Respond to the question using what you found in your research. The focus question is "Why do the tests we performed in lab to identify proteins, carbohydrates, and lipids produce the results they do?"
Iodine-Starch -Result: Blackish/Green tint -Reason:Iodine becomes trapped in the beta amylase coils. The atoms form a linear arrangement and the charge is changed. Light is absorbed within the new arrangement and the color is changed.
Sudan IV-Oil -Result: Reddish/Pink color -Reason: Oil is soluble in lipids, but not in water. Being soluble in lipids gives it the pinkish color/substance.
Biurets-Proteins -Result: Color change from blue to purple -Reason: Amino & carboxyl groups in this reaction form peptide bonds. Peptide bonds are found in proteins which shows that a protein is in fact present.
Benedict's Reagaent-Sugars -Result: Basic color changes -Reason: The copper within this reaction reacts with the sugars to cause the change of colors.
Diana Thayer Biology 2 Starch and Iodine Plants store glucose as a polysaccharide starch. It can be separated into two fractions amylose and amylopectin. Amylose is responsible for the blue color that is placed in iodine. The blue color is a result forms the polypeptide chains. The macromolecule that this is tested in is carbohydrates because polysaccharide is a type of carb. The functional groups are carbonyl and hydroxyl. Benedicts Reagent The copper sulphate in Benedict's solution reacts with reducing sugars. The solution contains copper sulfate that reacts with sugar to form copper oxide. The sugar loses electrons when it heads with benedicts. The copper 2+ ions in the sulfate gain an electron that the sugar has last and becomes its ions, it bonds through polar and covalent bonding, making carbonyl aldehyde- CHO. Carbonyl (functional group involved) is found it the Carbohydrate. Buriets reagent Used for detecting the presence of peptide bonds. In the presence of peptides a copper-ion forms violet colored complexes it’s an alkaline solution. It’s used to detect the concentrations of proteins because peptides bonds occur with the same frequency per amino acid in the peptide. The reagent is made of potassium hydroxide. The Nitrogen is electronegative. Ionized carboxyl and carbonyl are the functional groups in this experiment. Sudan IV Not soluble in water but soluble in lipids attracted to hydrofiabic lipids able to see the change. This is done for lipid macromolecules. The functional groups involved are carboxyl and hydroxyl. It works by staining the fat and making it visible that they are present.
The test produce what they do for many different reasons based upon the substances being tested and what they are being tested for. When the glucose and galactose where tested with Benedict's they both created a change while testing for sugars; the aldehydes in the glucose and galactose react with the copper in the Benedict's making the sugars isomerize into aldehydes, therefore changing the color of the solution to a reddish/orangish color in glucose and a greenish color in galactose. And with glucose it then forms into an acid therefore now having a carboxyl group. But, when testing for sugars in sucrose and Benedict's a reaction doesn't occur because it is a non-reducing sugar. When testing for proteins with biurets and albumin, the test produces a reaction causing the peptide bonds that are similar to attract the negative charge when the buirets react with the copper sulfate and HaOH, therefore causing the purple color change. Testing for proteins with vegetable oil and Sudan IV, which are not soluble in water but are soluble in lipids, to detect if lipids are present when adding the chemical the lipids will dissolve and turn a reddish/pinkish color. When testing starch and iodine to see presence of starch a reaction comes about, the amylose in starch is what causes the color to change, and this happens by the amylose interacting with the iodine by causing the iodine molecules to slip inside the amylose coil. This is why the test produce what they do.
