...In this experiment I had to do a food test on a variety of foods such as Apple, Celery, Bread, Biscuit, Cheese, and Milk mixing or combining with the Iodine solution, Sodium Hydroxide solution and Copper Sulphate solution. From that It allowed me to see if there are any changes to the foods when adding the solutions. The most important part when doing this food test was I had to investigate it safely and efficiently followed by the health and safety rules so that I carry out my experiment in a correct way and therefore my results can be accurate enough. I had to follow the health and safety rules as it was very important for me to follow them when doing the food test experiment. This is because I had to use some chemicals and solutions which sometimes can be allergic or harmful for some people. So in order not to over come any mistakes I had to wear protective glasses and lab coat. They were very important because one for the lab coat it protected if anything spill on the clothes then it will spell in the lab coat for the second one which is protective glasses it will prevent any spill to the eye as glasses are wore. Equipment needed Lab coat Protective glasses Lamp Test tube rack White tile Filter paper Method 1.Put a small amount of each of the food substances into a test tube, add a few drops of iodine solution and then record any changes. A blue/black colour indicates the presence of starch. 2. Put a small amount of each...
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...ExperimentSpecific Questions Experiment 1: Monosaccharide Test 1. Fill in the table below with the results from the monosaccharide test experiment, and your conclusions based on those results. Results Monosaccharide Test Solution Initial Color Color with Benedict's Solution Color After Heating Monosaccharide? glucose solution water sucrose solution fructose solution 2. Benedict’s solution is added to white grape juice and heated. The color changes from blue to orange. Based on this result, what biological molecules are present in the white grape juice? 3. Benedict’s solution can be used to distinguish between monosaccharides and disaccharides. Why? 4. Benedict’s solution cannot be used to distinguish between two monosaccharides. Why? Experiment 2: Starch Test 1. Fill in the table below with the results from the starch test experiment. Results Starch Test Solution Initial Color Color with Iodine Solution starch solution water 2. Iodine solution is added to a chocolate chip cookie solution. The color changes to purple. Based on this result, what biological molecules are present in the chocolate chip cookie solution? 3. What is the relationship between monosaccharides and starches? Experiment 3: Lipid Test 1. Fill in the table below with the results from the lipids test experiment. Results Lipids Test Solution ...
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...Introduction: The microbiology of food and the environment are two very important fields in the large scope of microbiological research. Because microorganisms exist almost everywhere, it is important to determine the influences that they place on the food we depend on for survival, and the environment in which we humans call home. In this lab, we conducted five experiments in these two fields, and in doing so gained a better understanding of the influences and importance of microbes in food and the environment. The first exercise was the enumeration of soil microbes. This experiment showcased the immense diversity of bacteria, actinomycetes, and fungi found in soil. This diversity ranges from microbes that are beneficial to the environment by decomposing dead organic matter into energy sources usable by other organisms, to the pathogenic bacterial and fungal spores that can infect humans and animals alike. The techniques used are serial dilutions, which allow for quantification and a close estimation of the amount of said organisms found in a soil sample. (1) The second exercise that we conducted was the microbiology of water experiment. This is a very important standardized experiment used to determine the density of coliforms found in a 100 mL sample of water. It also can be used more specifically to determine the density of Escherichia coli, which can cause food poisoning amongst other illnesses. The techniques used are the multiple tube fermentation method, which involves...
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...Inferences, Enjoyment, and Choice of Food Products." Journal of Marketing 70. (October 2006): 170-84. Web. 24 Nov 2009. 2. The main purpose of the research done in this article is to determine whether or not food is viewed as attractive or "tasty" because it is perceived by consumers as unhealthy. The authors believe that if this is true, then "people will over-consume food portrayed as less (versus more) healthy because they expect that such food will taste better (Hoyer, et al, 170)." They created four main hypotheses: H1: The healthier a food item is perceived to be, the lower is its inferred tastiness. H2: When actual tastiness of a food product is controlled for, the healthier the food is portrayed to be, the lower is its judged tastiness. H3: Given a choice between two food products that vary in healthiness, people with a more (versus less) salient enjoyment goal will choose the less healthy option. H4: The pattern of results we predict in H1-H3 holds for both people who report an explicit belief in the unhealthy = tasty intuition and those who do not, but it is stronger among the former group. 3. Because three different experiments were performed, the procedure is rather lengthy. The first experiment, "Implicitness of Belief in Intuition," was designed in order to prove that the belief that unhealthy food tastes good is subconscious, or implicit. This experiment therefore utilized the IAT, or the implicitness association test. 138 college students were the...
