Egg Cell Macromolucule Analysis
In this experiment, we were trying to find out if we could identify macromolecules in a egg cell. We found that we could, in fact, identify the macromolecules, in each part of the egg cell. (egg membrane, egg white, and egg yolk).
In the egg membrane we found lipids, polysaccharides, and proteins. When we added Sudan III and water to the sample, it turned orange, meaning that the macromolecule (lipid) was present. This is because lipids make up most cell membranes. We also found polysaccharides were in the membrane. We knew because the membrane turned black when we added iodine, because polysaccharides are found on the surface of cells. When we added the sodium hydroxide and copper sulfate, the solution should have turned purple, however, due to testing errors, ours didn't. It should have because transport proteins are found in cell membranes.
In the egg yolk we found monosaccharides, polysaccharides, lipids, and proteins. When we added benedicts solution to the sample, it turned green, meaning that there were monosaccharides present in the yolk, because they store the egg's energy. When we added iodine to the sample, it turned black, suggesting that polysaccharides were present. This is because they are in the cytoplasms of cells and store energy for the cell. We also found lipids present in the yolk. We know because when we added Sudan III to our sample, it turned orange. This is because they store energy inside the cell. When we added sodium hydroxide and copper sulfate, we should have found that the solution turned purple because proteins, which are found in the cells organelles, were in the sample.
In the egg white, we found polysaccharides, monosaccharides, and proteins. When we added iodine to the sample, it turned black, suggesting that polysaccharides were there. This is because polysaccharides are used for growth and development of the egg. When we added benedicts solution, it turned green, indicating that monosaccharides were there. This is because they store energy for growth and development. When we added sodium hydroxide and copper sulfate the sample turned purple, indicating that proteins were present, because they are needed for both growth and development and to make enzymes for immunity. This data supported our claim because it showed what we used to identify the different macromolecules.
While our hypothesis supported our data, there could have been errors due to contamination with other egg parts, or inaccurate measurements of the solutions added to our samples. By contaminating the egg parts, you could accidentally put some macromolecules where they normally aren't, leading us to believe that they regularly are there. If our measurements were inaccurate, we could have missed a macromolecule which was present. (In the protein test most samples didn't turn purple) Due to these errors, in future labs I would recommend being more careful measuring the solutions and separating the egg parts.
This lab was done to demonstrate the roles of the different macromolecules in the different part of the cell. From this lab I learned a real world example of what the different macromolecules were used for, which helped me understand the concept of how they are used in the cellular level. Based on my experience from this lab, I could identify the macromolecules in a different type of cell or egg, using the techniques we learned in this lab.
In the egg yolk we found monosaccharides, polysaccharides, lipids, and proteins. When we added benedicts solution to the sample, it turned green, meaning that there were monosaccharides present in the yolk, because they store the egg's energy. When we added iodine to the sample, it turned black, suggesting that polysaccharides were present. This is because they are in the cytoplasms of cells and store energy for the cell. We also found lipids present in the yolk. We know because when we added Sudan III to our sample, it turned orange. This is because they store energy inside the cell. When we added sodium hydroxide and copper sulfate, we should have found that the solution turned purple because proteins, which are found in the cells organelles, were in the sample.
In the egg white, we found polysaccharides, monosaccharides, and proteins. When we added iodine to the sample, it turned black, suggesting that polysaccharides were there. This is because polysaccharides are used for growth and development of the egg. When we added benedicts solution, it turned green, indicating that monosaccharides were there. This is because they store energy for growth and development. When we added sodium hydroxide and copper sulfate the sample turned purple, indicating that proteins were present, because they are needed for both growth and development and to make enzymes for immunity. This data supported our claim because it showed what we used to identify the different macromolecules.
While our hypothesis supported our data, there could have been errors due to contamination with other egg parts, or inaccurate measurements of the solutions added to our samples. By contaminating the egg parts, you could accidentally put some macromolecules where they normally aren't, leading us to believe that they regularly are there. If our measurements were inaccurate, we could have missed a macromolecule which was present. (In the protein test most samples didn't turn purple) Due to these errors, in future labs I would recommend being more careful measuring the solutions and separating the egg parts.
This lab was done to demonstrate the roles of the different macromolecules in the different part of the cell. From this lab I learned a real world example of what the different macromolecules were used for, which helped me understand the concept of how they are used in the cellular level. Based on my experience from this lab, I could identify the macromolecules in a different type of cell or egg, using the techniques we learned in this lab.
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