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Identifying Macromolecules In Food
 

Identifying Macromolecules In Food

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food lab

food lab

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    Identifying Macromolecules In Food Identifying Macromolecules In Food Presentation Transcript

    • IDENTIFYING MACROMOLECULES IN FOOD LAB Adapted from: Madison Southern High School Biology
    • Introduction
      • Carbohydrates, proteins, and fats are all essential nutrients.
      • We cannot manufacture these nutrients so we must obtain them from our environment.
    • Introduction
      • In this lab, with the use of indicators as chemical detection tools, you will analyze a variety of foods for the presence of nutrients.
      • Detection is based upon observing a chemical change that takes place most often a change in color.
    • Objective
      • Identify the presence of major nutrients such as simple carbohydrates (glucose), complex carbohydrates (starch), protein and fat in common foods.
    • What is an indicator?
      • Indicators are chemical compounds used to detect the presence of other compounds.
    • Background Information reddish - orange dark red lipid Sudan IV violet , black blue protein Biuret solution black dark red complex carbohydrate IKI solution orange blue simple carbohydrate Benedict’s solution POSITIVE TEST NEGATIVE TEST MACRO-MOLECULE INDICATOR
    • What is a Standard?
      • An acknowledged measure of comparison for quantitative or qualitative value; a criterion.
    • Test for Simple Carbohydrates Benedict’s solution
      • Benedict's solution is a chemical indicator for simple sugars such as glucose: C 6 H 12 O 6 .
      • Aqua blue: negative test; yellow/green/brick red, etc.: positive test
    • Test for Simple Carbohydrates Benedict’s solution
      • Unlike some other indicators, Benedict’s solution does not work at room temperature - it must be heated first .
    • Test for Complex Carbohydrates IKI solution
      • IKI solution  (Iodine Potassium Iodine) color change = blue to black
    • Test for Complex Carbohydrates IKI solution
      • Iodine solution is an indicator for a molecule called starch.
      • Starch is a huge molecule made up of hundreds of simple sugar molecules (such as glucose) connected to each other.
    • Test for Protein (amino acids) Biuret solution
      • Biuret solution  dark violet blue to pinkish purple
    • Test for Fats (lipids) Sudan IV
      • Like lipids, the chemical Sudan IV is not soluble in water; it is, however, soluble in lipids.
      • In this test dark red Sudan IV is added to a solution along with ethanol to dissolve any possible lipids.
    • Test for Fats (lipids) Sudan IV
      • If lipids are present the Sudan IV will stain them reddish-orange (positive test).
    • Question
      • Why didn’t the test tube containing sucrose change colors?
    • Question
      • Why didn’t the test tube containing starch change colors?
    • Procedure Simple carbohydrate
      • Add 5ml distilled H 2 O using pipette to test tube
      • Add 1ml of food sample to test tube
      • Add 20 drops of Benedict solution
      • Place test tube in a hot water bath for 10 minutes.
    • Procedure Complex carbohydrate
      • Add 5ml distilled H 2 O using pipette to test tube
      • Add 1ml of food sample to test tube
      • Add 20 drops of IKI solution
    • Procedure Protein (amino acids)
      • Add 5ml distilled H 2 O using pipette to test tube
      • Add 1ml of food sample to test tube
      • Add 20 drops of Biuret solution
    • Procedure Fats (lipids)
      • Add 5ml distilled H 2 O using pipette to test tube
      • Add 1ml of food sample to test tube
      • Add 20 drops of Sudan IV
    • LAB SAFETY and CLEAN UP WEAR safety goggles and apron at all times THOROUGHLY CLEAN lab area and equipment NO EDIBLE products in lab