Lab #1 Identifying Macromolecules in Foods

Introduction: Simple chemical tests using indicators can show what macromolecules (nutrients) are present in a food. Chemical indicators usually change color when a particular substance is present. Most of the samples are diluted in water, so we must make sure that water alone does not change the indicator color. We will use these indicators: 1) Benedicts Solution tests for simple sugars (monosaccharides) any colour change from blue indicates a positive result 2) Lugols Iodine Solution tests for starch (a polysaccharide) blue/black indicates a positive result 3) Biurets Solution tests for protein pink/purple indicates a positive result

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Brown Paper Bag tests for lipids translucence indicates a positive result

Purpose: To observe color change of chemical indicators on food molecules of sugar, starch, fat, and protein, and to identify what macromolecules are present in various foods. Hypothesis: Predict what macromolecules will be present in each food (except the unknown solution) using correct cause & effect (if/then statement). An example is done for you: It was hypothesized that if eggs contain protein, then they will change the Biuret solution from blue to purple. Materials: 4 Nutrient Indicators variety of food samples (distilled water, milk, vegetable oil, egg albumen, juice, and an unknown solution) hot water bath brown paper bags test tubes and rack spot plates Procedures: Station #1: Monosaccharide Test (Simple Sugars/Carbohydrates) 1. Prepare a water bath by heating 300mL of tap water in a 400mL beaker on a hot plate. Maintain the water temperature at 80 degrees Celcius. Use a 10mL graduated cylinder and measure 3mL of distilled water, milk, vegetable oil, egg albumen, juice and the unknown solution. Pour each into a test tube and label. Rinse the graduated cylinder after pouring each solution. Make sure you use soap to rinse after you have poured the vegetable oil!!

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Add 7-8 drops of Benedicts Solution to each test tube. Place each test tube into your 80 degree water bath. When you notice a colour change, record your results in a table similar to the one below. Substance Tested Colour After Placing in Water Bath

Distilled Water Milk Vegetable Oil Egg Juice Unknown Solution The table below summarizes the quantitative results of Benedicts solution: Colour of Benedicts Reagent Blue Light Green Green to Yellow Orange Red to Red-Brown 0% 0.5%-1% 1%-1.5% 1.5%-2% Greater than 2% Approximate Sugar Concentration

Station #2: Starch Test (Complex Sugars/Carbohydrates) 1. 2. Get a spot plate. Place a few drops of each of your substances (distilled water, milk, vegetable oil, egg, juice, and unknown solution) and put them in the spot plate. Using a medicine dropper, place a drop of water and Lugols iodine onto each substance. Record the colour of each mixture in a chart.

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If starch is present, the iodine will turn a blue/black colour.

Station #3: Lipids (Fats) Brown Paper Bag Test

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Draw a circle (5cm diameter) on a piece of unglazed brown paper. Place a drop of your substances into each circle (distilled water, milk, vegetable oil, egg, juice, and the unknown solution). When the water has evaporated, hold your paper to the light and record your observations. If there are lipids/fats in your substance, the spot on your brown paper bag will turn translucent (somewhat see through)

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Part #4: Protein Test 1. Measure out 3mL of your substances (distilled water, milk, vegetable oil, egg, juice, and the unknown) and place them into test tubes. Add 5-7 drops of Biuret Reagent, then tap the tubes with your fingers to mix the contents. Record observations. Be sure to rinse each test tube with soap when you are finished. If protein is present, the solution will turn pink, violet, or purple. The darker the purple, the more peptide bonds are present. Discussion: 1) Why did we test distilled water? 2) State one experimental error and describe how this error could be improved. 3) What macromolecule(s) were contained in your unknown solution? How do you know? 4) Predict what would happen if we added lugols iodine to a sheet of paper. 5) What is the significance of knowing what macromolecules are contained in foods? Conclusion: Use a three-part conclusion to summarize your lab results for each of your substances. An example is done for you: The hypothesis stated that if egg albumen contained protein, then it would turn pink/purple in the presence of Biuret solution. The results showed that egg albumen did turn pink/purple in the presence of Biruet solution. Therefore, the hypothesis was not rejected.

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What To Hand In: Hypotheses 4 observation tables (neatly formatted & containing titles and no split tables) Discussion questions Conclusion submit one hard copy to your teacher on the due date and one copy to www.turnitin.com (you must submit your lab to turnitin or it will not be graded) NOTE: this is not a formal lab report, meaning that you do not need to write an introduction, purpose, etc. Simply hand in the 4 sections above. You will not get extra marks for doing extra work. Due Date: Tuesday, September 20th