Course: BS Food Technology 2B Date Performed: November 28, 2019

Group # 5 Date Submitted: December 18, 2019

Members: Willie Borromeo Cariño
Ma. Jessica Cerilo
Lourdelyn Malate
Ella Mae Manuel
General Biochemistry
Experiment No. 1
Properties of Water

I. INTRODUCTION
Water (or aquatic) chemistry is the field of chemistry that focuses on the solutes and
suspended substances occurring in water of natural environments and water systems engineered
by humans, example: drinking water systems, as well as the chemical reactions and phase
transfer processes that change the concentrations of solutes in water. It has three principal
subfields – environmental water chemistry, aqueous geochemistry and marine chemistry – and is
related to or overlaps with many other fields of environmental science and engineering.
Water is a chemical compound consisting of two hydrogen atoms and one oxygen atom. The
name water typically refers to the liquid state of the compound. The main properties of water are
its polarity, cohesion, adhesion, surface tension, and high specific heat, and evaporative cooling.
The water is the chemical substances with chemical formula H₂O. One molecule water has two
hydrogen atoms covalently bonded to a single oxygen atom. Water is a tasteless, odorless liquid
at ambient temperature and pressure.
II. OBJECTIVES
1. To demonstrate the properties of water and explain how important water is to us
III. MATERIALS
Apparatus: dropper, graduated cylinder, beaker, test tubes, test tube rack
Samples: coin, paper clip, ice cubes, 70-90% ethanol, vegetable oil, sugar, salt, margarine,
magnets
IV. PROCEDURE
A. Surface tension, Adhesion and Cohesion
1. The coin was dry. Started estimating the numbers of drops of water that can be
piled on the penny before it spills over (four estimates was done). Gently placed
drops of water on the penny until the water was spilled over on the surface. The
results was recorded.
2. 50 ml of distilled water was placed in the beaker. With the help of a steady hand,
the paper clip was placed on the surface of the water in such a way that it didn’t
sink.
B. Water as Solvent
1. Nine test tubes were labeled from numbers 1 to 9
 2.
10 ml of water was poured in test tubes marked 1,2 and 3
3.
10 ml of alcohol was poured into test tubes marked 4,5 and 6
4.
10 ml of vegetable oil was poured in test tubes 7, 8 and 9
5.
A pinch amount of sugar was placed in test tubes 1, 4 and 7
6.
A pinch amount of salt was placed in test tubes 2, 5 and 8
7.
A small amount of margarine was placed I test tubes 3, 6 and 9
8.
The test tubes were shaken and the solubility in each test tubes are observed and
the results was recorded.
C. The Magnets
1. Got two magnets
2. Two magnets with the same ends was put together. Observation was done and the
results was recorded
3. Two magnets with the opposite ends was put together. Observation was done and
the results was recorded

V. DATA, RESULTS AND DISCUSSION

PART A.
Table 1.1 Properties of Water:
Estimations and Actual Result of the Ability of Coins to Hold Water

Coins Estimate 1 Estimate 2 Estimate 3 Estimate 4 Actual Result

25 cents 3 2 1 3 28

1 peso 4 3 2 5 38

5 peso 5 6 7 7 46

DISCUSSION:
Adhesion similar to cohesion, but adhesion is when the hydrogen bond in water allow for
the water molecules to hold to another substance. Cohesion hydrogen bonds hold water
molecules together. Surface tension is the tendency of fluid surfaces to shrink into the minimum
surface and possible. Surface tension allows insects, usually denser than water, to float and slide
on a water surface. As we estimated the numbers of drops gone piled in the coins, the estimated
number of drops was very far from the actual result.
The drops of water that was piled on the three coins was most likely 10 for the bigger
one. For 25 cents, the drops it can carry is 28, on 1 peso 38 drops until spilled while on the 5
peso coin, 46 drops was piled without spilling over. Adhesion, cohesion and surface tension was
observed in this activity. For the cohesion and adhesion, the drops of water sticks together until
the coins can’t hold the liquid anymore so it was spilled. Surface tension, nothing was floated on
the surface of the water, however we knew that surface tension was there.
PART B.
Table 1.2 Solubility of Sugar, Salt and Margarine in Water, Alcohol and Vegetable Oil

Sample Solvent Solubility Observation

Sugar
Particles of sugar in water shrink
and slowly dissolved. Bubbles
Test tube 1 Water Soluble created from shaking the test tube
went up and particles went to the
bottom of the tube
Particles of sugar dissolve fast
Test tube 4 Alcohol Soluble and slowly going down to the
bottom inside of the test tube
Particles of sugar create bubbles
Test tube 7 Vegetable oil Slightly soluble with the oil it’s slowly moving
upward. Dissolved a bit
Salt
Particles of salt were smaller than
Test tube 2 Water Soluble sugar. Salt is fast dissolving in
water than sugar
Salt created a small group of
Test tube 5 Alcohol Soluble bubbles and dissolved in the
alcohol
Salt like sugar made bubbles
maybe because of shaking.
Test tube 8 Vegetable oil Slightly soluble Particles slowly move upward and
some are downward. Antiparallel
movement after shaking
Margarine
Small amount of margarine stick
Test tube 3 Water Insoluble to the top of the water even after
shaking. It did not dissolved.
Margarine did not spread
Test tube 6 Alcohol Insoluble throughout the alcohol. Pieces of
margarine floated in on top of the
alcohol. Did not dissolved.
Margarine slightly dissolved in
the oil. From transparent yellow,
Test tube 9 Vegetable oil Slightly soluble the appearance of the oil become
blurry after shaking. Also, pieces
of margarine separated to the
bottom floated back to the top of
the oil

