Egg Macromolecules Lab Conclusion

The purpose of the Egg macromolecules lab was to identify specific macromolecules in an egg. We did this by adding a solution to specific parts of the egg and depending on whether on not they changed color, we could determine whether the macromolecules was present. We rated the amount of the macromolecules present from a scale from 0 to 10, 0 meaning we did not find any of the macromolecules and 10 meaning we found a lot of macromolecules present. If lipids are known to make the cell membrane, then we should expect to find lipids in the cell membrane. If yolk is where the chick if formed and it needs structural proteins to grow, then we cane expect to see proteins in the yolk. If proteins are found in the cytoplasm of the cell, then we can expect that we will find proteins in the egg white. We found that there are a lot of lipids present in the cell membrane. When adding a chemical known as Sudan III to the parts of the egg, it is supposed to be red if lipids are not present, and red to orange if lipids are present. When we added Sudan III to the egg membrane, it became very orange. We rated this a 7 on the macromolecules scale. This makes sense because the cell membrane is mostly made of lipids. When adding copper sulfate and sodium hydroxide to the parts of the egg, it should turn from blue to purple if proteins are present, and stay blue if proteins are not present. When we added copper sulfate and sodium hydroxide to the yolk, it became purple. We rated it a 5 on the macromolecules scale. This makes sense because proteins would be needed in the yolk of the cell where the chick is developing. We also found that doing the same test to the egg white would bring similar results. We also rated it a 5 on the scale. This makes sense because the cytoplasm is where a lot of protein is found. Also, eggs usually have their proteins in the egg white so that the chick will develop.
While our hypothesis was supported by our data, there could have been errors due to many reasons. On contradiction was that some of the lab partners reported seeing colors from the test that should not have been seen. One example is in the monosaccharides test where we found the color purple in the membrane even though it is only supposed to turn blue green and orange. Another problem we found was that many of the numbers seemed off compared to the color observed. The color it was supposed to turn might not be found but it was still given a high rating on the scale. One example was the protein lab where egg white got the color murky white but it was given a 5 on the scale. It should have turned either blue if it was not present or purple if it was. Another problem was that the rating from 1 to 10 is subjective because the numbers are not relative to anything. One recommendation I have is to have multiple people work together to eliminate errors like the ones mentioned above. Another recommendation I have is to have the scale relative to something like showing a picture example of what would be a 0 and what would be a 10.
We did this lab to see what macromolecules we would identify in the egg. We learned from this lab what macromolecules are found in certain parts of the cell. It helps reinforce your understanding of macromolecules and their use in the cell. You can make assumptions for why you found certain macromolecules in certain parts of the cells. This could be applied to other situations. You could use this to find the most nutritional parts of the cell such as the yolk and egg white because they have the most protein. It could also be used for real cells found in plants and animals to better understand how their cells work.