BIO091

FOUNDATION BIOLOGY I

LABORATORY 1 : Identification of Biological Molecules in Food

Date submitted : 14 August 2023

Prepared for : Mohd Helmy Yusof

Prepared by :

No Name Student ID Group

1. SAIDATUN NAJWA BINTI SABKI 2023876208 S54_GROUP5

2. NURUL AIN AFIQAH BINTI NOORZIL 2023874992 S54_GROUP5

KAMAL
3. ALIF BIN ENANG ANUAR 2023879608 S54_GROUP5

4. SITI AISYAH AQILAH BINTI IBRAHIM 2023878466 S54_GROUP5

INTRODUCTION

A biomolecule, often known as a biological molecule, is any of the various compounds

created by cells and living creatures. Biomolecules come in a variety of sizes and shapes, and
they serve a wide range of functions. Carbohydrates, proteins, lipid, and nucleic acids are the
four major categories of biomolecules. These compounds are held together by several types of
chemical bonds that consist of covalent bond, ionic bond, hydrogen bond, hydrophobic
interaction and Van der Waals interaction.

Carbohydrates, abbreviated as carbs, are sugar molecules. Carbohydrates are one of the
three fundamental nutrients found in meals and beverages, along with proteins and lipids.
Carbohydrates are essential for our bodies since they are the major source of energy for our
cells, tissues, and organs. Our bodies convert carbohydrates into glucose, which can be used
immediately or stored in the liver and muscles for later use.

Additionally,a chain of amino acids is used to create the macromolecule known as protein, which
is then formed into a polymer of polypeptides joined by peptide bonds. Every form of protein serves
a different purpose for all living things. Some of the functions include human defense through
antibodies, and the catalytic process requires amylase. One of the simple proteins in the experiment
is albumin, which serves as a storage protein and the presence of albumin in egg white can nourish
an embryo which leads to growth. In short, one of the nutrients that are most abundant in living
things is protein.

Lipids are a type of big biological molecules that contain carbon, hydrogen, and oxygen but do not
form polymers. Most part of lipids consist of hydrocarbons, forming a non-polar compound , resulting
lipids to be hydrophobic compounds. There are 3 types of lipids. There are fats (triglycerides),
phospholipids and steroids. Triglycerides act as a thermal insulator as well as an energy storage
store for organisms. Although some hormones, such as steroid hormones, act as chemical
messengers between cells, tissues, and organs, other hormones transmit messages between
biochemical systems within a single cell. Organelles (structures within cells) and cell membranes are
tiny thin structures made of two layers of phospholipid molecules.

Therefore, based on the preceding descriptions of each nutrient, we need to be persuaded that
these foods are actually beneficial to our bodies and produce positive outcomes. Some of the foods
we eat on a daily basis will be tested to determine whether or not they provide the nutrients we
require. As a result, an experiment will be conducted to identify biological compounds in food. For
this experiment, a few food samples have been selected. This is done to see if the particular meal
has the same biological molecules as those stated above. The goals of the experiment are listed
below.

OBJECTIVES

1. To carry out tests for reducing sugar, proteins, starch, lipids.

2. To determine types of biological molecules present in certain food sample.
MATERIALS

Distilled water, glucose, albumin, starch, vegetable oil, Benedict’s solution, Biuret reagent,
Lugol’s solution and Sudan IV solution.

APPARATUS

Test tubes, test tubes rack, beakers, disposable dropper, spatula, vortex mixer, water bath, or hot
plate.

PROCEDURE/METHOD

1. Water bath was set to 95°C or 250 ml beaker was filled with water and was brought to boil
using hot water.
2. Eight (8) test tubes were placed in a test tube rack. Each test required two (2) test tubes.
3. An unknown sample solution was provided and labeled as sample A.