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...Five potential inhibitors with water as a control were tested to identify the effectiveness of each potential inhibitor based on how the catechol oxidase responded. The first experiment determined which inhibitors lowered the amount of benzoquinone, also known as browning. The second experiment determined which inhibitors were competitive or non-competitive in inhibition. Competitive inhibitors bind to the active site on the enzyme making them more effective by blocking it from being catalyzed; whereas, non-competitive inhibitors bind anywhere to the enzyme changing its shape which may or may not block the active...
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...Objectives : 1. To test for the present of carbohydrate in food samples by using Benedict’s reagent. 2. To determine the present of starch in food samples by using iodine reagent. 3. To investigate the present of protein in food samples with Biuret solution. 4. To determine the present of lipid in food samples using brown paper. Introduction : We had learned about that all living organisms are made up of molecules, each molecule serve its own special purpose. Molecule can be divided into two types, macromolecules and micro molecules. The molecules that we are studying in this experiment are macromolecules. In this case, we are studying on 3 types of macromolecules, carbohydrates, protein and lipid that present in different food. Carbohydrate can be divided into monosaccharide, disaccharide and polysaccharide. Monosaccharide is the simplest sugar that appears in food, the most common example of this is glucose. Disaccharide is a double sugar, which means by it linked two monosaccharides together to form a disaccharide. The examples for disaccharide are maltose, galactose and sucrose. The example of polysaccharide is starch. Protein is build up by the monomers, amino acid. Each protein has it own special sequence that is different from others. The Biuret reagent is used to determine the presence of protein as it turns the original blue colour of the solution to purple when it react with the protein, specifically between the bonds of amino acid. Lipids are...
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...unethical? Many animals are used every year to test on human products, medications, and possible cures for diseases. These animals range from anywhere from rats to dogs and cats. Some tests are to help other animals as well, but are these test necessary and do we benefit from them? In the Journal essay I will discuss the benefits of animal testing and I will also discuss the downside of animal testing. When animals are used for testing cures and medicines, it helps us know if it is safe for humans to use them. The ethical side of animal testing is that it is good for us humans, because it helps us with answers and experiments. Researchers think that animals can feel no pain because they do not have a conscious. In pence’s book it says, “Animals are like fleshy machines: their eyes reflected no soul, and no pain lay behind their external “pain behavior”. So why do people get all worked up over animal testing if animals do not feel pain like us humans do? Animals have no pain or conscious, therefore they are tested on so humans do not have to suffer the pain from experiments. If we kill animals for food, why can we not use them for beneficial experiments as well? Animals are produced all the time for our food sources, and they have to be killed to become our food. If people think animals suffer from testing, they have to suffer in being raised for our food as well. If we allow animals to be produced and slaughtered for our food source, we should be able to use animals in research...
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...Presence of glucose, proteins and fats in foods Introduction- Complex foods are eaten on a daily basis, which contain mixtures of carbohydrates, proteins and fats. Glucose (also known as dextrose) is one of a group of carbohydrates known as simple sugars or monosaccharides. Glucose has a molecular formula C6H12O2. It is mainly found in fruits and honey and is the main free sugar circulating in the blood of higher animals. Glucose is the source of energy in cell function, and regulation of its metabolism. Molecules of starch are the main energy-reserve carbohydrate of plants consists of thousands of linear glucose units. Another major and linear compound composed of glucose is cellulose [Glucose]. Protein is found throughout the body in the...
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...2. The function of digestive organs The mouth is the beginning of the digestive process. As food enters the mouth, the teeth begin breaking down the food and mixing with the saliva. The mouth functions in the beginning of the digestive process. The teeth begins to breakdown the food particles and mixes with the saliva. From the mixture of food and saliva travels to the stomach. The stomach begins to secrete gastric enzymes that combine with the food. As the food continues through the duodenum The stomach receives the food particles and begin to mix with the gastric juices to further breakdown the food. The liver The gallbladder Duodenum Jejenum Ascending Colon A. 3. Summarization of mechanical and chemical digestion Mechanical Digestion - Food is crushed and liquefied by the teeth, tongue, and peristaltic contractions (waves of involuntary muscle contraction) of the stomach and small intestine. This creates a greater surface area for the digestive enzymes to work upon. Chemical Digestion - Many glandular structures, dispersed throughout the body, are involved in breaking food into simple molecules that can be absorbed. In the mouth, the salivary glands produce saliva, which both lubricates food and begins the process of starch digestion. Saliva contains salivary amylase (ptyalin), an enzyme that digests starch to maltose (a disaccharide). As food leaves the mouth, the esophagus conducts it to the stomach via the cardiac sphincter by means of...
