In this lab we asked the question of what can macromolecules be identified in an egg cell. In the egg yolk, we hypothesized that if the yolk is the cell of the egg, then all macromolecules will be found in it. We hypothesized if lipids are in all membranes, then they will be in the egg membrane. Our hypothesis for the egg white was if egg whites are food for baby chicks, then protein will be in the egg white.
We found that the egg yolk had monosaccharides, polysaccharides, protein and lipids. It had a score of eight for monosaccharides with an orangey-yellow hue. For polysaccharides it scored five. Its color was a dark brown. We discovered that proteins have a smaller presence with a score of three. This time it was dark blue to black. The lipid test revealed a score of six with an orange tint.
In the egg membrane, we found every macromolecule, but only a small amount of monosaccharides and protein. For monosaccharides, it scored a mere two with a blue tint. In the polysaccharide test, it was brown, scoring six. It earned two points in the protein test where it was light purple. For lipids, it had a pinky-orange hue with a score of six.
The egg whites had an abundance of proteins but little monosaccharides and lipids and no polysaccharides. It earned a two in the monosaccharide test with a light blue shade. It scored zero in the polysaccharide test with a supporting orange tint. It was dark purple in the protein test, scoring a nine. It earned a three on the scale in the lipids test, with only the surface orange.
Our results generated colors expected from the tests. Healthyeating.sfgate.com explains that carbohydrates (monosaccharides and polysaccharides), proteins and lipids are all in the egg, supporting our results. However, it seems that we got too high of a presence of some carbohydrates and not enough lipids in the egg yolk. This data supports our hypotheses and mostly our results
While our hypotheses were supported by our data, there could have been errors because a different person conducted a different test. The significance of that is that the scale is objective. For example, a four for me could have been a six for my partner. Also, we didn't see other tests so our scale is relative to our test, without looking at the big picture. These problems make our tests not useful in knowing the amount of a macromolecule but simply if it's there. Due to these errors, in the future I recommend at least one person present for each test to help decide on a rating based on all the results. In addition, the results should all be seen before the ratings are given.
This lab was done to understand what macromolecules are in and egg and to relate the egg to any cell. From this lab I learned how vital the location of macromolecules are in order for the egg cell to have optimal success which helps me understand the importance of it for cells in general. This is applicable to any cell, but in the bigger picture, any group that's trying to get something done. In factories, they factory as a whole produce their product, but workers have different jobs and stations.
Healthy eating:
http://healthyeating.sfgate.com/eggs-protein-carbohydrate-lipid-1238.htm
We found that the egg yolk had monosaccharides, polysaccharides, protein and lipids. It had a score of eight for monosaccharides with an orangey-yellow hue. For polysaccharides it scored five. Its color was a dark brown. We discovered that proteins have a smaller presence with a score of three. This time it was dark blue to black. The lipid test revealed a score of six with an orange tint.
In the egg membrane, we found every macromolecule, but only a small amount of monosaccharides and protein. For monosaccharides, it scored a mere two with a blue tint. In the polysaccharide test, it was brown, scoring six. It earned two points in the protein test where it was light purple. For lipids, it had a pinky-orange hue with a score of six.
The egg whites had an abundance of proteins but little monosaccharides and lipids and no polysaccharides. It earned a two in the monosaccharide test with a light blue shade. It scored zero in the polysaccharide test with a supporting orange tint. It was dark purple in the protein test, scoring a nine. It earned a three on the scale in the lipids test, with only the surface orange.
Our results generated colors expected from the tests. Healthyeating.sfgate.com explains that carbohydrates (monosaccharides and polysaccharides), proteins and lipids are all in the egg, supporting our results. However, it seems that we got too high of a presence of some carbohydrates and not enough lipids in the egg yolk. This data supports our hypotheses and mostly our results
While our hypotheses were supported by our data, there could have been errors because a different person conducted a different test. The significance of that is that the scale is objective. For example, a four for me could have been a six for my partner. Also, we didn't see other tests so our scale is relative to our test, without looking at the big picture. These problems make our tests not useful in knowing the amount of a macromolecule but simply if it's there. Due to these errors, in the future I recommend at least one person present for each test to help decide on a rating based on all the results. In addition, the results should all be seen before the ratings are given.
This lab was done to understand what macromolecules are in and egg and to relate the egg to any cell. From this lab I learned how vital the location of macromolecules are in order for the egg cell to have optimal success which helps me understand the importance of it for cells in general. This is applicable to any cell, but in the bigger picture, any group that's trying to get something done. In factories, they factory as a whole produce their product, but workers have different jobs and stations.
Healthy eating:
http://healthyeating.sfgate.com/eggs-protein-carbohydrate-lipid-1238.htm
great job
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