Lab 2a: Dissecting a Cell and Examining its Components
Purpose - Learning how cells create molecules and helpful techniques on how to study them. What are positive indicator tests for carbohydrates, proteins, and fats? Do sections of eggs result in positive for carbohydrates, proteins, and fats?
Materials -
Eggs 13x100mm glass tubes Gelatin
250 mL Beaker Peg racks for 13x100mm tubes Sodium hydroxide
White Vinegar Glucose (dextrose) Cupric sulfate 5-hydrate oil
Plastic Wrap Benedict's Solution Sudan IV solution
Slotted spoon Hot plate stirrer #4 Scalpel handles
Sodium chloride Test tube holder #22 Scalpel blades for #4 handles
Distilled water Starch soluble Plastic trays
100 mL Beaker Lugol's Iodine Solutions
5 mL Pipets Vortex mixer
Green Pipet pump
Procedure Part I - Separating Cell Structure
1). Put a raw egg into the white wine filled beaker. Label and spread over with plastic wrap. Leave it for 1 to 2 days. As the egg's shell is dissolving begin Part II
2). After letting it rest for 24 to 28 hours, you should be left with the egg's shell dissolved in the vinegar. Carefully remove and rinse the egg.
3). Touch the cell's outer membranes. For about a day, put the egg in a 5% NaCl solution.
4). Rinse off egg with water. For another 24 hours, put the egg in a beaker of distilled water.
5). Without piercing the yoke, slice open the membranes allowing the egg white to drip through the spoon slots and into a 100mL beaker.
6). Put yoke into a separate beaker and place egg membranes aside.
Procedure Part II - Testing Standard Solutions
Monosaccharide Indicator Standard Test
1). Test for glucose: mix 2mlL of glucose with 2mL of Benedict's solution. Heat test tube for 2 minutes in boiling water. Record the changes in color and the amount of time it takes for the change to occur.
2). Test for water: mix 2mL of deionized water with 2mL of Benedict's solution. Heat for 2 minutes in boiling water. Record the changes in color and the amount of time it takes for the change to occur.
Starch Indicator Standard Test
1). Test for starch: mix 2mL of thoroughly mixed starch suspension with 0.25 mL of Lugol's iodine. Record color change as you swirl the mixture.
2). Test for water: mix 2ml of deionized water with 0.25mL of Lugol's iodine. Record color change as you swirl the mixture.
Protein Indicator Standard Test
1). Test for protein: 2mL of gelatin, add 1mL of Biuret Solution and vortex to mix. Record color change after 30sec.
2). Test for water: 2mL of deionized water, add 1mL of Biuret Solution and vortex to mix. Record color change after 30sec.
Lipid Indicator Standard Test
1). Test for lipids: Add Sudan IV to oil and mix well
2). Test for water: Add Sudan IV to water and mix well
Procedure Part III - Molecular Composition of Egg Components
* Test egg components for monosaccharides, starch, protein, and lipid.
1). Substitute each egg component to be tested for the sugar, starch, protein, or fat in the test. No standard solutions should be added.
2). Record results of the membrane: the yolk and egg white for all four molecules on different data table.
3). Include numerical value to each result and a brief write up of the color changes.
Materials -
Eggs 13x100mm glass tubes Gelatin
250 mL Beaker Peg racks for 13x100mm tubes Sodium hydroxide
White Vinegar Glucose (dextrose) Cupric sulfate 5-hydrate oil
Plastic Wrap Benedict's Solution Sudan IV solution
Slotted spoon Hot plate stirrer #4 Scalpel handles
Sodium chloride Test tube holder #22 Scalpel blades for #4 handles
Distilled water Starch soluble Plastic trays
100 mL Beaker Lugol's Iodine Solutions
5 mL Pipets Vortex mixer
Green Pipet pump
Procedure Part I - Separating Cell Structure
1). Put a raw egg into the white wine filled beaker. Label and spread over with plastic wrap. Leave it for 1 to 2 days. As the egg's shell is dissolving begin Part II
2). After letting it rest for 24 to 28 hours, you should be left with the egg's shell dissolved in the vinegar. Carefully remove and rinse the egg.
3). Touch the cell's outer membranes. For about a day, put the egg in a 5% NaCl solution.
4). Rinse off egg with water. For another 24 hours, put the egg in a beaker of distilled water.
5). Without piercing the yoke, slice open the membranes allowing the egg white to drip through the spoon slots and into a 100mL beaker.
6). Put yoke into a separate beaker and place egg membranes aside.
Procedure Part II - Testing Standard Solutions
Monosaccharide Indicator Standard Test
1). Test for glucose: mix 2mlL of glucose with 2mL of Benedict's solution. Heat test tube for 2 minutes in boiling water. Record the changes in color and the amount of time it takes for the change to occur.
