Lab 2a
Dissecting a Cell
and
Its Components
Purpose- To find proteins, carbohydrates, and fats, use a positive indicator test.
Does the egg have parts that test positive for having protein, carbohydrates, and fats?
Materials-
Does the egg have parts that test positive for having protein, carbohydrates, and fats?
Materials-
- Eggs
- Beaker,250ml
- White Vinegar
- Plastic Wrap
- Slotted Spoon
- Sodium Chloride
- Distilled Water
- Beaker, 100ml
- Pipets, 5ml
- Pipet pump, green
- Tubes,glass, 13x100 mm
- Peg racks for 13x100 mm
- Glucose(dextrose)
- Benedict's solution
- Hot plate stirrer
- Test tube holder
- Starch, soluble
- Lugol's Iodine Solution
- Vortex mixer
- Gelatin
- Sodium Hydroxide
- Cupric Sulfate 5-hydrate
- Oil
- Sudan IV Solution
- Scalpel Handels, #4
- Scapel Blades, #22, for #4 handels
- Trays,plastic
- Place a raw egg in a beaker with the vinegar in it. Label the beaker and cover it with plastic wrap, Leave it alone for 24- 48 hours, letting the shell dissolve while continuing onto part 2.
- Next Gently pick up the egg using the slotted spoon. Use water to rinse off the vinegar. As you will see a chemical action will happen here. which chemicals were used as the reactants and products of this reaction.
- Feel the cell's outer membrane. This membrane is different than the one surrounding the yolk, which is a great model of a cell's. A cell's membrane is thin, flexiable, and permeable to some substances. In order to clearify that water can go in and out of a cell easily, place the egg in a beaker of 5% NaCL solution for another 24 hours.
- Gently cut open the egg's membrane to recieve the egg cell, Letting the white drip though the slots of the spoon into a 100 ml beaker. Attempt to get all the white of the egg in the beaker without damaging the yolk.
- place the yolk in a seperate beaker and put the egg membrane off to the side.
Procedure(Part 2)
- Mix 2 ml of 2% Glucose water with 2 ml of Benedict's solution. THen heat the mixture for 2 minutes in 250 ml of water at 100 degrees C. Make note of the color changes.
- Mix 2 ml of deionized water with 2 ml of Benedict's solution in a test tube. Heat it in the same beaker and heat as before. Once again make note of the color changes that happen.
- Mix 2 ml of startch suspension with 0.25 ml of Lugol's iodine. Softly mix these together. Caution: do not heat! MAke not of color changes.
- Mix 2 ml of deionized water suspension with 0.25 ml of Lugol's iodine. Softly mix these together. Once again do not heat the solution! Make note of the color change.
- Protein: Put 2 ml of gelatin in a test tube and add 0.5 mL of 10% NaOH and mix, Add 0.25 mL of 5% copper sulfate and mix. while doing so wear goggles and gloves. Note the color changes.
- put 2 ml of deionized water in a test tube and add 0.5 of 10% NaOH and mix, Add 0.25 mL of 5% copper sulfate and mix. Wait 30 seconds and note the color change you observe.
- Lipid: Mix 2 mL of oil and 60 uL of Sudan IV in test tube. Take note of color change.
- Mix 2 mL of deionized water and 60 uL of Sudan IV in a test tube. Take note of color change.
Procedure(Part 3)
- Substitute each egg to be tested for sugar, startch, protein, or fat. The only difference from part 2 is that the item tested has been changed.
- Be sure to write down the results from the egg membranes, the yolk, and the egg white.
- Make a numberical value for teh test results that you recieved by using the system in the key. Also tske note of any color changes that occur.
Data/Results
Part 1:
CaCO3+CH3COOH = H2CO3 + H2O + CO2
Day 1
The egg was put in vinegar.
Day 2
The shell was disolved and then put in sodium cloride. The salt went into the egg and the water went out.
Day 3
The egg was put into deionized water. This put water back into the egg and the egg got bigger.
Day 4
We cut the egg open, the insides busted out of the egg. All the water put the egg under pressure causing this to happen when cut open.
Part 1:
CaCO3+CH3COOH = H2CO3 + H2O + CO2
Day 1
The egg was put in vinegar.
Day 2
The shell was disolved and then put in sodium cloride. The salt went into the egg and the water went out.
Day 3
The egg was put into deionized water. This put water back into the egg and the egg got bigger.
