In the egg cell lab, we dissected an egg and separated it into three different parts: the yolk, the egg white, and the membrane. Previously, we had dissolved the shell in white vinegar. In this lab we questioned whether macromolecules can be identified in an egg cell. We used indicators to do this. I worked on identifying monosaccharides in the membrane, yolk, and egg white. I used the indicator called benedicts solution to do this, and found that monosaccharides were mostly present in the egg yolk and there were some in the membrane. Some errors in my lab could have been that I may have poured in different amounts of benedicts solution, and I could have let them heat for different times. In future experiments, I suggest having a partner to help you and mixing the benedicts solution with the egg very well.
We did this lab to test whether we could identify macromolecules in cells or not, and we were able to. From this lab, I have learned that the egg is actually a huge cell, and I have learned more about what a cell contains. I can now use this to teach future generations and study the cell in more depth.
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