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Macromolecules 2 Lab

Benedicts Reducing Sugars Test


Well/Test Tube

Substance

Observation

Reducing Sugar
Present?

Onion

yellow orange

++

Potato

dark green

+-

Water

no color change

Well/Test Tube

Substance

Observation

Starch Present?

Onion

white/yellow

Potato

brown orange

Corn Starch

black

++

Water

bright yellow

Well/Test Tube

Substance

Observation

Fat Present?

Water

no color

Corn Starch

orange

Coconut

orange

++

Margarine

no color

Flour

no color

Starch Iodine Test

Sudan III Fats Test

Paper Bag Fats Test


Well/Test tube

Substance

Observation

Fat Present?

Water

no stain

Corn Starch

no stain

+-

Coconut

grease stain

Margarine

grease stain

++

Flour

no stain

Well/Test tube

Substance

Observation

Protein Present?

Egg White

purple

++

Chicken Soup

purple

++

Water

no change

Biuret Protein Test

Unknown Test- Expected Results (Hypotheses)


Unknowns

-->
Reducing
Sugar

++

++

++

++

Starch

++

++

Fat

++

++

++

Protein

++

+-

+-

++

Unknown Test Results


Test

Test Result (++, +, -)

Possible Foods

Reducing Sugar

+-

A, B, C, E

Starch

Fat

++

A,B,E

Protein

++

B,E

Questions: (Type in questions and answer below)


1. Why did we do this lab?
We did this lab in order to investigate whether there are either proteins, fats, reducing sugar,
and starch present in different substances. The tests that we performed were meant to make
evident to us if the presence of any of the above was in the substances. Also we found out that
the substances/foods that have more of a macromolecules than all others.
2. How/why did each test work to identify the particular macromolecule?
Each test worked to identify particular molecules based off of the color change that was or
wasnt present in the substances.
3. Which veggie, potato or onion has more reducing sugar? Store more starch?
A,B,C, and E are the foods that have the most reducing sugar present. A and C store the most
starch. (++).
4. Which of the known foods tested positive for fats with either the sudan 3 or brown bag
test? Could you detect which foods had the highest content?
Coconut and margarine are the known foods that tested positive for fats for both the sudan 3
and the brown bag test. They showed a noticeable grease stain on the brown bag and a deep
orange juice color for the sudan 3 test. The darker/brighter the orange color or the most

significant grease stain had the highest content of fats. The margarine was had the greatest
content which makes sense because butter is mostly made of dairy or fats.
5.Was there a difference between the two tests for fats? Why/why not?
There was not a difference between the results of the two tests for fats because they both
showed the same things. The only difference was the way in which we saw our results, whether
by a grease stain on the paper bag or a dark/bright orange juice color for the sudan 3.
6.Which of the foods tested/contained more proteins?
The Egg-whites and the chicken soup contained more proteins. This supports the universal idea
that chicken and egg are full of protein.
7. What was your unknown substance? Why?
Our unknown substance was food E because the macromolecules matched up to what we
tested and saw in our testing and results.