The purpose of this lab was to conduct data analysis and evaluate various standards to identify positive and negative controls. Additionally, we examined different segments of an egg to determine their composition of protein, fat, starch, and glucose. Our observations revealed that all three sections of the egg lacked glucose but contained protein. Notably, the egg membrane exhibited iodine, while the yolk and egg white did not.
Only the egg white contained a small amount of fat in terms of lipids. The presence of lab errors could have resulted in inaccurate findings. These errors include insufficient amounts of egg and excessive solution in some tests, as well as the reuse of test tubes which may still contain traces from previous substances despite being washed.
After washing, the test tubes got mixed up, resulting in one test tube containing egg membrane, while the next te
...st tube contained egg white. This mistake may have affected our results as the indicators could have tested the remaining particles. The scope of this lab can be expanded or modified to include testing other substances besides eggs. This would enhance our understanding of indicators. Additionally, nutritionists and egg farmers can utilize this lab to accurately determine the composition of eggs.
Scientists can utilize this laboratory to explore additional applications for the ubiquitous egg. By adopting a biotechnician's mindset, one can begin by pulverizing a kidney bean seed using a mortar and pestle. Subsequently, the resulting pulverized kidney bean should be placed in various test tubes for further experimentation.
After completing that task, we can utilize various indicators such as beans, Benedicts, Biuret, Lugol’s iodine, and the paper bag to assess the color changes. I
is important to document these changes and compare them to established benchmarks. Additionally, it is worth noting that protein was detected significantly in all the egg samples. Protein plays a crucial role as the fundamental component for cells and organisms.
Proteins are what constitute every cell, which is why they are present in every component of an egg. Furthermore, they give the egg a pea green color.
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