Lab 1 – Safety and Biological Molecules

BIO 1700, Pre-Health Sciences, Lab Report Sheet

Spelling, grammar, mechanics Score

-2 marks (minimal errors)
-4 marks (several errors) /40
1. [5 marks] Match the labels on the map with the important safety items listed below.

Figure 1.1: Laboratory Layout

Safety Locations Letter(s) Common Equipment Letter(s)

Emergency shower R Fume hood (locate 2) C&G
Fire extinguisher N Balance (locate 6) A, B, D,
E, H, & I
First aid kit M Microscope (locate 1) J
Eye wash station S Large sink (locate 3) K, P, T
Container for broken glass L
Exits (locate 2) Q&O
Hazardous waste disposal F
container
2. Complete the following questions regarding lab safety.

A. [1 mark] Which laboratory equipment item would be used to avoid breathing in fumes
from a substance? ______Fume hood_________________

B. [1 mark] Which safety location item would be used to dispose of a broken glass
microscope slide? _____Container for broken glass__________________

3. [3 marks] Complete Table 1.1 by indicating the appropriate letter (from the labelled
models) identifying the functional unit of a lipid and providing the name for the parts of this
biological molecule.

Table 1.1: Lipid models

Labelled images Letter representing lipid functional unit:
A

Name of the lipid functional unit:

Triglyceride

Functional unit has 3 of these (indicate

letter and name):
C and fatty acids

Functional unit has 1 of these (indicate

letter and name):
D and glycerol

4. [1 mark] Which of the 9 samples do you think contains lipids? Provide a hypothesis by
ticking the boxes of any sample that you think HAS lipids. [Tip: to “tick” a box, highlight it
and replace it with the following: ☑]

 Sample 1 – glucose (monosaccharide) ☑Sample 6 – mayonnaise

 Sample 2 – starch (polysaccharide)
 Sample 7 – diluted banana
☑Sample 3 – vegetable oil (triglyceride)  Sample 8 – potato
 Sample 9 – deionized water
 Sample 4 – albumin (polypeptide)
 Sample 5 – chicken broth
5. [2 marks] Complete Table 1.2, the translucent test for lipids

Table 1.2 Grease residue Result Grease residue Result

(Y/N) (+/-) (Y/N) (+/-)
1 No Negative No Negative
glucose 5
(monosaccharide chicken broth
)
2 No Negative Yes Positive
6
starch
mayonnaise
(polysaccharide)
No Negative
3
vegetable oil
(triglyceride)
Y
Positive control
+
Positive control
7
diluted banana

4 No Negative No Negative
8
albumin
potato
(polypeptide)

9
deionized water N -
Negative
Negative control control

6. [3 marks total] Compare your hypotheses for Samples 1-9 with the results from Table
1.2. Choose 1 sample and fill in the sections below to explain whether your hypothesis was
correct
or not. [Tip: to “tick” a box, highlight it and replace it with the following: ☑]

Sample #: ___6______

A. Original hypothesis: Did you think lipids were present? (0.5 marks) ☑YES 
NO

B. Results: Did the translucent test show that lipids were present? (0.5 marks) ☑YES 
NO

C. Was your hypothesis correct? (0.5 marks) ☑YES 

NO

D. Based on your answers to parts A – C, create a sentence that explains in detail why you
think your hypothesis was correct or incorrect. [Tip: Be sure to include evidence from
the data in your explanation.] (1.5 marks)
 My hypothesis that sample 6 had lipids was correct because a prominent grease stain
was left on the paper towel during the translucent test; this is a positive result indicating
that triglycerides are present in this sample.

7. [2 marks] Complete Table 1.3 by indicating the appropriate letter (from the labelled
models) of all monomer(s) and polymer(s) of proteins and providing the names for these
biological molecules.

Table 1.3: Protein models

Labelled models Letter(s) representing the monomer(s)
C

Name of monomer:
Amino acid

Letter(s) representing the polymer(s):

A&B

Name of polymer:
Polypeptide

8. [2 marks] Label the following images of primary, secondary, tertiary and quaternary
protein structures.
 Secondary Quarternary Primary Tertiary

9. [1 mark] Which of the 9 samples do you think contains protein? Provide a hypothesis
by ticking the boxes of any sample that you think HAS protein. [Tip: to “tick” a box,
highlight it and replace it with the following: ☑]
 Sample 1 – glucose (monosaccharide) ☑Sample 6 – mayonnaise
 Sample 2 – starch (polysaccharide)
 Sample 3 – vegetable oil (triglyceride)  Sample 7 – diluted banana
 Sample 8 – potato
☑Sample 4 – albumin (polypeptide)  Sample 9 – deionized water

☑Sample 5 – chicken broth

10. [2 marks] Complete Table 1.4, Biuret’s test for protein

Table 1.4 Colour Result Colour Result

(blue/pink/purple (+/-) (blue/pink/purple (+/-)
) )
1 Blue Negative 5 Purple Positive
glucose
chicken broth
(monosaccharide)
2 Blue Negative 6 Purple Postive
starch
mayonnaise
(polysaccharide)
3 Blue Negative 7 Blue Negative
vegetable oil
diluted banana
(triglyceride)
Blue Negative
4
albumin Purple + 8
Positive potato
(polypeptide) Positive control control