The tests we performed in lab produced the results they did when testing for proteins, lipids and carbohydrates because each test reacted with a different molecule in each way to change the makeup and bonding of the molecule at the molecular level that would allow the test to have a physical change occur for us to observe to see if the substance tested contained the different macromolecules. For instance one of the tests we performed was the Iodine test. In this test we used iodine to test for starch. Starch has long linear chains called amylose (Sugar). Amylose coils into a helical secondary structure resembling a tube with a hollow core. The iodine lodges in this hollow space producing the blue black color because the iodine oxidizes (reduction of carbon by hydrogen) once inside a coil. Now, even thought there is a physical change made here the starch is not altered. Once the iodine is introduced to and agent that can dissolve the oxidation the color will change back to normal and the starch is still not altered. Another test we did was the Benedicts test for reducing sugars. We performed this test on glucose, sucrose and galactose. The benedicts solution has (Cu)^+2. The copper sulfate reacts with the carbonyle group of a reducing sugar to transfer electrons. This did happen in the glucose and galactose. Sucrose doesn’t react because it doesn’t have a carbonyle group. So once this happens the carboxyle group will be in ionized form. Sudan IV was another test we performed to test to see if the macro molecule Lipid was present. This Sudan IV is not soluble in water, but is in lipids. This will allow the Sudan IV to have a change we can see because if lipids are present the Sudan IV will dissolve. If the lipids are not present the Sudan IV will not dissolve. The finally test we performed was the Biurets test for amino acids. In this test the solution reacted with albumin to cause a color change. This is because the Biurets solution, with a formula of CuSO4, has position copper ions that attract the nitrogen bonded to hydrogen. This is called a coordination complex. The copper takes an electron from this amino acid, peptide molecule, and causes a color change in CuSO4.
Buiret's Reagent works by having the KOH and CuSO4 react with the proteins. When proteins are found, the Copper ions forms corrdination complexes in the alkaline solution. The corrdination complexes are typically violet in color, but can be light pink depending on the concentration of the proteins. The KOH contains the hydroxyl group that interacts with the amino and carboxyl groups found in the proteins.
Iodine detects starches. The Iodine test is simple; if starches are present in the solution, the Iodine will lodge itself in the polysaccharide chain which would give the solution a blackish color. A negitive test will result in the solution remaining the color of the reddish Iodine.
Sudan 4 Oil can test for lipids. Both lipids and sudan 4 oil share the property of being hydrophobic. However, Sudan 4 oil is soluable in lipids. So simply enough, if the Sudan 4 oil disolves, the test is positive. The hydroxly and amino groups in the Sudan 4 Oil interact with the carboxyl group found in the lipids.
Benedict's test confirms the presence of sugars. The Reagent is initally blue, due to the Cu++ ions. However, when combinded with the sugars, and heated, the soultion turns into Cu2O aka Copper Oxide. This oxidated verison turns the solution into a orangish color. The suagrs all contain Hydroxyl groups.
There are various reasons that the tests performed in lab produced the results that they did. The liquids we used to test were benedicts reagant, buirets reagant, iodine, strach, and Sudan IV. -The benedicts reagant is a solution that contains copper sulfate that reacts with sugar to form copper oxide. The sugar loses electrons to hydrogen when heated. The functional group involved is carbonyl, which turns into a onized carboxyl. -In the buiret's reagant, it is a solution of copper sulfate and potassium hydroxide. When peptide bonds are present, the copper ions form with the four nitrogen atoms in the peptide bonds. The color change is dependent on the number of peptide bonds in the solution. The more the protein, the more intense the change. The reason for this is because the nitrogen s so electronegative! -In the Sudan IV with the vegatable oil, since the veggy oil is soluble in lipids, you are able to see the change in colors. -In the starch, it is not a chemical reaction because it is not a permanent change to the identity. -Iodine is the production of acetic acids and polymers. Iodine has a relatively high atomic number which is the cause for most of its reactions. Each of these have different structures and are made up of different functional groups that react in different ways. With carbs, lipids, and proteins, the results vary as they have different characteristics. And that is why each of the tests produced the results that they did.
-Racheal Harlow. Spetember 7, 2012. Sorry for spelling errors, no spell check.
Iodine and Starch:Iodine gets stuck in the coils of beta anylase, changing the spacing and allowing a lot of light to be asbored which then gives the chemical reaction or coler change. Biurets and Proteins: Amino acids and carboxyl groups form peptide bonds, showing there's a protein existance, because polypeptides are found in proteins. Benedicts and Sugars: Detects ketons and aldhydes coverting into glucose and maltose by the base of the reagant. Copper then reacts with the sugar giving the change in color. which gives an ionized carboxyl ground that's acidic. Sudan and IV Oil: It's soluable in lipids, but not water which leads to your reaction or pink substance.