2). Test for water: mix 2mL of deionized water with 2mL of Benedict's solution. Heat for 2 minutes in boiling water. Record the changes in color and the amount of time it takes for the change to occur.
Starch Indicator Standard Test
1). Test for starch: mix 2mL of thoroughly mixed starch suspension with 0.25 mL of Lugol's iodine. Record color change as you swirl the mixture.
2). Test for water: mix 2ml of deionized water with 0.25mL of Lugol's iodine. Record color change as you swirl the mixture.
Protein Indicator Standard Test
1). Test for protein: 2mL of gelatin, add 1mL of Biuret Solution and vortex to mix. Record color change after 30sec.
2). Test for water: 2mL of deionized water, add 1mL of Biuret Solution and vortex to mix. Record color change after 30sec.
Lipid Indicator Standard Test
1). Test for lipids: Add Sudan IV to oil and mix well
2). Test for water: Add Sudan IV to water and mix well
Procedure Part III - Molecular Composition of Egg Components
* Test egg components for monosaccharides, starch, protein, and lipid.
1). Substitute each egg component to be tested for the sugar, starch, protein, or fat in the test. No standard solutions should be added.
2). Record results of the membrane: the yolk and egg white for all four molecules on different data table.
3). Include numerical value to each result and a brief write up of the color changes.
Data/Results:
Part I - Egg transfers and observations
Part I - Egg transfers and observations
Part II and Part III - Color Changes/Time Tests Data Tables
Data Analysis/Conclusion
During this experiment we solved and gained information of the positive indicator tests for carbohydrates, proteins, and fats. We also compared these results to those of an egg's components. For our positive indicator test for the Benedict's Solution, the mixture began as a aqua blue color, then change to a yellow-green, and and finished containing the color of a bright orange, similar to tomato soup. As for the carbohydrate test, we used Iodine and after observing, the color resulted quickly into a thin amber with hints of yellow. Following was the protein test, in which we used Biuret Reagent and color ended up as a foggy purple-pink Finally we finished with the fats test using Sudan IV. This solution rapidly changed to a foggy orange-pink after a short amount of mixing. After testing these positive indicator tests, we then tested the same solutions except for negative. In result, we found that the negative indicator tests were clearer, but still had some resemblance in color to the positive tests.
Our next assignment was to see if the components of an egg test positive for carbohydrates, proteins, and fats. Results varied between positive and negative so in the answer would be both. For example, the egg membrane tested positive for glucose, carbohydrate, and fat, however resulted in negative for protein. While the yolk was positive in protein, glucose, and carbohydrate, but negative for fat. Lastly for egg whites, it was negative for carbohydrate, protein, and fat, and positive for glucose.
Human error definitely plays a factor into the outcomes of experiments. For this experiment was a decent amount of room for error to take place. For example, although the pipettes were labeled there could have easily been misreading, resulting in contamination of different solutions. Also my partner and I tended to struggle with getting the correct amount of fluid into the pipette so we weren't using the exact measurement we needed consistently. Lastly, there were many test tubes required for this experiment, and although by partner and I tried to find the cleanest one, there remained a possibility we were using a dirty test tube. Errors always occur in experiments which may lead to unexpected results.
There are always room for improvements in a lab experiment. For this one in particular, organization was key for a better success. Having one single bin with 6 to 8 people sharing definitely caused mishaps and confusion. Secondly, having more labels for different items would have been more helpful and would make the experiment run quicker and smoother. Although there isn't much you can do, the room being crowded did create some chaos by people bumping into each other, and the misunderstandings of whose project was whose. Organization is very important in an successful experiment, and improvements constantly need to addressed.
People use indicator for many fields of science to solve issues. For example, there are environmental indicators such as one used for the ozone layer in the atmosphere. Over exposure to sunlight can lead to an increase in skin cancer, and with indicator it helps solve this issue More information in the link below.
During this experiment we solved and gained information of the positive indicator tests for carbohydrates, proteins, and fats. We also compared these results to those of an egg's components. For our positive indicator test for the Benedict's Solution, the mixture began as a aqua blue color, then change to a yellow-green, and and finished containing the color of a bright orange, similar to tomato soup. As for the carbohydrate test, we used Iodine and after observing, the color resulted quickly into a thin amber with hints of yellow. Following was the protein test, in which we used Biuret Reagent and color ended up as a foggy purple-pink Finally we finished with the fats test using Sudan IV. This solution rapidly changed to a foggy orange-pink after a short amount of mixing. After testing these positive indicator tests, we then tested the same solutions except for negative. In result, we found that the negative indicator tests were clearer, but still had some resemblance in color to the positive tests.
Our next assignment was to see if the components of an egg test positive for carbohydrates, proteins, and fats. Results varied between positive and negative so in the answer would be both. For example, the egg membrane tested positive for glucose, carbohydrate, and fat, however resulted in negative for protein. While the yolk was positive in protein, glucose, and carbohydrate, but negative for fat. Lastly for egg whites, it was negative for carbohydrate, protein, and fat, and positive for glucose.
