The aim of this investigation is to find that the concentration of a particular biochemical compound will vary across the different ranges of food substances, in which the compound is found.

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PRACTICAL FOOD TESTS

Introduction

Many compounds, which occur in living organisms, are organic substances. Organic molecules are relatively large and have unique characteristics allowing them to carry out complex functions. Important categories of organic compounds make up roughly 40% of body mass include carbohydrates, lipids, proteins, nucleic acids and adenosine triphosphate (ATP).

Carbohydrates include monosaccharides, disaccharides and polysaccharides these provide most of the chemical energy needed to generate ATP, the principal energy-transferring molecule in living systems. ATP drives metabolic reactions.

Lipids are a diverse group of compounds that include triglycerides, phospholipids, steroids and eicosanoids. Triglycerides protect, insulate and provide energy, and are stored. Phospholipids are cell membrane components and eicosanoids modify hormone responses, contribute inflammation, dilate airways and regulate body temperature.

Proteins are constructed from amino acids. They give structure to the body, regulate processes and provide protection.

Investigation

This is a quantative investigation to identify the main classes of Biochemical compounds using samples of some common food substances.

Aim

The aim of this investigation is to find that the concentration of a particular biochemical compound will vary across the different ranges of food substances, in which the compound