B3 Biological

Molecules
 Biological Molecules
Biological Monomer Polymer
Elements
Molecule (basic unit) (macromolecule)
Carbohydrate Glucose Starch, glycogen C, H, O
Lipids Fatty acids, glycerol Lipids (Fats, oils) C, H, O
Protein Amino acids Protein C, H, O, N

Carbohydrate

Lipids
Protein
 Biological molecule tests
1. Reducing sugars:
• Reagent: Benedict’s reagent. Heated in water bath (80oC) for 3 minutes.
• +ve result: green, orange, red colour
• -ve result: remains blue
2. Proteins:
• Reagent: Biuret reagent
• +ve result: violet colour
• -ve result: remains blue
3. Lipid emulsion test:
• Reagent: ethanol. Mixed with water.
• +ve result: milky-white emulsion
• -ve result: remains clear
4. Starch:
• Reagent: Iodine solution
• +ve result: blue-black colour
• -ve result: remains yellow
lipids reducing sugar protein starch
 Benedict’s Solution to test for Reducing Sugars
• e.g. glucose, lactose, maltose
• Reagent used: Benedict’s solution - blue + heat (80oC)
• Results:
• Positive test: colour changes to green, yellow, orange, red, brown (precipitates).
• Negative test: colour remains blue.
 Biuret Test for Proteins
• Reagent used: Biuret reagent - blue.
• Or add Sodium Hydroxide (NaOH) + Copper sulfate (CuSO4)
• Results:
• Positive test: colour turns violet
• Negative test: colour remains blue

Biuret Positive
egg
reagent result
 Ethanol Emulsion Test for fats and oils
• Lipids = fats and oils:
• Soluble in alcohol
• Insoluble in water
• Reagent used: ethanol
• Method:
1. Mix lipid with ethanol
2. Add water to ethanol-lipid solution

• Results:
• Positive test: colour turns cloudy
• Negative test: colour remains clear
 Iodine Solution to test for Starch
• Reagent used: iodine solution - Brown/yellow.
• Results:
• Positive: Colour turns blue/black
• Negative: Colour remains yellow
 Amylase Maltase glucose
enzyme enzyme
maltose Used
for
Used for storage Reducing energy
sugar

Reducing
sugar