1. Identify the functional group or molecule for each of the following.

(3 points)
a. Amino group
b. Alcohol group
c. Aldehyde group
2. List whether each of the following substances was positive or negative for reducing
sugar, as indicated by the Benedict's test. (6 points)
a. corn syrup (1 point)
1. Positive
b. table sugar (1 point)
1. Negative
c. unknown 1 (1 point)
1. Negative
d. unknown 2 (1 point)
1. Negative
e. unknown 3 (1 point)
1. Negative
f. unknown 4 (1 point)
1. Positive
2. List whether each of the following substances was positive or negative for starch, as
indicated by using iodine. (7 points)
a. onion juice (1 point)
1. Negative
b. water (1 point)
1. Negative
c. cornstarch (1 point)
1. Positive
d. unknown 1 (1 point)
1. Positive
e. unknown 2 (1 point)
 1. Negative
f. unknown 3 (1 point)
1. Negative
g. unknown 4 (1 point)
1. Negative
2. The Sudan III test has been performed for you. Please see the image below to answer
question 4a-g: Were the following substances positive or negative for lipids, as indicated
by the Sudan III test? (7 points)

a. oil (O) (1 point)

1. positive
b. butter (B) (1 point)
1. Positive
c. flour (F) (1 point)
1. Negative
d. unknown 1 (1 point)
1. Negative
e. unknown 2 (1 point)
1. Negative
f. unknown 3 (1 point)
1. Positive
g. unknown 4 (1 point)
1. Negative
5. List whether each of the following substances was positive or negative for protein, as
indicated by the Biuret test. (7 points)
a. chicken soup (1 point)
1. Negative
b. water (1 point)
1. Negative
 c. gelatin (1 point)
1. Positive
d. unknown 1 (1 point)
1. Negative
e. unknown 2 (1 point)
1. Positive
f. unknown 3 (1 point)
1. Positive
g. unknown 4 (1 point)
1. Positive
2. Report the results from the catalase test. (3 points)
a. Liver
1. Yes
Catalase present? Yes/No (1 point)
b. Roast Beef
1. No
Catalase present? Yes/No (1 point)
c. Student supplied meat (provide name of meat): Salami
1. No
7. List the pH for each substance tested. (5 points)
a. baking soda (1 point)
1. 9
b. white vinegar (1 point)
1. 3
c. shampoo (1 point)
1. 6
d. lemon juice (1 point)
1. 2
 e. distilled water (1 point)
1. 7
8. What was the purpose of using water as a sample in some of the tests performed in the
lab? (2 points)
a. Using water in some of the tests allows for the outcomes of the samples to be fair
because water contains no chemicals and you need to mix some of the samples to
create a liquid for testing.
2. Report the correct identity of each of the 4 unknown substances. (These should have been
recorded in Step 8 of the Biochemical Analysis Activity) (8 points)
a. unknown 1 (2 points)
1. Potato starch
b. unknown 2 (2 points)
1. Egg whites
c. unknown 3 (2 points)
1. Coconut flour
d. unknown 4 (2 points)
1. Powdered Milk
2. State a commercial use for biochemical testing as performed in this online laboratory. (5
points)
a. Testing with food would be a biochemical used in the lab.
2. Describe the three different types of bonds, providing examples of compounds (or
interactions) formed through each type of bond. (3 points)
a. Iconic bonds are formed when elements give up their outermost electron to
another atom, a covalent bond form when two atoms share electrons, and
hydrogen bonds form when polar covalent bonds forms an electrostatic contact
with a matter of opposite charge.
3. What is the difference between a monosaccharide, disaccharide, and a polysaccharide? (3
points)
a. All 3 contain a different amount of sugar molecule. Monosaccharide contains a
single molecule of sugar; disaccharide contain 2 and polysaccharide contain more
than 10.
2. State three factors that can affect enzyme activity. (3 points)
 a. The temperature, enzyme concentration, and the pH can all affect the enzyme
activity.
2. While working part-time in a lab, the lab technician is asked to grab a jar that contains
carbohydrates. Two jars are on the counter, each labeled with their chemical formula.
One is labeled C6H12O6, and the other is C5H9O5. (6 points)
a. Which one is the carbohydrate? (1 point)
1. C5H9O5.
b. How is the lab technician able to quickly identify the carbohydrate? (4 points)
1. In a carbohydrate it is always 2 hydrogen atoms to every 1 Oxygen. And
for every 1 carbon there are 2 hydrogen atoms and 1 oxygen atom.
c. What group of sugars should this compound be classified as? (1 point)
1. Aldehyde group
2. Many commercial food products are sweetened with table sugar. What is the chemical
composition (technical name) of table sugar? (2 points)
a. The chemical composition of table sugar is sucrose.
2.  
a. How are monosaccharides made from a disaccharide? (2 points)
1. Monosaccharides are made when water is released from one sugar carbon
to form a bond with another sugar carbon.
b. What is this reaction called? (1 point)
1. Dehydration synthesis
2. At a restaurant, the chef is cooking with butter and lard. While the fats sit on the counter,
it is noticed that the butter begins to melt, but the lard doesn't. Based on what is known
about fats, which product most likely contains the most hydrogen atoms? Provide an
explanation for this. (5 points)
a. The butter holds the most hydrogen atoms because butter is considered a saturated
fat that has more “kinks” in the fatty acid chain because of the presence of double
bonds causing a much lower melting point than lard.
3. Name two structures from your body that are composed of protein. (2 points)
a.  Hair
b.  Nails
2. (Application) How might the information gained from this lab pertaining to biological
molecules be useful to you, or how can you apply this knowledge to your everyday life as
a non-scientist? The application will be graded according to the rubric below. (20 points)
a. I can apply the knowledge of hydrogen atoms and fatty acids to my everyday life
as a non-scientist for when I help my aunt bake cakes for her business. Knowing
this information can help not only knowing the amount of time I will need to set
aside to soften the butter because of knowing the affects of saturated fats but I
will also be able to learn the nutritional background of each ingredient that is
used. For some ingredients I will know the pH levels, and I will be able to
determine if starches are presented and if catalase enzymes are presented.