DEPARTMENT

[Pick the date] OF OTHER NATURAL

SCIENCE
LAB ACTIVITY 3
Course code ; Biol 1012

STUDENT NAME ID NO

YOHANES ABEBE 03194/14

YITBAREK ALELIGN 01847/14

YOHANIS ALEMAYEHU 00811/14

TEWODROS ABDISA 41027/13

YOHANIS BEZABH 02739/14

ZERIHUN ENEYEW 02580/14

Exiperiment 3

Title

Transport in Diffusion

Objectives

to Detecting the Process of Diffusion

to know The effect of temperature on the rate of diffusion

to

Introduction

Diffusion

Diffusion is defined as the net movement of molecules from an area of greater concentration to an area
of lesser concentration. Molecules are in constant movement and collide with each other. These
collisions cause the molecules to move in random directions. Many things can diffuse. Odors diffuse
through the air, salt diffuses through water and nutrients diffuse from the blood to the body tissues. This
unequal distribution of molecules is called a concentration gradient. Once the molecules become
uniformly distributed, dynamic equilibrium exists.

Materials/ Apparatus

Stopwatch/t Beaker, Potassium Manganate, Dropper, Hot and Cold water,air fresh ,

Setup

Procedures

• We opened a bottle of a strongly perfumed chemical

 • We started timing as the spray is released and stop when the smell is sensed.

• We timed how long it takes to reach the last person

Experiment 6

• We prepared half fill one beaker with cold water.

• We put exactly the same amount of warm or hot water in the second beaker.

• We dropped a Potassium Manganate (VII) in each beaker at the same time and simultaneously
start the stop watch.

• We timed how long it takes the purple color to reach different points in your beaker and record
the time it takes for the liquid to become purple.

Results

Experiment 5

We took two distances for this particular experiment. The first one was 3m and it took about 41 seconds
until it was sensed. The second one was 4.5m and it took 1 minutes and 7 seconds to reach.

Experiment 6

3 drops of Potassium Manganate was added to each beakers containing hot and cold water. In hot water
it took 1 minute and 41 seconds to be completly diffused. In the cold water it took atleast 43 minutes to
be diffused.

Discussion

Experiment 5

It was known that distance between the two trials affected the outcome of the experiment. The nearer
one was sensed realatively faster thean the farthest one.

Experiment 6

• Which beaker diffusion is faster?

The hot water diffusion was carried faster than the colder one.

• What other factors do you think affect the rate of diffusion?

Besides the temperature variation: surface area, distance, density and more.

• Can you mention areas where diffusion is important in the body of human beings?
The exchange of gases in the lungs, diffusion of oxyygen through alevoli in lungs are some examples of
Diffusion in our body.

Conclusion

Experiment 5: There is an inversely relationship between distance and diffusion. The nearer the distance
the faster the diffusion sensed.

Experiment 6: Diffusion is somuch faster in hot water compared to cold water.

Experiment 4

Title

Transport in Osmosis

Objective

To Demonstrate Osmosis using Potatoes

Introduction

Osmosis is a specific type of diffusion; it is the passage of water from a region of high water
concentration through a semi-permeable membrane to a region of low water concentration.

Semi-permeable membranes are very thin layers of material which allow some things to pass through
them, but prevent other things from passing through. Cell membranes are an example of semi-
permeable membranes. Cell membranes allow small molecules such as oxygen, water carbon dioxide
and glucose to pass through, but do not allow larger molecules like sucrose, proteins and starch to enter
the cell directly.

Solutions can be classified as

• The concentration of solute in the solution can be equal to the concentration of solute in cells.
In this situation the cell is in an isotonic

• The concentration of solute in the solution can be greater than the concentration of solute in
the cells. This cell is described as being in a hypertonic solution

• The concentration of solute in the solution can be less than the concentration of solute in the
cells. This cell is in a hypotonic solution.

Materials/ Apparatus

Potato, Digital Balance, Fork Borren, Pure Water, Petridish, Strong and weak salt Concentration, Forceps
Procedures

• We took each potato and cut to make it flat. Peel the layer directly above the flat end.

• We hallowed out the other end of the potato to make a cup.

• In A place strong solution in the cup.

• In B place water in the potato cup and mark the level.

• In C place a weaker solution in the cup.

• We left the investigation for few hours.

