Macromolecules In Food Lab Report

529 Words2 Pages
bulb-icon

Recommended: Compare and contrast different methodologies

Macromolecules in Food
Materials and Methods
For the first biuret test, approximately 10 drops of water were added to the test tube. After the water was inside of the test tube, 10 drops of 5M NaOH and 5 drops of the Biuret reagent solution was added. The test tube was then gently rolled by a member of the group to mix the solution and everyone recorded the color of the solution. The same procedure was followed to test for starch, protein, sugar, lipid, and the unknown, but instead of the initial 10 drops of water, a sample of the variable being tested was placed in the test tube.
Results
Tube # Contents Color Relative strength
1 10 drops starch solution and 10 drops 4M HCl Black, little orange ++++
2 10 drops starch solution and 10 drops …show more content…

The unknown substance is probably a carbohydrate because it tested positive for starch which is a polysaccharide. This reaction also had very similar results as the Lugol’s test for potatoes which is a polysaccharide. Although the colors from the test for potatoes were not the same colors as the test for the unknown; the Biuret test had a slight color change and the Lugol’s test had a dramatic color change for both the unknown and potatoes. I am sure that the unknown was a starch, but the Benedict’s test for sugar was positive for the potatoes while the Benedict’s test for the unknown didn’t have a color change. The unknown probably did not have a color change for the Benedict’s test simply because there were not enough sugar present in the unknown for it to test positive. The Sudan IV Test for Lipids did not test positive for the unknown nor the potatoes because there isn’t a trace of lipids in starch. Based on my results, the unknown has a little protein, a lot of starch and no traces of lipids or

Show More
Related

  • Lactase Lab Report

    1873 Words  | 4 Pages

    These labels indicated the lactose solution that was be placed into the mini-microfuge tubes. The varying lactose ph solutions were obtained. The four miniature pipets were then used, (one per solution,) to add 1mL of the solution to the corresponding mini-microfuge tubes. When this step is completed there were two mini-microfuge tubes that matched the paper towel. Then, once all of the solutions contained their respective lactose solutions, 0.5mL of the lactase enzyme suspension was added to the first mini-microfuge tube labeled LPH4 on the paper towel, and 4 on the microfuge tube. As soon as the lactase enzyme suspension was added to the mini-microfuge tube, the timer was started in stopwatch mode (increasing.) When the timer reached 7 minutes and 30 seconds, the glucose test strip was dipped into the created solution in the mini-microfuge tube for 2 seconds (keep timer going, as the timer is also needed for the glucose strip. Once the two seconds had elapsed, the test strip was immediately removed, and the excess solution was wiped gently on the side of the mini-microfuge tube. The timer was continued for 30 addition seconds. Once the timer reached 7:32 (the extra two seconds accounting for the glucose dip), the test strip was then compared the glucose test strip color chart that is found on the side of the glucose test strip

    Read More

  • Milk Macromolecules Lab Report

    683 Words  | 2 Pages

    When the solution remains the same, it means the solution is negative control and does not have sugar. The presence of starch can be detected by using the Lugol’s iodine solution. If the unknown A, B, C milk samples turn to a dark blue color during the Lugol’s test, then these samples are positive control and also contain starch in them. But if the solutions turn to yellowish brown, it means these solutions are negative control

    Read More

  • Characteristic Property Lab

    647 Words  | 2 Pages

    The procedure of the lab on day one was to get a ring stand and clamp, then put the substance in the test tube. Then put the test tube in the clamp and then get a Bunsen burner. After that put the Bunsen burner underneath the test tube to heat it. The procedure of the lab for day two was almost exactly the same, except the substances that were used were different. The

    Read More

  • How Amylase Concentration Affects the Rate of the Starch Concentration

    1207 Words  | 3 Pages

    The independent variable for this experiment is the enzyme concentration, and the range chosen is from 1% to 5% with the measurements of 1, 2, 4, and 5%. The dependant variable to be measured is the absorbance of the absorbance of the solution within a colorimeter, Equipments: Iodine solution: used to test for present of starch - Amylase solution - 1% starch solution - 1 pipette - 3 syringes - 8 test tubes – Stop clock - Water bath at 37oc - Distilled water- colorimeter Method: = == ==

    Read More

  • Candy Chromatography Lab Report

    771 Words  | 2 Pages

    The purpose for conducting this candy chromatography lab was to figure out which colors of skittles were not shown, by separating the pigment out. In this lab, the materials needed were four different colored skittles, rubbing alcohol, two coffee filters, two tall glasses or plastic cups, a pencil, ruler, tape, foil or paper plate, table salt, water, four toothpicks or cotton swabs, measuring cups/spoons, and a clean pitcher. The first step in conducting the lab was to cut the coffee filter. We had to cut two, 3 by 9 cm rectangles. Next, I dropped four drops of water onto a piece of foil, and did not allow them to touch. Then, I put one skittle of each color on the drop, and waited for the color to soak in. Then, I threw away the skittles. I then drew a line one cm from the edge of one end of one strip of paper using a pencil. Then, made four pencil dots along the line, 0.5 cm apart. Underneath the dot, I label the color of the candy you will test on that spot, using abbreviations. I used the colors red,

    Read More

  • Abdominal Aortic Aneurysm

    2053 Words  | 5 Pages

    Chernecky, C. C., and B. J. Berger. Laboratory tests and diagnostic procedures. 5. St. Louis MO: W B Saunders Co, 2008. eBook.

