Testing Foods for Protein

1. Testing Foods for Protein Food Chemistry Lesson 13

2. Goals of the Lesson Students make and record predictions of the foods they think do and do not contain proteins. Students apply the protein test to their foods, record and analyze results, and compare the range of results with their predictions. Students record and organize observations, discoveries, and questions about proteins.

3. Materials • 1 lab bag • Foods Bag • 2 pair of forceps • 8 spoons • 1 package of toothpicks • 2 test trays # 1-10 • 10 Coomassie blue strips • Solution – ½ rubbing alcohol, ½ vinegar

4. Procedure • With spoons, place food in compartment of the testing tray # 1-10. • Holding the strips with your forceps, # them from 1-8. • Drop water into food samples to moisten them. • Using a toothpick, immerse coomasie strips by placing them under the food. Be sure that food covers the blue part of the strip. • Remove strip from the food with forceps. • Place strips in solution for 5 minutes. • Record your observations.

5. Class Foods Test Table

6. Writing Questions On your three note cards, write one question on each note card that has to do with food chemistry. Look through your notes for your questions and answers. This questions must be answerable.