Egg Lab Conclusion 

             In this lab we asked the question: Can macromolecules be identified in an egg cell? 

Our claim/answer to the question was that, yes they can but they may not be identified in all macromolecules. Also, in the egg membrane the macromolecules that were present were polysacchrides, lipids, and proteins. In the egg white the macromolecules that were present were proteins, polysacchrides, and monosacchrides. In the egg yolk the macromolecules that were present were the lipids, proteins, monosacchrides, and polysacchrides. Each test had a chemical added to it, for us to see if the macromolecules were present. There were four different indicators; Benedict Solution, Iodine, Sudan III/IV and Sodium Hydroxide with Copper Sulfate. Evidence that supports our claim is as follows: In each test we would know if the macromolecules were present because the test would change to a darker color. We were asked to rate how present the macromolecules were out of 10. We found out that the membrane has polysaccharides because the solution turned black and it's found on the surface of the cell membrane, I rated this a 5/10. The membrane also has lipids, the solution turned orange, and the membrane is made of phospholipids, which is a lipid, so this makes sense. I rated this a 2/10. Lastly, the membrane showed the macromolecule; proteins, and in effect the solution turned dark purple. I rated this a 6/10. All in all, the egg membrane showed the macromolecules, polysaccharides, lipids, and proteins. We also found out that the egg white has polysaccharides(3/10), monosaccharides(7/10) and lipids(4/10) for energy growth and development. The egg white contains proteins for two purposes, first one is for growth and development, but also as enzymes, to protect it from bacterias. We know that the macromolecules were present because when we did the different tests the colors of the indicators because darker, just as the egg membrane test. Lastly, the egg yolk contains all four macromolecules, it contains monosaccharides(3/10), water(8/10), polysaccharides(4/10) and lipids(7/10) as energy, but also to make up the cell's internal membrane, which is covering the yolk. Again, the indicators colors turned a darker color to show that the macromolecules. The Benedict solution turned a darker navy blue. The Iodine turned a dark brown/purple. The Sudan III/IV turned a dark red/orange. Lastly, the the copper sulfate turned a dark royal blue. This data supports our claim because it one figure out which macromolecules are present in the different parts of the egg.

          Some possible errors that could have happened are the amount of drops of each solution where dropped into the different tests. My group dropped in 1-2 drops. This could have effected the outcome depending on whether my group members dropped in 1 or 2 drops this could have effected the outcome by a little. Another possible error is the amount of ml (the parts of the egg we tested. which were in the test tubes, they may have not been the right amount and it may have affected the color. To improve this lab, I would first have a perfectly controlled and tested experiment where only one person does everything so you know how many drops to do, or just tell your group mates to use the same amount of drops. To solve the second problem,  I would have used another tool to get the 1 ml of water, white, yolk and membrane, to be more precise.

           The purpose of the lab was to demonstrate that different macromolecules are present in the different part of the eggs. From this lab, I learned that certain macromolecules were only present in certain parts of the cell and that they had different uses depending on where they were, which helps me understand the concept of macromolecules and their functions. Based on my experience from this lab,  I may be able to do more experiments with eggs, and solutions such as the indicators that we used in the lab. Taking other food items and adding indicators to the different parts and seeing whether or not it has any macromolecules.