    Read More

  • Fermentatiom By Yeast

    1325 Words  | 3 Pages

    There were five test solutions used in this experiment, water being the control, which were mixed with a yeast solution to cause fermentation. A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes. The 1 ml pipetman was then used to take 1ml of the yeast solution, and placed 1ml of yeast into the five test tubes all containing 1 ml of the test solutions. A 1ml graduated pipette was placed separately in each of the test tubes and extracted 1ml of the solutions into it. Once the mixture was in the pipette, someone from the group placed a piece of parafilm securely on the open end of the pipette and upon completion removed the top part of the graduated pipette.

    Read More

  • Analysis Of My Food

    1322 Words  | 3 Pages

    I was born in one of the countries in Asia, and our staple food is rice. Rice is always at the center of the table, and the rest of the viand surrounds it. Here in the United States, my household still eat rice every day, accompanied by cooked vegetables and meat. My food choices are influenced by culture and family. Vegetables and fruits of my choice are abundant at the International Market and other Asian grocery stores. Vegetables are also available for a cheaper price at the farmers market. I myself buy these foods to ensure its freshness, prepare and cook them for my entire family. Inspired by Asian and American cuisine, our food is prepared with variety of cooking styles; such as dry like barbecues, baked and fried, with sauce

    Read More

  • The Benedict's Test

    566 Words  | 2 Pages

    In conclusion, the method seems flawed in accurately measuring the glucose concentration of solutions. To make the experiment a "fair test," three main variables needed to be kept constant. Firstly, the volumes, including all measurements, i.e., the amount of Benedict's solution used and the amount of glucose water solution in each test tube. Secondly, the time that all the test tubes were kept in the water bath had to be the same for all test tubes, including solution X.

    Read More

  • Cellular Respiration Lab Report

    907 Words  | 2 Pages

    The tube with the 0% label was filled with 7.5mL of distilled water with a pipette. The test tube with the 1% label was given 7.5mL of a 1% sucrose solution. The same was done with the test tube with the 5% label; but it was given a 5% sucrose solution. Lastly, the test tube with the 10% label was given 7.5mL of a 10% sucrose solution.

    Read More

  • Egg Albumen Experiment

    1251 Words  | 3 Pages

    == § Test tubes X 11 § 0.10 molar dm -3 Copper (II) Sulphate solution § distilled water § egg albumen from 3 eggs. § Syringe X 12 § colorimeter § tripod § 100ml beaker § Bunsen burner § test tube holder § safety glasses § gloves § test tube pen § test tube method = == = =

    Read More

  • Micronutrients Essay

    1604 Words  | 4 Pages

    The aim of the above practical is to identify the unknown micro and macro nutrients that reside in three unknown solutions using a series of biochemical tests.

    Read More

  • Protein Analysis Lab

    744 Words  | 2 Pages

    The aim of this experiment is to separate the protein samples based on their molecular size using the SDS-PAGE technique and to detect EGFP protein by carrying out a western blot.

    Read More

  • Nutrient Lab Hypothesis

    491 Words  | 1 Pages

    To answer the hypothesis the scientists used 5 reagents to test for known nutrients in specific types of food. These five reagents were used to test for proteins, vitamin c, starch, chloride, and simple sugars. Then the ten foods were put in to a food processor with water to become a paste. Ten test tubes were labeled with the name of each food. After that the reagents were added to each test tube of food. To test for fat the food

    Read More

  • My Food Lab Journal Reflection

    732 Words  | 2 Pages

    Food labs are great technique for experiencing and learning the right method for preparing healthy and clean food. For some people like me, who have no cooking experience it is very challenging, stressful, and enjoyable. I used to think that cooking is just adding variety of ingredients together, but it is more than that. Through the first two food labs I discovered that there are many things that people have to remember and watch for when cooking such as managing their time, planning a head, following proper knife handling techniques, following proper measuring techniques, following kitchen safety, and following the recipe. Also, through this food lab, I have faced some challenges, success, learned a lot of things, and discovered the roles of some important ingredients including salt, pastry flour, sugars, fats, baking soda, and eggs.

    Read More

More about Macromolecules In Food Lab Report

Open Document