For this lab, we asked the question, " Can macromolecules be identified in an egg cell?" We found that in an egg yolk and an egg membrane, monosaccharides were present. Lastly, we found out that in an egg white, proteins are present. In the monosaccharide test, both egg yolk and the egg membrane tested positive. In the egg yolk test, it turned blue, but also with a hint of green. With the membrane, it turned to almost complete blue. This evidence supports our claim because for a monosaccharide to be present, the solution had to turn blue, and for those two parts, it did. In the polysaccharide test, the egg white tested positive. The solution turned to a darker blue and almost purple color. This supports our evidence because for it to have proteins, it had to turn form blue to purple, and it did.
One possible error in this experiment could have been the perception of color from different eyes. If I thought that a dark blue was not close enough to purple, I could have said that proteins were not present in the egg yolk, but if someone else decides that it is basically purple, they can say that proteins are present in an egg yolk, which would lead to two different results. One way to fix this error is to possibly have a scale and compare your solution to that one. This will lead to more consistent results throughout the class. Another error that could have occurred is that egg was not separated properly into the different test tubes. For example, the egg membrane could have mixed with the yolk and when the solution was added there could have been an extra color change. This could tell the analyzer that there is a specific macromolecule in the yolk, when the macromolecule was not supposed to be found there. One recommendation is when you are separating the egg yolk, you can use a strainer to get only the yolk.
The purpose of this lab was to find out what macromolecules are in the different parts of an egg cell. In class, we learned about the different macromolecules and their function, and this lab tells us where they are located in an egg cell. We now know what types of macromolecules we are getting when we eat an egg. This could be applied in putting macromolecules in other foods that have egg contents. I look forward to learning more about macromolecules in the future.
One possible error in this experiment could have been the perception of color from different eyes. If I thought that a dark blue was not close enough to purple, I could have said that proteins were not present in the egg yolk, but if someone else decides that it is basically purple, they can say that proteins are present in an egg yolk, which would lead to two different results. One way to fix this error is to possibly have a scale and compare your solution to that one. This will lead to more consistent results throughout the class. Another error that could have occurred is that egg was not separated properly into the different test tubes. For example, the egg membrane could have mixed with the yolk and when the solution was added there could have been an extra color change. This could tell the analyzer that there is a specific macromolecule in the yolk, when the macromolecule was not supposed to be found there. One recommendation is when you are separating the egg yolk, you can use a strainer to get only the yolk.
The purpose of this lab was to find out what macromolecules are in the different parts of an egg cell. In class, we learned about the different macromolecules and their function, and this lab tells us where they are located in an egg cell. We now know what types of macromolecules we are getting when we eat an egg. This could be applied in putting macromolecules in other foods that have egg contents. I look forward to learning more about macromolecules in the future.
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