BIOL 1405 CELL BIOLOGY
ONLINE PRACTICAL 4. ANALYSIS OF FOOD MACROMOLECULES
Learning Outcomes:
Learning Outcomes:
At the end of this practical the student should:
• Know the structure and function of the 4 macromolecules
• Explain the tests carried out to determine the presence of 3 of the 4 macromolecules in food.
• Accurately interpret and describe results.
Biological macromolecules are defined as large molecules made up of smaller organic molecules.
There are four classes of macromolecules: carbohydrates, lipids, proteins and nucleic acids.
Carbohydrates consist of two major groups, sugars and starches, and are a great source of energy.
Lipids are hydrophobic molecules which also store energy and consist of fats, waxes, and oils. All
living things make and depend upon proteins, which are made up of repeating amino acid units. DNA
and RNA are both nucleic acids, used for storing and communicating genetic information.
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PART A: ONLINE LAB SIMULATION
The purpose of this online lab is to investigate three of the biological macromolecules by testing for
the presence of starches (complex carbohydrate), proteins, and lipids in foods. This will be done
using three separate tests. This simulation is available courtesy of Wilmington University. You can
following the link from Step 3 on Brightspace.
For reference, the link is here also: https://wilmu.mediaspace.kaltura.com/media/Sci+251+-
+Lab+Simulation+-+Biological+Macromolecules/0_ibkdoqzy
The food items tested in this simulation are water, apple juice, vegetable oil and milk.
Hypothesis: before we begin the experiment:
Which of these 4 substances will test positive for PROTEIN? Milk
Which of these 4 substances will test positive for LIPIDS? Vegetable oil
Which of these 4 substances will test positive for COMPLEX CHO? Apple Juice
Please watch the video as instructed and record the results in Table 1 below (using + or -):
Test #1 for Complex CHO: 0.00 - 5.10 minutes
Test #2 for Protein: 5.10 - 8.49 minutes
Test #3 Brown Paper test: 8.49 – 11.25
Table 1: Observations from Lab Simulation
Food Item Iodine Indicator Biuret Indicator Grease Spot Test
Water
Apple Juice
Vegetable Oil
Milk
Food Lab Analysis Questions:
1. Define the term macromolecule.______________________________________________________
2. What are the four biological macromolecules?
____________________________________________
3. According to your results, Biuret solution is an indicator for which macromolecule?
_______________
4. The “grease spot” test indicates the presence of which macromolecule?
_______________________
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5. According to your data, Iodine is an indicator for what macromolecule?
________________________
6. Complete Table 2 overleaf.
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Table 2: Summary of the Macromolecules
Subunit
Macromolecule Function Examples
(Building Block)
Starch
Cellulose
Potatoes
Pasta
Amino Acids
Insulation
Provide short term
energy in the body
Insoluble in water
Nucleic Acids
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PART B: ANIMATIONS
1. Biuret Test for protein
In this test alkaline copper sulphate reacts with compounds containing two or more peptide bonds to
give a violet coloured complex. The depth of the colour is a measure of the number of peptide bonds
in the protein. This colour change can be visualized or quantified using a spectrophotometer.
Outline below why the colour changes from clear to blue in the presence of protein during the Biuret
Test?
2. Fehling’s test for reducing sugars
Sugars can be classified as reducing or non-reducing sugars, and most of the common tests for
sugars test this reducing property. Sometimes the reducing part of the sugar molecule is involved in
the linkage of the monosaccharide units - this happens in sucrose which is therefore the only common
non-reducing sugar. All monosaccharides are reducing sugars plus some disaccharides including
lactose and maltose.
Tests depend on the reduction of the cupric ion to the cuprous ion which forms a colored precipitate
(i.e. only reducing sugars cause this colour change).
Cu SO 4 alkali Cu2 O
reducing agent Orange red precipitate
Question: What is the key functional group that indicates if a sugar is a reducing sugar or not?
Task: Complete the table below indicating the predicted result of a Fehlings test on 4 common
sugars
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Substance Structure Fehlings test result
prediction (red or blue)
Glucose
Fructose
Sucrose
Lactose
