Determination of Biological Macromolecules in Whole Milk

Betty Grullon

Professor Seto

Bio 1101 E038

10/02/2017

Determination of Biological Macromolecules in Whole Milk

Results:

Benedict’s test:

The benedicts test is used to test reducing sugars. The positive control for this test was honey. The color result was a brown/copper. The negative control used was a sucrose solution. The color result was green. The experimental control used for this test was whole milk. The color result was brown, therefore reducing sugars were present in whole milk.

Iodine test:

The iodine test is used to test for starch. The positive control used was potato juice. The color result for the positive control was a dark purple. The negative control used for this test was cucumber juice. The color result for the negative control was yellow. The experimental control used was whole milk. The color result was also yellow, therefore there is no starch present in whole milk.

Biuret test:

The biuret test is used to test for the presence of protein. The positive control used for this test was egg whites. The color result for this was purple. The negative control used was distilled vinegar. The color result for the negative control was blue/green. When whole milk was tested using the biuret test, there was a noticeable color change to purple, therefore indicating that whole milk does have protein present.

Oil Red O test:

The Oil Red O test is used to detect lipids. The positive control used for this test was olive oil. The color change was that of an orange/red consistency. The negative control used was green tea. The color result for this was yellowish-red. The experimental control used was whole milk, and the color change was similar to that of the control experiment, red-orange, therefore lipids/fats are present in whole milk.