Course code : BWD11703

Section :2

Experiment 6 : Chemical Component of Cell

Name/Group : Group 10

Member : 1. Mohamad Said Bin Zambry (CW220001)

2. Muhamad Khairil Shafiee Bin Norhadi (AW220172)

3. Afif Irfan Bin Muhd Nassri (CW220030)

4. Nurul Nazifa Binti Hasenizam (CW220004)

5. Nur Najwa Binti Mohd Rafie (AW220179)

6. Nurul Mawaddah Binti Mat Nazri (AW220224)

Experiment date : 30 November 2022

Instructor : Mrs. Fatariah Zakaria

No. Image Name Matric Number

1.

Mohamad Said Bin Zambry CW220001

2.

Muhamad Khairil Shafiee Bin

AW220172
Norhadi

3.

Afif Irfan Bin Muhd Nassri CW220004

4.

Nurul Nazifa Binti Hasenizam CW220004

5.

Nur Najwa Binti Mohd Rafie AW220179

6.

Nurul Mawaddah Binti Mat Nazri AW220224

Work Distribution

Name Work

Afif Irfan Bin Muhd Nassri Introduction

Nurul Nazifa Binti Hasenizam Material and Methods

Nurul Mawaddah binti Mat Nazri Observation

Muhamad Khairil Shafiee bin Norhadi Discussion

Nur Najwa Binti Mohd Rafie Conclusion

Mohamad Said Bin Zambry Reference and Safety Precautions

 Chemical Component of Cell

Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia,
KM1 Jalan Panchor, 86400 Pagoh, Muar Johor, Malaysia

Introduction

All biological molecules and cellular components contain a significant amount of carbon,
which can interact not only with other elements but also with itself. This capacity to
connect allows for the formation of large, diverse, and complex chemical structures
such as chains and rings. Their size has no obvious upper bound. Chemical structures
known as macromolecules, which are made up of discrete building pieces linked in
certain configurations, are the main constituents of cells. Four primary macromolecules
carbohydrates, lipids, proteins, and nucleic acids are essential for life. These molecules
are also referred to as organic compounds since they contain the elements carbon (C),
hydrogen (H), and oxygen (O). Lipids' building blocks are C, H, and O. Proteins are the
most complex and functionally diverse molecules of living organisms. Proteins compose
enzymes, blood cells, muscle tissue and many others, therefore associated with meat
products. In this lab you will test for the presence of protein using the Biuret Test.
 Materials and Methods

MATERIALS

Materials Foods to be tested Indicators

▪ Test tubes ▪ Egg white

▪ Test tube rack ▪ Honey ▪ Benedict’s solution*

▪ Test tube holder ▪ Liquid starch ▪ Biuret reagent*

▪ Permanent marker ▪ Juice orange ▪ Iodine*

▪ Paint brush ▪ Fresh Milk ▪ Brown paper

▪ Hot plate ▪ Soya milk ▪ (*provided in dropper

bottles)
▪ 600 ml beaker ▪ Corn oil

▪ Table lamp ▪ Distilled water

Method

LIPIDS

In this experiment with lipids , first we write the name of each substance on a piece of brown
paper. Then , we brush/rub a small amount of each substance on the brown paper using a paint
brush/scraper and set the paper aside until dry (at least 10 minutes). We brush a thin layer of
food sample for rapid drying.Then, we hold the piece of brown paper up to a bright light used
table lamp. Next, we observed the marks left on the paper, and noticed that some substance left
a translucent spot. The translucent spot indicates the presence of lipids. Last , we record
observations.
PROTEIN

In this experiment with protein , first we use a permanent marker, and then label 8 test tubes
with each of the food samples provided. We put them into the test tube rack. Second , we fill
each test tube with 5 ml of each food sample as indicated on the label and then we add 5 drops
of Biuret reagent to each test tube. In this part we must be cautious and careful as Biuret
reagent contains sodium hydroxide, a strong base. After , Biuret changes color from a
blue-violet to a pink-violet in the presence of protein. Last, we record observed changes.

CARBOHYDRATES

A. Starch

In this experiment we used permanent markers, label 8 test tubes with each of the food samples
provided and then we placed them into the test tube rack.After that, we filled each test tube with
5 ml of each food sample as indicated on the label and add 5 drops of iodine solution to each
test tube. Iodine will change from a yellow-brown to a blue-black in the presence of starch.Last ,
we record any color changes.

B. Sugar

In this experiment , we add Half a 600 ml beaker with water and Heat the water to a gentle boil
with a hot plate.Then we use a permanent marker, label 8 test tubes with each of the food
samples provided. After that , we placed them into the test tube rack.Next , we filled each test
tube with 5 ml of the food sample as indicated on the label and added 10 drops of Benedict’s
solution to each test tube. Gently place the test tubes inside the beaker (After the water boils,
turn the hot plate down so that the test tubes do not jump around in the beaker.) Heat the test
tubes for 3-5 minutes. When heated, Benedict’s solution will change color from blue to green,
yellow, orange, or red in the presence of a single sugar (monosaccharide).Then , we remove the
test tubes from the beaker with the test tube holder and place them in the test tube holder.
Lastly, we record any color changes.
 Observations

Lipid

Food sample Result Presence of lipid

(leaves translucent spot)