Alexis Enix 9/7/12 At the beginning of the year, our Biology II class conducted an experiment to test for specific macromolecules in solutions. After studying the macromolecules of life and their functional groups, we were asked to explain why the solutions reacted the way they did. Biuret’s solution tests for amino acids by attracting Nitrogen in the polypeptide bonds. Biuret’s has ionized copper, with a positive charge. This attracts the negatively charged Nitrogen and forms what is called a “coordination complex” which takes an electron from the Nitrogen and triggers a color change in the amino acid. Benedict’s solution works in generally the same way. It also contains a cation of copper. When it comes in contact with glucose, made of carbohydrates, glucose donates an electron, which causes a color change. This change takes place in the carbonyl group, what the copper is attracted to. Sudan IV oil tests a solution for lipids. Like many oils, Sudan IV is not soluble in water, due to the polarity of the molecules, but has a charge that will attract the hydrophobic lipids, which triggers a color change without altering the atomic structure of either. Iodine was added to a liquid with starch. Starch is a carbohydrate, but iodine tests for this in a way different from Benedict’s solution. Starch has a helical structure; iodine, when added, moves into the center of the starch and oxidizes it. This changes its color, but it is not a chemical change because it can be reversed.
In lab, when testing for proteins, carbohydrates, and lipids, we wanted to understand why these protein, carbohydrates, and lipids that were tested reacted the way they did during the lab experiment. We first learned the definition of Organic Chemistry, stating that molecules of proteins, carbohydrates, and lipids containing carbon distinguishes the living matter from inanimate materials that are composed of carbon atoms that are bonded together to other elements. Carbon is the key element in all the these molecules and compounds, carbon is a very versatile element, having only four valance electrons and a kind of strong electronegativity allows carbon to easily share atoms and bond to other elements; this also allows carbon to arrange molecules into different assortments forming a structure capable of different properties. Then by analyzing the functional groups and the macromolecules that make of the proteins, carbohydrates, and lipids learning that macromolecules are formed by linking smaller molecules serving as a subunit called a monomer, the building block of a polymer, forms chains called a polymer. A polymer consists of many identical or similar subunits strung together. Proteins consist of an amino group (NH2), which contains one nitrogen and two hydrogen, and also a carboxyl group (COOH), which contains a carbon double bonded to oxygen and then also bonded with an oxygen and hydrogen compound (a Carbonyl group + Hydroxyl group = Carboxyl group). Carbohydrates consists of a carbonyl (-CO) functional group, which is carbon double bonded to an oxygen, and a Hydroxyl group (-OH). Lipids consist of a Carboxyl group (COOH). Course, a reaction can occur which can either break or reform a polymer. Condensation synthesis allows monomers to be linked together by removing the water molecule because when two monomers are joined such as in carbohydrates you can combine glucose and fructose and form sucrose in which one monomer will lose a hydroxyl and the other will lose one hydrogen. Polymers can also break through a process called hydrolysis, which is the reverse effect of the condensation synthesis, adds water back to the monomers once they are broken (with hydroxyl bonding to one and a Hydrogen bonding the other monomer).
These unique characteristics within the proteins, carbohydrates, and lipids determine how and why they react within an experiment, each having different properties and purposes that contain different functional groups that serve specific functions allowing each to react the way they do for the experiment.
Explain how the structures of these molecules allow them to react with the tests we used in lab such as Benedict's, Biuret's, Iodine, and Sudan IV Oil.
Buiret's Reagent works by having the KOH and CuSO4 react with the proteins. When proteins are found, the Copper ions forms corrdination complexes in the alkaline solution. The corrdination complexes are typically violet in color, but can be light pink depending on the concentration of the proteins. The KOH contains the hydroxyl group that interacts with the amino and carboxyl groups found in the proteins.
