In this lab we asked the question, “Can macromolecules be identified in an egg cell?” After testing the egg membrane, we found all the macromolecules we tested for, including lipids, proteins, monosaccharides, and polysaccharides. In the yolk we found lipids and the egg white we again contained lipids, proteins, and monosaccharides. On a scale of one to ten, monosaccharides’ existence were a 5 in the membrane and a 2 in the egg white. We knew this because the solution of the egg part and benedicts turned green. Polysaccharides in the membrane were a 7 out of 10 because the color of the iodine mixture turned from light to dark brown. Proteins were a 5 in the membrane and scored a 3 in the egg white because the sodium hydroxide copper sulfate changed from blue to pink/purple. Finally lipids were found in all of the egg, being a 6 in the membrane, 4 in the yolk, and 2 in the egg white. We knew this after the Sudan III color changed from red to pink/orange.
One error that may have caused deterred results was the egg not mixing well with the solution used to test its presence. In some directions it said to mix them and in others it didn’t specify. If this happened, some solutions may have a brighter or lighter color and may be interpreted wrong. Another thing that could’ve gone wrong was putting too much or little solution into the egg filled test tubes which could cause too much or too little color, again leading to misinterpreted results. One way to avoid this is to specifically state in the directions the exact amount of drops to put in and whether to stir or not. Another recommendation would be to have more than one test for each egg part just to make sure the results are true.
This lab was done to model the existence of macromolecules in cells. From this lab I applied the information we learnt in class to real cells which helped me visualize the concepts. By seeing lipids, proteins, and mono/polysaccharides in the cells I took the information from the vodcasts and textbook about macromolecules and related it to cells in eggs and many other areas and how they exist everywhere. Based on my experience from this lab, I was provided with an application of these foundational concepts, which will help me when the class goes deeper into the structure and function of cells.
One error that may have caused deterred results was the egg not mixing well with the solution used to test its presence. In some directions it said to mix them and in others it didn’t specify. If this happened, some solutions may have a brighter or lighter color and may be interpreted wrong. Another thing that could’ve gone wrong was putting too much or little solution into the egg filled test tubes which could cause too much or too little color, again leading to misinterpreted results. One way to avoid this is to specifically state in the directions the exact amount of drops to put in and whether to stir or not. Another recommendation would be to have more than one test for each egg part just to make sure the results are true.
This lab was done to model the existence of macromolecules in cells. From this lab I applied the information we learnt in class to real cells which helped me visualize the concepts. By seeing lipids, proteins, and mono/polysaccharides in the cells I took the information from the vodcasts and textbook about macromolecules and related it to cells in eggs and many other areas and how they exist everywhere. Based on my experience from this lab, I was provided with an application of these foundational concepts, which will help me when the class goes deeper into the structure and function of cells.
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