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Esperienze sui principi nutritivi
Carboidrati
Lipidi
Proteine
Carboidrati
• Monosaccaridi:miele(glucosio)

• Disaccaridi:zucchero da tavola(saccarosio)
• Polisaccaridi:farina(amido)
Procedimento
• Miscelare 10g di ciascun alimento con 50ml di acqua distillata

• Disporre 3 file di 4 provette ciascuna nel portaprovette

• Versare nel primo gruppo di 3 provette 2 ml della soluzione di
acqua e miele e a seguire le altre soluzioni.Nell'ultimo gruppo
versare 2 ml di acqua distillata.
• Aggiungere 2 ml di reattivo di Fehling nella prima fila di
provette e scaldare in un bagnomaria (max 35 gradi);annotare
le osservazioni

• Nella seconda fila di provette aggiungere invece alcune gocce
di reattivo di Lugol e, senza scaldare, agitare con una
bacchetta di vetro ;annotare le osservazioni
• Nella terza fila di provette aggiungere il reattivo di
Benedict (10gocce) e riscaldare; annotare le
Osservazione
Il viraggio del reattivo di Fehling dal blu al rosso-mattone
indica la presenza di zuccheri semplici.

Il viraggio del reattivo allo iodio dal marrone-giallo
al blu-violetto indica la presenza di
polisaccaridi

Il viraggio del reattivo di Benedict da celeste a
bianco-latte indica la presenza di monosaccaridi.

Per esclusione si individuano i disaccaridi.
Lipidi
• Ridurre alcune arachidi in poltiglia e diluire con un po' di
acqua distillata
• Filtrare il miscuglio
• Preparare 4 provette, la prima con il
miscuglio di acqua e arachidi, la
seconda con acqua e olio, la terza
con latte e l' ultima con acqua distillata
• Aggiungere a ciascuna provetta qualche
goccia di reattivo di Sudan III, agitare e
attendere qualche minuto.
Osservazione
Il viraggio verso il colore rosso indica la presenza di lipidi
• Raccogliere l' albume di un uovo in un becher, diluirlo con
acqua distillata mescolando bene
• Preparare un imbuto con filtro
e porre sotto di esso un becher
pulito; filtrare l' albume
• Introdurre in una provetta 2-3 cc
di albume filtrato e 3-4 cc di
acqua distillata
• In una seconda provetta introdurre solo acqua distillata
• Aggiungere in entrambe le provette 2 ml di reattivo di Fehling
B e alcune gocce di Fehling A

Proteine
Osservazione
• Nella provetta contenente albume il colore e' passato da
celeste a viola

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Presentazione(1).ppt

  • 1. Esperienze sui principi nutritivi Carboidrati Lipidi Proteine
  • 2. Carboidrati • Monosaccaridi:miele(glucosio) • Disaccaridi:zucchero da tavola(saccarosio) • Polisaccaridi:farina(amido)
  • 3. Procedimento • Miscelare 10g di ciascun alimento con 50ml di acqua distillata • Disporre 3 file di 4 provette ciascuna nel portaprovette • Versare nel primo gruppo di 3 provette 2 ml della soluzione di acqua e miele e a seguire le altre soluzioni.Nell'ultimo gruppo versare 2 ml di acqua distillata.
  • 4. • Aggiungere 2 ml di reattivo di Fehling nella prima fila di provette e scaldare in un bagnomaria (max 35 gradi);annotare le osservazioni • Nella seconda fila di provette aggiungere invece alcune gocce di reattivo di Lugol e, senza scaldare, agitare con una bacchetta di vetro ;annotare le osservazioni • Nella terza fila di provette aggiungere il reattivo di Benedict (10gocce) e riscaldare; annotare le
  • 5. Osservazione Il viraggio del reattivo di Fehling dal blu al rosso-mattone indica la presenza di zuccheri semplici. Il viraggio del reattivo allo iodio dal marrone-giallo al blu-violetto indica la presenza di polisaccaridi Il viraggio del reattivo di Benedict da celeste a bianco-latte indica la presenza di monosaccaridi. Per esclusione si individuano i disaccaridi.
  • 6. Lipidi • Ridurre alcune arachidi in poltiglia e diluire con un po' di acqua distillata • Filtrare il miscuglio • Preparare 4 provette, la prima con il miscuglio di acqua e arachidi, la seconda con acqua e olio, la terza con latte e l' ultima con acqua distillata • Aggiungere a ciascuna provetta qualche goccia di reattivo di Sudan III, agitare e attendere qualche minuto.
  • 7. Osservazione Il viraggio verso il colore rosso indica la presenza di lipidi
  • 8. • Raccogliere l' albume di un uovo in un becher, diluirlo con acqua distillata mescolando bene • Preparare un imbuto con filtro e porre sotto di esso un becher pulito; filtrare l' albume • Introdurre in una provetta 2-3 cc di albume filtrato e 3-4 cc di acqua distillata • In una seconda provetta introdurre solo acqua distillata • Aggiungere in entrambe le provette 2 ml di reattivo di Fehling B e alcune gocce di Fehling A Proteine
  • 9. Osservazione • Nella provetta contenente albume il colore e' passato da celeste a viola