Benedict's test confirms the presence of sugars. The Reagent is initally blue, due to the Cu++ ions. However, when combinded with the sugars, and heated, the soultion turns into Cu2O aka Copper Oxide. This oxidated verison turns the solution into a orangish color. The suagrs all contain Hydroxyl groups and the reaction occurs in the carbonyl group.
Iodine was put into to a liquid to determine the presents of starch. The Iodine test is simple; if starches are present in the solution, the Iodine will lodge itself in the polysaccharide chain which would give the solution a blackish color. A negitive test will result in the solution remaining the color of the reddish Iodine.
Sudan IV Oil can test for lipids. Both lipids and sudan 4 oil share the property of being hydrophobic. However, Sudan 4 oil is soluable in lipids. So simply enough, if the Sudan 4 oil disolves, the test is positive. The hydroxly and amino groups in the Sudan 4 Oil interact with the carboxyl group found in the lipids.
Kaylee Carrington In Biology class we did an experiment to test for certain macromolecules in solutions such as: proteins, carbohydrates, and lipids. After looking at and understanding carbohydrates, proteins, lipids and their functional groups, we were asked to explain why the reactions reacted the way they did. Sudan IV is an oil test that is preformed to test for lipids. Just like many oils, Sudan IV is not soluble in water, due to the polarity of the molecules (which repel each other), but the charge of the oil will attract the hydrophobic lipids, which will cause a color change without changing the atomic structure of either. Biuret’s solution contains ionized copper that has a positive charge. This attracts negatively charged Nitrogen and forms a “coordination complex” which steals an electron from the Nitrogen and causes a color change in the amino acid. Benedict’s solution works practically the same way. It also contains a ionization of copper. When it comes in contact with glucose, glucose donates an electron, which causes a color change. This change takes place in the carbonyl group. Iodine was added to starch. Starch is a carbohydrate, but the test isn’t the same as the Benedict test. Starch has long linear chains called amylase when amylase coils into a helical structure (like a tube) Iodine oxidizes in this tube causing a color change.
The tests that we performed in the lab identify proteins, carbohydrates, & lipids. They produce the results that they do because:
In the lab experiment with the biurets, the color changed from a blue to a purple. The reason for this is because biurets (proteins) reacts with the copper sulfate & HaOH, which both substances have similar peptide bonds. When this reaction occurs, carboxyl and amino groups form peptide bonds, which tells that peptide bonds are present in the protein.
In the lab experiment with the benedicts, the color that it originally was (blue) turned into orange with glucose and green with galactose. The reason for these reactions is because the Cu2+ ions in the benedict's react with the monosaccharides causing them to reduce the blue Cu2+ ion to CU2O, which the copper within this reaction reacts with the sugars in the benedict's as well.
In the lab experiment with the iodine (starch), the colors changed to a greenish &/or blackish tint. The reason for this result is because since it's not a chemical change, it will cahnge back & is not a permenent change. The iodine becomes trapped in coils known as amylase coils, which then the cahrges can be changed in order for the reaction to take place. It is also responsible for the blue in the iodine.
In the lab experiment with the sudan IV (oil), the color turns into a pinkish color. The reason for that is because since oil cannot be soluble in water, it's soluble in lipids. Because of this, it stains the saturated fat to stay that color and stays shown. The hydrofiabic lipids seperate the saturated fats from the water, which can be seen when the reaction occurs.
Iodine-Starch
ReplyDelete-Result: Blackish/Green tint
-Reason:Iodine becomes trapped in the beta amylase coils. The atoms form a linear arrangement and the charge is changed. Light is absorbed within the new arrangement and the color is changed.
Sudan IV-Oil
-Result: Reddish/Pink color
-Reason: Oil is soluble in lipids, but not in water. Being soluble in lipids gives it the pinkish color/substance.
Biurets-Proteins
-Result: Color change from blue to purple
-Reason: Amino & carboxyl groups in this reaction form peptide bonds. Peptide bonds are found in proteins which shows that a protein is in fact present.