DISCUSSION:
Solubility is a chemical property referring to the ability for a given substance, the solute,
to dissolve in a solvent. It is measured in terms of the maximum amount of solute dissolved in a
solvent at equilibrium. The resulting solution is called a saturated solution. Water is called the
universal solvent because it is capable of dissolving more substances than any other liquid. This
is important to every living thing on earth. It means that whatever water goes, either through the
air, the ground, or through our bodies, it takes along valuable chemicals, minerals, and nutrients.
In the test tube 1, with 10 ml of water has sugar, shake and the result is the sugar is slowly going
down.
Sugar and salt are both soluble in water and alcohol, in vegetable oil, both slightly
soluble because it was likely mixed but did not dissolved at all. For the margarine as a solute and
water and alcohol as a solvent, it was both insoluble. Clearly, oils and fats like margarine are
hydrophobic and cannot dissolve in water, slightly soluble for vegetable oil which also is
hydrophobic. It means that for water and alcohol, it is most likely to dissolve solutes while for
oils like vegetable oil, maybe only hydrophobic molecules or solutes is able to be dissolve by
this lipid.

PART C.
Table 1.3The Magnets

Sample Results

Magnets with the same ends placed together Repelled. It can’t stick together

Magnets with the opposite ends placed Attract. It can stick together
together

DISCUSSION:
All magnets have two end poles (north and south). If you put the poles of two magnets
together, they will either pull together or push apart. They will pull or attract each other if the
poles are different. They will push or repel each other if the poles are the same. Experiments
with magnets will help you to find out more about the way of magnetism works and how it can
be passed on to some other objects.
In this activity, we had two magnets. First, we try to place the same magnets with the
same ends or poles together, the magnets did not really stick to each other they repel rather.
Next, we had place the magnets with opposite ends or poles, the north and the south to each other
and it was a success that it sticks. They attract.
VI. CONCLUSION
In this experiment, we learn about adhesion, cohesion and surface tension in
actual because of the test for coins or its capability to hold drops of water until spilled. For the
cohesion and adhesion, the drops of water sticks together until the coins can’t hold the liquid
anymore so it was spilled. Surface tension, nothing was floated on the surface of the water,
however we knew that surface tension was there.
Next, we have observed about solubility to the Part B experiment with the help of water,
alcohol and vegetable oil as a solvent and sugar, salt and margarine as solutes. Sugar and salt are
both soluble in water and alcohol, in vegetable oil, both slightly soluble because it was likely
mixed but did not dissolved at all. For the margarine as a solute and water and alcohol as a
solvent, it was both insoluble. Clearly, oils and fats like margarine are hydrophobic and cannot
dissolve in water, slightly soluble for vegetable oil which also is hydrophobic. It means that for
water and alcohol, it is most likely to dissolve solutes while for oils like vegetable oil, maybe
only hydrophobic molecules or solutes is able to be dissolve by this lipid.
Then magnetism, attraction with the opposite ends and repel for the same poles. This
experiment is fun because you are able to know what the science behind water and its properties
is. Water as a solvent, as a “universal solvent”, solubility and magnetism.
VIII. DOCUMENTATION (Pictures with labels)
Part A. Coins with drops of water

Part B. Solubility of Sugar, Salt and Margarine in Water, Alcohol and Vegetable Oil (test tubes
1-9)
Samples and Solutions
Test tube 1 - sugar and water Test tube 6 - margarine and alcohol

Test tube 2 - salt and water

Test tube 7 - sugar and
veg. Oil

Test tube 3 - margarine and water Test tube 8 - salt and veg. Oil
Test tube 4 - sugar and alcohol Test tube 9 - margarine and veg. Oil

Test tube 5 - salt and alcohol

Magnets

Magnets with same poles Magnets with different poles attract

Did not really stick to each other,
It repelled rather

VIII. REFERENCES, BOOK, (LINKS)

https://www.solubilityofthings.com/basics/factorsaffectingsolubility.php

https://onlinelibrary.wiley.com/doi/abs/10.1002/0471238961.koeC.html
Course: BS Food Technology 2B Date Performed: November 28, 2019
Group # 5 Date Submitted: December 18, 2019
Members: Willie Borromeo Cariño
Ma. Jessica Cerilo
Lourdelyn Malate
Ella Mae Manuel
General Biochemistry
Experiment No.2
Biuret Test for Protein

I. INTRODUCTION
Protein is a macronutrient that is essential to building muscle mass. Each gram of protein
consists of 4 calories, made up about 15 percent of person’s body weight. Chemically, protein is
composed of amino acid which are organic compounds made of carbon, hydrogen, nitrogen,
oxygen or sulfur. The composition of protein are large molecule consisting of many amino acid
connected by peptide linkages. Peptide bond is produced when carboxyl radical of one amino
acid reacts with the amino group of the other amino acid. The basic structural formula: R
attached to - carbon may vary from single H atom to long chain or benzene ring. There are
usually 20 amino acids found in proteins.