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...Animals: Young adult male Sprague Dawley rats (Harlan Laboratories, Madison, WI, USA), were used for these experiments. The rats weighed between 250 to 300 g at the start of the experiments. Rats were individually housed in ventilated polycarbonate Animal Care System Cages in a temperature and humidity controlled room on a 12:12 light:dark cycle with ad libitum food and water access, unless otherwise noted. All protocols and procedures were approved by the Institutional Animal Care and Use Committee at Georgia State University and conformed to the NIH Guide for the Care and Use of Laboratory Animals. Implantation of indwelling cannula: Rats were anesthetized with isoflurane, and put in a stereotaxic apparatus (David Kopf Instruments, Tujunga,...
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...with images of food pairing. Subjects must predict whether the food pairings will cause an allergic reaction. The results suggest that participants who were pre-exposed with repeated conditional and unconditional stimulus (CS-US->CR) will show low levels of blocking in contrast...
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...method of research to test the effects of caffeine on memory, one must first establish a hypothesis. For this experiment, the hypothesis would simply state; that if a person consumes 2 cups of a caffeinated beverage over the course of 3 hours then their recall of information, learned earlier that day, will be faster and more accurate on a short answer test. The independent variable in this experiment would be the caffeine as it is the factor that is being manipulated and examined to see if it has any effect on a participant’s memory. The dependent variable in this experiment would be memory or specifically the participant’s ability to recall information as it may change as a result of the manipulation of the independent variable of caffeine. To begin the experiment, participants will be randomly assigned to either the control group, the group not exposed to caffeine, or to the experimental group, the group exposed to caffeine. The control group will be given a placebo and the experimental group will be given the caffeinated beverage. The two groups will be given a short story to read and review for one hour at the beginning of the experiment. Over the course of the next hour, participants in the experimental group will be given 2 cups of a caffeinated beverage while participants in the control group will be given 2 cups of a non-caffeinated beverage. After the hour has elapsed, all the participants in the experiment will be given a short answer test on the information contained...
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...Food Chemistry Laboratory report The analysis of Lipids Determination of fat by Soxhlet Extraction and Determination of fat content in milk by Gerber method Introduction Lipids are molecular organic compounds, composed largely of carbon, oxygen and hydrogen and are essential for cell growth. Lipids are non-soluble in water and combine with carbohydrates and proteins to form the majority of all plant and animal cells. Lipids are transported through the body attached to protein and are an important element of food. Lipids are the third major micronutrient required for the body after carbohydrates and protein. Lipids are also a medical term for ‘fat’ and though all fats are lipids, not all lipids are fats. Lipids have many roles within the body, one of its main duties is to transport, absorb and digest the fat soluble vitamins A,D,E and K. They provide the most energy to the body, are used for energy storage, cell membrane development, and they protect vital organs. Other major purposes are that they insulate layers under the skin, provide vitamins, essential nutrients and fatty acids in the body. Fatty acids cannot be made by the body and are therefore fat is essential in the diet. In many foods the lipid components add to flavor perception, texture, mouth feel and appearance. (Intro to food Nutrition handout, 15/02/11) It is important to remember that although fat is essential, the body only requires 30% of daily calorie intake to come from fat. Over consumption of...
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...Determination of presence of protein in a variety of food substances by the use of Biuret Reagent Biol. 1040 Section 1005 Introduction The human body consumes carbohydrates, lipids, and proteins each day by eating a variety of foods. These foods are required for energy and human growth. Proteins are a diverse group of macromolecules with many different functions (Mbuthia, 2012). Many are structural components of bone, muscle, hair, tissue, etc. Others are enzymes that speed up cellular reactions. All proteins are made up of amino acids (Johnson, 2010). The purpose of this experiment is to determine whether peptide bonds are present in various food substances. The color violet will indicate the presence of proteins. The more intense the color is, the greater number of peptide bonds there are (Mbuthia, 2012). Methods Using the China marker, I numbered test tubes 1-5 for identification purposes. Using a pipet I added 1 milliliter of each solution to it’s designated test tube. Next, I added 5 drops of the Biuret reagent to each test tube and agitated the mixture by shaking the tubes from side to side. After waiting 2 minutes I recorded the color of each mixture. I used the color reaction after adding the reagent to determine the presence of proteins in each substance (Mbuthia, 2012). Results Test solutions that contained proteins reacted to the Biuret reagent by turning violet. Table 1 summarizes the test results. In summary, test solutions, including distilled water, as...
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...Determination of Two Unknown Food Substances: Using Benedict Test, Biuret Test, Iodine Test and Ethanol Emulsion Test Rosezetta E. Jones Germanna Community College Biology 101 Professor Arisa Stritch-Johnson October 21, 2015 Abstract The purpose of this experiment was to identify the two unknown food samples provided. The tests carried out included iodine test for detection of starch presence, Benedict’s test for determination of reducing sugars presence, Biuret test for the detection of protein present, and emulsion test for lipid detection. The two food samples were tested simultaneously for the presence of macromolecules and the tests carried out gave negative results except for Benedict’s test. Under Benedict’s test, the...
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