Week 2: Chemistry of Food Lab – Data Charts and Preliminary Findings

You will use this document to: • Record your data from the lab experiments. • Turn in your preliminary findings for Week 2. Indicator tests Identify which chemical indicates which nutrient is present. The first indicator has been noted. (10 pts) Indicator test Tests for … Negative result (color) Positive result (color) Benedict’s solution Prediction Table – Record a hypothesis for each food by listing the food to be tested and indicating which of the organic molecules you believe to have the highest concentration in each food. Use an X to mark the appropriate box. (12 pts) Type of Food Glucose Starch Protein Lipids Vitamin C 1. 2. 3. 4. 5. 6. Experiment 1 – Test for Glucose (12 pts) Type of Food Starting Color Resulting Color Test Positive/Negative 1. 2. 3. 4. 5. 6. Experiment 2 – Test for Starch (12 pts) Type of Food Starting Color Resulting Color Test Positive/Negative 1. 2. 3. 4. 5. 6. Experiment 3 – Test for Protein (12 pts) Type of Food Starting Color Resulting Color Test Positive/Negative 1. 2. 3. 4. 5. 6. Experiment 4 – Test for Lipids (12 pts) Type of Food Lipid Not a Lipid 1. 2. 3. 4. 5. 6. Experiment 5 – Test for Vitamin C (12 pts) Type of Food # of drops 1. 2. 3. 4. If you do not have or cannot obtain the liquid items listed in #3 of this experiment, choose 3 other liquid drinks to test. Additional questions: You may need your book in addition to the lab results to answer these questions. (1 pt each unless otherwise noted) 1. Do you believe that Benedict’s solution would give a positive reaction for all carbohydrates? Why or why not? 2. Put a drop of Lugol’s iodine on the corner of a piece of paper. Does paper contain starch? 3. What are the 3 components (chemical elements) of a molecule of carbohydrate? 4. What are the component molecules that form together to make a triglyceride? 5. What are the building blocks of proteins? 6. How would you determine whether coconut milk contains glucose? 7. What could you say about a substance if it did not turn blue-black with iodine? 8. What does “hydrogenation” mean? 9. List the 3 types of carbohydrates, and give an example of each. (6 pts) a. example: b example: c. example: 10. Why might you be asked to test water for each experiment? 11. Is it possible for a food to contain more than one organic molecule? Explain. 12. Do you think it would make a difference in the lipid stain test if a fatty acid was saturated or not saturated? Explain. 13. How many total amino acids exist? How many of these are essential and how many are nonessential?