North South University
Dept. of Biochemistry & Microbiology
Course code: BIO103L.8 (Klq)
Spring 2024
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LAB REPORT 1 (Exp 5, 6 and 7)
NAME:
SECTION: 8
STUDENT ID:
DATE: 11/03/2024
SIGNATURE:
NAME OF THE INSTRUCTOR: Dr. Abdul Khaleque (Klq)
REPORT SUBMISSION DATE : 18/03/2024
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North South University
Dept. of Biochemistry & Microbiology
Course code: BIO103L.8 (Klq)
Spring 2024
__________________________________________________________________
Exp# 5: Benedict test for determination of reducing sugars.
1. Based on your observation, record the results in the following table (2.5)
No. Food product Description of any Description of any Are there simple
(Test sample) change(s) before change(s) after sugars present?
heating heating
Control
1. (Distilled
water)
2. Apple Juice
2. Observe the following diagram and detect which test tube has the highest concentrations of
reducing sugar and which one has no reducing sugar. Explain your choice in one or two
sentences. (2.5)
1 2 3
Blue Brick-red Yellow
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North South University
Dept. of Biochemistry & Microbiology
Course code: BIO103L.8 (Klq)
Spring 2024
__________________________________________________________________
Exp# 6: Biuret test for determining the presence of milk proteins
3. Based on your observation, record the results in the following table (2.5)
No. Food Product Description of any Description of any Are there
(Test sample) change(s) before change(s) after proteins
adding biuret adding biuret reagent present?
reagent
1. Control (Distilled
water)
2. Milk
Sample Concentration of protein Color after adding biuret reagent
1. 5%
2. 3%
3. 0.005%
4. Observe the following table and determine the color based on the concentration of protein. (2.5)
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North South University
Dept. of Biochemistry & Microbiology
Course code: BIO103L.8 (Klq)
Spring 2024
__________________________________________________________________
Exp# 7: Isolation of plant genomic DNA from spinach
5. Briefly, write down the steps involved in the extraction of genomic DNA from Spinach. (3.0)
6. Discuss on the structure features of DNA. (2.0)
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