LAB REPORT INSTRUCTIONS

The violation of any of the following instructions will result in -0.5pt/each in this report
1. All answers must be in English
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3. Paper size is A4 and margin set at 1” at all sides
4. All information on the first page has to be filled
5. There has to be page number on each page
6. Follow the word limit:
a. Introduction: 150 words or fewer
b. Procedure: 50 words or fewer
The violation of the following instructions will result in 100% deduction of your report score
1. Report must show student’s own work and not anyone else’s
Group Number: 3
Group Members’ Names:
- Lê Vĩnh Hồng Thịnh – BTBTIU18221
- Bùi Nhật Mai – BTBTIU18386
- Trần Nguyễn Hoàng Tú – BTBTIU19045
- Nguyễn Thị Thảo Vân – BTBTIU18272
- Đỗ Thị Thùy Dương – BTCEIU18058

Date of submission: 18/10/2019

REPORT 2
I/ CARBOHYDRATES:
1/- Introduction:
Carbohydrates is one of the four important macromolecules in cells, which comprise of C,
H and O such that the proportion is 1:2:1. Glucose – a kind of carbohydrates – is produced in
plant photosynthesis and then used to create energy through respiration. While starch is the
storage for excess glucose in plants, in animals, glycogen in liver and muscles takes up this
duty. In a part of starch, namely, amylose, there exist glycosidic bonds, which are easy to be
broken by several factors, such as heat, enzyme, acidic or basic environments. In the below
experiment, the effects of these factors on starch are closely examined, using Lugol solution
as an indicator.

2/- Procedure:
Task 1: Firstly, collect the scratching and place on the slide, add a water drop and cover with
coverslip. Observe under microscope. After that adding 1-2 drops of Lugol solution to the
edge of the coverslip and observe the phenomenon.
Task 2: Firstly, we observe the color change of starch suspension mix with Lugol and
compare with the original color of solution. Then, we use the starch-HCl solution and test
color with Lugol. Next we put it into hot water and continue to compare until no color
change is detected.

3/- Results:
a) Microscopic observation: Identify observed objective lens and starch granules

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 Sample name:
Observe at 40x objective

b) Effect of temperature to the structure of starch: Observe the change of color intensity

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 Color of spot
Lugol Orange - red
Starch only White
0 min Dark – brown
2 min Brown – purple
4 min Dark – purple
Starch – HCl mixture 6 min Purple
8 min Purple - violet
10 min Light purple
12 min Brown
14 min Light brown
16 min No color change
4/- Discussion:
a) Explain the phenomenon when adding Lugol solution to potato starch granules?
When Lugol solution is added to the potato starch granules, the color of starch
changes in deep blue color because of the existence of amylose. The change of color
bases on the interaction between amylose in potato starch granules and iodine ions
in Lugol solution.

b) Explain the different color in Starch – HCl mixture after time of boiling. Based on the
color of spot, why can we say that the structure of starch is affected by
temperature?
- After adding drop of Lugol solution into the starch-HCl mixture, we can see a deep
green color.
- After 16 minutes boiling, the color of mixture changes from deep green color to red;
and finally, the mixture changes into the color of Lugol solution. At that time, we
can say starch losts its activity.
- The glycosidic bond in emylose was wrecked by temperature, result in the
formation of mixture of saccharides with different lengths. Once the helix structure
of homopolycarbonhydrate is broken, the conformation with iodine no longer
exists.

II/ PROTEINS:
1/- Introduction:
Protein are complex polymers composed of amino acids included carbon, hydrogen,
nitrogen and sometimes sulfur. Amino acids are monomers for making peptides and
protein, they linked together by peptides bonds. Peptides is short chains and the longer is
oligopeptides or polypeptides. When proteins/ peptides react with mental ion it will change

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the color from the original to purple and red depend on the length of peptide chain. To
prove this phenomenon, we use the Biuret reaction.

2/- Procedure:
- Add 2ml of fresh milk into a test tube
- Add 10 drops of 10% NaOH solution and shake gently
- Add 2-3 drops of 0.5% CuSO4 solution
- Observe the color change
- Repeat the procedure but use egg white instead of fresh milk
3/- Results: observe the change of color

Color Observation
Protein solutions Original Color After 10% NaOH After 0.5% CuSO4
1. Egg albumin Transparent Transparent Purple
2. Fresh cow milk White Light pink Violet

a. Egg albumin
The original and after adding 10% NaOH: After adding 0.5% CUSO4:

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 b. Fresh cow milk
The original test sample: After adding 10% NaOH: After adding 0.5% CUSO4:

4/- Discussion:
a) Explain the function of 10% NaOH and 0.5% CuSO4 in Biuret reaction?
- NaOH is the environment of Biuret reaction.
- CuSO4 provides ion CU2+ that will form a coordination complex with 4 nitrogen atoms
from peptide bonds and it will make the color of CUSO4 change from blue to violet.

b) After adding 10% NaOH, the phenomenon in egg white is different from in cow milk,
why?
+ With egg white: no color change
+ With fresh cow milk: the color changes from white to light pink
 The protein of egg white is albumin, a globular protein which is not solube in water.
So there is no observation change in egg white test tube.

c) Why is the color intensity in egg white different from in cow milk?
Because the color intensity depends on peptides bond and the white egg has more
peptide bonds and has longer chain than cow milk.

III/ LIPIDS:

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1/- Introduction:
Lipids are a group of naturally occurring molecules that include fats, waxes, sterols, fat-
soluble vitamins (such as vitamins A, D, E, and K), monoglycerides, diglycerides, triglycerides,
phospholipids, and others. Biological lipids originate entirely or in part from two distinct
types of biochemical subunits or “building-blocks”: ketoacyl and isoprene groups. The main
biological functions of lipids include storing energy, signaling, and acting as structural
components of cell membranes. Lipids may be broadly defined as hydrophobic or
amphiphilic small molecules; the amphiphilic nature of some lipids allows them to from
structures such as vesicles, liposomes, or membranes in an aqueous environment.

2/- Procedure:
- Step 1: Slice the peanut (which was soaked in water) as thin as possible.
- Step 2: Place it on glass slide; add a drop of Soudan III solution. Keep sample in this
solution for staining in 10 minutes.
- Step 3: Wash the slide with 20% Ethanol.
- Step 4: Add a drop of water/immersion oil to the sample then put the coverslip on.
- Step 5: Observe the lipid granules stained in peanut cells using microscope up to 40x.
3/- Results: identify observed objective lens and stained lipid in cells

Sample name:
Observe at 40x objective
4/- Discussion:
a) Why is Soudan 3 used to detect lipid?
Soudan 3 is a non-polar dye, which is lipophilic and therefore soluble in lipids - a
non-polar solvent. Because of this property, the hydrocarbon in the lipid chains can
easily take up the red color of Soudan 3 and make it more visible for observation .

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b) Why do we have to wash the stained sample with 20% Ethanol before observation
under microscope?
Ethanol is a special solvent as it has hydroxyl group (OH), which is a polar part, and
ethyl group (C2H5), which is a non-polar part. Therefore, both polar and non-polar
substances can be dissolved in ethanol. In this experiment, ethanol is used to wash
the sample in order to eliminate excess Soudan 3 and dissolve lipids. After that, the
addition of water to the sample allows lipids to form droplets (a phenomenon called
‘emulsion’), therefore make it easier to observe.

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