a. COOH
b. COH
c. COH
1. Identify the functional group or molecule for each of the following above. (3 points)
2. List whether each of the following substances was positive or negative for reducing sugar, as indicated by the Benedict’s test. (6 points)
a. corn syrup
b. table sugar
c. unknown 1
d. unknown 2
e. unknown 3
f. unknown 4
3. List whether each of the following substances was positive or negative for starch, as indicated by using iodine. (7 points)
a. onion juice
b. water
c. cornstarch
d. unknown 1
e. unknown 2
f. unknown 3
g. unknown 4
4. The Sudan III test has been performed for you. Please see the image below to answer question 4a-g: Were the following substances positive or negative for lipids, as indicated by the Sudan III test. (7 points)
a. oil
b. butter
c. flour
d. unknown 1
e. unknown 2
f. unknown 3
g. unknown 4
5. List whether each of the following substances was positive or negative for protein, as indicated by the Biuret test. (7 points) a. chicken soup
b. water
c. gelatin
d. unknown 1
e. unknown 2
f. unknown 3
g. unknown 4
6. Report the results from the catalase test. (3 points)
a. Liver Catalase present? Yes/No
b. Roast Beef Catalase present? Yes/No
c. Student supplied meat (provide name of meat): Catalase present? Yes/No
7. List the pH for each substance tested. (5 points)
a. baking soda
b. white vinegar
c. shampoo
d. lemon juice
e. distilled water
8. What was the purpose of using water as a sample in some of the tests performed in the lab? (2 points)
9. Four unknown samples were included in the lab kit: coconut flour, potato starch, egg whites, and dried milk. Using the results of the biochemical testing, determine which number corresponds to the correct unknown. (8 points)
a. unknown 1
b. unknown 2
c. unknown 3
d. unknown 4
10. State a commercial use for biochemical testing as performed in this online laboratory. (5 points)
11. Describe the three different types of bonds, providing examples of compounds (or interactions) formed through each type of bond. (3 points)
12. What is the difference between a monosaccharide, disaccharide, and a polysaccharide? (3 points)
13. State three factors that can affect the observance of a particular enzyme in a test performance. (3 points)
14. While working part-time in a lab, the lab technician is asked to grab a jar that contains carbohydrates. Two jars are on the counter, each labeled with their chemical formula. One is labeled C5H10O5, and the other is C3H9O3. (6 points)
a. Which one is the carbohydrate?
b. What was the lab technician’s decision based upon?
c. What type of sugar is it?
15. Many commercial food products are sweetened with table sugar. What is the chemical composition (technical name) of the sugar in table sugar? (2 points)-
16. a. How are monosaccharides made from a disaccharide? (2 points)
b. What is this reaction called?
17. At a restaurant, the chef is cooking with butter and lard. While the fats sit on the counter, it is noticed that the butter begins to melt, but the lard doesn’t. Based on what is known about fats, which product most likely contains the most hydrogen atoms? Provide an explanation for this. (5 points).
18. Name two body structures that are composed of protein. (2 points)a.b.-
19. (Application) How might the information gained from this lab pertaining to biological molecules be useful to you, or how can you apply this knowledge to your everyday life as a non-scientist? The application will be graded according to the rubric below.
