• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

To find out whether the foods contain starch, fats, proteins and glucose or not.

Extracts from this document...

Introduction

Title: Food test Aim: To find out whether the foods contain starch, fats, proteins and glucose or not. Introduction: We have to eat food everyday. Why do we have to eat so much types of food, to keep healthy? Because the foods contain a lot of nutrients, nutrients are substances which organisms need for releasing energy, for growth and repair, and to sustain and all life processes. And they are good for our health. For example: proteins can help us to grow. So we want to find out what types of nutrients are in the food that we eat; starch, fats, proteins or glucose? So we use the method down here to find out: Iodine test: it's the method that we use to find out if the food contain starch or not. We can see the change when we add iodine solution to the substance. If the color of the iodine solution changes from brown to dark blue or black, then that means the food contains starch. If the color of the iodine solution did not change, then that means that the food does not contain starch. Benedict's test: it is the method we use to find out if the foods contain sugar or not. ...read more.

Middle

* Changed the color from light blue to yellow. * White emulsion with precipitate. Potato * Changed the color from brown to dark blue. * Changed the color from blue to violet. X stay at the same color (light blue). X stay at the same. Unknown solution X Stay at the same color (brown). X stay at the same color (blue). * Changed the color from light blue to green. X stay at the same. In this experiment, we find out that bread and potato contain starches; milk, bread, oil and cheese contain cheeses; egg write, milk, bread, cheese and the unknown solution contain proteins; milk, bread, potato and cheese contain glucose. And we can see that there are a lot of proteins in the egg white by the color of the solution changed from blue to orange. And we know that there are a lot of starches in the bread, too, because the color of the iodine solution changed from brown to black very quickly. When we add the iodine solution to the bread, it changed the color very quickly. It's almost the same time as the iodine solution touch to the bread. ...read more.

Conclusion

Vitamins are present in a large variety of foods. If we lack the necessary vitamins in our diets, we may suffer from deficiency diseases or even die. Vitamins are usually lablled with letters such as A, B, C, D, E, K, etc. Minerals Minerals are inorganic compounds that have a definite chemical composition and usually have a regular internal crystal structure. Minerals are found in non- living things like rocks. They serve important functions in regulating the metabolism of our body and in its structure. Minerals contain the elements we need. These elements included sodium, calcium, iron, iodine, potassium, phosphorus, magnesium and chlorine. Water Water is a vital food substance. It serves as a solvent to dissolve other chemicals in the body. Chemical reactions occur within it and it transports substances within the body. It also helps to regulate our body temperature. It dilutes waste products and poisons, reducing their harm to us. Dietary fibre Dietary fibre is sometimes known as roughage. Many people neglect it as an important food substance. Dietary fibre is indigestible. It comes from the cell walls of plants, i.e. the cellulose in vegetables and fruits. It is important in increasing the volume of food passing along the alimentary canal. If a person does not have adequate fibre in his diet, constipation may result. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. heal and social unit 2

    Unemployment is when you do not have a job. Not having a job leads defaulters like not meeting financial contracts. Unemployment means it is hard to feed your self or your family because you do not have any money coming in.

  2. Carry out positive food tests for protein, fat, glucose and starch. We will then ...

    * We carried out the experiment very quickly because the pupils in our lab were split into groups and each group just tested on one type of food.

  1. An Investigation to find which foods have the most energy content

    was 492.8292047 J so there was a big difference in one of our test results.Then as the other two also differed from each other we could not see which of our test results was right. Therefore, I think if we had had more time to do, perhaps 5 tests for

  2. Free essay

    An Investigation into Convenience Foods

    * 32% of households with children use ready meals more than once a week; compared to 26% of households without children. * Ready meals are eaten most by 15-19 years olds; and least by the over-64s. * Use does not vary greatly between income bands so price does not seem to be a very significant barrier to purchase.

  1. Nutrients are split into two main groups, the macronutrients which contains carbohydrates, fats and ...

    Fats Fats are made up of carbon, hydrogen and oxygen molecules, as are carbohydrates; however fats contain more oxygen atoms in each molecule than carbohydrate molecules. The building blocks of fat are fatty acids and glycerol. Fatty acids can be divided into: * Saturated fatty acids * Monounsaturated fatty acids

  2. In this task I will describe and explain the dietary programme for people with ...

    Energy 1559 kcal Protein 66.85 g Total Carbohydrates 286.05 g Total Fat 17.1 g Salt 3.3 g Comparing Sam's daily intake to what she should be eating I can conclude that she is not eating enough carbohydrates for the amount of excise she does and that she should double the amount of carbohydrates she eats.

  1. Globalisation and regulation of food risks. A theoretical overview.

    Globalisation of food production and consumption can on the one hand be seen in a development towards greater abstraction associated with corporate foods, while on the other hand towards a global trade in fresh and organic food expressing both locality and sustainability (McMichael, 2000).

  2. An Introduction to the Republicof Singapore and its People

    education. Only those who wish to go to a polytechnic and those in university have the pleasure of their own attire, but within the limits set by the schools of course. Outside of school, parents control the dress of their children up to the age of about 15, when everyone (and I mean everyone)

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work