Chemical Composition of Cells

by Justin Riel

Biology 111

February 18, 2011

Introduction
A cell, the fundamental building block of all living organisms, is composed of
four conventional biopolymers: proteins, carbohydrates, lipids, and nucleic
acids. Each macromolecule is a large polymer that is formed from constituent
molecules known as monomers. Proteins, for instance, consist of a linear
chain of amino acids joined together by peptide bonds (Murray et al., 2006).
Carbohydrates are formed from monosaccharides and disaccharides joined
together by glycosidic bonds (Varki et al., 2008). Lipids, such as fats and oils,
are derived from glycerol combined with three fatty acids by ester bonds
(G.P. Moss, 1976). And lastly, nucleic acids are composed of nucleotides;
each of which contain a pentose sugar, phosphate group, and nucleobase
(Mullis, 1993).

In this experiment, samples will be subjected through a variance of chemical

tests using procedures that will detect the presence of each macromolecule.
For the procedure correlated to the detection of proteins, it is predicted that
the albumin will contain traces of protein due to it being known to be present
in egg whites (an excellent source of protein). In the procedure correlated to
the detection of starches, it is predicted that the potato will contain traces of
starch due to the potato being the root of a plant. The onion, however, is
predicted to show no trace of starch due to it being the bulb of a plant. In the
procedure correlated to the detection of sugars, it is predicted that the
glucose solution will show positive for sugars due to glucose being an
monosaccharide. In the procedure correlated to the detection of fats, it is
predicted that the paper square with one drop of water will evaporate,
leaving no residual trace. The paper square with one drop of vegetable oil,
however, is predicted to leave a spot; due to the properties of fats, the oil is
not likely to evaporate.
Method
a. Proteins

•Test for Proteins

Four test tubes were each individually labeled then filled to the 1 cm
level with an appointed sample of either distilled water, albumin,
pepsin, or starch. Each sample tube then received 5 drops of biuret reagent
and color changes were noted.

b. Carbohydrates

•Test for Starch

Five test tubes were each individually labeled then filled to the 1 cm
level with an appointed sample of either water, an starch suspension,
onion juice, potato juice, or an glucose solution. Each sample tube then
received 5 drops of iodine solution and color changes were
noted.

•Microscopic Study

A very thin slice of a potato was placed onto a microscope slide

followed by a drop of water and then a coverslip. The slide was observed
under a compound light microscope at the low power setting and details of
the cell wall and starch grains were noted. Two drops of iodine solution
were then placed onto the coverslip and drawn through by putting a
piece of paper towel in contact with the water on the opposing side of
the coverslip. The slide was examined a final time for any notable
changes.

•Test for Sugars

Five test tubes were each individually labeled then filled to the 1 cm
level with appointed sample of either water, an glucose solution, an starch
suspension, onion juice, or potato juice. Each sample tube then received 5
drops of Benedict's regeant and were placed into a boiling water bath for
approximately 10 minutes followed by the notation of any color changes.

•Starch Composition

Two test tubes were each individually labeled then filled to the 2 cm
mark; one with water and the other with starch. Both sample tubes were
then filled up to the 4 cm mark with 1% pancreatic amylase, shaken, then set
aside for 30 minutes. After 30 minutes had passed, both the sample tubes
were filled to the 6 cm mark with Benedict's reagent and then placed
into a boiling water bath for approximately 5 minutes. After being heated,
any color changes were then noted.

c. Lipids

•Test for Fat

One drop of water was placed onto a brown paper square followed by
one drop of vegetable oil on another square. Both paper squares were
set aside for approximately 15 minutes and then evaluated of any
notable changes.

d. Unkown Substances

•Chemical Composition

Distilled water and four unknown samples were each designated three
test tubes and one brown paper square to be evaluated using the "Test
for Protein", "Test for Starch", "Test Sugars", and "Test for Fats"
procedures. Composition of each sample was then noted.

Results
In the test correlated to detecting proteins, the distilled water and starch
showed negative; the albumin and pepsin showed positive (Table 1). In the
test correlated to detecting starches, the water, onion juice, and glucose
solution showed negative; the starch suspension and potato juice showed
positive (Table 2). In the test correlated to detecting sugars, the water and
starch suspension showed negative; the glucose solution, onion juice, and
potato juice showed positive (Table 3). In the test showing starch
composition, the water displayed no color change and the starch turned to a
cloudy light-brown color. In the test for fats, the water spot evaporated
leaving no residual spot whereas the oil spot did not evaporate and left a
residual spot. In the unknown test, the distilled water showed negative on all
procedures; Unknown (A) showed negative for proteins and starches,
however showed positive for sugars and lipids; Unknown (B) showed negative
for proteins and starches, however showed positive for sugar and lipids;
Unknown (C) showed negative for proteins and lipids, however showed
positive for starches and sugars; Unknown (D) showed negative for starches,
sugars, and lipids, however showed positive for proteins.
Table 1. Test for Protein Table 2. Test for Starch
Contents Result Contents Result
Distilled water - Water -
Albumin + Starch suspension
+
Pepsin + Onion juice -
Starch - Potato juice +
Glucose solution -

Table 3. Test for Sugar

Contents Result
Water -
Glucose solution +
Starch suspension -
Onion juice +
Potato juice +

Table 4. Uknowns
Contents Protein Starch Sugar Lipid
Distilled water - - - -
Unknown A - - + +
Unknown B - - + +
Unknown C - + + -
Unknown D + - - -

Discussion

The procecure that subjected albumin through testing for the presence of
protein concluded that there was in fact traces of protein present in the
substance and thus supported my first hypothesis. I had referred to an egg
white as the base for my idea of why I thought albumin could possibly contain
proteins due to the fact that the whites serve as a nutritional source for the
growth of an embryo. Therefore, it only made sense that protein would be
present due to the vital roles the macromolecule plays in the development of
organisms. The procedure that subjected the potato through testing for the
presence of starch concluded that there were traces of starch present in the
substance and thus supported my second hypothesis. The roots of plants
serve a whole vary of functions, one of which is storage; the plant-form of
energy storage is starch. The onion bulb tested in the same procedure
contained no traces of starch. This further supported my idea of starches only
being present in some roots and not in the bulbs of plants. The onion instead
contains fructose as a energy storage source. The procedure that subjected a
glucose solution through testing for the presence of sugars concluded that
there were traces of sugars in the substance and thus supported my third
hypothesis. Glucose is an monosaccharide, a constituent to sugar, therefore
it only made sense that the solution would contain traces of sugar. Finally,
the results regarding the drops of water and vegetable oil on paper squares
concluded in the manner that I had anticipated. Adhesion between particles
in oil is very high. Therefore, a lot more energy is needed to make it
evaporate than water.
Literature Cited
Murray RF, Harper HW, Granner DK, Mayes PA, Rodwell VW (2006). Harper's
Illustrated Biochemistry.

Varki A, Cummings R, Esko J, Freeze H, Stanley P, Bertozzi C, Hart G, Etzler M

(2008). Essensials of Glycobiology.

G.P. Moss (1976). Nomenclature of Lipids.

http://www.chem.qmul.ac.uk/iupac/lipid/

Mullis, Kary B. (1993). The Polymerase Chain Reaction.