Proteins have primary, secondary, tertiary and quaternary structures. The primary
structure consists of amino acids that are by peptide bonds and form linear chains of
polypeptides. Secondary structure is the make-up of polypeptide chains that fold up into 3D
structures. Tertiary structure are the water soluble proteins that condense into compacted
structures. Quaternary structure exist as association of two or more polypeptide chains folded
together. The amino acids possessing –CH₃ group are much less soluble in water and they are
called “hydrophobic” amino acids. The amino acids that are water soluble are called
“hydrophilic” amino acids
II. OBJECTIVES
1. To know the presence of proteins in food samples using biuret test
III. MATERIALS
Apparatus: test tubes, test tube rack, wash bottle, graduated cylinder, beaker, stirring rod,
paper/masking tape, reagent bottle, medicine bottle, test tube brush, gloves
Reagents: 10g NaOH and 5g CuSO₄
Samples: vegetable oil, glucose (zest-O tetra pack), cornstarch, milk, egg white, distilled
water
VI. PROCEDURE
A. Biuret Solution Preparation:
1. Wore gloves to prepare the reagents for biuret test. All glass wares are clean and
washed with distilled water.
2. Prepared 10% of sodium hydroxide (10 grams dissolved in 100 ml of distilled water)
 3. Careful. NaOH pellets are corrosive and hot. As the pellet dissolved, the solution gets
hot. DO NOT HEAT the solution of dissolved pellet. Stirred the solution until it was
clear.
4. Prepared 5% of Copper II Sulfate solution by dissolving 5 grams in 100 ml of
distilled water.
B. Testing for Proteins:
1. Labeled 6 test tubes with the samples: vegetable oil, glucose, starch, egg white, milk
and water.
2. Placed 2 ml of the samples in the labelled test tubes.
3. Added about 2 ml of water, stirred until the substance was mixed with water.
4. To test the protein: 1.0 ml of NaOH solution was added to each sample and 5%
copper II sulfate was also added drop by drop on the samples till the color change.
Observations and results was recorded.
5. The color of each solution was recorded in the data table. Positive or negative were
inputted if there’s a change of color in the sample.
V. DATA, RESULTS AND DISCUSSION
Table 2.1 Biuret Test for Protein

Sample No. of drops of Positive or Negative Resulting Color

CuSO₄
Starch 23 Negative Blue
Milk 18 Positive Milky Purple
Water 11 Positive Blue Green
Egg white 7 Positive Purple/violet
Vegetable oil 10 Positive Dark Green
Glucose 10 Positive Dark Orange

DISCUSSION:
For this result of our laboratory the given sample was not all the same with other sample
solution. For this experiment showed us on how to know or detect the presence of the protein in
the food sample through this biuret test. The 10g NaoH and the CuSO4 was the reagent that we
use to know the presence of the protein. Were it depends on the drop that we consumed before
the color of the sample change.
The first sample that we do, is the starch we consumed 23 drops but the color has not change
that’s why it is negative. Secondly, the milk it becomes positive because there is changes of color
happened which its look like milky purple. Thirdly, the result of water is positive because there
is a change to its color of because of reagent which is green. And the fourth one that we got our
attention is the egg white because among all sample this is the only one that has the color of
purple and violet color and there are the presence of proteins because it is positive. And the fifth
one and the last one are just both positive because of dark green and dark orange color change
from. For the addition of this biuret test is a chemical assay that help check for the presence of
protein in a given sample.
To confirm the presence of protein, it will rely on the changes in color. An indicator that
protein is present is when changes to violet. It has the ability to generate a positive result in
biuret test.
VI. CONCLUSION
For the conclusion biuret test is a kind of experiment for us to know and detect the
presence of the protein in food sample that given. And how the reagent reacted to the 6 sample
which are the starch, vegetable oil, water, milk, egg white and the glucose. Protein Biuret test is
given by all substances containing two or more peptide linkages i.e. proteins and their hydrolytic
products (proteases and Peptones). Dipeptides and amino acids do not give this reaction. The
name “Biuret” was given to a compound which was produced after urea was heated at 180°C.
This compound on reaction with the dilute solution of copper sulfate gave a violet colour. Both
biuret and peptides contain -CONH- (peptide linkages) and give positive biuret reaction, though
biuret is not a protein in nature. Significance of biuret test for protein: This test is used for the
detection of all proteins and peptide linkage.

