TEST TEST FOR MATERIALS REAGENT PROCEDURES POSITIVE RESULT
RESULT
GREASE-SPOT PRESENCE OF FILTER PAPER, NONE 1. PUT 1 DROP OF TRANSLUCENT Coconut oil, canola
TEST GLYCEROL AND 1 DROP OF EACH FATS SPOT oil, margarine, and
SPHINGOSINE (COCONUT AND OILS INTO lard produced a
OIL, CANOLA THE FILTER TRANSLUCENT
OIL, MELTED PAPER, AND SPOT
MARGARINE ALSO WATER
AND LARD), 2. AIR DRY THE
1 DROP FILTER PAPER, water has NONE
DISTILLED WHEN DRY,
WATER HOLD IT UP TO
THE LIGHT
EMULSIFICAT IDENTIFYING IF 5 ML OF EMULSIFYI 1. ADD 3 DROPS NA2CO3 All lipids that are
ION TEST IT IS A NA2CO3, NG AGENTS OF OIL TO (TEMPORARY mixed with NA2CO3
TEMPORARY OR DETERGENT, SODIUM EACH 4 TEST EMULSION) & WATER have
PERMANENT WATER, AND CARBONATE TUBES THAT TEMPORARY
EMULSION ALBUMIN, (NA2CO3), HAS DETERGENT EMULSION
USING DETERGENT, EMULSIFYING (PERMANENT
DIFFERENT 3 DROPS OF ALBUMIN, AGENTS. EMULSION) DETERGENT &
EMULSIFYING OIL AND DISTILLED 2. SHAKE FOR 10 ALBUMIN have
AGENTS LARD H2O MINS PERMANENT
EMULSION
EXPERIMENT 11
EXPERIMENT 15
DENATURATION MATERIALS REAGENT PROCEDURES RESULT Process of modifying the
molecular structure of protein
HEAT 3 tbsp OF 1. Place about 300 ml of -The egg albumin Application of heat disrupts
EGG water in a 400 ml hardens/solidifies the weak forces (hydrogen
ALBUMIN beaker and boil bonds, ionic bonds) that
2. Place about 3 tbsp of maintain the protein's three-
albumin in the test dimensional structure.
tube ant place it to the As temperature increases, the
boiling water kinetic energy of the protein
molecules also increases,
leading to the breaking of
these weak bonds.
The protein unfolds and loses
its specific shape, resulting in
denaturation.
IONIC COMPOUND 3 tbsp NaCl 1. In a beaker place 3 - The color of egg Acidic conditions can lead to
tbsp of albumin and albumin became the protonation of certain
add 1 tsp of NaCl and paler and the amino acid side chains,
stir solution became affecting the charges within
2. Keep adding until rubberier. the protein.
there is changes The disruption of
electrostatic interactions and
hydrogen bonds occurs,
resulting in denaturation
BASE 1 tsp BAKING 1. In a beaker place 3 - The texture of egg Baking soda is alkaline and
SODA tbsp of albumin and white transformed can affect the pH of the
add 1 tsp of baking from liquid to protein environment.
soda and stir foam. Changes in pH can disrupt
2. Keep adding until the electrostatic interactions
there is changes within the protein structure.
The altered pH can lead to
the unfolding and
denaturation of the protein
ACID 1 ml 1. In a beaker place 3 - The egg white Vinegar is acidic and can
VINEGAR tbsp of albumin and became more also alter the pH of the
add 1 ml vinegar and cloudy and there protein solution.
stir were some small Changes in pH can affect the
2. Keep adding until clumps within the ionizable groups in the
there is changes egg. protein, disrupting its
structure.
Denaturation occurs as the
protein loses its original
conformation.
ACID 1 ml DILUTE 1. In a beaker place 3 - the egg white Acidic conditions can lead to
HYDROCHL tbsp of albumin, became thicker and the protonation of certain
ORIC ACID and add 1 ml of yellowish, and amino acid side chains,
dilute there were white affecting the charges within
hydrochloric acid. precipitate settling the protein.
Stir at the bottom. The disruption of
2. Keep adding until electrostatic interactions and
there is changes hydrogen bonds occurs,
resulting in denaturation
ORGANIC 1 ml of 70% 1. In a beaker place 3 - The egg albumin Alcohol can disrupt the
SOLVENT tbsp of albumin and thickens/solidifies hydrogen bonds and
ETHYL
add 1 ml of 70% ethyl and the color hydrophobic interactions that
ALCOHOL alcohol. Stir turned cloudy stabilize the protein structure.
2. Keep adding until white The presence of alcohol
there is changes alters the solubility properties
of the protein and can lead to
unfolding and denaturation.