Egg white Observable

Honey Non observable

Liquid starch Observable

Orange Juice Non observable

Observable

Fresh Milk
 Non observable

Soy Milk (spoiled)

Corn Oil Observable

Distilled Water Non observable

Protein

Food sample Result Presence of protein

(changes color from a blue-violet
to a pink-violet)

Egg white Observable

Honey No changes

Liquid starch No changes

Orange Juice No changes

Fresh Milk Observable

Soy Milk (spoiled) No changes

Corn Oil No changes

Distilled Water No changes

Carbohydrates

● Starch

Food sample Result Presence of carbohydrates

(change from a yellow-brown to a
blue-black)
 Egg white No changes

Honey No changes

Liquid starch Observable

 Orange Juice Observable

Fresh Milk No changes

Soy Milk (spoiled) No changes

 Corn Oil No changes

Distilled Water No changes

● Sugar

Presence of sugar
Food sample Result (change color from blue to green
yellow, orange, or red)
 Egg white Green yellow

Honey Orange

Liquid starch Orange

 Orange Juice Orange

Fresh Milk Green yellow

Soy Milk (spoiled) No changes

 Corn Oil No changes

Distilled Water No changes

 Discussion

There is a lot of carbon present in all biological molecules and cellular structures, and
this carbon can interact not only with other elements but also with itself. Due to this
bonding capability, massive chemical structures with a fair amount of diversity and
complexity can be created by forming chains and rings. There is no clear upper limit to
their size. The primary cellular building blocks are chemical structures known as
macromolecules, which are composed of discrete building units joined in particular
configurations. Carbohydrates, lipids, proteins, and nucleic acids are the four major
macromolecules necessary for life.

In this experiment, samples will be put through a variety of chemical tests applying
procedures that will find each macromolecule's presence. Carbohydrates are sugar
molecules made up of the base C, H, O. The simplest carbohydrates are
monosaccharides. To test the presence of glucose the Benedict’s test is used.
Therefore, a positive reaction in a benedict’s test is the change of the clear light blue
solution to an opaque orange-brown solution in a boiling water bath. This color change
indicates that there was glucose in the given solution. Next, lipids are hydrophobic and
thus much harder to break down for energy than carbohydrates. A simple test used to
determine the presence of lipids is the brown paper test. The translucent spots shown
on the brown paper test indicate that the sample contains lipids. Proteins are the most
complex molecules of living organisms and it is associated with meat products. Using
Biuret test we were able to observe the presence of proteins within the samples. Biuret
reagent contains copper ions and these ions reflect off closely clustered amide groups
of proteins casting a violet color as a positive reaction of proteins presence within the
sample.
During the experiment we did all the chemical tests to see whether the samples contain
carbohydrates(sugar and starch), proteins and lipids. Going through a few tests it's
proven that egg white mostly contains protein as during the biuret test there were
changes in color and violet color emerged. Meanwhile, honey did not show much
changes but we can surely say it contains protein and for juice sample we can see that
it contains fat and sugar. Fresh milk sample and soy milk sample results are almost
identical as we could see all positive results during the brown paper test and biuret test.
Using a brown paper test we observed that corn oil consists mainly of lipids. Distilled
water was proven to be clean of any polymer or chemical during all tests we did during
the experiment. The results may be not precise as we made a few mistakes during the
experiment.

Conclusion

The purpose of this experiment was to understand the different chemical components of
cells called macromolecules which are lipids, protein, and carbohydrates. Lipid is an
energy rich compound made of carbon, hydrogen, and oxygen. The cell uses lipids for
energy storage for later use and stores even more energy than carbohydrates. The cell
membrane is composed of mostly lipids. In this experiment, lipids had been tested by
using a piece of brown paper. Then protein is a large organic molecule made of carbon,
hydrogen, oxygen, and nitrogen. Most of a cell's organelles are made of proteins and
they are an important part of the cell membrane. Protein had been tested by using
Biuret reagent. Carbohydrates is an energy rich compound that is made of the elements
carbon, hydrogen, and oxygen. Starch and sugar are examples of carbohydrates. lodine
was used to test starch while Benedict's solution was used for sugar.
 Safety Precautions

1. Refer to the lab manual before beginning with the experiment.

2. All containers must have appropriate labels. Unlabeled chemicals should never
be used.
3. Never leave containers of chemicals open.
4. Use a pair of gloves and safety mask while handling chemicals.
5. Avoid skin and eye contact with all chemicals.
6. Do not taste or intentionally sniff chemicals.
7. Be careful while handling chemicals and other acidic solutions.
8. Use a test tube holder while handling the test tube in a heated beaker.
9. Do not pour chemicals down drains.
10. Dispose waste properly in the container provided.

References

1. General Biology BWD11703 Laboratory Manual, Semester 2022/2023, p. 17-21.

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Facts. In Encyclopædia Britannica.
- https://www.britannica.com/science/lipid
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Analytical Chemistry, 29(10), 1491-1495.
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9. Food test 2 - Benedict’s test for Reducing Sugars. (n.d.). Biology Notes for IGCSE 2014.
Retrieved December 7, 2022
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10. BYJU's. (2022). Benedict’s Test - Reagent Preparation, Principle, Procedure, Reaction.
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