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Testing for Macromolecules

Testing for Macromolecules. Why test for macromolecules?. It is important in the study of human health and diet as well as for the food processing industry.

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Testing for Macromolecules

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  1. Testing for Macromolecules

  2. Why test for macromolecules? • It is important in the study of human health and diet as well as for the food processing industry. • Foods are tested for the amount and type of carbohydrates, protein and lipids they contain so that that information can be placed on food labels. • The food industry would test newly developed food products to see if they meet the standards they want their food to be at.

  3. Testing for complex carbohydrates (starch) • Testing for Complex Carbohydrates (starch) • Lugol'sreagent (iodinesolution)is a yellowish brown colour and will change to dark purple/black in presence of starch

  4. Testing for simple carbohydrates • Benedict’s solution is the colourblue and will change into an orange/red colour when heated in a water bath if simple carbohydrates (e.g. glucose) are present in the food source.

  5. Testing for lipids • Sudan IV is fat soluble and it is the colourred and will stain lipids a redish orange colour if they are present in the food source. • ORgrease spot test/Brown paper test, lipids leave translucent (grease spots) on unglazed brown paper bags

  6. Testing for Proteins • Biuret solution is the colour blue and will change into a purple colourif proteins are present in the food source.

  7. Identifying nutrients gizmo • www.explorelearning.com • Class code: UJVMRDR7NZ • Homework: Determine what foods are in the test tubes on worksheet

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