Benedict's Reagaent-Sugars
-Result: Basic color changes
-Reason: The copper within this reaction reacts with the sugars to cause the change of colors.
-Brooke Dunigan
Provide some more detail for the Biuret's and Benedict's tests.
DeleteDiana Thayer Biology 2
ReplyDeleteStarch and Iodine
Plants store glucose as a polysaccharide starch. It can be separated into two fractions amylose and amylopectin. Amylose is responsible for the blue color that is placed in iodine. The blue color is a result forms the polypeptide chains. The macromolecule that this is tested in is carbohydrates because polysaccharide is a type of carb. The functional groups are carbonyl and hydroxyl.
Benedicts Reagent
The copper sulphate in Benedict's solution reacts with reducing sugars. The solution contains copper sulfate that reacts with sugar to form copper oxide. The sugar loses electrons when it heads with benedicts. The copper 2+ ions in the sulfate gain an electron that the sugar has last and becomes its ions, it bonds through polar and covalent bonding, making carbonyl aldehyde- CHO. Carbonyl (functional group involved) is found it the Carbohydrate.
Buriets reagent
Used for detecting the presence of peptide bonds. In the presence of peptides a copper-ion forms violet colored complexes it’s an alkaline solution. It’s used to detect the concentrations of proteins because peptides bonds occur with the same frequency per amino acid in the peptide. The reagent is made of potassium hydroxide. The Nitrogen is electronegative. Ionized carboxyl and carbonyl are the functional groups in this experiment.
Sudan IV
Not soluble in water but soluble in lipids attracted to hydrofiabic lipids able to see the change. This is done for lipid macromolecules. The functional groups involved are carboxyl and hydroxyl. It works by staining the fat and making it visible that they are present.
Which sugars did the Benedict's react with and which did it not? Explain this.
DeleteThe test produce what they do for many different reasons based upon the substances being tested and what they are being tested for. When the glucose and galactose where tested with Benedict's they both created a change while testing for sugars; the aldehydes in the glucose and galactose react with the copper in the Benedict's making the sugars isomerize into aldehydes, therefore changing the color of the solution to a reddish/orangish color in glucose and a greenish color in galactose. And with glucose it then forms into an acid therefore now having a carboxyl group. But, when testing for sugars in sucrose and Benedict's a reaction doesn't occur because it is a non-reducing sugar. When testing for proteins with biurets and albumin, the test produces a reaction causing the peptide bonds that are similar to attract the negative charge when the buirets react with the copper sulfate and HaOH, therefore causing the purple color change. Testing for proteins with vegetable oil and Sudan IV, which are not soluble in water but are soluble in lipids, to detect if lipids are present when adding the chemical the lipids will dissolve and turn a reddish/pinkish color. When testing starch and iodine to see presence of starch a reaction comes about, the amylose in starch is what causes the color to change, and this happens by the amylose interacting with the iodine by causing the iodine molecules to slip inside the amylose coil. This is why the test produce what they do.
ReplyDeleteBrianna Luther
Paige Sweet
Each person needs her individual response to the question posted.
DeleteProvide some more detail on the reactions.
The tests we performed in lab produced the results they did when testing for proteins, lipids and carbohydrates because each test reacted with a different molecule in each way to change the makeup and bonding of the molecule at the molecular level that would allow the test to have a physical change occur for us to observe to see if the substance tested contained the different macromolecules.
ReplyDeleteFor instance one of the tests we performed was the Iodine test. In this test we used iodine to test for starch. Starch has long linear chains called amylose (Sugar). Amylose coils into a helical secondary structure resembling a tube with a hollow core. The iodine lodges in this hollow space producing the blue black color because the iodine oxidizes (reduction of carbon by hydrogen) once inside a coil. Now, even thought there is a physical change made here the starch is not altered. Once the iodine is introduced to and agent that can dissolve the oxidation the color will change back to normal and the starch is still not altered.
