In this lab we tested different standards to see what our positive and negative controls were. We then tested different parts of an egg to see what contained protein, fat, starch and glucose. When we tested the egg we saw that all three of the egg parts had no glucose and had protein. We also recorded that the egg membrane had iodine but the yolk and egg white did not. When it came to lipids the egg white was the only one to show a very small presence of fat. Some errors we had during the lab could have caused false results. In some tests there was not an accurate amount of egg put into a test tube and there was too much solution. Also we reused the test tubes and after washing there can still be some particles of whatever was in there before. The test tubes got mixed around after washing and when one test tube first held egg membrane in the next test it contained egg white. This error could have caused the indicators to test the particles that were left over which would affect our results. This lab can be extended or varied if there are more things to test then just an egg. If we could use these test on other products we know then that would help our understanding of indicators more. Nutritionists and egg farmers can use this lab to tell people exactly what is inside the egg. Scientists can use this lab to find more uses for the common egg.
Thinking like a Biotechnician
1. To test a kidney bean seed you would first need to pulverize it using a mortar and pestle. Then take the now pulverized kidney bean and put it in different test tubes. Once that is done we can use the different indicators of the beans, Benedicts, Biuret, Lugol’s iodine and the paper bag. Record the color changes and compare them to standards.
2. Protein tested strongly in all the egg samples. Protein is the building block for every cell and every organism. Proteins are in what make every cell that is why it was present in every egg component.
3. A pea green color...