Name: Giovanni Monterona Group Number: ___ Date completed: 9/16/2021

EXERCISE 4

PROTOPLASM AND ITS CHARACTERISTICS

PROCEDURE:

I. Dispersal System

A. Solution. Fill a glass with water. To it add 1 tablespoon of table salt. Shake and set
aside for a few minutes. Record your observations noting the visible changes as to the
physical characteristics (color, texture, etc.).

Define solution.

It is a homogenous mixture of two or more substances.

B. Suspension. Make a (solution) just like above using 1 tablespoon flour instead of salt.
After mixing and shaking the glass, remember to describe what you observed. Make
sure to compare it with the salt solution (A).

Let the mixture stand undisturbed for 20 minutes. Remember to take down your
observation.

Define suspension.

It is a mixture in which the solute particles have not dissolved.

C. Emulsion. Fill a glass with 1 teaspoon alcohol and add 3 drops of vegetable oil. Record
your observation.

Now shake the glass well. Observe it again.

Pour into a glass filled with 25 ml water the contents of the mixture. Record your
observation. The resulting mixture is now a white emulsion.

Define emulsion.

It is a heterogenous mixture of two or more liquids where the lesser amount of liquid
forms droplets.

D. Colloid: Sol-Gel States.

Click this video to see experiments on colloids:

https://www.youtube.com/watch?v=aDEaqCMQzF0
 How does a colloid differ from a suspension and solution?

Colloids can either be heterogenous or homogenous while suspension and solutions can only
be homogenous. The particle size for solutions is as large as molecules while colloids are larger
and suspensions have the largest particle size.

II. Test for the Presence of Organic Compounds

Caution: As you proceed with your exercise, please bear in mind the proper laboratory ways
and techniques (especially in handling reagents and in boiling) which you had learned in
your basic chemistry. When in doubt ask your instructor to demonstrate the safe proper
methods.

A. Test for Carbohydrates. Carbohydrates are reducing agents. i.e. able to remove
oxygen from certain compounds. The reduction changes the compound and its
coloration, thus serving as an indicator for the presence of carbohydrates.

1. Simple sugars (Monosaccharides): Benedict’s Test.

The Benedict’s solution contains copper sulphate, sodium citrate, and sodium
carbonate. When boiled with a reductant, the soluble blue vertriol (CuSO 4) is reduced
to insoluble cuprous oxide (CuO) forming either red, green or yellow precipitate.

Click these videos to see a demonstration of the Benedict’s test on glucose and
sucrose, respectively.

Glucose:
https://www.youtube.com/watch?v=Lt7RCIfudYQ

Sucrose: https://www.youtube.com/watch?
v=QU0VBcHnQOk&list=TLPQMDgwOTIwMjCQ8h-47KcHbw&index=2

Record your observation.

The solution with glucose in it changed its color to orange. The sucrose solution with
acid turned to orange while the sucrose solution without acid turned to green.

Compare the results of the experiment with glucose and sucrose.

 2. Starch (Polysaccharides): Iodine Test.

Click this video to see a demonstration of the Iodine test:

https://www.youtube.com/watch?
v=6rjakS5W0Go&list=TLPQMDgwOTIwMjD_rLIrcMWcFw&index=1

Compare the observations, especially the colors, in the two set-ups.

The test tube with the starch solution turned blue while the control test tube turned
yellow.

B. Test for Fats and Lipids.

1. Dye Test.

Click this video to see a demonstration of the Dye test:

https://www.youtube.com/watch?v=QTTn2-rZhuM

Record your observation.

When the indicator was added it got trapped on top of the surface where the lipid is
found. Both test tubes have the similar color but the part where the lipids float have
a darker shade.

Explain the results.

The indicator specifically binds with lipids and does not disperse in a solution unless
shaken.

2. Grease-Spot Test.

This test is advisable only if the fat (oil) is concentrated. Place 2 drops of oil on a
piece of newsprint paper. Record your observation.

The fat remains in the paper and does not dry off compared to a drop of water.

C. Test for Proteins.

1. Biuret Test.

In this test the presence of a whole protein is indicated by a violet color, and the
presence of polypeptides is indicated by a pink or purple color.

Click this video to see a demonstration of the Biuret test:

https://www.youtube.com/watch?v=2IuN1SvHKM4
 Record your observation.

The egg albumin turned purple after adding both Copper Sulphate and Sodium
Hydroxide.

Explain the results.

The copper sulphate and sodium hydroxide react to the presence of proteins and
change its color to purple.

2. Coagulation Test.

Click this video to see a demonstration of the Coagulation test:

https://www.youtube.com/watch?v=Yl1irgDEIs0

Record your observation.

The albumin and the yolk both becomes firm when subjected to high heat.

Why can’t most animals survive when exposed to a very high temperature?

Proteins become firm and lose their functions. This is irreversible damage.

What temperature can be considered as the upper limit of tolerance of animal tissue?

The boiling temperature of water

Why is boiling a good sterilization procedure?

This kills most bacteria since anything beyond boiling temperature can break apart
cellular structures.