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IDENTIFYING MACROMOLECULES IN FOOD LAB

IDENTIFYING MACROMOLECULES IN FOOD LAB. Introduction. Carbohydrates, proteins, and fats are all essential nutrients. We cannot manufacture these nutrients so we must obtain them from our environment. Introduction.

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IDENTIFYING MACROMOLECULES IN FOOD LAB

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  1. IDENTIFYING MACROMOLECULES IN FOODLAB

  2. Introduction Carbohydrates, proteins, and fats are all essential nutrients. We cannot manufacture these nutrients so we must obtain them from our environment.

  3. 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.

  4. Objective Identify the presence of major nutrients such as simple carbohydrates (glucose), complex carbohydrates (starch), protein and fat in common foods.

  5. A. What are Macromolecules? • All living things contain organic macromolecules: lipids, proteins, carbohydrates, and nucleic acids.   Can you name some examples?

  6. What are Macromolecules? • Each of these macromolecule contains building blocks:

  7. B. Can you name some examples?

  8. Can you name some examples?

  9. How do we know which food has certain macromolecule?

  10. C. What is an indicator? • Indicators are chemical compounds used to detect the presence of certain compounds. • It usually makes an observable change when the substance is present.

  11. C. What is an indicator? • Observable changes could be a color change, precipitate formation, bubble formation, temperature change, or other measurable quality.

  12. Indicators

  13. Test for Simple CarbohydratesBenedict’s solution • Benedict's solution is a chemical indicator for simple sugars such as glucose: C6H12O6. • Aqua blue: negative test; yellow/green/brick red, etc.: positive test

  14. Test for Simple CarbohydratesBenedict’s solution • Unlike some other indicators, Benedict’s solution does not work at room temperature - it must be heated first.

  15. Test for Complex CarbohydratesLugol’s solution • IKI solution  (Iodine Potassium Iodine) color change = blue to black

  16. Test for Complex CarbohydratesLugol’s Iodine 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.

  17. Test for Protein (amino acids)Biuret solution • Biuret solution  dark violet blue to pinkish purple

  18. Question Why didn’t the test tube containing starch change colors? Because Starch is NOT a simple sugar; Benedict’s only tests for simple sugars.

  19. ProcedureSimple carbohydrate • Add 5ml distilled H2O 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.

  20. ProcedureComplex carbohydrate • Add 5ml distilled H2O using pipette to test tube • Add 1ml of food sample to test tube • Add 20 drops of IKI solution

  21. ProcedureProtein (amino acids) • Add 5ml distilled H2O using pipette to test tube • Add 1ml of food sample to test tube • Add 20 drops of Biuret solution

  22. ProcedureFats (lipids) • Add 5ml distilled H2O using pipette to test tube • Add 1ml of food sample to test tube • Add 20 drops of Sudan IV

  23. LAB SAFETY and CLEAN UP NO EDIBLE products in lab WEAR safety goggles and apron at all times THOROUGHLY CLEAN lab area and equipment

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