BiologyLAB2, writing homework help

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Question description

1 of 1

a. COOH

b. COH

c. COH

1. Identify the functional group or molecule for each of the following above. (3 points)

2. List whether each of the following substances was positive or negative for reducing sugar, as indicated by the Benedict’s test. (6 points)

a. corn syrup

b. table sugar

c. unknown 1

d. unknown 2

e. unknown 3

f. unknown 4

3. List whether each of the following substances was positive or negative for starch, as indicated by using iodine. (7 points)

a. onion juice

b. water

c. cornstarch

d. unknown 1

e. unknown 2

f. unknown 3

g. unknown 4

4. The Sudan III test has been performed for you. Please see the image below to answer question 4a-g: Were the following substances positive or negative for lipids, as indicated by the Sudan III test. (7 points)

a. oil

b. butter

c. flour

d. unknown 1

e. unknown 2

f. unknown 3

g. unknown 4

5. List whether each of the following substances was positive or negative for protein, as indicated by the Biuret test. (7 points) a. chicken soup

b. water

c. gelatin

d. unknown 1

e. unknown 2

f. unknown 3

g. unknown 4

6. Report the results from the catalase test. (3 points)

a. Liver Catalase present? Yes/No

b. Roast Beef Catalase present? Yes/No

c. Student supplied meat (provide name of meat): Catalase present? Yes/No

7. List the pH for each substance tested. (5 points)

a. baking soda

b. white vinegar

c. shampoo

d. lemon juice

e. distilled water

8. What was the purpose of using water as a sample in some of the tests performed in the lab? (2 points)

9. Four unknown samples were included in the lab kit: coconut flour, potato starch, egg whites, and dried milk. Using the results of the biochemical testing, determine which number corresponds to the correct unknown. (8 points)

a. unknown 1

b. unknown 2

c. unknown 3

d. unknown 4

10. State a commercial use for biochemical testing as performed in this online laboratory. (5 points)

11. Describe the three different types of bonds, providing examples of compounds (or interactions) formed through each type of bond. (3 points)

12. What is the difference between a monosaccharide, disaccharide, and a polysaccharide? (3 points)

13. State three factors that can affect the observance of a particular enzyme in a test performance. (3 points)

14. While working part-time in a lab, the lab technician is asked to grab a jar that contains carbohydrates. Two jars are on the counter, each labeled with their chemical formula. One is labeled C5H10O5, and the other is C3H9O3. (6 points)

a. Which one is the carbohydrate?

b. What was the lab technician’s decision based upon?

c. What type of sugar is it?

15. Many commercial food products are sweetened with table sugar. What is the chemical composition (technical name) of the sugar in table sugar? (2 points)-

16. a. How are monosaccharides made from a disaccharide? (2 points)

b. What is this reaction called?

17. At a restaurant, the chef is cooking with butter and lard. While the fats sit on the counter, it is noticed that the butter begins to melt, but the lard doesn't. Based on what is known about fats, which product most likely contains the most hydrogen atoms? Provide an explanation for this. (5 points).

18. Name two body structures that are composed of protein. (2 points)a.b.-

19. (Application) How might the information gained from this lab pertaining to biological molecules be useful to you, or how can you apply this knowledge to your everyday life as a non-scientist? The application will be graded according to the rubric below.

Tutor Answer

strongboss5
School: Purdue University

Kindly see attached a doc file containing the answer to the 19 questions.

1.
Structure (a) corresponds to a carboxyl group, structure (b) to an aldehyde and structure (c) to
an alcohol.

2.
The Benedict’s test is applied to the determination of reducing carbohydrates due to the
precipitation of Cu2O from a CuS solution. In this regard, the test will help us identify those
carbohydrates that, like lactose, glucose or maltose, have a hydroxyl group in C1.
The results obtained from the Benedict’s test are:
a) Corn syrup is a reducing carbohydrate since it reacted with Cu2+. This is due to the fact
that it’s main carbohydrate is maltose, whose structure is shown below:

b) Table sugar is not a reducing carbohydrate since it did not react with Cu2+ and solution
remained blue. This is due to the fact that it’s main carbohydrate (sucrose), whose
carbon 1 is forming part of the glycosidic bond as indicated below:

c) Unknown 1 test indicated it is not formed of a reducing sugar since the solution
remained blue indicating that there has been no reaction with Cu2+.
d) Unknown 2 test indicated it is not formed of a reducing sugar since the solution
remained blue indicating that there has been no reaction with Cu2+.
e) Unknown 3 test indicated it is not formed of a reducing sugar since the solution
remained blue indicating that there has been no reaction with Cu2+.
f)

Unknown 4 test indicated it is formed of a reducing sugar since the solution lost its
blue color indicating that there has been reaction with Cu2+.

Taking this into account, we can summarize the results of the Benedict test as:



Positive samples for reducing sugars: Corn syrup and unknown 4.
Negative samples for reducing sugars: Table sugar, unknown 1, unknown 2 and
unknown 3.

3.
The starch test is based on the redox reaction between starch and iodine. Hence, whenever
the sample contains starch it will react with iodine to form a dark blue precipitate. Instead, if
the sample does not contain starch, the iodine will remain red.
The results obtained from the Benedict’s test are:
a) Onion juice test resulted in that it did not contain a significant amount of starch as the
solution didn’t turn blue/black
b) Water is a co...

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