Egg Cell: Macromolecules Lab

Egg Cell: Macromolecules Lab

In this lab we asked the question, can macromolecules be identified in an egg cell? We found that it is possible. If lipids make up membranes, then the egg membrane will test positive for lipids. This claim is supported by our data. When we added Sudan 3 to the egg membrane, it tested positive for lipids, by turning from red to orange. This shows that the egg membrane contains lipids. If egg whites are eaten and used by the chicken embryo as proteins, then egg whites will test positive for proteins. This claim is also supported by our data, because when Sodium Hydroxide (NaOH) and Copper Sulfate (CuSO4) were added to the egg white, it turned from blue to purple. This shows that the egg white contains protein. If structural proteins are the building blocks of bodies, then the egg yolk will test positive for proteins. Our data supports this claim. Protein was most abundantly found in the egg yolk than any of the other parts of the egg. We used four different methods to test if each of the macromolecules were present in different parts of the egg. For the Monosaccharide test, we used Benedict’s Solution. We added the solution into test tubes containing different parts of the egg. If monosaccharides were present, then the solution would turn from blue to green to orange. Monosaccharides were present in the egg membrane, the egg yolk, and the egg white. There was the most quantitative amount of monosaccharides in the egg white. Second, was the Polysaccharide Test. We used iodine for this test. The solution would turn from brown to black if polysaccharides were present. Polysaccharides were not present in any parts of the egg. Next was the Lipid Test. Sudan III was used for this test. If lipids were present, the solution would turn from red to orange. Lipids were present in the egg membrane, the egg yolk, and the egg white. Lipids were most present in the egg white. Lastly, was the Protein Test. Sodium Hydroxide (NaOH) and Copper Sulfate (CuSO4) were used for this test. If proteins were present, the solution would turn from blue to purple. Proteins were present in the egg membrane, the egg yolk, and in the egg white. There was the most protein in the egg membrane. This data supports our claims because it shows all of the macromolecules that were present in the different parts of the egg.

While our hypothesis was supported by our data, there could have been errors due to the fact that we were rushing to get the lab done because the period was almost over. This could have led to mistakes that would have not happened if we had done the lab faster. This would give us inaccuracies on all of the data of the groups that were rushing to get finished. Due to these errors, in future experiments we should start the lab earlier in the period and also stay focused and on task for the entire lab as to not waste any of the precious time.

This procedure can be improved and give more accurate results by having an adequate amount of time to finish the lab and staying on task. This lab was important in understanding the characteristics of the different macromolecules and being able to identify where they would be present inside of a cell. This lab was done to identify the different macromolecules in different parts of an egg cell. From this lab, I learned where and why the different macromolecules are present inside of different cells. Based on my experience from this lab, I will be able to make quick assumptions about what macromolecule would or would not be present in a specific part of a cell.