Day 4
We cut the egg open, the insides busted out of the egg. All the water put the egg under pressure causing this to happen when cut open.
Part 2:
Part 3:
Data Analysis
The positive indicator tests for carbohydrates, fats, and proteins are conducted by making a comparison of solutions with and without control. By looking at the color change in each experiment we can make a conclusion on what the solutions outcome is. My partner and I tested glucose, carbohydrates, proteins, and fats for positive or negative controls.Then, we took the data from that experiment, and conducted the same experiments on the egg parts and recorded their color changes. By comparing the data from the eggs to the previous data, my partner and I were able to tell what the outcome was. The results we received from the experiment were different for a couple of reasons. The egg membrane tended to change to what ever the solution that was used was. The egg white tended to do about what the membrane did, but lighter. The egg yolk resulted in several colors, for example when it was mixed with the iodine it turned into a murky brown, and then when mixed with the Benedict's solution and heated it turned green with some purple.
The sources of error happened when using the pipets. Due to human error some of the labeling, the pipets could of gotten mixed up causing our results to be compromised. Although this isn't a confirmed theory, it surely could of happened. Next time, if there was more time to check and or switch out pipets if needed, the experiment could have been more successful. Also in the future, if there was another applicator test. For instance mixing two parts of the egg and using the solutions, maybe our knowledge would be further expanded.
Reflection
In this lab I found everything very interesting, I really enjoyed it how the egg components just butted out when a small in was made. As gross as touching all of the parts was, i found it weirdly fun and exciting. I really liked working hands on with the egg. After the sodium bath the egg seemed like it was a bouncy ball, I thought that was super cool. This was truly an intriguing lab, and the chemical reaction was just incredible. I myself look forward to many more gross, yet interesting labs we do this year in biology. In the lab Sarah and I collaborated on many different things. We took different roles in the lab allowing us to manage our time well. By collaborating I feel we really got the job done and came to the results needed. I really enjoyed working with Sarah, we worked amazingly together and were able to finish our lab with time left. Next time, I will try to be more enthusiastic and take more time during the lab. By taking more time I'm sure the results would be more exact and give us a better conclusion to the lab. Although the lab was a success and Sarah and I did a great job, I know there are things i can improve on. I look forward to being able to be better and do better on the labs in the future.
The positive indicator tests for carbohydrates, fats, and proteins are conducted by making a comparison of solutions with and without control. By looking at the color change in each experiment we can make a conclusion on what the solutions outcome is. My partner and I tested glucose, carbohydrates, proteins, and fats for positive or negative controls.Then, we took the data from that experiment, and conducted the same experiments on the egg parts and recorded their color changes. By comparing the data from the eggs to the previous data, my partner and I were able to tell what the outcome was. The results we received from the experiment were different for a couple of reasons. The egg membrane tended to change to what ever the solution that was used was. The egg white tended to do about what the membrane did, but lighter. The egg yolk resulted in several colors, for example when it was mixed with the iodine it turned into a murky brown, and then when mixed with the Benedict's solution and heated it turned green with some purple.
The sources of error happened when using the pipets. Due to human error some of the labeling, the pipets could of gotten mixed up causing our results to be compromised. Although this isn't a confirmed theory, it surely could of happened. Next time, if there was more time to check and or switch out pipets if needed, the experiment could have been more successful. Also in the future, if there was another applicator test. For instance mixing two parts of the egg and using the solutions, maybe our knowledge would be further expanded.
Reflection
In this lab I found everything very interesting, I really enjoyed it how the egg components just butted out when a small in was made. As gross as touching all of the parts was, i found it weirdly fun and exciting. I really liked working hands on with the egg. After the sodium bath the egg seemed like it was a bouncy ball, I thought that was super cool. This was truly an intriguing lab, and the chemical reaction was just incredible. I myself look forward to many more gross, yet interesting labs we do this year in biology. In the lab Sarah and I collaborated on many different things. We took different roles in the lab allowing us to manage our time well. By collaborating I feel we really got the job done and came to the results needed. I really enjoyed working with Sarah, we worked amazingly together and were able to finish our lab with time left. Next time, I will try to be more enthusiastic and take more time during the lab. By taking more time I'm sure the results would be more exact and give us a better conclusion to the lab. Although the lab was a success and Sarah and I did a great job, I know there are things i can improve on. I look forward to being able to be better and do better on the labs in the future.