3. What is used to test for the presence of simple reducing sugars such as monosaccharides?
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4 Lab 7-1 Analysis and s 1. What is used to test for the presence of starch? 2. How can you tell by using this test that a substance contains starch? 3. What is used to test for the presence of simple reducing sugars such as monosaccharides? 4. How can you tell by using this test that a substance contains a simple reducing sugar? 5. Why was water tested for each chemical? 6. What is used to test for the presence of protein? 7. How can you tell by using this test that a substance contains protein? 8. Biuret reagent will turn the skin purplish-brown. Explain why this occurs. 9. Use chemistry/science to answer the following questions. a. What kind of molecule is a lipid? b. When greasy food is spilled on clothing, why is it difficult to clean with water alone? c. What would be better than plain water for removing a greasy food stain? Why?
5 Further Explorations (To get the A ) Minimum work = a minimum grade. The best possible grade for this lab is a 90% unless one does the following further explorations. To attempt an A+, you must do all tests for a minimum of three additional food items; one of the three foods must be a mystery item and you should guess what it is. In this lab, you have learned how to determine if a liquid is a starch, a simple reducing sugar, a lipid, and a protein. You have learned to do this by applying the indicators to the liquid and watching for a chemical reaction that produces the correct color response. The indicators are: Iodine indicates the presence of starch Benedict s solution indicates simple reducing sugars Biuret s reagent indicates proteins Grease test on brown paper to indicate lipids On the second day of this lab, you will have to determine the type of organic compounds found in some common foods around your home. You must apply the science you have learned from the first day of our lab to determine the chemistry of foods. Procedures 1. Pick which food samples you will test. Write the names of the foods you picked in the top line of the data table. 2. For the starch, protein and lipid tests, use a paper towel as your lab tray. Use a test tube for the sugar test. 3. For starch, place one piece of the food sample onto the toweling and apply a couple of drops of iodine to it. Analyze the results and record them in the data table below. 4. For protein, place one piece of the food sample onto the toweling and apply a couple of drops of Biuret s reagent to it. Analyze the results and record them in the data table below. 5. For lipids, place one piece of the food sample onto a piece of toweling and let it sit for about 5 minutes. Move the food item and then see if the spot where the food was located is translucent or not. Record the results in the data table below. 6. For sugars, place one small piece of the food sample into a test tube. Add 20 drops of Benedict s solution, then heat the tube in a hot water bath for about 3-4 minutes. Analyze the results and record them in the data table below. 7. For mystery items, use 3 clean test tubes. Place 10 drops of the mystery liquid into each tube. Add 3 drops iodine to one tube; record results. Add 20 drops Benedict s solution to the second tube and heat for 3-4 minutes in a hot water bath; record results. Add 10 drops biuret s reagent to the third tube; record results. 8. Refer to your instruction packet to match colors with positive or negative results for each organic molecule. 9. Clean up when finished; throw food items and toweling into the trash. Be sure to wash out the test tubes with a brush. 10. If you re having fun, do some more.
6 Data Table Sample 1: Sample 2: Sample 3: Sample 4: Organic Compound Starch Protein Lipids Reducing Sugar Mystery item A what is it? Mystery item B what is it?
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