Another test we did was the Benedicts test for reducing sugars. We performed this test on glucose, sucrose and galactose. The benedicts solution has (Cu)^+2. The copper sulfate reacts with the carbonyle group of a reducing sugar to transfer electrons. This did happen in the glucose and galactose. Sucrose doesn’t react because it doesn’t have a carbonyle group. So once this happens the carboxyle group will be in ionized form.
Sudan IV was another test we performed to test to see if the macro molecule Lipid was present. This Sudan IV is not soluble in water, but is in lipids. This will allow the Sudan IV to have a change we can see because if lipids are present the Sudan IV will dissolve. If the lipids are not present the Sudan IV will not dissolve.
The finally test we performed was the Biurets test for amino acids. In this test the solution reacted with albumin to cause a color change. This is because the Biurets solution, with a formula of CuSO4, has position copper ions that attract the nitrogen bonded to hydrogen. This is called a coordination complex. The copper takes an electron from this amino acid, peptide molecule, and causes a color change in CuSO4.
Mollie Kilgallin
Biology 2
9-6-12
Describe the secondary structure.
DeleteBuiret's Reagent works by having the KOH and CuSO4 react with the proteins. When proteins are found, the Copper ions forms corrdination complexes in the alkaline solution. The corrdination complexes are typically violet in color, but can be light pink depending on the concentration of the proteins. The KOH contains the hydroxyl group that interacts with the amino and carboxyl groups found in the proteins.
ReplyDeleteIodine detects starches. The Iodine test is simple; if starches are present in the solution, the Iodine will lodge itself in the polysaccharide chain which would give the solution a blackish color. A negitive test will result in the solution remaining the color of the reddish Iodine.
Sudan 4 Oil can test for lipids. Both lipids and sudan 4 oil share the property of being hydrophobic. However, Sudan 4 oil is soluable in lipids. So simply enough, if the Sudan 4 oil disolves, the test is positive. The hydroxly and amino groups in the Sudan 4 Oil interact with the carboxyl group found in the lipids.
Benedict's test confirms the presence of sugars. The Reagent is initally blue, due to the Cu++ ions. However, when combinded with the sugars, and heated, the soultion turns into Cu2O aka Copper Oxide. This oxidated verison turns the solution into a orangish color. The suagrs all contain Hydroxyl groups.
-Laken Ginn, Tylor Patton, Aaron Dixon
Carbonyl groups are involved in the reaction with sugars.
DeleteSudan IV Oil
Whose response is this? Each person needs to write his or her own response.
There are various reasons that the tests performed in lab produced the results that they did. The liquids we used to test were benedicts reagant, buirets reagant, iodine, strach, and Sudan IV.
ReplyDelete-The benedicts reagant is a solution that contains copper sulfate that reacts with sugar to form copper oxide. The sugar loses electrons to hydrogen when heated. The functional group involved is carbonyl, which turns into a onized carboxyl.
-In the buiret's reagant, it is a solution of copper sulfate and potassium hydroxide. When peptide bonds are present, the copper ions form with the four nitrogen atoms in the peptide bonds. The color change is dependent on the number of peptide bonds in the solution. The more the protein, the more intense the change. The reason for this is because the nitrogen s so electronegative!
-In the Sudan IV with the vegatable oil, since the veggy oil is soluble in lipids, you are able to see the change in colors.
-In the starch, it is not a chemical reaction because it is not a permanent change to the identity.
-Iodine is the production of acetic acids and polymers. Iodine has a relatively high atomic number which is the cause for most of its reactions.
Each of these have different structures and are made up of different functional groups that react in different ways. With carbs, lipids, and proteins, the results vary as they have different characteristics. And that is why each of the tests produced the results that they did.
-Racheal Harlow. Spetember 7, 2012. Sorry for spelling errors, no spell check.
Why is the change in the iodine test not permanent?
DeleteIodine and Starch:Iodine gets stuck in the coils of beta anylase, changing the spacing and allowing a lot of light to be asbored which then gives the chemical reaction or coler change.