• We record the results

Results

The mass of the potato before and after the experiment was

Solution Pre-Experiment After Experiment

A (Pure Water) 5.3g -------------

B (1% Salt) 5.4 g 5.1g

C (10% Salt) 5.6g 4.78g

Discussion

• Explain your results in terms of Osmosis?

Solution A was pure water and it was expected to be isotonic. Unfortuately, it was not as expected. But,
it gain some amount of mass. This error was due to not harvesting the potato from the farm and not
waiting enough time for the experiment.

• Do you think varying the strength of the sugar solutions can affect the rate and amount of
osmosis? How?

Yes, there is a variation between different concentration and the rate of osmosis. In higher sugar
concentration the object loses mass. In pure water there is no mass change expected. In lower
concentration there is a mass gain expected.

Conclusion

In hypotonic solution, the potato or other will gain water and become turgid. In hypertonic solution, the
potato or other will lose its mass and becomes flaccid. In isotonoic solution, there is no change in mass
expected.
Experiment 4

TITLE :FOOD TEST

OBJECTIVE TO DIFFERENTIATE DIFFERENT TYPES OF FOOD TEST

INTRODUCTIOIN

As we observed in the lab in order to differentiate different biological molecules

We use different materials and reagents to assure that the food is free of physical, chemical, and
biological hazards and also determines the safety of the food for use

Molisch test

Objective :to differentiate carbohydrate contain molecules from other biological molecule

Introduction molisch use full to generalize carbohydrate test Molisch's test is a chemical test which is
used to check for the presence of carbohydrates in a given analyte carbohysdrate when react
with sulpheric acid dehydrated to form furfral structure its formed when oh group is removed
from sulpheric acid and its forme from hexose sugar and react with alpha naphtaline and results
violet ring color and its color appear in the solution that indicate asolution have carbohydrate

Materials and chemicals required

 Test tube

 H2so4

 1% starch solution

 Molisch reagents adding 5%of alpha naphtanol in 95% ethanol alchol solution

Procedure

 We Take attest tube

 3ml of starch was added in clean test tube

 2ml of alpha naphtanol was added and shaked it

 We were added 3ml of 6N H2SO4

 The color was observed

RESULT
 When starch polysaccharide was added to asolution the OH group of sugar are
removed in the form of water and furfural is formed from the pentose sugar the product react
with alpha naphataline to give aviolet ring color

Discussion

Discussion:Carbohydrates can be identified or differentiated through different tests. One of

these was the use of condensation reagents which react with carbohydrates to produce highly
coloured products. The tests that were used in the experiment with condensation reagents were
Molisch’s test. In Iodine test, the carbohydrates must possess certain structural features that
allow it to form a condensation product .The condensation reaction tests were useful to classify
the type of carbohydrates and to identify the specific type of carbohydrates

Conclusion

A purple ring appears at the interface between the acid and test layers which confirms
the presence of carbohydrates generally its purpose is in order to indicate a
carbohydrate contain molecules  

Benedict test

Objective to identify amolecule is reducing or non reducing sugar

to identify the aldehyde group and ketone group

INTRODUCTION

It is a biochemical test used to identify reducing sugar (monosaccharide sugar) from

non reducing sugar Benedict’s Test is used to test for simple carbohydrates. The Benedict’s
test identifies reducing sugars (monosaccharide’s and some disaccharides), which have free
ketone or aldehyde functional groups. It appears deep blue color consists of copper sulphate
mixe with sodium citrate and alkali sodium carbonate it occur when the reaction reduce the
copper ion to coppurus ion

Materials and chemicals required

 Test tube

 Monosaccharide solution
 Benedict reagent

 Dropper

 Burner or sprit lamp

Procedure

 To test tubes was taken

 2 or 3 ml of glucose was added in the first test tube

 2 or 3 ml of starch was added in the 2nd test tube

 3ml of benedict solution was added in to both test tubes

 We were boiled the two test tube for a minute

 Brick red color was observed

Result

Any change in color from blue to green or yellow or orange or red within 3 minutes indicates a
positive Benedict test i.e. presence of reducing sugar in the sample.

Discussion

Benedict test is used to determinewhether the carbohydrate contains a free aldehyde

orketone group (presence of reducing sugar). Benedict’s reagent was added to a sucrose
andglucose solution and was heated in the water bath for five minutes. After the
heating,sucrose solutions remain unchanged however the glucose solution turns to brick
redprecipitate. This indicates that the glucose is a reducing sugar while the sucrose is a non-
reducing sugar.

