For protein test, 3 samples of protein are used which are milk, glycine and egg albumin.

First,
the samples were tested with biuret reagent. The Biuret Test for proteins test for the presence
of the peptide bond. Biuret reagent contains copper sulphate and the copper reacts with
peptide bonds, causing a colour change. Biuret solution is initially blue and when reacts with
peptide bonds, it will causes a violet colour change. The intensity of the colour change is
related to amount of peptide bonds in the solution. The more intense colour (darker violet)
indicates higher peptide bonds concentration. After the test, we observed that milk gives out a
soft purple colour solution and the egg albumin gives a bright purple colour. While for the
glycine, it does not gives any colour changes. The results of the test showed that, only egg
albumin and milk contain peptide bond. The egg albumin solution contain higher
concentration of peptides bond compared to the milk since the egg albumin give more intense
purple colour. Glycine does not gives any color changes because it does not contain any
peptide bonds. Glycine is one of the simplest form of amino acid and it doesn’t make any
connection with other amino acid by forming peptide bond.

Next, the samples were tested with Millon reagent. The presence of protein can also
be detected using Millon’s reagent. Millon’s reagent reacts with tyrosine amino acids and will
results in the formation of a reddish-brown precipitate when heated. This is because the
millon reagent is prepared by dissolving mercuric nitrate in nitric acid, and then adding water
to dilute it. When a red-coloured solution or red precipitate forms, this means that tyrosine is
present. The results of the test showed that milk gives out soft reddish brown colour, egg
albumin gives out reddish brown precipitate while glycine shows no colour changes. This
proved that only milk and egg albumin contain tyrosine. Since tyrosine is an amino acid
occurring in nearly all proteins, Millon test is used for detecting proteins. Therefore, proteins
without tyrosine such as glycine cannot be detected using this test.
For the lipid test, three types of oil were used which are, coconut oil, palm oil and vegetable
oil. First, the samples were tested with Acrolein test. Acrolein test is used to detect the
presence of glycerol or fat. Basically, fats and oils are triesters of glycerol and higher fatty
acids. When fat is heated in the presence of a dehydrating agent like potassium bisulphate
(KH2SO4), the glycerol portion of the molecule is dehydrated to form an unsaturated
aldehyde, acrolein that produce intense odour.

From our observation, all of the samples produce an intense odour when heated. We noted
a strong smell of burnt oil when the samples were heated. The smell of burnt fat as when
cooking oil is heated to its smoke point is caused by glycerol in the burning fat breaking
down into acrolein. According to our lecturer, the samples should smell like its origin. For
example, the coconut oil should produce more intense coconut oil odour. But, the samples
that we used maybe spoilt because it’s kept for long time.

Next, the samples were tested with Sudan IV reagent. Sudan IV is a non-polar stain
that stains lipids red-orange but does not stain polar compounds or aqueous solutions. The
results of test show that all of the solutions formed a Reddish orange layer on top of
solution. This is because an amount of distilled water were added to the test tube before the
sudan iv reagent added to it. Oil and water does not mix that is why the oil can be seen
floating on the water. And when the sudan iv reagent added to the test tube, only the top
layer change colour to reddish orange. The sudan iv only stain the lipid which is non polar
compound. While the distilled water layer which is polar compound remain colourless.