Those samples depends their changes on the number of drops that each group will do. It
makes us amazed because we saw the reaction of each sample and that time also we recognize
which one is negative and the positive. And we make sure that we will finish this experiment by
doing this as a one group not an individual activity.

VIII. DOCUMENTATION (Pictures with labels)

Samples Placing 1.0 ml of NaOH Dropping of CuSO4 Final result

Starch

Milk

Water
 Vegetable
oil

Egg white

Glucose

VIII. REFERENCES, BOOK, (LINKS)

www.biologydiscussion.com/proteins/proteins-composition-and/
https://en.wikipedia.org/wiki/Biuret_test
http://brilliantbiologystudent.weebly.com/biuret-test-for-protein.html
https://www.onlinebiologynotes.com/biuret-test-principle-requirements-procedure-and-result/
Course: BS Food Technology 2B Date Performed: December 11, 2019
Group # 5 Date Submitted: December 18, 2019
Members: Willie Borromeo Cariño
Ma. Jessica Cerilo
Lourdelyn Malate
Ella Mae Manuel
General Biochemistry
Experiment No.3
Iodine Test

I. INTRODUCTION
Carbohydrates are sugar and provide energy when consumed. Our bodies breakdown
carbohydrates to extract energy. Carbon dioxide and water are released in the process. Glucose is
the most primary carbohydrate our bodies use to produce energy. Carbohydrates are important to
living organisms because it provide energy and storage of energy. Carbohydrates known as
sugars and starches also include cellulose and glycogen. Made up of monosaccharides
(monomer) which can be put together to form disaccharides and polysaccharides.
Principle of Iodine test for Starch: Iodine forms a coordinate complex between the helically
coiled polysaccharide chain and iodine centrally located within the helix due to the adsorption.
The color obtained depends upon the length of the unbranched or linear chain available for
complex formation.
II. OBJECTIVES
1. To establish test protocols for the detection of starch and sugar, and to understand the
limitations of each test
III. MATERIALS
Apparatus: test tubes, mortar and pestle, test tube rack, dropper, graduated cylinder, beaker,
cutter/knife
Reagents: Bench Iodine
Samples: cornstarch, syrup, apple, vegetable oil, egg white, potato
IV. PROCEDURE
A. Solid Sample
1. Apple and potato’s skin was peeled off because the sample are open permeable
and was cut into pieces and were placed in the watch glass.
2. Clean spatula was used to remove samples of powdered food and was placed in
labelled tubes.
B. Liquid Samples. The iodine test for starch cannot be performed on a very dark liquids
which do not permit the observation of a colour change.
1. 2 to 3 ml of liquid samples was placed in the test tubes.
2. Avoid cross contamination of food samples.
C. Iodine Test
 1. A few (2-3) drops of bench iodine solution was added to the solid samples.
Observation of the color change was recorded. Positive or negative was indicated
in the presence of starch.
2. About 5 drops of iodine solution was added to the liquid samples. Color change
was recorded. Positive or negative was indicated in the presence of starch.

V. DATA, RESULTS AND DISCUSSION

Table 3. Presence of Starch Test (Iodine Test) Data Table

Solid Samples Color change Positive or Observations

Negative?
Potato Blue black Positive Potato pieces turned to color
dark blue and black when
iodine touched its skin
Apple No change of Negative The color of the apple did not
color change but it mixed with the
iodine’s color which is brown
red
Liquid samples

Cornstarch constantly changed

Cornstarch with Blue black Positive to dark blue – black color. It
water only means that starch itself is
present in the sample
The drops of iodine was visible
Vegetable oil No change of Negative on the top of the oil and some
color were under it. The color did not
change so it was negative.
Drops of iodine was mixed with
syrup but the sample did not
turned to blue – black color
Syrup Red Negative which indicates its presence of
starch but it only gets a little
dark red that’s why it’s still
negative.
Drops of iodine did not mix
Egg White No change of Negative with the egg white, it remained
color its color brown red and it was
negative.

