Dissecting a Cell
Purpose:
The purpose to this lab was to dismantle an egg shell and see what it is made of.
Step I
1: Place an uncooked egg within a clean beaker and fill with vinegar. Let it sit for 24 to 48 hours.
2: Once the shell is disolved, rinse the egg with water to remove the vinegar.
3: Feel the membrane. It gives you a good model of a cell membrane. Place the egg in 5% NaCL solution for 24 hours to see if the membrane is permeable. Then describe the membrane after.
4: Remove the egg, rinse it off, and place it in a beaker filled with distilled water for 24 hours. Describe the look and changes that took place.
2: Once the shell is disolved, rinse the egg with water to remove the vinegar.
3: Feel the membrane. It gives you a good model of a cell membrane. Place the egg in 5% NaCL solution for 24 hours to see if the membrane is permeable. Then describe the membrane after.
4: Remove the egg, rinse it off, and place it in a beaker filled with distilled water for 24 hours. Describe the look and changes that took place.
5: Slice open the egg's membrane without cutting the yoke and drain the egg white into a 100 mL beaker.
6: Place the egg yoke in a new beaker and set aside the
Step II
Test these four solutions and record your data in a table.
Monosaccharide Indicator Standard Test:
1. Test for glucose: mix 2 ml of of 2% glucose solution with 2 ml of Benedict's solution. Boil with water (100 ml water in a 250 ml beaker) for two minutes and record the changes of color over time.
2. Test for water: mix 2 ml of deionized water with 2 ml of Benedict's solution. Boil with water (100 ml water in a 250 ml beaker) for two minutes and record the changes of color over time.
Starch Indicator Standard Test:
1. Test for starch: mix 2 ml of mixed starch suspension and 0.25 ml of Lugol's iodine. Swirl to mix and record color changes.
2. Test for water: mix 2 ml of deionized water and 0.25 ml of Lugol's iodine. Swirls to mix and record color changes.
Protein indicator Standard Test:
Warning: NaOH should be handled with caution.
1. Test for protein: gently mix 2 ml of gelatin and 1 ml of Bioret in circles. Then mix and record color changes after 30 seconds.
2. Test for water: gently mix 2 ml of deionized water and 1 ml of bioret in circles. Then mix and record color changes after 30 seconds.
Lipid Indicator Standard Test:
1. Test for lipids: put a drop of oil on a paper bag and let it dry for 10 minutes. Hold the bag to light and record the amount of light that passes through the drop of oil.
2. Test for water: put a drop of water on a paper bag and let it dry for 10 minutes. Hold the bag to light and record the amount of light that passes through the drop of water.
Monosaccharide Indicator Standard Test:
1. Test for glucose: mix 2 ml of of 2% glucose solution with 2 ml of Benedict's solution. Boil with water (100 ml water in a 250 ml beaker) for two minutes and record the changes of color over time.
2. Test for water: mix 2 ml of deionized water with 2 ml of Benedict's solution. Boil with water (100 ml water in a 250 ml beaker) for two minutes and record the changes of color over time.
Starch Indicator Standard Test:
1. Test for starch: mix 2 ml of mixed starch suspension and 0.25 ml of Lugol's iodine. Swirl to mix and record color changes.
2. Test for water: mix 2 ml of deionized water and 0.25 ml of Lugol's iodine. Swirls to mix and record color changes.
Protein indicator Standard Test:
Warning: NaOH should be handled with caution.
1. Test for protein: gently mix 2 ml of gelatin and 1 ml of Bioret in circles. Then mix and record color changes after 30 seconds.
2. Test for water: gently mix 2 ml of deionized water and 1 ml of bioret in circles. Then mix and record color changes after 30 seconds.
Lipid Indicator Standard Test:
1. Test for lipids: put a drop of oil on a paper bag and let it dry for 10 minutes. Hold the bag to light and record the amount of light that passes through the drop of oil.
2. Test for water: put a drop of water on a paper bag and let it dry for 10 minutes. Hold the bag to light and record the amount of light that passes through the drop of water.
Step III
Test the egg components for Lipids, Proteins, Starch, and monosaccharides
1. Do the same experiments as in part II, except replace the sugar, starch, protein, and fat with the egg components. Don't add the standard solutions.
2. Record the results of the egg membrane, the yolk, and egg white for all four molecules on the graph.
3. Give numerical values to each result (3 = very strong, 2 = strong, 1 = weak, and 0 = no change) and a brief description of color changes.
