Lipids, Enzymes, and DNA extraction

Question 1

why is salt added to the preparation of onions?

Answer 1

for the reason that salt helps to prepare in the separation of DNA from other cellular components through precipitation of the DNA, making the dna float out of the solution. salt minimizes the solubility of the DNA in aqueous solutions,

Question 2

why is soap added in the extraction of DNA of the onion?

Answer 2

as soap breaks down the cell membrane that surrounds the onion cells, as the cell membrane is made up of lipids and proteins that encloses the DNA.

Question 3

why is ethyl alcohol added in the extraction of DNA of the onion cell?

Answer 3

for the reason that DNA is insoluble in alcohol, allowing the DNA molecules to exit the solution by letting the solution to set for 5 minutes allows the DNA to rise on top since it is less dense that alcohol.

Question 4

are catalyst

Answer 4

enzymes

Question 5

is potato a catalase or not?

Answer 5

it is a catalase

Question 6

gelatin + water?

Answer 6

did not set in due to added water, the gelatin absorbed too much water.

Question 7

boiled pineapple + gelatin

Answer 7

did not set for the reason that pineapple contains bromelain. (protease enzume that digest protiens)

Question 8

pineapple + gelatin

Answer 8

did not set in at pineapple contains protease enzyme which cancels the solidification process of gelatin as the protein in gelatin is digested/ broken down by bromelain.

Question 9

test serves as a method for identifying the existence of glycerol and fats.

Answer 9

acrolein test

Question 10

, a distinct chemical transformation marked by the liberation of a pungent odor.

Answer 10

). The interaction between glycerol and potassium bisulfate (KHSO) leads to the formation of acrolein

Question 11

in the test for unsaturation After 2 drops of Hubl’s solution, the sample becomes permanently red.

Answer 11

stearic acid, coconut oil

Question 12

in the test for unsaturation – After 4 drops of Hubl’s solution, the sample becomes permanently red.

Answer 12

olive oil and oleic acid

Question 13

worth to note.

Answer 13

Glycerol emanates a distinct, sharp, and pungent aroma reminiscent of burning cooking oil, signaling a positive result. Similarly, vegetable oil exhibits a sharp and pungent odor, albeit less intense than that of glycerol. Notably, lecithin imparts an odor, although it is noteworthy that the odor is inherent even before the experiment begins. In contrast, oleic acid does not give rise to any discernible odor.

Question 14

– an organic compound derived from plant components rich in lipids, including various types of fatty acids

Answer 14

triacylglycerol