DISCUSSION:
The iodine test is use to test for the presence of starch. Starch turns into an intense “blue-
black” colour upon additions of aqueous solutions of the tri-iodide anion, due to the formation of
an intermolecular charge-transfer complex. On this lab experiment, we have observed that potato
and cornstarch contain starch. Iodine was mixed and the color of potato and cornstarch from
white turned to blue-black which indicates its content having a starch. Apple, vegetable oil, egg
white which was also added with iodine, did not mix and the color was the same. Syrup however,
was mixed through iodine but the color did not change to blue-black color. It remained the same.
Food samples either positive or negative is to check whether they contain something that
is not visible in the eye and can help discover of what mainly that food contains. In this
experiment, the food samples were tested to prove if they contain starch. In this case, potato and
cornstarch resulted positive and it only means that starch is present on them. In the absence of
starch, the brown colour of the aqueous solution remains. This interaction between starch and tri-
iodine is also the basis for iodometry.
Principle of Iodine test for Starch: Iodine forms a coordinate complex between the
helically coiled polysaccharide chain and iodine centrally located within the helix due to the
adsorption. The color obtained depends upon the length of the unbranched or linear chain
available for complex formation.
VI. CONCLUSION
In this experiment, we have proved that potato and cornstarch contain starch, with the
help of iodine and the principle behind it. Potato pieces turned to color dark blue and black when
iodine touched its skin. Cornstarch constantly changed to dark blue – black color. It only means
that starch itself is present in the sample. Other samples; apple, vegetable oil, syrup and egg
white was also tested however, the result was negative because first, they did not mix with iodine
and secondly the color did not change which is the most particular sign that they contain starch
and is positive.
The color of the apple did not change but it mixed with the iodine’s color which is brown
red. The result is negative and the color is red orange. The drops of iodine was visible on the top
of the oil and some were under it. The color did not change, no change of color in oil and iodine
the result, it was negative. Drops of iodine was mixed with syrup but the sample did not turned to
blue – black color which indicates its presence of starch but it only gets a little dark red that’s
why it’s still negative. Drops of iodine did not mix with the egg white, it remained its color
brown red and it was negative. The color change is the same brown red of the iodine and blurry
white for the egg white. Therefore, it was clear that cornstarch and potato is positive in the
presence of starch with the iodine test.

VIII. DOCUMENTATION (Pictures with labels)

 Experiment 3 Iodine test Without Iodine With iodine

Solid samples: Potato and

Apple

Liquid samples: Cornstarch,

vegetable oil, syrup and egg
white

VIII. REFERENCES, BOOK, (LINKS)

https://www.exloratorium.edu/science_explorer/glitter.html
https://www.medicalnewstoday.com/articles/31974.php#examples
Course: BS Food Technology 2B Date Performed: December 11, 2019
Group # 5 Date Submitted: December 18, 2019
Members: Willie Borromeo Cariño
Ma. Jessica Cerilo
Lourdelyn Malate
Ella Mae Manuel
General Biochemistry
Experiment No.4
Enzymes

I. INTRODUCTION
Enzymes are proteins that increase the rate of reaction by lowering the energy of activation.
They catalyze nearly all the chemical reactions taking place in the cells of the body. Enzymes do
not altered or consumed during reaction and it is reusable. What would happen to your cells if
they made a poisonous chemical? You might think that they would die. In fact, your cells are
always making poisonous chemicals. They do not die because your cells use enzymes to break
down these poisonous chemicals into harmless substances. Enzyme that speed the particular
reaction occurring in the cell is catalase. It speeds up the reaction which breaks down hydrogen
peroxide, a toxic chemical, into water oxygen – two harmless substances. This reaction is
important to cells because hydrogen peroxide, they would be poisoned and die.
II. OBJECTIVES
1. Answer the question what would happen to your cells if they made a poisonous
chemical?
2. Define enzyme and describe the activity of enzyme in cells.
3. Discuss the effect of varying enzyme concentration on the rate of enzyme activity.

III. MATERIALS
Apparatus: test tubes, test tube rack, test tube holder, graduated cylinder, stirring rod,
scissors, forceps, cutter, thermometer, watch glass
Reagents: 3% Hydrogen Peroxide
Samples: fresh liver, chicken meat, apple, vinegar, NaOH

VI. PROCEDURE
Reaction Rate: 0 – No reaction 1 – Slow 3 – Medium 5 – Very Fast
Part A. Observe normal catalase reaction
1. 2 ml of the 3 5 hydrogen peroxide was placed in a clean test tube.
 2. Scissors was used to cut a small piece of liver that was then added to the test tube.
Stirring rod was used to push the liver to the hydrogen peroxide on the test tube. Reaction
rate was recorded.
3. Formation of gas and temperature was observed in the solution. The reaction is either of
the two; exothermic and endothermic
4. The resulting solution on step 2 was poured into another test tube. The liquid is composed
of water and oxygen.
5. Another 2 ml of hydrogen peroxide was added in the remained liver on the test tube (step
2). The reaction rate is 5.
6. Is catalase reusable? Explain.
Catalase is an enzyme that breaks down hydrogen peroxide into oxygen and water.
Enzyme itself is not consumed during reaction, which means that enzymes are reusable.
Catalase acts as a catalyzing enzyme in the decomposition of hydrogen peroxide. Nearly
all living things possesses catalase, including us. This enzymes, like many others, aids in
the decomposition of one substance into another. Also, in step 5, we observed that
catalase is reusable since it still reacts on with the hydrogen peroxide though the liver is
already been used.
Part B. What tissues contain Catalase?
1. 2 ml of hydrogen peroxide was placed in 3 clean test tubes labeled with apple, potato and
liver.
2. Small samples of potato, apple and liver was added on the test tubes. Observation and
reaction rate was recorded.
Guide questions: Based on your observations, what tissues contain catalase? Do some contain
more catalase than others?
Part C. What is the effect of pH on catalase activity?
1. 2 ml of hydrogen peroxide was placed on each 3 clean test tubes. The pH of each test
tubes was measured.
2. pH of the vinegar was measured first and 4 drops of it was added on the test tube with 2
ml of hydrogen peroxide. The pH of the solution was also measured.
3. pH of the NaOH was measured first and 4 drops of it was added on the test tube with 2
ml of hydrogen peroxide. The pH of the solution was also measured.
4. 4 drops of water was added on the test tube with 2 ml of hydrogen peroxide. The pH of
the solution was also measured.
5. Same amount of liver was added to the solutions at the same time. Comparison,
observation and reaction rates was recorded. Explain the difference in pH and reaction
rates.

