1st Semester-A.Y.

2021-2022

DIVINE WORD COLLEGE OF LAOAG

LAOAG CITY
School of Nursing

LABORATORY ACTIVITIES IN
BIOCHEMISTRY

Name: Mark Angelo D. Agustin

Year Level & Section: BSN 1-B
Instructor: Ms. Cherie Vijuan
Time Schedule: 11:00-1:00 Days: T, TH Room: 404
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Activity No. 2
DETERMINATION OF PHYSIOLOGIC COMPOUNDS

Name: Mark Angelo D. Agustin

Date: ______________ Course & Year: BSN 1-B Rating: ______

Introduction:

Organic compounds were believed to be obtained from vegetable and animal

sources. Until about 1850, many chemists believed that organic compounds must have their
origin in living organisms and consequently could never be synthesized from inorganic
material.

Procedure:

A. Test for Carbon: (STUDENT’S ACTIVITY)

Materials:

● Bottle cap
● Sugar
● Flame

1. Place a small amount of cane sugar in a bottle cap.

2. Heat over a flame. Note the changes undergone by the heated sucrose and determine
whether gas is produced. Explain the changes observed.

3. Question: Is there any gas produced? Explain the changes observed.

 When the candle is lit up, basically, it produces gas. As we know that sucrose
or the sugar is in solid form or refined form, but when we started to heat it
up, the sugar melts. After it melts, there is a formation of bubbles, and the
sucrose starts to get brown. After it reached its limit, the melted sugar
turned black or dark brown. The formation of the bubbles shows that there is
a gas emitted during the experiment. The heat will cause the atom to melt or
to breakdown. The sugar is made up of oxygen atoms and hydrogen. The atoms
will combine or mix to the oxygen, and it will form another atom. And it also
emits energy, but it is in smoke form and black soot

4. Photos of the Activity

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BEFORE AFTER

B. Test for Nitrogen: (STUDENT’S ACTIVITY)

Materials:

● A piece of meat

● Horn or Nails

● Hair or Feather

1. Burn muscle tissue (pork/beef), horn, hair or feather. Note the characteristic odor.

a. Meat:
 Even though the raw meat was still fresh from the inside, it eventually became
black during the process of burning it. Meat that has been burned can also be
used to kill microorganisms. Meat smells the same as being fried or grilled, and
the longer the fire stays in the meat, the darker the color becomes. Then
there are emitted fats and some oil or some proteins, simply carbohydrates.

b. Horn/Nails
 As I begin to place the nail in the fire, it burns much faster than I anticipated,
and I begin to smell like a burning hair. I see that the nail curls up and the
sides change color, and it became black as the fire is burning in it; at the end,
the nail has turned into a tiny black nail with a burnt smell.

c. Hair or Feather:
 When the feather comes into contact with the flame, it melts and turns black,
just like a fingernail. It smells like charred hair from the smell. They could be
short-term or long-term. A typical sort of phantosmia is smelling smokey or
burning scents, such as burnt toast.

2. Photos of the Activity

NAILS

FEATHER
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Generalizations (Bulleted—based on your observations and gathered data)

Activity No. 3
CARBOHYDRATES
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Name: ___________________________________________________________
Date: ______________ Course & Year: ____________________ Rating: ______

Introduction:

Carbohydrates are the most abundant compounds found in nature which may occur
as simple sugars and as complex sugars. The carbohydrates are polyhydroxy alcohols
having potentially active aldehyde or ketone groups and compounds that can be hydrolyzed.
A carbohydrate that cannot be hydrolyzed to simpler compound is called monosaccharide.
A carbohydrate that can be hydrolyzed to 2 monosaccharide molecules is called
disaccharide. A carbohydrate that can be hydrolyzed to many monosaccharide molecules is
called polysaccharide.

A monosaccharide maybe further classified into an aldose, it contains an aldehyde,

ketose if it contains a ketone group. They can also be classified according to the number
of carbon atoms they contain like triose, tetrose, pentose, hexose, etc.. a keto pentose is a
five-carbon compound containing an aldehyde group.

Carbohydrates that reduce Fehling’s (Benedict’s) or Follen’s reagent are known as

reducing sugars. All monosaccharides, whether ketose or aldose, are reducing sugars. Most
disaccharides are reducing sugars. Sucrose (common table sugar) is notable exception for
it is a non-reducing sugar.

Procedure:

A. Macroscopic Appearance:

1. Take a small amount of glucose, sucrose, maltose, fructose, galactose and starch
and put each in a watch glass.

2. Examine each as to form, color, and odor

Glucose Sucrose Maltose Fructose Galactose Starch

1. form

2. color

3. odor LOOK
FOR
SAMPLES
AT
HOME

LINK

B. Solubility:
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MATERIALS:

● Test Tubes

● Water

● Alcohol

● Glucose, Sucrose, Maltose, Fructose, Galactose, and Starch

1. Prepare 7 test tubes in the rack and introduce each one 5 ml of the ordinary
solvents.

2. Add a small amount of glucose to the above solvents.

3. Repeat the same procedure using sucrose, maltose, fructose, galactose, and starch.

4. Determine the solubility. Record the time for each set-up.

Alcohol Water 10% NaCl conc NaOH conc HCL

(Time) (Time) (Time) (Time) (Time)

Glucose

Sucrose

Fructose

Maltose

Galactose

Starch

Generalization: (Based on the length of time)

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C. Color Reactions:

MATERIALS:
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● Molisch Reagent

● Water

● Glucose, sucrose, fructose, maltose, galactose and lactose

● Test Tubes

● Dropper

1. Molisch’s Test:

Molisch test is a general test used to detect the presence of carbohydrates. If a

negative test result is obtained the presence of sugars in the sample is omitted. It
is a useful test for identifying any compound which can be dehydrated to furfural
or hydroxymethylfurfural in the presence of H 2SO4.

Procedure:

a. Place about 5 ml of 1% glucose, sucrose, fructose, maltose, galactose and

lactose in separate test tubes.
b. Add 2 drops of Molisch’s reagent in each tube.
c. Shake and mix thoroughly.
d. Incline the test tube and pour slowly and carefully down the sides of the test
tube H2SO4 to keep the acid below and sugar solution above in separate layers.
e. Record your observation. Determine what indicates a positive result. Did you get
a positive result or a negative one? Explain.
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Glucose

Sucrose

Starch

Illustrations: (SCREENSHOTS)

Glucose

Sucrose

Starch
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2. Iodine’s Test
a. Add 5 drops of starch solution to 2 ml of water in a test tube and shake well.

b. Add a drop of iodine solution. What is the color formed?

c. Repeat the test using glucose, sucrose, fructose, maltose, galactose and
lactose in place of starch.