This document describes laboratory procedures for testing common organic compounds found in living organisms, including lipids, glucose, starch, and proteins. It involves using indicator chemicals or test strips to observe color changes that can identify the presence of these compounds in different substances like vegetable oil, glucose, starch, egg whites, and water. Safety precautions are outlined for handling chemicals like iodine and biuret reagent. The document also includes discussion questions about comparing results to hypotheses and the importance of molecules like fats, sugars, proteins, and starches in plant embryos.

1. Pre-lab research and observations
The table below lists the most common types of organic
compounds found in living organisms. For each type of
organic compound, give 1 or 2examples and describe one
characteristic, e.g. whether it is greasy, whether you find a lot
of it in meat or potatoes, etc.

2. Day 1 Hypothesis
 Complete the table for the Day 1 hypothesis

3. Test for lipids
1. If a food that contains lipids is put on brown paper, it
will leave a spot that lets light through. To test for
lipids, divide a piece of a brown paper bag into 5
sections. Label the sections "vegetable oil", "glucose",
"starch", "powdered egg whites", and “water”.
1. In each section, rub a small amount of the substance
onto the brown paper. With a paper towel, rub off any
excess that may stick to the paper.
2. Set the paper aside until the spots appear dry—about 10
minutes.
See the following slide for an image of the set up

4. water vegetable
oil
glucose starch powdered
egg whites

5. Test for glucose
1. Obtain 5 containers labeled: "vegetable oil", "glucose", "starch",
"egg whites", and “water”.
1. For each container, add about 2 ml of water to each container
using a dropper pipette (1 full dropper = 1 ml of water). Stir the
contents of each container to mix the substance with the water.
1. To test for glucose you will use a test strip with an indicator pad
that changes color in the presence of glucose. Prepare a piece of
paper with the name of each substance and a place to put the
glucose test strip you have used to test that substance. Dip one
test strip into each sample for 1-2 seconds. Remove the strip, put
it in the appropriate spot on your labeled paper, and wait 3
minutes.
See the following slide for an image of the set up

6. water vegetable
oil
glucose starch powdered
egg whites

7. Test for carbohydrates
1. You must wear goggles to protect yourself.
2. To test for starch you will use iodine as an
indicator. In the presence of starch, iodine will
change color from yellow-brown to blue-black.
Add 5 drops of iodine solution to each container.
Stir the contents of each container.
3. CAUTION: Be careful when handling
iodine; it can stain hands and clothing.

8. Test for proteins
1. You must wear goggles to protect yourself.
2. Get 5 new container labeled "vegetable oil", "glucose",
"starch", "egg whites", and “water”.
3. Add about 2 ml of water to each container. Stir the contents
of each container to mix the substance with the water.
4. To test for protein you will use Biuret reagent as an
indicator. Biuret reagent turns from blue to purple in the
presence of protein. Add 20 drops of biuret reagent to each
container. Stir the contents of each container.
5. CAUTION: Biuret reagent contains sodium
hydroxide, a strong base. Be very careful not to
splash or spill any. If you splash any reagent on
yourself, wash it off immediately with water. Call
your teacher for assistance.

9. Record results in your day 1 data table

10. Put in large trash can Clean/return
 Food containers and
lids
 Brown paper bag
 White paper
 Glucose test strips
 Wipe down and dry lab
stations if needed
 Return iodine to
teacher
 Clean stirring rods and
dropper pipettes and
return to teacher
Clean up

11. Day 1 discussion questions
be prepared to share your answers
1. Compare your results with your predictions in your
hypothesis section? Were there any differences?
What were they?
2. Did your starch sample test positive for glucose?
Why do you think that is?
3. Beans are a part of a plant that contains a tiny plant
embryo. Beans are rich in fats, sugar, proteins, and
starches. Explain why it would be important to
have all those molecules in a bean.