V. DATA, RESULTS AND DISCUSSION

Table 4.1 Observing Normal Catalase Reaction with Liver and Chicken

Sample and Solution Reaction Rate Exothermic or Observation

Endothermic?
The liver
Test tube 1 (liver Exothermic The liver reacts very fast on the first
added to 2 ml of 5 dip to the solution, after a few
hydrogen peroxide) seconds it stops reacting but the
 bubbles formed was still moving and
the temp. of the test tube is hot.
Also, the color of the liver from dark
red turns to pale pink. The enzyme
catalase is fast catalyzing the
hydrogen peroxide.
Test tube 2 (solution Endothermic The liver is slowly reacting with the
from test tube 1 solution from the test tube 1. It did
added with small 1 form gas and the bubbles created
amount of liver) were very visible on top of the liver.
The catalase slow react with the
solution since it’s already been
catalyzed most likely it is water and
oxygen.
Test tube 1 (remained Exothermic The liver here reacts faster than in
liver without the the first one. Its gas formation was
solution, added with 5 moving up to the mouth of the test
another 2 ml of tube. The enzyme catalase is fast
hydrogen peroxide) catalyzing the hydrogen peroxide.
Chicken meat
Test tube 1 (chicken Exothermic When the chicken meat was added
meat added to 2 ml 5 to the solution, the meat reacts fast
of hydrogen and its color is getting whiter and
peroxide) pale. It formed gas and bubbles.
Also, the test tube is a little hot. The
enzyme catalase is fast catalyzing
the hydrogen peroxide.
Test tube 2 (solution Exothermic The chicken meat reacts a little fast.
from test tube 1 Formation of gas is slower than the
added with small 3 first one. Maybe because the
amount of chicken solution is already used or the meat
meat) has been catalyzed. The enzyme
catalase is fast catalyzing the
hydrogen peroxide.
Test tube 1 (remained Endothermic Slow reaction. The catalase slow
chicken meat without react with the solution since it’s
the solution, added 1 already been catalyzed most likely it
with another 2 ml of is water and oxygen.
hydrogen peroxide)

DISCUSSION:
Experiment 4, Table 4.1 the sample with the solution which is hydrogen peroxide, the
reaction rate, the indicators exothermic and endothermic as well as the observations of each test
were shown above. Food sample were chicken meat and liver. The solution used is hydrogen
peroxide. Both samples was tested but done separately with the solution.
For the liver, as shown above, the liver poured with 2 ml of hydrogen peroxide reacts very fast
on the first dip to the solution, after a few seconds it stops reacting but the bubbles formed was
still moving and the temperature of the test tube is hot. The remaining liver without its used
solution is added with another 2 ml of hydrogen peroxide, the liver again reacts fast and fizzling
bubbles was seen on the tube. The first two tests is found to be exothermic because the tube is
hot it means it releases heat outside. Lastly for the third test for the liver, the liver is slowly
reacting with the solution from the test tube 1. It did form gas and the bubbles created were very
visible on top of the liver. This time it’s endothermic.
For the chicken meat, most alike to the test for the liver (the color of the liver reacting with
the solution is more likely to be observed because of its dark color that turned to pale pink, while
the chicken is slightly pink originally so the color of it reacting with the solution is not that
observable unless otherwise indicated to be observed). On the last test for the chicken meat,
there was a slow reaction happened. Maybe because the solution is already catalyzed it was just
water and oxygen left.
Table 4.2 Potato, Apple and Liver Reaction with Hydrogen Peroxide

Samples Reaction rate Observation

Potato 3 Potato fast reacts with the hydrogen peroxide. There’s
a formation of gas just enough to cover the sample with
bubbles on the test tube.
Apple 1 Apple slowly reacts with the solution
Liver 5 The liver reacts very fast once touched the solution.
The gas formed went up to the mouth of the test tube
and overflows a little.