Conclusion

Generally it determine the redox reaction The "hotter" the final color of the reagent, the
higher the concentration of reducing sugar. In general, blue to blue-green or yellow-
green is negative a reducing sugar is any sugar that has either an open-chain form
with a free aldehyde, a free hemiacetal or a free ketone group

Iodine test

Objectives to detect the presence of starch in uknown sample

mono– or disaccharides from polysaccharides

 To determine the concentration of sugar present in asample

Introduction

The iodine test is a chemical test used to distinguish mono- or disaccharides from certain polysaccharides
like amylase and amylopectin wich have branched chainhis test has a variation termed starch-iodine test
that is performed to indicate the presence of glucose made by plants in the leaves iodine is not soluble in
water so iodine solution is prepared by dissolving iodine in water

Materials and chemicals required

 Dropper

 Test tube

 Starch solution

 Iodine solution

Procedure

 To test tubes were taken

 3ml water was added to the first test tube

 3ml starch was added to the 2nd solution

 2drop of iodine solution was added to both test tubes

 Color change was observed in each test tube

Result

A positive test is when a purple or blue-black color appears. This indicates the presence of starch. If the
color does not change, it is negative. This indicates that there is no starch A blue-black color results if
starch is present. If starch amylose is not present, then the color will stay orange or yellow.

Discussion

The iodine solution tested for the presence of starch and glycogen. Due to the differences in the
branching of glycogen and starch because of alpha 1-4 linkages and alpha 1-6 linkages the iodine test
displayed different colors in the presence of starch and glycogen and did not change color from yellow in
the instance when neither starch nor glycogen was present

Conclusion

Generally the test indicate The appearance of blue-black color in presence of the starch in the sample,
i.e., a positive iodine test

Biuret test (test for protein)

Objectives to detect the presence of protein in a given sample

to see if an analyte has peptide bonds or not

Introduction

The biuret test is a chemical test that can be used to check for the presence of peptide bonds in a given
analyte. Therefore, the biuret test can be also be used to gauge the amount of protein present in the
analyte. In this test, the presence of peptides results in the formation of pale purple coloured coordination
compounds of the copper (II) ion a protein contain apeptide that detrmine the bond that holds amino acid

Materials and chemicals required

 Test tube

 Dropper

 Test tube holder

 Egg albumin

 CUSO4

 NaOH

Procedure

 A test tube was taken

 3ml of egg albumin (biuret reagent was added

 40% of NaOH was added to a solution

 it was heated at agiven tempreture

 3drops of CUSO4 was added

 The was changed to violet ring color

Result

if a sample is tested using the biuret reagent it will change to a purple color, if it contains protein. This is a
positive biuret test result. Conversely, if the sample solution remains a light blue color, the protein
concentration is low and considered a negative result.

Discussion

test solutions of soya bean turns blue color to light purple because the presence ofpeptide bondit turns
blue color to purple because ofthe presence of peptide bond. For the test solutions of distilled water, it
turns blue to light blue because it does not have peptide bond

Conclusion

Generally biuret reagent in the detection of protein applications, impact detection reagents and calibrators
will test result, during the test than when it is necessary to detect protein detection reagents like egg
albumin is used
Emulsion test

Objectives to detect the presence of lipid in agiven sample

Introduction

The emulsion test is done to show the presence of lipids in a substance The substance is first dissolved
in ethanol. This solution is then dissolved in water. If lipids are present in the mixture, it will precipitate and
forms an emulsion the presence of lipid is observed if amilky layer suspension is formed

Materials chemicals required

 Test tube

 Test tube holder

 Oil

 Water

 ethanol

 Acetone

 Dropper

Procedure

 Few drops of fat or lipid sample was added in two test tube

 2ml of ethanol was added to one test tube and 2ml of water is added on other test
tube

 the appearance of cloudy suspension was obseved

Result

The appearance of milky suspension at the top of a solution indicate the presence of
lipid in the solution in case fat is not soluble in water it is hydrophopic despite when it
mixes with non polar solvent like ethanol and acetone

Discussion

The emulsion test is a method to determine the presence of lipids using wet solution is for the sample to
be suspended in ethanol
Conclusion

Generally lipids are insoluble in water, they will become immiscible, meaning they will
not mix with the water. As a result, any lipids present in your sample will float to the top
and form a milky white emulsion.