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Nutrients in Food Lab Report

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Nutrients in Food Lab Report (C1) Positive test - Tests that will determine if certain substances are present in many 'complex' foods: Starch: Iodine turns blue black when added Protein: Biuret test - If the foodstuff contains soluble protein, the reagent turn from light blue to purple Fat: Reagent forms a white cloudy precipitate Simple Sugars: Benedict's solution - when added, and once heated, Benedict's will turn dark orange-red Below is the data collected; if a certain substance such as starch, protein, fat or sugars are present, then in the table, it will be marked positive (+ve), and will have a remark, 'yes', next to it. If a substance is not present, then it will be marked negative (-ve) ...read more.


though slight trace -ve/no -ve/no +ve/yes Corn flour +ve/yes -ve/no -ve/no -ve/no Yoghurt -ve/no +ve/yes -ve though slight trace -ve though slight trace Cookies +ve/yes +ve/yes +ve/yes +ve/yes Rice +ve/yes -ve/no -ve/no -ve/no Whole Milk -ve/no +ve/yes +ve/yes +ve/yes Conclusions/Reasons: The egg yolk "contains all of the egg's fat and cholesterol, and almost half of the protein." [Wikipedia]; this can explain the traces of protein found, and the great amounts of fat found. The pasta had a trace of protein which may have probably been from the egg, as many times pasta is made with egg, as an ingredient. The tomato's seeds were not tested. ...read more.


There was a trace of fat in yoghurt, although skimmed milk was used. The trace of simple sugars may have been a slight contamination in the yoghurt used. Cookies showed a positive test for all substances, including starch, protein, fat, and simple sugars. Rice had a great amount of starch as the outer covering was removed. The removal of this 'outer covering' leads to the great amount of starch present. Whole milk had a sufficient amount of each substance and that is the reason it is given to youngsters. It could be said that the simple sugars, that were present in the whole milk, were from lactose, which is a simple sugar, and a great amount of this carbohydrate is present in the milk. IXB ...read more.

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