BIO091

FOUNDATION BIOLOGY I

LABORATORY 1: Identification of Biological Molecules in Food

Date Submitted: 12 September 2021

Prepared for: Sir Mohd Helmy Yusof

Prepared by:

No Name Student ID Group

1 DALILA DIYANA BINTI YUSDI 2021463086 S51
GROUP 3
2 FARIS DANIAL BIN SHAMSUL SHAZELI 2021848718 S51
GROUP 3
3 NUR IMANNINA BINTI SAHRIAN 2021469022 S51
GROUP 3
4 NUR FARHANA BINTI SABUDDIN 2021610626 S51
GROUP 3
5 ELIANA ALISA BINTI SHAMSUL ARIFFIN 2021628446 S51
GROUP 3

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INTRODUCTION

A biomolecule, which is also known as a biological molecule, is any of numerous

substances that are produced by cells and living organisms. Biomolecules come in a variety
of shapes and sizes and they perform a wide range of functions. Carbohydrates, lipids,
nucleic acids, and proteins are the four major types of biomolecules.

In this experiment, we used peanuts as a food sample. We mixed the peanuts with
four different solutions in different test tubes which are labelled. In order to test the presence
of carbohydrates, lipids, and protein in peanuts, we used four different reagents, which are
Benedict’s reagent, Biuret reagent, Lugol’s solution, and Sudan IV solution.

To begin, we added Benedict's reagent to two separate test tubes containing glucose
and peanuts in order to identify the presence of reducing sugars. Next, Biuret reagent was
added into the test tubes containing albumin and peanut to identify the presence of protein.
Then, we added Lugol’s solution into the test tubes of starch and peanut to determine the
presence of carbohydrates. Lastly, the Sudan IV solution was used to detect the presence of
lipids in test tubes that contained vegetable oil and peanuts. By the end of this experiment, we
will be able to observe the presence of a specific type of biological molecule by the changes
in colour of each reagent used.

OBJECTIVES

1. To carry out tests for reducing sugar, starch, proteins and lipids.
2. To identify types of biological molecules that are present in a food sample.

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PROCEDURE/METHOD

1. A 250 ml beaker was half-filled with water and was set to boil 97°C by using a water
bath.
2. 8 test tubes were placed in a test tube rack.
3. 10 peanuts were grinded by using mortar and pestle.
4. 2 test tubes were labeled. The first test tube was labeled as glucose and the second test
tube was labeled as peanut. 2.0 ml glucose solution was added to the first test tube
while a half spatula of ground peanut was added to the second test tube. The color of
Benedict's reagent was observed. 2.0ml of Benedict's reagent was dropped into both
test tubes by using a dropper. Both test tubes were heated for 5 minutes. The color
change was observed.
5. The other 2 test tubes were labeled. The third test tube was labeled as albumin and the
fourth test tube was labeled as peanut. 2.0ml of Albumin solution was added to the
third test tube. A half spatula of ground peanut was added to the fourth test tube. The
color of the Biuret reagent was observed. 2.0ml of Biuret reagent was dropped into
both test tubes by using a dropper. The color change was observed.
6. The other 2 test tubes were labeled. The fifth test tube was labeled as starch while the
sixth test tube was labeled as peanut. 2.0 ml of starch solution was added to the fifth
test tube while a half spatula of ground peanut was added to the sixth test tube. The
color of the Lugol's solution was observed. 10 drops of Lugol's solution were added to
each test tube. The colour change was observed.
7. The other remaining 2 test tubes were labeled. The seventh test tube was labeled as
vegetable oil and the eighth test tube was labeled as peanut. 2.0 ml dH2O was added
to each test tube. 2.0 ml vegetable oil was added to the seventh test tube while a half
spatula of ground peanut was added in the eighth test tube. The color of the Sudan IV
solution was observed. 10 drops of Sudan IV solution were added to each test tube. A
vortex was used to mix the solution. 2.0 ml of dH2O was added to each test tube. The
change in solution in the test tubes was observed.
8. The result and observations were recorded in a table.

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OBSERVATIONS

Initial
Food Test Test Tube Final Conclusion
Separated Mixed

Light blue Glucose is a

Glucose Light blue Brick-red
reducing sugar that
Benedict’s is present in the
reagent solution while
Dark ground peanut is not
Peanut Light blue Light blue
greenish-blue a reducing sugar.

