PAPER

GENERAL BIOLOGY
EXP. GEN BIOLOGY

LECTURER :
Ahmad Shafwan S. Pulungan,SPd, M.Si

COMPILER

Maydline Fransiska Marbun ( NIM : 4183131043 )

BILINGUAL CHEMISTRY EDUCATION STUDY PROGRAMME

FACULTY OF MATHEMATIC AND NATURAL SCIENCES
STATE UNIVERSITY OF MEDAN
 PREFACE

With all the praise and thanks to God the Almighty, who has given His love and
mercy so that a paper entitled " EXP.GENERAL BIOLOGY " can we finish well.
This paper is structured to meetone of the tasks of the courses.

We have prepared this paper to the maximum and get help from various parties so that
it can facilitate the creation of this paper. For this reason, we would like to thank all
those who have contributed in making this paper.

Apart from all that, we are fully aware that there are still deficiencies both in terms of
sentence arrangement and grammar. Therefore, with open arms we receive all
suggestions and criticisms from readers so that we can improve this scientific paper.

Finally, we hope that this paper can provide benefits and inspiration for readers.

Medan, 17 September 2018

Author

( Maydline Marbun )

NIM. 4183131043
 CHAPTER I
INTRODUCTION

1.1. BACKGROUND OF THE PAPER

The heart is an organ in the human body that is included in the circulatory system or
cardiovascular system. The heart has the main function as a blood pumping tool to deliver the
metabolic materials that needed to all body and carry metabolic remnants to be took out from
the body. In physiological conditions, the formation of a heart rate rhythm stimulation begins
from the sinoatrial node and spreads to other muscle fibers, causing a contraction of the heart.
If this rhythm stimulation is impaired in its formation and delivery, there can be a disruption
in cardiac performance.

Heart disease is a deadly disease. In this world, the number of patients with this disease
continues to grow. This is generally caused by lifestyle for example, eating fast food that
contain lots of oil and fat, wrong diet, stress, poor environmental conditions, lack of exercise,
lack of rest and others.

The risk of death from heart failure ranges from 5-10% per year in cases of mild heart failure,
which will increase to 30-40% in severe heart failure. Moreover, heart failure is the most
frequent disease requiring hospital re-treatment (readmission), even though outpatient
treatment has been given optimally.

Although various approaches to therapy for heart failure include therapeutic pharmacology,
intervention procedures and surgery have been widely offered, the death of patients with
heart failure is still very high if the cause is not resolved. When a diagnosis of heart failure is
established, it can be predicted how long a person will survive. It has been reported, that the
survival of a heart failure sufferer is even worse than cancer patients. In the third year, only
24 percent of heart failure sufferers still survive.

1.2. PROBLEM FORMULATION

a. Does the food ingredient tested in experiment I contain borax?

b. Does the food ingredient tested in experiment II contain sugar, starch and
protein?
c. Does the food ingredient tested in experiment III contain fat and protein?
1.3. PURPOSE OF THE PAPER
a. Identifying the content of borax in experiment I
b. Identify the content of sugar, starch, and protein in experiment II
c. Identifying the presence of fat and protein in experiment III
 CHAPTER II
THEORY AND DISCUSSION

PRACTICUM I

TITLE : Boraks Test

PURPOSE : Students are expected to identify the presence of borax in food

THEORIES :

Borax is a chemical that is widely used for the paper industry, wood preservatives,
controllers, and the ceramic industry. In the wider community the use of borax is often
misused into food additives for making crackers, wet noodles, rice cake, meatballs, and other
food products.

If you take borax in your food for a long time, it will accumulate (accumulate) in the liver,
brain, and testes. Borax consumed can cause symptoms of dizziness, vomiting, stomach
cramps, kidney damage, loss of appetite.

Borax is sodium or natium tetraborate salt which is widely used in various non-food
industries, especially the paper, glass, wood preservative and ceramics industries. Borax is
usually in the form of white crystalline powder, odorless, easily soluble in water, but borax
cannot dissolve in alcohol.

Borax is commonly used as a preservative and wood antiseptic. The strong preservative of
borax comes from boric acid in it, borax is often used in the world of medicine and
cosmetics, for example boric acid solution in water is used as mouthwash, nasal spray, and
small wound ointments. However, this material should not be taken or used on wounds
because it is toxic when absorbed into the body.

In identifying borax in food, if borax is reacted with curcumin it will produce a red
compound called rosasiania.

