Egg Cell Macromolecule Lab Conclusion
Our question in this lab was can macromolecules be identified in an egg cell. We found out that macromolecules can be found in an egg yolk, egg membrane, and egg white. We tested them for four macromolecules, monosaccharides, polysaccharides, lipids, and proteins. We tested each of them for the egg membrane, egg yolk, and egg white and rated in each them for the quantitative amount for each macromolecule. The egg yolk was tested positive for the proteins and lipids. For the protein, it turned purple and we rated it a 1 out of 10. For the lipids, it turned orange and we rated the quantitative amount a 9 out of 10. For the egg membrane, it tested positive for the polysaccharides, protein, monosaccharides and lipids. It turned dark brown for the polysaccharides and we rated the quantitative amount a 8 out of 10. For the proteins, it turned purple and we rated the quantitative amount a 8 out of 10. For the monosaccharides, it turned purple and rated it a 5 out of 10. For the lipids, it turned pink and rated it a 1 out of 10. For the egg white, it tested positive for the monosaccharides and proteins. For the monosaccharides, it turned into green and orange and rated it a 2 out of 10. For the proteins, it turned purple and rated it 4 out 10. This evidence shows that macromolecules can be found in an egg.
There were many errors in this lab that had affected our results. One error was the way we judged the colors of each test. For example, the color of the macromolecule in the egg white for the monosaccharide test was multicolored and we judged it as a green and orange when there was more colors like yellow and blue. This had affected our results by saying that it had macromolecules when it didn't have any. Another error was how we might have accidentally mixed many things in one test tube like adding egg membrane and yolk together. This affected our result by the color shown after we let it sit it another solution and in warm water. Also, the results would not be accurate for whether the macromolecule was present or not. To avoid these errors from happening, we should have used different spoons for different parts of the egg to put in the test tube and being more aware of the colors in each test tube.
The purpose of this lab was to know how to identify monosaccharides from an egg membrane, yolk and white. This lab was related to what we learned about the 4 macromolecules. We learned that they are found in many types of food that are made and sold especially eggs. This lab can be applied to other situations relating to looking at other food containing macromolecules.
There were many errors in this lab that had affected our results. One error was the way we judged the colors of each test. For example, the color of the macromolecule in the egg white for the monosaccharide test was multicolored and we judged it as a green and orange when there was more colors like yellow and blue. This had affected our results by saying that it had macromolecules when it didn't have any. Another error was how we might have accidentally mixed many things in one test tube like adding egg membrane and yolk together. This affected our result by the color shown after we let it sit it another solution and in warm water. Also, the results would not be accurate for whether the macromolecule was present or not. To avoid these errors from happening, we should have used different spoons for different parts of the egg to put in the test tube and being more aware of the colors in each test tube.
The purpose of this lab was to know how to identify monosaccharides from an egg membrane, yolk and white. This lab was related to what we learned about the 4 macromolecules. We learned that they are found in many types of food that are made and sold especially eggs. This lab can be applied to other situations relating to looking at other food containing macromolecules.
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