DATA AND ANSWER SHEET

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EXPERIMENT 4
PROCESSES IN CHEMICAL SYSTEMS
PROCEDURES:
A. Dialysis
1. Obtain one 10-cm long dialysis tubing or gastric lining (longganisa membrane about
2.0-2.5 cm in diameter or colorless cellophane about 25cm square in size.)
2. If gastric lining is to be used, tightly tie a string around its lower portion to close
one end. Wet the lining (or dialysis tubing) and open the other end with a stirring
rod to check if a pouch or sack is made.
3. Pour about 25 mL of chicken bouillon (previously dissolved in hot water) into the
prepared lining pouch and tie a string around the upper portion carefully so that
there will be no leak.
4. Wash off with distilled water any spilled solution on the outside of the pouch/sack.
5. Place the lining with its contents in a beaker and add distilled water just enough to
immerse about three-fourths of it.
(Note: The distilled water to be used must rst be checked for a negligible amount of Cl.
To do this, test 1.0 mL of the distilled water from the large portion and add 1.0 mL
of 1.0 M silver nitrate solution. The result must be colorless to negligible turbidity.)
6. Allow to stand for an hour at room temperature, following the set-up given.
7. Test the dialysate by doing the following:
a. Test for Chloride ion
To 1.0 mL of dialysate, add 1.0 mL of AgNO3 solution. Obsevation:
b. Test for peptide bond
To 1.0 mL of the dialysate, add 2.0 mL of 10% NaOH and 5 drops of 0.5%
copper sulfate. Stir the solution. Account for your observation.
c. Test for amino acid
To 3.0 mL of the dialysate, add 1 mL 0.2% ninhydrin. Heat in a water bath
until a blue violet color appears which indicates the presence of amino acid.
Observation:

Draw the set-up for Dialysis and label.

B. Diffusion
1. Place 20 mL tap water in a beaker. Determine its temperature and allow it to stand
still after placing the beaker over a piece of graphing paper marked with a dot that
coincides with the center of the bottom of the beaker.
2. Using a spatula or glass rod, carefully place a few (2-3) crystals of KMnO4 at the
bottom of the beaker where the lines of the graphing paper are seen perpendicular to
the edge of the container.
3. Note the time required for the colored ions to travel 5 cm along a line toward the
center.
4. Rinse the beaker and ll it with 20 mL water. Heat the water to a temperature of 70C
to 80C. Again, add crystals of KMnO4 to still water in the same way as step 2
above. Note the time of migration in seconds along the same distance at the higher
temperature.

What is the effect of increasing the temperature on the rate of migration of the solid
substance in a liquid medium?

Draw the set-up of apparatus and describe the directional movement of the colored
particles.

Compare the rest of diffusion at different temperatures.

C. Osmosis
1. To each of four small test tubes, place 5 drops of debrinated blood. Label the rst
test tube, # 1 as the control.

2. To the other test tubes, starting with the second, add 20 drops of the following:
test tube # 2 - 0.1% NaCl
test tube # 3 - 0.9% NaCl
test tube # 4 - 2.0% NaCl
3. Shake. Get a small amount of the contents from each test tube, place on
separate slides and examine under the microscope the appearance of the blood cells.
How do the shape and overall picture of the cells from the three test tubes compare
with that of the control?
Answer by drawing the appearances of the red blood cells as seen under the
microscope showing the difference/sin their size and shape. Describe them
accordingly. Use the following table.

How the RBCs compare in size and shape

Drawings

Descriptions

Test tube # 1
(control)

Test tube # 1
(in 0.1% NaCl)

Test tube # 1
(in 0.9% NaCl)

Test tube # 1
(in 2.0% NaCl)

D. Hydrolysis
1. Place 1 piece of elbow macaroni into each of 3 small test tubes. Add 5 mL of
pancreatin solution to the rst test tube; 5 mL of 1% Na2CO3 to another test tube
and 5 mL of saliva to the last test tube.
2. Place the three test tubes in a water bath with the temperature controlled at 40-50C
for strictly 15 minutes.
3. Pour off the solution and rinse the macaroni pieces with distilled water. Place them in a
watch glass equidistant to each other. Observe each.
4. Place a few drops of iodine solution on the surface of each piece of macaroni and
observe the resulting intensity of the color. Make comparisons on the texture and
appearance of the treated macaroni pieces after heating and with Iodine solution.

Sample macaroni
#1
#2
#3

Texture after 15 minutes heating

Color with Iodine solution

E. Lowering of Surface Tension

1. Apply a thin uniform coating of margarine on one 3 slides.
2. Cover the margarine on one slide with bile solution, the other with 0.5% Na2CO3,
and the last one with soap solution. Let them stand for 30 minutes.
3. Pour off the solutions and rinse each slide several times with running water very
carefully. Hold the slide up against the light and observe what happens.

4. Make comparisons on the degree of disappearance/solubility of the coated margarine

soaked with different solutions. Account for your observations.
Margarine + bile solution

Margarine + Na2CO3

Margarine + soap soplution

SUPPLEMENTARY QUESTIONS

1. Differentiate passive transport from active transport system. Give examples.

2. Is energy always associated with biochemical processes? Justify your answer.

3. Discuss the movement of Na+ and K+ ions in the cell.

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