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Identifying Macromolecules in Food LAB: Adapted From (MHS) : Cummings High School Biology

This document provides instructions for a lab to identify macromolecules (carbohydrates, proteins, and fats) in foods using indicator solutions. Students will test food samples with Benedict's solution to detect simple carbohydrates, IKI solution to detect complex carbohydrates, Biuret solution to detect proteins, and Sudan IV to detect fats. Each indicator solution produces a characteristic color change in the presence of its target macromolecule. The lab aims to familiarize students with using indicators as tools to analyze foods and observe chemical changes indicating the presence of major nutrients.

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Gabrielle Robinson
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303 views22 pages

Identifying Macromolecules in Food LAB: Adapted From (MHS) : Cummings High School Biology

This document provides instructions for a lab to identify macromolecules (carbohydrates, proteins, and fats) in foods using indicator solutions. Students will test food samples with Benedict's solution to detect simple carbohydrates, IKI solution to detect complex carbohydrates, Biuret solution to detect proteins, and Sudan IV to detect fats. Each indicator solution produces a characteristic color change in the presence of its target macromolecule. The lab aims to familiarize students with using indicators as tools to analyze foods and observe chemical changes indicating the presence of major nutrients.

Uploaded by

Gabrielle Robinson
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd

IDENTIFYING

MACROMOLECULES
IN FOOD
LAB
Adapted from (MHS)
:
Cummings High School
Biology
Introduction
Carbohydrates,
proteins, and fats are
all essential nutrients.
We cannot manufacture
these nutrients so we
must obtain them
from our
environment.
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.
Objective
Identify the presence of major nutrients such
as simple carbohydrates (glucose),
complex carbohydrates (starch), protein
and fat in common foods.
What is an indicator?
• Indicators are chemical compounds used
to detect the presence of other
compounds.
Background Information
INDICATOR MACRO- NEGATIVE POSITIVE
MOLECULE TEST TEST
Benedict’s simple blue orange
solution carbohydrate
IKI solution complex dark red black
carbohydrate
Biuret protein blue violet,
solution black
Sudan IV lipid dark red reddish-
orange
What is a Standard?
• An acknowledged measure of comparison
for quantitative or qualitative value; a
criterion.
Test for Simple Carbohydrates
Benedict’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
Test for Simple Carbohydrates
Benedict’s solution
• Unlike some other indicators, Benedict’s
solution does not work at room
temperature - it must be heated first.
Test for Complex Carbohydrates
IKI solution
• IKI solution  (Iodine Potassium Iodine) color
change = blue to black
Test for Complex Carbohydrates
IKI 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.
Test for Protein (amino acids)
Biuret solution
• Biuret solution  dark violet blue to
pinkish purple
Test for Fats (lipids)
Sudan IV
• Like lipids, the chemical Sudan
IV is not soluble in water; it is,
however, soluble in lipids.

• In this test dark red Sudan IV is


added to a solution along with
ethanol to dissolve any possible
lipids.
Test for Fats (lipids)
Sudan IV
• If lipids are present the Sudan IV will stain them
reddish-orange (positive test).
Question
Why didn’t the test tube containing sucrose
change colors?
Question
Why didn’t the test tube containing starch
change colors?
Procedure
Simple carbohydrate

1. Add 5ml distilled H2O using


pipette to test tube
2. Add 3ml of food sample to test
tube
3. Add 10-20 drops of Benedict
solution
4. Place test tube in a hot water
bath for 10 minutes.
Procedure
Complex carbohydrate

1. Add 5ml distilled H2O using pipette


to test tube
2. Add 3ml of food sample to test
tube
3. Add 10-20 drops of IKI solution
Procedure
Protein (amino acids)

1. Add 5ml distilled H2O using pipette


to test tube
2. Add 3ml of food sample to test
tube
3. Add 10-20 drops of Biuret solution
Procedure
Fats (lipids)

• Add 5ml distilled H2O using pipette


to test tube
• Add 3ml of food sample to test
tube
• Add 10-20 drops of Sudan IV
LAB SAFETY and CLEAN UP
NO EDIBLE
WEAR safety THOROUGHLY
products
goggles and CLEAN lab area
in lab
apron at all times and equipment
• Your first Experimental Design Project:
due November 12th.

– Research a laboratory experiment that has


been conducted and communicates its
results.
– Using the Experimental Design Reference,
write the Lab report using the guidelines and
categories as indicated on the Experimental
Design Reference.

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