Lab Experiment #3

PROTEINS
EXPERIMENT #1: GLUTEN from WHEAT FLOUR
Submitted by:

I. Objectives:
1. Explain the principle on commonly used protein isolation techniques.

II. Procedures:
Material:
▪ Wheat flour (at least 3 brands to compare for
the entire group, if possible. But if not, it is
okay to have at least 1)
▪ Povidone iodine
▪ Glass of water
▪ Cheesecloth (or fine mesh cloth)
▪ Dropper or syringe for the iodine
▪ Receiving vessel
PROCEDURE:
1. Add enough water to one cup of wheat flour to
make a thick dough.
2. Wrap the dough with the cheesecloth. If you
are not comfortable, no need to use
cheesecloth. Place the dough under running water until all the starch is removed. Test the
dough washings
with iodine solution until a negative result is obtained.
3. Collect the gluten (insoluble material) for hydrolysis and qualitative protein analysis (to be
performed when
physical laboratory resumes next semester)
 III. Data & Results:

RESULTS and OBSERVATIONS:

VISUAL OBSERVATIONS

Description
Materials to be tested
1st brand 2nd brand 3rd brand
Thick dough (appearance and texture)

Thick dough with starch + iodine test (color

description)
Dough w/o starch + iodine test (color description)

DOCUMENTATION:

IV.CONCLUSION

V.Application to the Nursing Field

SKILL BUILDING ACTIVITIES: Freaky Fats
INSTRUCTIONS: Fill in the blank spaces with the appropriate terms to complete the sentences. Solve the
hidden message by entering the boxed letters in the spaces at the bottom of the page.

ANSWER!
1. FATTY ACIDS
2. OILS
3. LECITHIN
4. ESTER BONDS
5. SHORTENING
6. EMULSIFIERS
7. POLYUNSATURATED
8. GLYCEROL
9. ANIMAL
10. VEGETABLE

HIDDEN MESSAGE:
In the United States, this once popular oil is no
longer used by the food industry as an ingredient
because it was reported to increase blood
cholesterol level. It was used primarily in cookies,
cakes, and snack foods.
COCONUT OIL