ReplyDeleteBiurets and Proteins: Amino acids and carboxyl groups form peptide bonds, showing there's a protein existance, because polypeptides are found in proteins.
Benedicts and Sugars: Detects ketons and aldhydes coverting into glucose and maltose by the base of the reagant. Copper then reacts with the sugar giving the change in color. which gives an ionized carboxyl ground that's acidic.
Sudan and IV Oil: It's soluable in lipids, but not water which leads to your reaction or pink substance.
Provide some more detail explaining how each test works.
DeleteAlexis Enix
ReplyDelete9/7/12
At the beginning of the year, our Biology II class conducted an experiment to test for specific macromolecules in solutions. After studying the macromolecules of life and their functional groups, we were asked to explain why the solutions reacted the way they did.
Biuret’s solution tests for amino acids by attracting Nitrogen in the polypeptide bonds. Biuret’s has ionized copper, with a positive charge. This attracts the negatively charged Nitrogen and forms what is called a “coordination complex” which takes an electron from the Nitrogen and triggers a color change in the amino acid.
Benedict’s solution works in generally the same way. It also contains a cation of copper. When it comes in contact with glucose, made of carbohydrates, glucose donates an electron, which causes a color change. This change takes place in the carbonyl group, what the copper is attracted to.
Sudan IV oil tests a solution for lipids. Like many oils, Sudan IV is not soluble in water, due to the polarity of the molecules, but has a charge that will attract the hydrophobic lipids, which triggers a color change without altering the atomic structure of either.
Iodine was added to a liquid with starch. Starch is a carbohydrate, but iodine tests for this in a way different from Benedict’s solution. Starch has a helical structure; iodine, when added, moves into the center of the starch and oxidizes it. This changes its color, but it is not a chemical change because it can be reversed.
Why was there no reaction with the sucrose and Benedict's?
DeleteKaitlyn Goodwin,
ReplyDeleteIn lab, when testing for proteins, carbohydrates, and lipids, we wanted to understand why these protein, carbohydrates, and lipids that were tested reacted the way they did during the lab experiment. We first learned the definition of Organic Chemistry, stating that molecules of proteins, carbohydrates, and lipids containing carbon distinguishes the living matter from inanimate materials that are composed of carbon atoms that are bonded together to other elements. Carbon is the key element in all the these molecules and compounds, carbon is a very versatile element, having only four valance electrons and a kind of strong electronegativity allows carbon to easily share atoms and bond to other elements; this also allows carbon to arrange molecules into different assortments forming a structure capable of different properties. Then by analyzing the functional groups and the macromolecules that make of the proteins, carbohydrates, and lipids learning that macromolecules are formed by linking smaller molecules serving as a subunit called a monomer, the building block of a polymer, forms chains called a polymer. A polymer consists of many identical or similar subunits strung together.
Proteins consist of an amino group (NH2), which contains one nitrogen and two hydrogen, and also a carboxyl group (COOH), which contains a carbon double bonded to oxygen and then also bonded with an oxygen and hydrogen compound (a Carbonyl group + Hydroxyl group = Carboxyl group). Carbohydrates consists of a carbonyl (-CO) functional group, which is carbon double bonded to an oxygen, and a Hydroxyl group (-OH). Lipids consist of a Carboxyl group (COOH). Course, a reaction can occur which can either break or reform a polymer. Condensation synthesis allows monomers to be linked together by removing the water molecule because when two monomers are joined such as in carbohydrates you can combine glucose and fructose and form sucrose in which one monomer will lose a hydroxyl and the other will lose one hydrogen. Polymers can also break through a process called hydrolysis, which is the reverse effect of the condensation synthesis, adds water back to the monomers once they are broken (with hydroxyl bonding to one and a Hydrogen bonding the other monomer).
These unique characteristics within the proteins, carbohydrates, and lipids determine how and why they react within an experiment, each having different properties and purposes that contain different functional groups that serve specific functions allowing each to react the way they do for the experiment.
Explain how the structures of these molecules allow them to react with the tests we used in lab such as Benedict's, Biuret's, Iodine, and Sudan IV Oil.