DISCUSSION:
All the food samples reacts with hydrogen peroxide whereas hydrogen peroxide is oxidized.
The three food samples; potato, apple and liver reacted with the solution that creates bubbles but
there are differences between the three. In the first test, potato fast reacts with the hydrogen
peroxide. There’s a formation of gas just enough to cover the sample with bubbles on the test
tube. Second, apple slowly reacts with the solution. It created bubbles around it and the
formation of gas is slowly formed around the sample. Third for the liver, the liver reacts very fast
once touched the solution. The gas formed went up to the mouth of the test tube and overflows a
little. Overall, the fast reaction rates goes to the liver medium is the potato and the slowest
reaction is apple.
Table 4.3 Vinegar, Baking Soda and Water with Hydrogen Peroxide and Liver Reaction Rates
and Observation Data Table

pH
pH of w/ With
Sample the hydrog liver Reaction Observations and Comparison
samples en Rate
alone peroxi
de
Vinegar 3 4 5 3 The color of vinegar with
hydrogen peroxide is blurry
white. When the liver was added,
there’s a formation of gas and its
fast reacting. The bubbles formed
went up to the middle of the test
 tube. Test tube is hot.

Baking soda 10 7 10 5 Hydrogen peroxide turned to

transparent yellow when mixed
with baking soda. When the liver
was added, the liver was very fast
reacting. The bubbles formed
through gas formation were really
small and clearly white, were very
close and compact to each other
nearly reached the mouth of the
test tube. Test tube is rather hot.
Water 5 5 5 5 Hydrogen peroxide with water,
gas was formed through bigger
bubbles than the baking soda.
Test tube is rather hot.

DISCUSSION:
The test for catalase activity and effect of pH on it was done by vinegar, baking soda and
water with hydrogen peroxide. The pH of the test tube with hydrogen peroxide only is 5.
Vinegar’s pH is 3, baking soda is 10 and water is 5. With hydrogen peroxide the pH of vinegar is
4, baking soda is 7 and water is 5. pH of hydrogen peroxide with liver and vinegar is 5, with
baking soda is 10 and with water is 5. Reaction rates of baking soda and water is 5 because its
fast reacting with liver and the fizzling foam went up high to the mouth of the test tube, while for
the vinegar, reaction rate is 3 because it’s not so fast reacting with liver. But for all the three, the
enzyme catalase is fast reacting with the solution hydrogen peroxide (which is oxidize to water
and oxygen).
VI. CONCLUSION
In this lab experiment, we learnt that enzymes are built of proteins folded into
complicated shapes; they are present throughout the body. Observed the catalase found in potato
cells. It might seem strange to use dead cells to study the function of enzymes. This is possible
because when the cell dies, the enzymes remain intact and active for several weeks, as long as
the tissue is kept refrigerated.
The first experiment the sample with the solution which is hydrogen peroxide, the
reaction rate, the indicators exothermic and endothermic as well as the observations of each test
were shown above. Food sample were chicken meat and liver. The solution used is hydrogen
peroxide. Both samples was tested but done separately with the solution. The first two tests is
found to be exothermic because the tube is hot it means it releases heat outside. Lastly for the
third test for the liver, the liver is slowly reacting with the solution from the test tube 1.
The three food samples; potato, apple and liver reacted with the solution that creates
bubbles but there are differences between the three. In the first test, potato fast reacts with the
hydrogen peroxide. There’s a formation of gas just enough to cover the sample with bubbles on
the test tube. Second, apple slowly reacts with the solution. It created bubbles around it and the
formation of gas is slowly formed around the sample. Third for the liver, the liver reacts very fast
once touched the solution. The gas formed went up to the mouth of the test tube and overflows a
little. Overall, the fast reaction rates goes to the liver medium is the potato and the slowest
reaction is apple.
 The test for catalase activity and effect of pH on it was done by vinegar, baking soda and
water with hydrogen peroxide. Reaction rates of baking soda and water is 5 because its fast
reacting with liver and the fizzling foam went up high to the mouth of the test tube, while for the
vinegar, reaction

Sample Test tube 1 Test tube 2 Test tube 3

Liver

Chicken

rate is 3 because it’s not so fast reacting with liver. But for all the three, the enzyme catalase is
fast reacting with the solution hydrogen peroxide (which is oxidize to water and oxygen).
VIII. DOCUMENTATION (Pictures with labels)
Sample Vingegar, water and baking soda ( Alternative
for NaOH) with 2ml of hydrogen peroxide
Liver

Vingegar, water and baking soda ( Alternative

for NaOH) with 2ml of hydrogen peroxide added
with small piece of liver each
Potato