9
deionized Blue -
Negative
water Negative control control

11. [3 marks total; same breakdown as Question 6] Compare your hypotheses for
Samples 1-9 with the results from Table 1.4. Choose 1 sample and fill in the sections below
to explain whether your hypothesis was correct or not. . [Tip: to “tick” a box, highlight it and
replace it with the following: ☑]
Sample #: _____7____

A. Original hypothesis: Did you think proteins were present?  YES ☑NO

B. Results: Did the Biuret’s test show that proteins were present?  YES ☑NO
 C. Was your hypothesis correct? ☑YES  NO

D. Based on your answers to parts A – C, create a sentence that explains in detail why you
think your hypothesis was correct or incorrect. [Tip: Be sure to include evidence from
the data in your explanation.
My hypothesis that sample 7—the diluted banana—did not have proteins was correct
since the Biuret Test for this sample turned blue; this is a negative outcome and proves
that there are no polypeptides in the diluted banana solution.

12. [2 marks] Complete Table 1.5 by indicating the appropriate letter (from the labelled
models) of all monomer(s) and polymer(s) of carbohydrates and providing the names for
these biological molecules.

Table 1.5: Carbohydrate models

Labelled images Letter(s) representing the monomer(s)

C

Name of monomer:
Monosaccharide

Letter(s) representing the polymer(s):

A

Name of polymer:
Polysaccharide

13. [1 mark] Which of the 9 samples do you think contains

 monosaccharides/disaccharides? Provide a hypothesis by ticking the boxes of any
sample that you think HAS them.
[Tip: to “tick” a box, highlight it and replace it with the following: ☑]

☑Sample 1 – glucose (monosaccharide)  Sample 6 – mayonnaise

 Sample 2 – starch (polysaccharide) ☑Sample 7 – diluted banana

 Sample 3 – vegetable oil (triglyceride)
 Sample 8 – potato
 Sample 4 – albumin (polypeptide)
 Sample 9 – deionized water
 Sample 5 – chicken broth

14. [1 mark] Which of the 9 samples do you think contains starch? Provide a hypothesis by
ticking the boxes of any sample that you think HAS starch. [Tip: to “tick” a box, highlight it
and replace it with the following: ☑]

 Sample 1 – glucose (monosaccharide)  Sample 6 – mayonnaise

 Sample 7 – diluted banana
☑Sample 2 – starch (polysaccharide)
☑Sample 8 – potato
 Sample 3 – vegetable oil (triglyceride)
 Sample 4 – albumin (polypeptide)  Sample 9 – deionized water
 Sample 5 – chicken broth

15. [4 marks] Complete Table 1.6, Benedict’s test for monosaccharides and disaccharides
and Lugol’s test for starch.
BENEDICT’S SOLUTION LUGOL’S SOLUTION (IODINE)

Table 1.6 Colour AFTER Result Colour Result

heating (+/-) (black/brown) (+/-)
Brown Negative
1
glucose Orange +
(monosaccharide) Positive control Positive control
Blue Negative
+
2
starch Black
(polysaccharide)
Positive control Positive control
3 Blue Negative Brown Negative
vegetable oil
(triglyceride)
4 Blue Negative Brown Negative
albumin
(polypeptide)
5
Blue Negative Brown Negative
chicken broth
 6
Orange Postive Black Positive
mayonnaise

7
Orange Postive Black Positive
diluted banana

Blue Negative Black Postive

8
potato

9
deionized water
Blue
Negative control
-
Negative control
Brown
Negative control
-
Negative control

16. [3+3 marks total; same breakdown as Question 6] Compare your hypotheses for
Samples 1-9 with the results from Table 1.6. Choose 1 sample for the Benedict’s test and
1 sample for the Lugol’s test and fill in the sections below to explain whether your
hypothesis was correct or not. [Tip: to “tick” a box, highlight it and replace it with the
following: ☑]
Sample #: ____7_____

A. Original hypothesis: Did you think mono/disaccharides were present? ☑YES  NO

B. Results: Did the Benedict’s test show that they were present? ☑ YES  NO

C. Was your hypothesis correct? ☑ YES  NO

D. Based on your answers to parts A – C, create a sentence that explains in detail why you
think your hypothesis was correct or incorrect. [Tip: Be sure to include evidence from
the data in your explanation.]
My initial hypothesis that the diluted banana solution had mono/disaccharides was
correct since the Benedicts test for sample 7 turned orange, indicating that it was
positive for those specific biological molecules.
Sample #: ____8_____

A. Original hypothesis: Did you think starch was present? ☑YES  NO

B. Results: Did the Lugol’s test show that starch was present? ☑YES  NO

C. Was your hypothesis correct? ☑YES  NO

D. Based on your answers to parts A – C, create a sentence that explains in detail why you
think your hypothesis was correct or incorrect. [Tip: Be sure to include evidence from
the data in your explanation.]
My intial hypothesis was that sample 8, the potato, did contain starch; this was proven
correct by the Lugol’s test as the solution turned black demonstrating a positive result
and the presence of starch in the sample.