DeleteTYLOR PATTON
ReplyDeleteBuiret's Reagent works by having the KOH and CuSO4 react with the proteins. When proteins are found, the Copper ions forms corrdination complexes in the alkaline solution. The corrdination complexes are typically violet in color, but can be light pink depending on the concentration of the proteins. The KOH contains the hydroxyl group that interacts with the amino and carboxyl groups found in the proteins.
Benedict's test confirms the presence of sugars. The Reagent is initally blue, due to the Cu++ ions. However, when combinded with the sugars, and heated, the soultion turns into Cu2O aka Copper Oxide. This oxidated verison turns the solution into a orangish color. The suagrs all contain Hydroxyl groups and the reaction occurs in the carbonyl group.
Iodine was put into to a liquid to determine the presents of starch. The Iodine test is simple; if starches are present in the solution, the Iodine will lodge itself in the polysaccharide chain which would give the solution a blackish color. A negitive test will result in the solution remaining the color of the reddish Iodine.
Sudan IV Oil can test for lipids. Both lipids and sudan 4 oil share the property of being hydrophobic. However, Sudan 4 oil is soluable in lipids. So simply enough, if the Sudan 4 oil disolves, the test is positive. The hydroxly and amino groups in the Sudan 4 Oil interact with the carboxyl group found in the lipids.
The IV in this case does not mean 4.
DeleteKaylee Carrington
ReplyDeleteIn Biology class we did an experiment to test for certain macromolecules in solutions such as: proteins, carbohydrates, and lipids. After looking at and understanding carbohydrates, proteins, lipids and their functional groups, we were asked to explain why the reactions reacted the way they did.
Sudan IV is an oil test that is preformed to test for lipids. Just like many oils, Sudan IV is not soluble in water, due to the polarity of the molecules (which repel each other), but the charge of the oil will attract the hydrophobic lipids, which will cause a color change without changing the atomic structure of either.
Biuret’s solution contains ionized copper that has a positive charge. This attracts negatively charged Nitrogen and forms a “coordination complex” which steals an electron from the Nitrogen and causes a color change in the amino acid. Benedict’s solution works practically the same way. It also contains a ionization of copper. When it comes in contact with glucose, glucose donates an electron, which causes a color change. This change takes place in the carbonyl group.
Iodine was added to starch. Starch is a carbohydrate, but the test isn’t the same as the Benedict test. Starch has long linear chains called amylase when amylase coils into a helical structure (like a tube) Iodine oxidizes in this tube causing a color change.
amylose, amylase would be an enzyme.
ReplyDeleteDeana Smith
ReplyDeleteThe tests that we performed in the lab identify proteins, carbohydrates, & lipids. They produce the results that they do because:
In the lab experiment with the biurets, the color changed from a blue to a purple. The reason for this is because biurets (proteins) reacts with the copper sulfate & HaOH, which both substances have similar peptide bonds. When this reaction occurs, carboxyl and amino groups form peptide bonds, which tells that peptide bonds are present in the protein.
In the lab experiment with the benedicts, the color that it originally was (blue) turned into orange with glucose and green with galactose. The reason for these reactions is because the Cu2+ ions in the benedict's react with the monosaccharides causing them to reduce the blue Cu2+ ion to CU2O, which the copper within this reaction reacts with the sugars in the benedict's as well.
In the lab experiment with the iodine (starch), the colors changed to a greenish &/or blackish tint. The reason for this result is because since it's not a chemical change, it will cahnge back & is not a permenent change. The iodine becomes trapped in coils known as amylase coils, which then the cahrges can be changed in order for the reaction to take place. It is also responsible for the blue in the iodine.
In the lab experiment with the sudan IV (oil), the color turns into a pinkish color. The reason for that is because since oil cannot be soluble in water, it's soluble in lipids. Because of this, it stains the saturated fat to stay that color and stays shown. The hydrofiabic lipids seperate the saturated fats from the water, which can be seen when the reaction occurs.