Apple Images of the samples measured pH

VIII. REFERENCES, BOOK, (LINKS)

https://www.sciencedaily.com/releases/2010/04/100407155651.htm

https://www.sciencedaily.com/releases/2010/08/100826122624.htm

https://www.livescience.com/33061-why-does-hydrogen-peroxide-fizz-on-cuts.html

https://www.wsfcs.k12.nc.us/cms/lib/NC101001395/Centricity/ModuleInstance/89820/
bioenzymelabs.doc
https://www.sciencedirect.com/topics/medicine-and-dentistry/hydrogen-peroxide
https://www.britannica.com/science/poison-biochemistry
Course: BS Food Technology 2B Date Performed: November 28, 2019
Group # 5 Date Submitted: December 18, 2019
Members: Willie Borromeo Cariño
Ma. Jessica Cerilo
Lourdelyn Malate
Ella Mae Manuel
General Biochemistry
Experiment No.5
Emulsion Test
I. INTRODUCTION
An emulsion is a mixture of two liquids that would not normally mix together. Emulsions
can be “oil-in-water” emulsions that consist of oil droplets dispersed in water or some other
aqueous dispersion. The word emulsion comes from the Latin word meaning "to milk" (milk is
one example of an emulsion of fat and water). The process of turning a liquid mixture into an
emulsion is called emulsification. Emulsions are dispersions of droplets in an immiscible solvent
that are widely used in the food, pharmaceutical and chemical industries.
The Ethanol Emulsion Test is a food test which determines the presence of a broad group
of naturally occurring compounds known as lipids. Lipids consist of fats and oils. Other lipid
tests include the Grease Spot Test and the Sudan Stain Test. The Grease spot test is performed on
fats - lipids which are solid at room temperature. Sudan stain colors lipids red, but is a less
common bench reagent than ethanol. The Ethanol Emulsion Test is the most common test
amongst the three. Ethanol is an organic substance and so dissolves other organic substances; it
is frequently used as an organic solvent.
II. OBJECTIVES
1. To explain the formation of emulsions
2. To observe the solubility of lipids in a polar and non-polar solvents

III. MATERIALS
Apparatus: dropper, graduated cylinder, beaker, test tubes, test tube rack
Samples: ethanol, distilled water, vegetable oil

IV. PROCEDURE
1. Labeled four test tubes from 1 to 4.
2. 2 ml of alcohol was poured on test tube 1 and 2.
3. On test tube 1, one drop of vegetable oil was added and shake sideways until dissolved.
4. On test tubes 3 and 4, about 2 ml of distilled water was poured.
5. The contents of test tube 1 was poured to test tube 3 and the contents of test tube 2 was
added to test tube 4
6. All observations was recorded in the data table.
V. DATA, RESULTS AND DISCUSSION

Solutions Solubility Reaction

Test tube 1 Insoluble When we drop the vegetable
→ 2 ml of Alcohol with one oil in the 2ml of alcohol the
drop of vegetable oil vegetable oil is curdle
beneath.
Test tube 2 to test tube 4 Soluble When the alcohol added of
→ 2 ml of Alcohol with 2 ml water they mix.
of water
Test tube 1 to test tube 3 Insoluble After adding the water with
→ Alcohol with one drop of alcohol we drop vegetable oil
vegetable oil added to water and they form tiny dispersed
added to 2 ml of water droplets.
Table 5 Solubility of Lipids through Solvents like Water and Alcohol Data Table

DISCUSSION:
Lipids are a set of chemical molecules resulting from fatty acids and exhibit high
solubility in a polar solvents (organic) and low solubility in polar solvents (waters). Lipids are
insoluble in water and soluble in ethanol. After lipids have been dissolved in ethanol and then
added to H2O, they will form tiny dispersed droplets in the water and this is called an emulsion.
The only difference between the content of test tube 1 from test tube 2 is the presence of
vegetable oil. Test tube 3 with water added content from test tube 1 (alcohol with one drop of
vegetable oil) formed a tiny dispersed droplets. Slightly soluble. For the test tube 4, soluble
because the water and the alcohol mixed together. The appearance of the liquid in test tube 3 is
milky color. Limitations of ethanol emulsion test is for lipids, the solubility of lipids and ethanol
are exploited in this test.
Oil, alcohol with water did not mix together so it was insoluble. Lipids are not soluble in
alcohol and in water while water and alcohol mixed together so it was positively soluble.
VI. CONCLUSION
In this experiment, we observed the solubility of lipids through doing and following the
procedure. The ethanol emulsion test is a food test which determines the presence of a broad
group of naturally occurring compounds known as lipids. Lipids are non – polar organic
compounds. Hence, they are soluble in organic solvents such as ethanol (alcohol) but insoluble in
water. The test is done to show the presence of lipids in a substance. Since oil floats on top of
water, the oil sinks to the bottom of the alcohol and the alcohol floats on top of the oil. Even
though water and alcohol are both clear liquids, they have different densities. Alcohol floats on
top of the oil because a drop of alcohol is lighter than a drop of oil the same size. Oil, alcohol
with water did not mix together so it was insoluble. Lipids are not soluble in alcohol and in water
while water and alcohol mixed together so it was positively soluble. They don’t mix because of
the molecules that make up oil, water and alcohol. When the three were tried to mix, the polar
molecules stick together, keeping the oil molecules from getting between them and the two don’t
mix. When water and alcohol was mixed, it was fine since both are made of polar molecules.
VIII. DOCUMENTATION (Pictures with labels)

Solutions Images
Test tube 1

Contents of test tube 2 poured to test tube 4

Contents of test tube 1 poured to test tube 3

VIII. REFERENCES, BOOK, (LINKS)

http://brilliantbiologystudent.weebly.com/ethanol-emulsion-test-for-lipids
https://biology-igcse.weebly.com/food-test-3-emulsion-tesr-for-fats-html
https://www.thoughtco.com/definition-of-emulsion-605086