A) Test for Reducing Sugar

4. Samples: (i) Glucose and (ii) sample A

i. 2 test tubes were labeled as glucose and sample A.
ii. 2.0 ml of each solution was pipette into each test tube.
iii. 2.0 ml of Benedict solution were added to each test tube.
iv. The test tubes were gently shaken to mix rhe solutions. The intial colour of solutions
were recorded.
v. Both test tubes were placed in water bath for 5 minutes.
vi. The test tubes were removed from the water bath.
vii. The final color of solutions was observed and recorded.

B) Test for Proteins

5. Samples: (i) Albumin and (ii) sample A

i. 2 test tubes were labeled as albumin and sample A.
ii. 2.0 ml of each solution was pipette into each test tube.
iii. The initial color of Biuret’s reagent was observed.
iv. 2.0 ml of Biuret’s reagent was added to each test tube.
v. The test tubes were gently shaken to mix the solutions. The initial color of solutions
was recorded.
vi. After 2 minutes, the final color of the solutions was observed and recorded.
C) Test for Starch

1. Samples: (i) Starch and (ii) sample A

i. 2 test tubes were labelled as starch and sample A.
ii. 2.0 ml of each solution was pipette into each test tube.
iii. The initial colour of Lugol’s solution was observed.
iv. 2.0 ml of Lugol’s solution was added to each test tube.
v. The test tubes were gently shaken to mix the solutions
vi. The final colour of solutions were observed and recorded.

D) Test for Lipids

2. Samples : (i) Vegetable oil and (ii) sample A

i. 2 test tubes were labeled as vegetable oil and sample A.
ii. 2.0 ml of each solution was pipette into each test tube.
iii. The initial colour of Sudan IV solution was observed.
iv. 10 drops of Sudan IV were added to each test tube.
v. Solutions in the test tubes were homogenized by using a vortex mixer.
vi. 2.0 of distilled water was added to each test tube.
vii. The changes in the solutions were observed and recorded.
OBSERVATIONS

Type of test Sample Initial color Final color Conclusion

after mixed

Brick red High concentration

Benedict’s Glucose
Blue precipitate of reducing sugar
Test
present

(Reducing Sample A Aqua blue Yellow Low concentration

Sugar) precipitate of reducing sugar
present
High concentraion
Biuret's Test Albumin Purplish Dark of protein is present
Grey Purple

Low
(Protein) Sample A Cloudy White concentration
White of protein is
present.

Lugol’s Test Starch High concentration

Black Black of starch is present

No starch
(Starch) Sample A
Brown Brownish is present in
yellow solution.

Sudan IV Vegetable High concentration

Solution Oil Red Red of lipids are present.

(Lipid) Sample A Brown with Light brown Low concentration of

reddish ring with reddish lipids are present.
ring
 Type of test Initial color after mixed Final color

Benedict’s Test

(Reducing Sugar)

Sample A + Benedict’s reagent

Sample A + Benedict’s reagent

Glucose+
Glucose + Benedict’s reagent
Benedict reagent

Biuret's Test

(Protein)

Sample A +
Sample A +
Biuret’s reagent
Biuret’s reagent
 Albumin +
Albumin + Biuret’s reagent
Biuret’s reagent

Lugol’s Test

(Starch)

Sample A + Lugol’s reagent Sample A + Lugol’s reagent

Starch + Lugol’s reagent Starch + Lugol’s reagent

Sudan IV
Solution Test

(Lipid)

Left : Sample A + Sudan IV solution

Sample A + Sudan IV solution
Right : Lipid + Sudan IV solution
Lipid + Sudan IV solution
DISCUSSION

In the carbohydrates test for, glucose and sample A are used as samples. Both samples are
mixed with Benedict's reagent respectively to test the presence of reducing sugars. When glucose is
mixed with the Benedict's reagent and heated, the colour of glucose changes from a blue solution to
a brick red precipitate. This shows that glucose is a reducing sugar. Glucose is an aldehyde sugar
with free aldehyde functional group. Glucose acts as a reducing agent and reduces the copper(II)
sulfate in the Benedict's reagent into copper(I) oxide. This is proven when the final colour of the
glucose test sample is brick-red precipitate, which is copper(I) oxide. When sample A is mixed with
the Benedict's reagent and heated, the colour of sample A changes from aqua blue solution to a
yellow precipitate. This shows that there is a small amount of reducing sugar present.