TOOLS AND MATERIALS :

 TOOLS :

1. Pipette drops

2. Mortal
  MATERIALS :

1. Borax solution

2. Turmeric solution

3. Dragon fruit solution

4. Purple sweet potato solution

5. Meatball samples

6. Tofu sample

7. Yellow noodles sample

8. Pempek Sample

WORK PROCEDURES :

Before testing borax in our food, we first carried out the borax test, borax with turmeric,
dragon fruit, and a solution of purple sweet potato each at a different place. Borax will be
brownish red if it is pressed with turmeric, it will be pinkish purple when pressed with dragon
fruit, and light brown when pressed with a solution of purple sweet potato. Our meatballs are
pulverized and wind-aired, then the meatball drops with turmeric water, dragon fruit water,
and purple sweet potato water. Leave for about five minutes.

Observe the colors that appear on the meatballs dripped with turmeric, dragon fruit water, and
purple sweet potato water, then compare them with the color of the borax solution dripped
with turmeric water, dragon fruit water, and purple sweet potato water. Do it the same way on
pempek fish and yellow noodles. Record the observations and conclude.

RESULT AND DISCUSSION:

NO MATERIALS TURMERIC DRAGON PURPLE SWEET

FRUIT POTATO
1 MEATBALL

2 PEMPEK

3 TOFU

4 YELLOW NOODLES
PRACTICUM 2

TITLE : Food Material Test

PURPOSE : Test the presence of carbohydrate and protein content in several types of
foods, namely ripe bananas, raw bananas, and instant noodles

THEORIES :

Our food contains important nutrients that the body needs as a source of energy, body
building substances, replacing damaged body tissues, and regulating all physiological
activities of the body. Nutrients that the body needs in large quantities are carbohydrates, fats,
and proteins, while those needed in small amounts are vitamins and minerals.

Food is a substance that is inserted into the body for:

1. Provide important ingredients in the formation of new protoplasm or replace damaged

protoplasm

2. Providing energy for the formation of various bodily activities, such as muscle contraction,
glandular secretion, synthetic various substances, absorption of food in the digestive tract of
food, substance re-absorption / renal tubules, growth and reproduction

3. As an essential substance in the regulation of cell function, the whole body instrument.

Carbohydrates, fats and proteins have a basic role for the life of an organism. Carbohydrates
are important food ingredients as a source of energy contained in plants. Carbohydrates or
saccharides are a large group of organic compounds composed of carbon and hydrogen
atoms. Carbohydrates are classified into 3 groups, namely: Monosaccharides, Olisaccharides,
and Polysaccharides. This type of carbohydrate is very much so it needs basic knowledge
about the physical and chemical properties of carbohydrates. In addition, the variety of
carbohydrates requires different testing methods. Protein is one of the most important
elements that make up living things. Like other elements such as carbohydrates, proteins also
have properties and functions. The properties and functions of proteins are determined by the
type and sequence of amino acids.

To find out the content of nutrients contained in food ingredients used food test indicators
commonly known as reagents.

The types of reagents commonly used to identify the nutritional content of foods are:

1. Biuret: used in testing protein groups

2. lugol: used in starch type testing (flour)

3. benedict: used in testing sugar groups

TOOLS AND MATERIALS :

 TOOLS :

1. Test tube

2. Wooden clamp

3. Dropper pipette

4. Bunsen

 MATERIALS :

1. Ripe bananas

2. Raw bananas

3. Instant noodles

4. Benedict solution

5. Lugol solution

WORK PROCEDURES :

1. Grind food ingredients that you want to test (ripe bananas, raw bananas, and instant
noodles, each separately. Add a little bit of distilled water to make it easier when grinding. If
you only use one hull, make sure after grinding one type of mortar is washed.

2. Place each scour on a different and labeled dish.

 BENEDICT TEST :

1. Provide 5 test tubes. Enter it in each 5 ml tube of benedict reagent.

2. Add 0.5 ml of the solution resulting from the crushing of food ingredients into a tube that
already contains benedict reagent.

3. Heat the test tube using spirits (bunsen) for 5 minutes and then cooled.

4. Observe the changes that occur in the tube. If the food contains benedict reagent / reducing
carbohydrates / sugars, the solution will be greenish yellow and form brick red deposits.

5. Record which type of food is positive with this test.

 LUGOL TEST :

1. Put 5 ml of the solution into the test tube.

2. Add 2 drops of lugol solution to each tube containing the solution resulting from the
crushing of food ingredients.

3. Observe the changes that occur in the tube. If the solution changes color to black or bluish, the
tested food ingredients contain carbohydrates.