Human error definitely plays a factor into the outcomes of experiments. For this experiment was a decent amount of room for error to take place. For example, although the pipettes were labeled there could have easily been misreading, resulting in contamination of different solutions. Also my partner and I tended to struggle with getting the correct amount of fluid into the pipette so we weren't using the exact measurement we needed consistently. Lastly, there were many test tubes required for this experiment, and although by partner and I tried to find the cleanest one, there remained a possibility we were using a dirty test tube. Errors always occur in experiments which may lead to unexpected results.
There are always room for improvements in a lab experiment. For this one in particular, organization was key for a better success. Having one single bin with 6 to 8 people sharing definitely caused mishaps and confusion. Secondly, having more labels for different items would have been more helpful and would make the experiment run quicker and smoother. Although there isn't much you can do, the room being crowded did create some chaos by people bumping into each other, and the misunderstandings of whose project was whose. Organization is very important in an successful experiment, and improvements constantly need to addressed.
People use indicator for many fields of science to solve issues. For example, there are environmental indicators such as one used for the ozone layer in the atmosphere. Over exposure to sunlight can lead to an increase in skin cancer, and with indicator it helps solve this issue More information in the link below.
Reflection
I found a lot to be interesting during this project. For one it was fascinating to dissect and get up close to one of the most humble and commonly used ingredients and explore its components. Now seeing the egg in a new perspective, really makes me start to wonder about other foods and how their components react. I also enjoyed observing the different colors that from when either heating up of mixing multiple substances. Finally, what really stroke an odd interest was cutting up the egg membrane. It was strange to think that this slimy, thin material was once part of an egg.
By already being close friends, collaborating with Emilie was as expected, enjoyable and easygoing. In terms of the collaboration rubric, Emilie went above and beyond in all aspects.
Leadership: 20. Emilie is great at being a leader. She knows how to communicate in a clear and concise way and is always on task with whatever needs to be completed. Because we were a little behind, she brought up the idea of us working individually then sharing results to speed up the process.
Cooperation: 20. She can easily work well with any person because of her flexibility when mishaps occur and her determined work ethic.
Attitude and Demeanor: 20. Emilie never has a poor attitude in working to complete an assignment. Even though she was wearing a boot the majority of the time and ended up spilling Iodine on her paper, not once was there a frown on her face.
Facilitation ad Mediation: 19. She was great at working with others outside of our group in terms of using the materials and there wasn't a hint of conflict.
Empathy: 20. With Emilie having a sore ankle and me recovering from a cold, actually increased the strength of our partnership because we were there to assist each other and made working together easier.
Total: 99
Although this project was a success, there are still a few things I could have done differently. For one, I believe I could have focused better. There were a few times where I was confused with what I was supposed to accomplished and ended up relying on my partner to fill me in. Another thing was the organization of my data. I was mixed up with what data belonged to which experiment, so I had to take time and reorganize it into a clear format. Other than those two things, I felt that this was an overall enjoyable and learning filled experienced.
I found a lot to be interesting during this project. For one it was fascinating to dissect and get up close to one of the most humble and commonly used ingredients and explore its components. Now seeing the egg in a new perspective, really makes me start to wonder about other foods and how their components react. I also enjoyed observing the different colors that from when either heating up of mixing multiple substances. Finally, what really stroke an odd interest was cutting up the egg membrane. It was strange to think that this slimy, thin material was once part of an egg.
By already being close friends, collaborating with Emilie was as expected, enjoyable and easygoing. In terms of the collaboration rubric, Emilie went above and beyond in all aspects.
Leadership: 20. Emilie is great at being a leader. She knows how to communicate in a clear and concise way and is always on task with whatever needs to be completed. Because we were a little behind, she brought up the idea of us working individually then sharing results to speed up the process.
Cooperation: 20. She can easily work well with any person because of her flexibility when mishaps occur and her determined work ethic.
Attitude and Demeanor: 20. Emilie never has a poor attitude in working to complete an assignment. Even though she was wearing a boot the majority of the time and ended up spilling Iodine on her paper, not once was there a frown on her face.
Facilitation ad Mediation: 19. She was great at working with others outside of our group in terms of using the materials and there wasn't a hint of conflict.
Empathy: 20. With Emilie having a sore ankle and me recovering from a cold, actually increased the strength of our partnership because we were there to assist each other and made working together easier.
Total: 99
Although this project was a success, there are still a few things I could have done differently. For one, I believe I could have focused better. There were a few times where I was confused with what I was supposed to accomplished and ended up relying on my partner to fill me in. Another thing was the organization of my data. I was mixed up with what data belonged to which experiment, so I had to take time and reorganize it into a clear format. Other than those two things, I felt that this was an overall enjoyable and learning filled experienced.