In the protein test, Albumin and Sample A are the two samples that are mixed with Biuret's
reagent. This test is performed to determine whether proteins or more precisely, peptide bonds are
present in either sample. The test results demonstrate that albumin is a form of protein since the
color of the substance changes from yellow to dark purple when Biuret's reagent is added. This is
because the purple-colored copper complex is formed when Biuret's reagent, which includes (Cu2+),
chemically reacts with the peptide bonds in the albumin solution.When Biuret's reagent is added,
formation of purple color is the positive result for Biuret's test.For sample A,it showed that the white
color of Sample A doesn’t change into purple color, proving that protein is not present in the
molecule or it has low concentration of protein.

To determine the presence of starch, two samples, starch and sample A, are mixed with Lugol's
solution. Lugol's solution is an aqueous iodine and potassium iodide solution. It is most well-known
for being an antiseptic, disinfectant, and starch indicator. The effect of Lugol's solution on the
molecules of carbohydrates is as follows: Iodine attaches to complex carbohydrates, such as starch
in plant life or glycogen in mammals, staining them as a result. When starch is combined with Lugol's
solution, the color changes from white to black, indicating the presence of starch. The color changes
from white to brownish yellow in sample A signals a negative test since it demonstrates the lack of
starch.

In the lipid test, Sudan IV solution is used to detect the presence of lipids in sample A and
vegetable oil. Sudan IV solution is a non-polar compound that will bind with lipid that is also a
non-polar compound, resulting to the change of the colour. When Sudan IV mixed in sample A, the
colour changed from brown with reddish ring to light brown with reddish ring.Sudan IV was attracted
to lipids in the sample A. While when Sudan IV mixed with vegetable oil, the colour of it instantly
dyed to the colour of red. It shows that there are large numbers of lipids in vegetable oil.

CONCLUSION

In conclusion, based on the results collected, all the samples tested contain biological molecules.
Glucose reacted with Benedict's reagent proving the presence of simple sugar or monosaccharide.
Starch reacted to Lugol's reagent, demonstrating the presence of starch. Albumin reacted with the
Biuret reagent, proving that albumin contains protein. Vegetable oil reacted with Sudan IV solution
showing presence of lipids.

Sample A reacted with Benedict's reagent, which shows the presence of simple sugars. Sample A
did not show noticeable reaction towards Biuret test, thus demonstrating protein is not present in the
molecule or it has low concentration of protein. Sample A does not react with Lugol's test, showing
no presence of starch. Lastly, Sample A reacts with Sudan IV solution, demonstrating presence of
lipids.
REFERENCES

1. “(…).” (…) - Wiktionary,

https://teacherscollegesj.org/how-do-you-use-sudan-iii-to-test-for-lipids/. Accessed 14 August

2023.

2. “(…).” (…) - Wiktionary,

https://teacherscollegesj.org/how-do-you-use-sudan-iii-to-test-for-lipids/. Accessed 14 August

2023.

3. “Benedict's test: Definition, Principle, Uses, and Reagent.” Chemistry Learner,

https://www.chemistrylearner.com/benedicts-test.html. Accessed 14 August 2023.

4. Dahal, Prashant. “Biuret Test for Protein- Principle, Procedure, Results, Uses.” Microbe

Notes, 16 April 2023, https://microbenotes.com/biuret-test-for-protein/. Accessed 14 August

2023.

5. Koshland, Daniel E. “Protein | Definition, Structure, & Classification.” Britannica,

https://www.britannica.com/science/protein. Accessed 11 August 2023.

6. Thompson, Thomas E. “Lipid | Definition, Structure, Examples, Functions, Types, & Facts.”

Britannica, 4 July 2023, https://www.britannica.com/science/lipid. Accessed 14 August 2023.