Protein is present in
Albumin Pale blue Purple Purple
albumin solution
Biuret
while in ground
reagent Light Light peanuts, protein is
Peanut Pale blue
greenish-blue greenish-blue absent.

Concentration of
Starch Brown Blue-black Blue-black starch present in
Lugol’s
starch solution is
solution
higher than ground
Peanut Brown Black Black
peanut

Vegetable oil Blood-red Blood-red Reddish-orange Lipids are present in

Sudan IV vegetable oil but are
solution absent in ground
Peanut Blood-red Blood-red Brownish red peanut

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 Food test Test Tube Initial Final

Glucose
Benedict's reagent

Peanut

Biuret’s reagent Starch

Albumin

Lugol’s Solution Starch

5
 Peanut

Sudan IV solution Vegetable Oil

Peanut

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DISCUSSION

Benedict’s reagent is a reducing agent that is used to measure reducing sugar in solution.
In this experiment, Benedict’s solution was mixed with 2 samples of food which was glucose
and peanut. The results of adding Benedict’s reagent with glucose was the colour changed
from light blue to brick- red colour. While, when Benedict’s reagent was added into peanut
the colour did not change. These results were due to the presence of reducing sugar. Glucose
is a monosaccharide. All monosaccharides were reducing sugar. There was a change in colour
because when Benedict’s reagent was heated with the present of reducing sugar it turns from
light blue to brick- red colour. Peanut does not contain any reducing sugar. Hence, the colour
would not change.

Biuret reagent was used for measuring total protein concentration. Two types of
sample food were being tested in this experiment, that was albumin and peanut. After Biuret
reagent was added into albumin the colour changed from pale blue to purple. But, when it
was added to peanuts there were no changes in colour. Albumin was a type of protein. Biuret
reagent will interact with the peptide bond in the protein which is albumin to form a blue
adduct which makes the colour of solution changed. Protein was absent in peanuts. So, the
colour stayed the same.

Lugol’s solution was a solution that contained iodine and potassium iodide. Lugol’s
solution is used for detecting polysaccharides. Starch and peanut was used in this experiment
along with Lugol’s solution to know the presence of polysaccharide. When Lugol's solution
and starch were mixed the colour of the solution changed from brown to blue black. The
changes were due to the presence of polysaccharide. Starch is one example of polysaccharide.
While peanut and Lugol’s solution was mixed the colour did not change because peanut is not
a carbohydrate.

Sudan IV solution is a solution to recognize lipids. It will be tested positive for lipids.
Vegetable oil and peanuts will be tested with Sudan IV to know the present in lipids. A few
drops were added to vegetable oil and peanuts. The result of vegetable oil was the colour

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changed from blood red to reddish orange but with peanut the colour changed from blood red
to brownish red. The changes happened due to the present of lipids in vegetable oil.

CONCLUSION

The reaction between glucose and Benedict’s reagent showed that glucose is one of
monosaccharides. Albumin contains protein, it shows when the colour of solution changes.
Starch is an example of polysaccharide because it changed the colour of Lugol’s solution.
Vegetable oil tested positive lipid when mixed with Sudan IV solution.

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REFERENCES

Aryal, Sagar. (July,2021) Biuret Test for Protein. Retrieved from

https://microbenotes.com/biuret-test-for-protein

Charles, Ophardt.( July,2020) Starch and Iodine, Retrieved from

https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Supplemental_Module
s_(Biological_Chemistry)/Carbohydrates/Case_Studies/Starch_and_Iodine.

Dr. Fadri. (September,2020) Sudan IV Tests. Retrieved from https://youtu.be/PtEN14xPkBM.

Kasri, Siti Sabrina. (September, 2021) Experiment 1: Identification of Biological Food in

Molecules. Retrieved from
https://www.youtube.com/watch?v=JmhAG62C-9A&t=325s

Leopard, Jessica. (April 2021) Biological Molecules of Life. Retrieved from

https://educatedjess.wordpress.com/2012/08/02/bio-113-biological-molecules-of-life-l
ab-report/.

Rajesh, Dr. Jambhulkar.(September,2018) Benedict's Test for Reducing Sugar Retrieved

from.https://youtu.be/bVvy2UTfcl4