#2 (a & b) Since it can reasonably be assumed that distilled water does not contain lipids or proteins it makes a perfect control. Notice it is distilled water and not tap water. Tap water contains many other things and would not make a good control. Distilled water is just water, nothing else. #3 Color of Positive Color of Negative Test Substance Reagent Test Procedure Result Result Starch IKI 1 drop dark blue / black Amber red, orange, Sugar Benedict’s 1 ml Blue green, yellow no color or very Lipid Sudan IV Soak 3 mins pink / red light pink 1 ml NaOH, Protein Biuret violet no change 0.5 ml reagent #4 The IKI test must be performed first. If a Benedict's is done first, the heat will hydrolyze any starch present and it will go undetected. #5 They differ in number of monomers. Monosaccharides, like glucose, consist of one monomer. Two saccharide monomers (for example sucrose which is made up of a glucose and a fructose monosaccharide), would be a disaccharide. Oligosaccharides are typically three to ten monosaccharides long. are typically monosaccharides (for example, starch and glycogen). Polysaccharides >10 #6 Glycerol and palmitic (fatty acids) #7 Amino acids #8 Primary - of the amino acids in the protein. Secondary - a protein's "orientation in space"; evident as either an helix (spiral) or ß sheet. Tertiary - protein folding back on itself due to chemical α interactions among the amino acid side (or "R") groups. Quaternary - occurs when two or more
#2 (a & b) Since it can reasonably be assumed that distilled water does not contain lipids or proteins it makes a perfect control. Notice it is distilled water and not tap water. Tap water contains many other things and would not make a good control. Distilled water is just water, nothing else. #3 Test Substance Reagent Test Procedure Color of Positive Result Color of Negative Result Starch IKI 1 drop dark blue / black Amber Sugar Benedict’s 1 ml red, orange, green, yellow Blue Lipid Sudan IV Soak 3 mins pink / red no color or very light pink Protein Biuret 1 ml NaOH, 0.5 ml reagent violet no change #4 The IKI test must be performed first. If a Benedict's is done first, the heat will hydrolyze any starch present and it will go undetected. #5 They differ in number of monomers. Monosaccharides, like glucose, consist of one monomer. Two saccharide monomers (for example sucrose which is made up of a glucose and a fructose monosaccharide), would be a disaccharide. Oligosaccharides are typically three to ten monosaccharides long. Polysaccharides are typically >10 monosaccharides (for example, starch and glycogen). #6 Glycerol and palmitic (fatty acids) #7 Amino acids #8 Primary - of the amino acids in the protein. Secondary - a protein's "orientation in space"; evident as either an α helix (spiral) or ß sheet. Tertiary - protein folding back on itself due to chemical interactions among the amino acid side (or "R") groups. Quaternary - occurs when two or more
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