Name: Martyn Pereira

Date: 11/02/2022

Lab #: 2

Title: Proteins

Aim: To test food samples for the presence of proteins.

Background information: Proteins are macromolecules made up of one or more

polypeptides, which consists of unbranched chains of amino acids. It is usually obtained via

our diet and plays an important role providing structure, aiding in growth, acting as

messengers, manufacturing enzymes and much more. In the test for protein, a mixture of

Copper Sulphate solution and Sodium/Potassium Hydroxide, alongside distilled water, are

utilized. When in contact with a food sample with traces of protein, it produces a dark-purple

or sometimes violet colour change.

Apparatus:

1. 7 test tubes

2. 1 mortar and pestle

3. 2 teat pipettes
Materials:

1. Fish

2. Chicken

3. Egg yolk

4. Egg white

5. Onion

6. Milk

7. Beans

Reagent:

1. Distilled Water

2. Sodium Hydroxide Solution

3. Copper Sulphate Solution

Diagram:
Method:

1. All apparatus were cleaned and washed before use.

2. Using a mortar and pestle, small amounts of each food sample were crushed.

3. The crushed samples were placed into separate test tubes

4. Enough Sodium Hydroxide was added to cover the samples in each test tube,

followed by 1cm3 of Copper Sulphate solution.

5. All observations were recorded in tabular form.

Discussion: The proteins found in substances, contain several peptide linkages. In the

presence of Copper Sulphate solution, the two will react. In doing so, The Cu2+ ions within

the Copper Sulphate solution will react with nitrogen atoms present in the peptide linkages.

This forms a complex which has a distinct colour of purple or violet, indicating a positive test

for protein in the sample.

Sources of error:

 The samples were in small supply which lead to an extension in observation time for

production of purple colour.

Precautions:

 Clean all apparatus to reduce risk of contamination.

 Ensure each sample was finely crushed.

 Measure the volume of Copper Sulphate solution at eye level.

Conclusion: It can be concluded that the fish, chicken, egg yolk, egg white, milk and beans

contained protein, since they produced a colour change to dark purple with the with the

Copper Sulphate, while the onion did not contain protein.

References:

 A. (2021, March 22). General Data Protection Regulation (GDPR) Guidelines

BYJU’S. BYJUS. https://byjus.com/chemistry/biuret test/#:%7E:text=Therefore%2C

%20the%20formation%20of%20a%20purple%20coloured%20complex,blue%20or

%20pink%20colours%20in%20the%20biuret%20test.

 Bierema, A. (2021, August 1). Protein Structure and Function – An Interactive

Introduction to Organismal and Molecular Biology, 2nd ed. Pressbooks.

https://openbooks.lib.msu.edu/isb202/chapter/protein-structure-and-function/#:

%7E:text=A%20protein%20is%20a%20folded%20polymer%20structure%2C

%20which,are%2020%20amino%20acids%20commonly%20found%20in%20

organisms.

 van de Walle, M. G. S. (2018, June 20). 9 Important Functions of Protein in Your

Body. Healthline. https://www.healthline.com/nutrition/functions-of-protein#TOC_

TITLE _HDR_ 6.