Lab 1 – Biological Molecules

BIO 1700, Pre-Health Sciences, Lab Procedure & Background Information

PART 1 – LAB SAFETY

Introduction
It is extremely important for EVERY student to abide by
all laboratory policies and procedures within the
Biology laboratory. Students within the Pre-Health
Sciences program must be trained in laboratory safety
for several reasons:
1. It is important to be able identify possible safety
issues and make decisions that reflect the
personal safety of all students and employees at
Durham College
2. It is an essential skill in many future programs
and professions

[Source]
Procedure

SAFETY TASK
Various signs have been displayed throughout the lab to help you locate key pieces of equipment.
Do a “tour” of the lab and mark the locations on the laboratory map (Figure 1.1) in your lab report
by writing A, B, C, etc. next to the appropriate terms in the table provided. Here is a preview of the
locations and equipment you will be locating:

Safety Locations Common Equipment

Emergency shower Fume hood (locate 2)
Fire extinguisher Balances (locate 6)
First aid kit Microscopes (locate 1)
Eye wash station Large sinks (locate 3)
Container for broken glass
Exits (locate 2)
Hazardous waste disposal container

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PART 2 – YOU ARE WHAT YOU EAT
Introduction
In this section, you will learn about 3 of the 4 major biological molecules present within the human
body: carbohydrates, proteins, and lipids. These molecules are the building blocks of all living
things and are present in all cells including microorganisms, plants, and animals. Importantly, they
can exist as small units called “monomers” or much larger chains called “polymers.”
To sustain life, humans must eat a steady diet of plant or animal-based foods that contain the
major classes of biological molecules. When food is eaten, these molecules can be extracted from
food via digestion and absorbed into the body where they can be used to carry out important
functions (e.g. creating enzymes). Health Canada requires that foods sold in Canada have
nutritional labels containing information on the ingredients and biological molecules found in our
food.
The Scientific Method
The scientific method is a method of research with defined steps that include experiments and
careful observations. One of the most important aspects of this method is the testing of
hypotheses by means of repeatable experiments. A hypothesis is a suggested explanation for an
event, which can be tested. Hypothesis statements are typically written as “if…..then” statements.
Here is an example:
“If you cover a wound with a bandage, then it will heal with less scarring.”
To solve a problem, several hypotheses may be proposed. To test a hypothesis, a researcher will
conduct one or more experiments designed to eliminate one or more of the hypotheses. Each
experiment will have one or more variables and one or more controls. A variable is any part of the
experiment that can vary or change during the experiment (e.g. time, temperature). The control
group contains every feature of the experimental group except it is not given the manipulation
that is hypothesized about. Therefore, if the results of the experimental group differ from the
control group, the difference must be due to the hypothesized manipulation, rather than some
outside factor. There are two types of controls: negative and positive. A negative control uses a
treatment that isn’t expected to produce results. A positive control uses a treatment that is known
to produce results.

Procedure

LIPIDS
1. Unlike proteins, carbohydrates, and nucleic acids, lipids do not exist as
monomers and polymers. Instead they exist as “functional units.” The
standard functional unit for most lipids is called the triglyceride – a structure
that contains 3 fatty acids joined to a glycerol. Identify the various parts of lipids by
completing Table 1.1 in your lab report.
A triglyceride [adapted
from Roscoe, 2016]
2. Next, the Translucent Test was conducted to detect triglycerides. One
drop of each corresponding sample is added to a labelled paper towel. The samples were
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 allowed to dry.

3. Inspect the image in the Appendix. If there is a translucent grease stain, this is a positive
result indicating triglycerides. Use the legend below as a guide. Remember that water is
the negative control (no triglycerides present) and vegetable oil is the positive
control (triglycerides are present). Compare the rest of your samples to these.
Record your observations in Table 1.2.

Negative Positive

PROTEIN

4. The “monomer” of a protein is called an amino acid. There are 20 possible types of amino
acids in total. The “polymer” of a protein is called a polypeptide. It is estimated that millions
of different polypeptides can exist within the human body. To represent a polypeptide,
anywhere from 3 monomers to many thousands of monomers could be joined together in a
chain. Identify the various monomers and polymers for proteins by completing Table 1.3 in
your lab report.

5. Polypeptides are only functional in the human body if they maintain a specific shape.
Depending on their function, polypeptides will fold in various ways creating primary,
secondary, tertiary and quaternary structures. Using the images in Question 8 on the
lab report, name the structures.

6. Next, Biuret’s solution is used to test for the presence of protein in various foods, by
detecting polypeptides. 9 clean test tubes are labeled 1-9, transfer pipets and dropper
bottles are used to fill each test tube with 10 drops of the corresponding sample. 10
drops of Biuret’s solution are added to each test tube.

7. Inspect the image in the Appendix. If the solution stays blue, no

protein is present in the sample. If the solution turns pink, amino
acid monomers are present in the sample. If the solution turns to
purple/violet/lavender, polypeptides are present in the sample.
Use the legend to the right as a guide. Remember that water
is the negative control (no proteins present) and albumin is
the positive control (polypeptides are present). Compare
the rest of your samples to these. Record your observations
in Table 1.4.

CARBOHYDRATES

8. The “monomer” of a carbohydrate is called a monosaccharide. Examples of

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 monosaccharides include glucose, fructose and galactose. The “dimer” of a carbohydrate is
called a disaccharide. They result when two monosaccharides join together, and examples
include sucrose, maltose and lactose. The “polymer” of a carbohydrate is called a
polysaccharide. Examples of polysaccharides include glycogen, starch and cellulose.
Anywhere from 3 monosaccharides to many thousands of them could be joined together in
a chain to form a polysaccharide. Identify the various monomers and polymers for
carbohydrates from the image in Table 1.5 in your lab report.

9. Next, Benedict’s solution is used to test for the presence of monosaccharides

/disaccharides. 9 clean test tubes labeled 1-9 are filled with 10 drops of the corresponding
o
sample and 10 drops of Benedict’s solution. The samples are heated to 80 C for 5 min for
the reaction to occur.
10. Inspect the image in the Appendix. If the solution has changed to green, yellow, orange or
red, monosaccharides / disaccharides are present in the sample. Use the legend below as
a guide. Remember that water is the negative control (no carbohydrates present)
and glucose is the positive control (monosaccharides are present). Compare the rest
of your samples to these. Record your observations in Table 1.6.

11. Lugol’s solution (iodine) will be used to detect starch (a polysaccharide). 9 clean test
tubes labeled 1-9 are filled with 10 drops of the corresponding sample and 3 drops of
Lugol’s.

12. Inspect the image in the Appendix. If the solution has changed to navy blue or black, starch
is present in the sample. If identifying a colour is difficult, let the solution settle for a few
minutes and observe the bottom layer. Use the legend below as a guide. Remember that
water is the negative control (no polysaccharides present) and starch is the positive
control (polysaccharides are present). Compare the rest of your samples to these.
Record your observations in Table 1.6.

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APPENDIX – Biomolecule Test Images
Translucent Test for Triglycerides

Biuret’s Test for Polypeptides

Benedict’s Test for Monosaccharides / Disaccharides

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Lugol’s Test for Polysaccharides