RESULT

NO MATERIALS BENEDICT LUGOL BIURET

1 TOFU

2 RIPE BANANAS

3 . RAW
BANANAS
4 INSTANT
NOODLES

DISCUSSION
PRACTICUM 3

TITLE : Starch test, protein test, and fat test

PURPOSE : Test the presence of fat and protein content in some types of food ingredients

THEORIES :

Every living creature needs food to fulfill their needs. Foods that enter the body will be
broken down or broken down into simpler compounds both mechanically and chemically,
agara can be absorbed by the body.

In general, food ingredients contain several elements or compounds such as water,

carbohydrates, prottein, fat, vitamins, enzymes, pigments, and others. Food ingredients that
we consume everyday contain nutrients needed by the body. Carbohydrates, fats and proteins
are needed in large quantities, while vitamins and minerals are needed in small amounts.
Although it takes a little of this material must be in our diet. To determine the nutrient content
contained in food ingredients used food test indicators that are widely used to determine the
nutrient content in food are:

• Used to indicate the content of carbohydrates

• Used to indicate food ingredients for protein types

• HVS paper. Used to indicate food ingredients that contain fat / oil.

1. CARBOHYDRATES

Carbohydrates are also called charcoal hydrates. Carbohydrates are the main source of energy
for the human body. Foods that are sources of carbohydrates are rice, corn, wheat, cassava,
potatoes, sweet potatoes, and sago. Carbohydrates are useful for producing calories as a
source of energy to carry out daily activities.

2. FAT

Fat is composed of carbon atoms (C), hydrogen (H), oxygen (O). Sources of foods that
contain fat, for example: coconut, beans, soybean oil, and butter. Fats are also divided into
vegetable fats and animal fats. Fat contains lots of cholesterol. In the body, cholesterol is used
to make up cell membranes and hormones. Excess cholesterol will cause deposits in the walls
of blood vessels, so blood pressure becomes high. Plant fat does not contain cholesterol. If
you want to test the fat on paper, the paper will be transparent.

The function of fat in the body includes :

1. Solvents of vitamins A, D, E, and K

2. Energy source, burning 1 gram of fat produces 9.3 kilocalories of energy

3. Body protection from friction and impact and extreme temperatures

4. As a food reserve

3. PROTEIN

Protein is a long chain (polymer) of amino acids. Amino acids consist of carbon atoms (C),
hydrogen (H), oxygen (O), and nitrogen (N). Based on provenance, proteins are divided into
vegetable protein and animal protein. Vegetable proteins are obtained from plants, such as
tofu, tempeh, beans, and others. animal protein obtained from animals, for example fish,
shrimp, cheese, and others. Animal protein contains more complete amino acids than
vegetable proteins. Protein deficiency will be converted into nitrogen compounds that are
discharged through the kidneys. If you want to test the protein, the food extract will turn
purple.

The function of proteins in the body include:

1. Replace damaged cells

2. Forming enzymes, fibrinogen, antibodies, cell membranes, and hormones

3. Regulates the process in the body

4. As an energy source

TOOLS AND MATERIALS :

1. PROTEIN TEST

 TOOL:

 Petri dish

 MATERIAL :

 CuSO4 (10 g / l CuSO4 5H2O) 10 ml

 NaOH (1O mol / l)
 Rice
 Bread
 Egg whites
 Egg yolks
 Peanuts
 Cooking oil
2. FAT TEST

 TOOL:

 Petri dish
 HVS paper
 MATERIAL :

 Rice
 Bread
 Egg whites
 Egg yolks
 Peanuts
 Cooking oil

WORK PROCEDURES :

1. TEST PROTEIN

• Entering food ingredients that will be tested into porcelain plates

• Add 2 drops of CuSO4 solution then 5 drops of NaOH solution

• Shuffle the solution until it is completely mixed

• Observing changes that occur

• Write the results in the observation table

2. FAT TEST

• Take the food solution with a pipette, then drip on HVS paper, leave it to dry.

• Pay attention to the droplets of food solution on HVS paper after drying. If the stained part
on HVS paper becomes transparent, it is proven that food contains fat.

• Conducting these experiments for other food ingredients.

• Next, record the results obtained in the table.

RESULT

PROTEIN TEST

NO

FAT TEST

NO
DISCUSSION

CONCLUSION