In this lab we asked the question: Can macromolecules be identified in an egg cell? In which portion of the egg will they be found? We found that the membranes consisted of channel proteins. When we were testing for proteins, we found that the membrane turned purple in the biruit solution. Membranes have channel proteins as part of its selectively permeable membrane, in order to let in bigger molecules that is needs. This data supports our claim because the membrane tested positive for proteins. We also found that the egg whites had protein in them. The whites also turned purple and got a ranking of 10 for brightness in the solution. This is because in a cell, proteins and enzymes are found in the cytoplasm in organelles. This data supports our claim because the whites also tested positive for proteins. We also saw that the yolk contained lipids. The yolks turned orange and got a ranking of nine, showing that the macromolecule was present. This is because the yolk is where the baby chicken is born and uses lipids as a form of energy. This data supports our claim because yolks tested positively for lipids.
While our hypothesis was supported by our data, there could have been errors due to contamination of the samples. For example, some of the yolk remained on the membrane, which could've made the membrane test positive for more macromolecules then it actually had. The samples all could have been contaminated by the vinegar as well. Another possible error could've been not mixing in enough of the solution to test if the macromolecule was present. This could have been the reason why for some reason the membrane didn't test positive for lipids. Due to these errors, in future experiments I would recommend straining the membranes to make sure the yolk was gone, and washing the egg first to get the vinegar out. I would also keep track of the amount of the solution to mix in.
This lab was done to demonstrate where macromolecules are located in cells. From this lab I learned that an egg is similar to cell which helps me understand the locations of each macromolecule specifically in the cell or egg. I know that the membranes have proteins which are most likely channel proteins. I also learned that the yolks have lipids, because they are the fatty part of the egg and are likely to contain fatty acids. I also learned that the whites had proteins, which are the enzymes in the cytoplasm. Based on my experience from this lab, I could be able to predict where else in other foods or items these macromolecules would be present in.
While our hypothesis was supported by our data, there could have been errors due to contamination of the samples. For example, some of the yolk remained on the membrane, which could've made the membrane test positive for more macromolecules then it actually had. The samples all could have been contaminated by the vinegar as well. Another possible error could've been not mixing in enough of the solution to test if the macromolecule was present. This could have been the reason why for some reason the membrane didn't test positive for lipids. Due to these errors, in future experiments I would recommend straining the membranes to make sure the yolk was gone, and washing the egg first to get the vinegar out. I would also keep track of the amount of the solution to mix in.
This lab was done to demonstrate where macromolecules are located in cells. From this lab I learned that an egg is similar to cell which helps me understand the locations of each macromolecule specifically in the cell or egg. I know that the membranes have proteins which are most likely channel proteins. I also learned that the yolks have lipids, because they are the fatty part of the egg and are likely to contain fatty acids. I also learned that the whites had proteins, which are the enzymes in the cytoplasm. Based on my experience from this lab, I could be able to predict where else in other foods or items these macromolecules would be present in.
No comments:
Post a Comment