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Biologically Important Molecules Lab and Post lab
32 OF 32 QUESTIONS REMAINING
Assignment Content
Question 1
Question 1 pg.41:Examine figure 6.2a. Which groups of a glucose molecule are involved in forming a polysaccharide? Shade the functional groups with a pencil.
Question 2
1.02 PointsComplete and attach Table 6.1 Solutions and Color for (1) Benedict’s Test for reducing Sugars, and (2) Iodine Test for Starch on pg.42 to the Additional Content Section at the end of this lab.Yes, I attached Table 6.1No, I failed to attach Table 6.1
Question 3
0.51 PointsProcedure 6.1 pg.42:2.a Which of the solutions is a positive control? Negative control?
Question 4
0.51 PointsProcedure 6.1 pg.42:2.b Which is a reducing sugar, sucrose or glucose? How do you know?
Question 5
0.51 PointsProcedure 6.2 pg.42:3.a Which of the solutions is a positive control? Which is a negative control?
Question 6
0.51 PointsProcedure 6.2 pg.42:3.c In what parts of a plant is the most starch typically stored?
Question 7
0.51 PointsProcedure 6.2 pg.42:3.d What are the functions of carbohydrates in living organisms?
Question 8
0.51 PointsQuestion 4 pg. 44:Examine figure 6.6. Shade with a pencil the reactive amino and carboxyl groups on the three common amino acids shown.
Question 9
1.02 PointsComplete and attach Table 6.2 Solutions and Color Reactions for the Biuret Test for Proteins on pg.44 to the Additional Content Section at the end of this lab.Yes, I attached table 6.2No, I failed to attach table 6.2
Question 10
0.51 PointsProcedure 6.3 pg.45:5.a Which of the solutions is a positive control? Which is a negative control?
Question 11
0.51 PointsProcedure 6.3 pg.45:5.b Which contains more protein (C-N bonds), egg albumen or honey? How can you tell?
Question 12
0.51 PointsProcedure 6.3 pg.45:5.c Do free amino acids have peptide bonds?
Question 13
0.51 PointsProcedure 6.3 pg.45:d. What are the functions of proteins in living organisms?
Question 14
0.51 PointsQuestion 6 pg.45:Examine figure 6.8. What are the reactive groups of the fatty acids?
Question 15
0.51 PointsProcedure 6.4 pg. 46:7. What do you conclude about the solubility of lipids in polar solvents such as water? In nonpolar solvents such as acetone?
Question 16
1.02 PointsComplete and attach Table 6.3 Solutions and Color Reactions for the Sudan IV Test for Lipids on pg.46 to the Additional Content Section at the end of this lab.Yes, I attached table 6.3No, I failed to attach table 6.3
Question 17
0.51 PointsProcedure 6.5 pg. 46:8.a. Is salad oil soluble in water?
Question 18
0.51 PointsProcedure 6.5 pg. 46:8.b Compare tubes 1 and 2. What is the distribution of the dye with respect to the separated water and oil?
Question 19
0.51 PointsProcedure 6.5 pg. 46:8.c What observation indicates a positive test for lipids?
Question 20
0.51 PointsProcedure 6.5 pg. 46:8.d Does honey contain much lipid?
Question 21
0.51 PointsProcedure 6.5 pg. 46:8.e Lipids supply more than twice as many calories er gram as do carbohydrates. Based on you results, which contains more calories, oil or honey?
Question 22
0.51 PointsProcedure 6.5 pg. 48:9.a Which of the food products that you tested contain large amounts of lipid?
Question 23
0.51 PointsProcedure 6.5 pg. 48:9.b What are the functions of lipids in living organisms?
Question 24
1.01 PointsComplete and attach Table 6.4 Materials and Grease-Spot Reaction as a Test for Lipid Content on pg.48 to the Additional Content Section at the end of this lab.Yes, I attached table 6.4No, I failed to attach table 6.4
Question 25
2.04 PointsComplete and attach Table 6.7 Chemical Testing to Identify an Unknown on pg.51 to the Additional Content Section at the end of this lab. Use the turkey baby food results from all the test to fill out the sample unknown, then find the controls for each individual test to compare to the unknown.Yes, I attached table 6.7No, I failed to attach table 6.7
Question 26
0.51 PointsQuestions for Further Study and Inquiry pg. 52:1.What is the importance of a positive control? What is the importance of a negative control?
Question 27
0.51 PointsQuestions for Further Study and Inquiry pg. 52:2.What controls were used in each procedure that you preformed in today’s lab?
Question 28
0.51 PointsQuestions for Further Study and Inquiry pg. 52:3.Why did you include controls in all of your tests?
Question 29
0.51 PointsQuestions for Further Study and Inquiry pg. 52:4.Are controls always necessary? Why or why not?
Question 30
0.51 PointsQuestions for Further Study and Inquiry pg. 52:5.What is a phospholipid? What functions do phospholipids have in cells?
Question 31
0.51 PointsQuestions for Further Study and Inquiry pg. 52:6.What does a “dehydration synthesis” do?
Question 32
0.51 PointsQuestions for Further Study and Inquiry pg. 52:7.Food labels list the amounts of (and calories from) carbohydrates, fats, and proteins, but not nucleic acids. Why not?
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