In this lab, we asked the question can macromolecules be identified in an egg cell?
We found that egg yolk tested positive for lipids. When Sudan III was added to the yolk it turned from red to orange, and it turned a very dark orange, indicating that egg yolk has many lipids. Egg yolk may have lipids because lipids make up the thin membrane surrounding the yolk, and is used for energy for growth and development.
Egg white tested positive for proteins and monosaccharides. When tested for proteins, it turned purple, and when tested for monosaccharides, it turned greenish blue. Monosaccharides are used for energy and development. Proteins contain the enzymes needed to break down the carbohydrates for energy, and it can also be used for growth and a last line of immunity.
Egg membrane tested positive for polysaccharides, proteins, and lipids. When tested for polysaccharides it turned a very dark brown. When tested for proteins, it turned purple. When tested for lipids it turned a light orange. Polysaccharides are found on the surface of cells to communicate. Proteins are used as transport proteins in the cell membrane. Lipids (phospholipids) make up the membrane.
There could have been some errors due to difficulty of separating the eggs parts and bias towards the color. It was very difficult to separate the different egg parts completely. The yolk and the egg membrane mixed a little, so the egg white tested positive for some macromolecules that should not have been there, such as monosaccharides. The bias towards color could have also resulted in some errors. Our data said that certain parts tested positive because they turned a certain color, but it could have been a different color, but someone thought it was another color, or a deeper/ lighter shade. For example, with the polysaccharides it was hard to determine what turned "black" and what was "brown". I would recommend having a better way to separate the egg, rather than poking it open, such as rinsing the egg membrane to wash off any yolk/white that is on it, and gently separating the yolk and white. To eliminate the bias, more than two or more people should determine the color, or there is already a sample of a macromolecule that has been tested to compare our sample to.
The purpose of this lab was to identify the different macromolecules avaliable in certain parts of a cell. In class, we learned about the different macromolecules and cell organelles and how the are related, and we re-enforced that concept with this lab. Based on my experience from this lab, I know understand more about how cells work, and why eggs have the layers and macromolecules that they do.
We found that egg yolk tested positive for lipids. When Sudan III was added to the yolk it turned from red to orange, and it turned a very dark orange, indicating that egg yolk has many lipids. Egg yolk may have lipids because lipids make up the thin membrane surrounding the yolk, and is used for energy for growth and development.
Egg white tested positive for proteins and monosaccharides. When tested for proteins, it turned purple, and when tested for monosaccharides, it turned greenish blue. Monosaccharides are used for energy and development. Proteins contain the enzymes needed to break down the carbohydrates for energy, and it can also be used for growth and a last line of immunity.
Egg membrane tested positive for polysaccharides, proteins, and lipids. When tested for polysaccharides it turned a very dark brown. When tested for proteins, it turned purple. When tested for lipids it turned a light orange. Polysaccharides are found on the surface of cells to communicate. Proteins are used as transport proteins in the cell membrane. Lipids (phospholipids) make up the membrane.
There could have been some errors due to difficulty of separating the eggs parts and bias towards the color. It was very difficult to separate the different egg parts completely. The yolk and the egg membrane mixed a little, so the egg white tested positive for some macromolecules that should not have been there, such as monosaccharides. The bias towards color could have also resulted in some errors. Our data said that certain parts tested positive because they turned a certain color, but it could have been a different color, but someone thought it was another color, or a deeper/ lighter shade. For example, with the polysaccharides it was hard to determine what turned "black" and what was "brown". I would recommend having a better way to separate the egg, rather than poking it open, such as rinsing the egg membrane to wash off any yolk/white that is on it, and gently separating the yolk and white. To eliminate the bias, more than two or more people should determine the color, or there is already a sample of a macromolecule that has been tested to compare our sample to.
The purpose of this lab was to identify the different macromolecules avaliable in certain parts of a cell. In class, we learned about the different macromolecules and cell organelles and how the are related, and we re-enforced that concept with this lab. Based on my experience from this lab, I know understand more about how cells work, and why eggs have the layers and macromolecules that they do.
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