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Organic Compounds in Food Lab

Organic Compounds in Food Lab

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Organic Compounds in Food Lab

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  1. Organic Compounds in Food Lab

  2. Purpose: Test samples of food for the presence of organic molecules using 4 indicators.

  3. Procedure: • Materials: 7 food sources, beakers, pipettes, and 4 indicators: • Benedict’s Solution – detects glucose (simple sugar) • Lugol’s Iodine Solution – detects Starch (complex sugar) • Biuret Solution – detects proteins • Sudan IV – detects lipids (fats) • Procedures: At lab station

  4. Procedures – At lab station • 1. Demo standards and record results in Data Table 1. • 2. Make predictions. • 3. Place approximately 5 mL of the first food substance in each of the 4 test tubes. • Conduct the 4 indicator tests as shown in the demo: • 5 drops of each substance. Benedicts – hot water 5 min • Record your results in Data Table 2. • Wash 4 test tubes and repeat with sample 2. • Repeat the above steps for all 7 substances.

  5. Data Table 1: Standards Test

  6. Data Table 2: Organic Compounds in Food

  7. Conclusion • 1 to 2 paragraphs. Written in 3rd person (command) form, not in 1st person. • Discuss your Results: • Which substances contain lipids, simple sugars, starch, lipids and proteins? • How was this determined? Describe the 4 tests and the qualitative results. • Discuss any surprising or expected results. Review your original predictions.

  8. Procedures • 1. Place approximately 5 mL of the first food substance in each of the 4 test tubes. • 2. Conduct the 4 indicator tests as shown in the demo: • 5 drops of each substance. • Benedicts should sit in water bath for 5 min. • 3. Record your results in Data Table 2. • 4. Wash 4 test tubes in the sink and repeat with the remaining 6 samples.