified lipids based on their ability to merge with paper and be stained red. The emulsion test formed a cloudy suspension of lipid droplets. Protein tests included the Biuret test turning a solution lilac, ethanol precipitation forming a white suspension, and heating solidifying egg white. Carbohydrate tests were Benedict's test identifying reducing sugars through color changes, an iodine test turning starch blue-black, and a non-reducing sugar test also producing color changes through hydrolysis.

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    biochemical tests for a level biology

    Original Title

    Biochemical Testing on Starch Protein Fats

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    Tests were performed to identify lipids, proteins, and carbohydrates. The grease spot test and Sudan III test identified lipids based on their ability to merge with paper and be stained red. The emulsion test formed a cloudy suspension of lipid droplets. Protein tests included the Biuret test turning a solution lilac, ethanol precipitation forming a white suspension, and heating solidifying egg white. Carbohydrate tests were Benedict's test identifying reducing sugars through color changes, an iodine test turning starch blue-black, and a non-reducing sugar test also producing color changes through hydrolysis.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    474 views2 pages

    Biochemical Testing On Starch Protein Fats

    Uploaded by

    aye009
    Tests were performed to identify lipids, proteins, and carbohydrates. The grease spot test and Sudan III test identified lipids based on their ability to merge with paper and be stained red. The emulsion test formed a cloudy suspension of lipid droplets. Protein tests included the Biuret test turning a solution lilac, ethanol precipitation forming a white suspension, and heating solidifying egg white. Carbohydrate tests were Benedict's test identifying reducing sugars through color changes, an iodine test turning starch blue-black, and a non-reducing sugar test also producing color changes through hydrolysis.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Biochemical Testing

    Tests for Lipids


    Test
    Grease Spot
    Test

    Results
    The filter paper
    turned
    translucent

    Sudan III Test The margarine


    (fat) turned red
    and remained
    separated from
    the water
    Emulsion
    A cloudy white
    Test
    suspension
    formed at the
    top of the
    solution

    Explanation
    The fat merges with the paper, and both have a similarly
    high refractive index. The fat fills air voids, so light passes
    from paper to fat, not to air (which has a very different
    refractive index). This means less light is scattered and
    more passes through, turning the paper translucent.
    Sudan III is a red dye that stained the fat molecules,
    turning the margarine red. The fat molecules are also less
    dense than the water, hence they floated at the top

    Lipids are soluble in ethanol but not in water. The ethanol


    extracts the lipids from the sample, and when water is
    added the lipids spontaneously come out of solution and
    are dispersed as small droplets, forming an emulsion. As
    they are less dense than water, they are suspended at the
    top.

    Tests for Protein


    Test
    Biuret Test

    Results
    The egg white
    (protein) turned lilac

    Ethanol Test

    A cloudy white
    suspension forms at
    the top of the
    solution
    The egg white
    solidifies

    Heating Test

    Explanation
    The Biuret Reagant contains copper sulphate and
    potassium hydroxide. When peptide bonds are
    present in an alkaline solution, the copper II ions
    form a complex with four nitrogen atoms in the
    peptide bonds; these are purple, hence turning the
    solution to lilac from blue. The more protein
    present, the more intense the change.
    The ethanol precipitates the protein in the egg
    white, as protein is insoluble in ethanol.

    When heated, the weak bonds between the amino


    acids in the protein break, and the protein unfolds.
    When given more energy, the amino acids form
    stronger (covalent) bonds with other amino acids,
    forming a network of interconnected proteins; the
    water is captured and held, forming a white gel-like
    substance.

    Tests for Carbohydrates


    Test
    Benedicts
    Test
    (reducing
    sugars test)
    Non
    reducing
    sugars test

    Results
    The solution turned from
    blue to green, to orange
    and finally to brick red.

    Iodine Test

    The starch suspension


    turns blue-black (inky).

    The solution turned from


    blue to brown, to red
    and finally to brick red.

    Explanation
    Benedict solution contains copper sulphate. The
    reducing sugars reduce the blue copper II ions to
    copper I ions. These are precipitated in the form
    of red-brown copper oxide
    Disaccharides are hydrolysed to their constituent
    monosaccharides when boiled in dilute
    hydrochloric acid. The blue copper(II) ions from
    copper(II) sulphate are reduced to red copper(I)
    ions by the aldehyde groups in the reducing
    sugars. This accounts for the colour changes
    observed. The red copper(I) oxide formed is
    insoluble in water and is precipitated out of
    solution.
    A polyiodide complex is formed with starch; a
    starch-iodide complex is formed as charge is
    transferred between the starch and iodide ions,
    resulting in the complex absorbing light at a
    different wavelength, resulting in the colour
    change.

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