1. Do the same experiments as in part II, except replace the sugar, starch, protein, and fat with the egg components. Don't add the standard solutions.
2. Record the results of the egg membrane, the yolk, and egg white for all four molecules on the graph.
3. Give numerical values to each result (3 = very strong, 2 = strong, 1 = weak, and 0 = no change) and a brief description of color changes.
Data / Results
Part I:
Day 1: We placed the egg in vinegar & let it sit overnight to disolve the calcium carbonate that was the shell.
Day 2: We then took the egg and drained it to remove the vinegar. We observed that the egg had lost some water and proceeded to place the egg in salt water and let it rest overnight.
Day 3: After the 24 hours, the egg had gotten smaller. We then washed off the egg and placed back into a clean beaker. We later cut the egg open and it popped due to the pressure within the egg.
Part II:
These where our test results:
Glucose: (Benedict's solution - indicator) Changed from a orange to a brownish-orange after the 2 minute mark. There was no negative change.
Starch: (Logo's Iodine - indicator) This solution had a brownish-black color and became orange during the negtive tests.
Protein: (Bioret - indicator) This solution had a purple-blue color and became a translucent blue during the negative tests.
Fat: (Sudan IV - Indicator) This solution had a pink coloring and became a translucent pink during the negative testing.
Part III: All three parts of the egg were tested to see if they were a positive or negative substance. Here were the results:
( 3 - Positive, 2 - Strong, 1 - Weak, 0 - Negative)
- Yolk: (Benedict's) - 0, (Iodine) - 0, (Bioret) - 1, (Sudan IV) - 1
- Membrane: (Benedict's) - 3, (Iodine) - 3, (Bioret) - 0, (Sudan IV) - 2
- White: (Benedict's) - 2 (Iodine) - 3, (Bioret) - 1, (Sudan IV) - 0
Conclusion:
The data showed that the Protein should be purple/blue, Carbs - brown, and Fats should show up as pink. This allowed us to then properly test the different egg parts. The yolk had protein and fat. the membrane had glucose, carbs, and fat and the Egg white had glucose, carbs, and protein.
Day 1: We placed the egg in vinegar & let it sit overnight to disolve the calcium carbonate that was the shell.
Day 2: We then took the egg and drained it to remove the vinegar. We observed that the egg had lost some water and proceeded to place the egg in salt water and let it rest overnight.
Day 3: After the 24 hours, the egg had gotten smaller. We then washed off the egg and placed back into a clean beaker. We later cut the egg open and it popped due to the pressure within the egg.
Part II:
These where our test results:
Glucose: (Benedict's solution - indicator) Changed from a orange to a brownish-orange after the 2 minute mark. There was no negative change.
Starch: (Logo's Iodine - indicator) This solution had a brownish-black color and became orange during the negtive tests.
Protein: (Bioret - indicator) This solution had a purple-blue color and became a translucent blue during the negative tests.
Fat: (Sudan IV - Indicator) This solution had a pink coloring and became a translucent pink during the negative testing.
Part III: All three parts of the egg were tested to see if they were a positive or negative substance. Here were the results:
( 3 - Positive, 2 - Strong, 1 - Weak, 0 - Negative)
- Yolk: (Benedict's) - 0, (Iodine) - 0, (Bioret) - 1, (Sudan IV) - 1
- Membrane: (Benedict's) - 3, (Iodine) - 3, (Bioret) - 0, (Sudan IV) - 2
- White: (Benedict's) - 2 (Iodine) - 3, (Bioret) - 1, (Sudan IV) - 0
Conclusion:
The data showed that the Protein should be purple/blue, Carbs - brown, and Fats should show up as pink. This allowed us to then properly test the different egg parts. The yolk had protein and fat. the membrane had glucose, carbs, and fat and the Egg white had glucose, carbs, and protein.
Reflections:
I really like examining the egg after the shell had deteriorated due to it prolonged exposure to vinegar and salt water. Tha calcium carbonate shell had became a chalky film on the membrane of the egg and was fairly easy to remove. The egg membrane look incredible after it was washed. The egg was translucent and you were able to see the white and the yolk of the egg. I never expected the egg to be translucent and it was a suprise. Another suprise was how well me and my partner, Eryk, were able to work together. The only problem we had with the lab was that not all the pipets were labeled, which lead to mistakes like cross-contamination. Other than that, we had a pretty fun time with this lab.