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

FOOD LAB Purpose: To test food and beverages to find its chemical properties

Extracts from this document...

Introduction

Carmen CHONG Date SEPT 10TH 2009 Tiffany SUN Period 7 Mrs. Mulligan Food Lab (What are Foods and Beverages Made of ?) Purpose: To test food and beverages to find it's chemical properties Hypothesis: If a food or beverage is made of a certain molecule then it will react base on the characteristic of that molecule Material: Chemicals Used Food and Beverages Laboratory Equipment Iodine Benedicts Blue and Red Litmus Paper Universal PH paper Biuret-Copper Sulfate Solution(0.5%) and Sodium Hydroxide(10%) Bromthymol Blue (BTB)(0.04%) Phenolphthalein (0.5%) Hydrochloric Acid Distilled Water Egg Yolk Egg White Syrup 7-UP Lemon Juice Milk Flour Potato Flour Safety Goggles Apron Dropper Pipet 12 Test Tubes Test Tube Rack Mortar and Pestle Beaker Spot Plate Test Tube Brush Plastic wash bottle Masking Tape Methods/Procedure: 1. Assign jobs for each group member 2. Wear safety goggles and lab apron 3. Record the list of common food and beverage in left hand column of data table 4. Label test tubes with masking tape 5. Use drop pipet to put in food or beverages in to labeled test tubes 6. For potato-Crush with the mortar and pestle and add a small amount of distilled water to make a 'potato' solution 7. ...read more.

Middle

NEG (-) pH7 Purple(+) NEG(-) NEG(-) Blue(+) Red(+) Tofu NEG (-) N/A N/A Purple (+) Yellow(+) NEG(-) NEG(-) Red(+) Flour Blue Black(+) NEG (-) N/A NEG(-) Yellow(+) NEG(-) NEG(-) Red(+) Potato Dark Purple(+) N/A N/A N/A N/A Pink(+) N/A N/A Discussion: 2. You may already know something about what these food and beverages are made of. With your partner, attempt to group the food and beverages into four to nine groups based on what types of molecules you think they may contain. Record your grouping. Protein Carbohydrate Lipid -Egg White -Milk -Tofu -Syrup -7up(Carbon) -Potato -Flour -Lemon Juice -Egg Yolk 5. Compare your results with your initial grouping. Did all the food/beverages react in the same way? If so, what type of molecules do you suspect members of each group contains that are causing the similar reaction? If not, do you have any ideas for a new grouping system? What is the basis of the system? Be prepared to discuss your ideas in a class discussion. No, The result from the initial grouping was different. The food reacted in different ways. The group of carbohydrate reacted differently because starch such as potato and flour are made of polymers of glucose (polysaccharide), while syrup and 7up are monosaccharide. ...read more.

Conclusion

3. Are foods and beverages made of more than one kind of molecule? Which ones? What evidence do you have for your answers? Yes, food and beverages can be made of more than one kind of molecules. The monomers in polysaccharides can breakdown; therefore if the chain in potato broke then there would be sugar molecules in potato too. 4. Draw the structure of a simple protein, starch, sugar, and fat molecule. What evidence do biochemists have that suggests these structures? 5. How does a chemical reaction differ from simply mixing molecules? A chemical reaction will change the properties of the original substances, however simply mixing molecules only creates a mixture and will not change its original properties. 6. In the table below, a + indicates a color change. A blank indicates no change. a. Unknown 1 contains chains of sugar molecules. True b. Unknown 2 contains simple sugar molecules (not in chains). True c. Unknown 3 has a relatively high number of hydrogen ion. Not possible to determine from the available data d. Unknown 4 may be distilled water. True e. Unknown 5 may be distilled water. False f. Unknown 6 has a PH less than 7. Not possible to determine from the available data g. Unknown 7 contains protein but no sugar and has a PH greater than 6. False ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our International Baccalaureate Biology 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 International Baccalaureate Biology essays

  1. Plant Tropism Lab

    Raw Data: Average Bend Degree Sample Calculation: Chart 2.1 Average Bend Degree of Beans to the Right Average Bend Degree (�) March 11 March 12 March 15 March 16 March 17 March 18 Kentucky wonder 25.95 37.56 25.63 26.23 71.06 71.6 Golden wax 23.17 33.89 43.07 43.27 54.11 41.38 Pencil

  2. Protein Digestion Design Lab. To detect the amount of protein molecules or short ...

    Amount of protein digested Control Variables: 1. Size of the egg pieces 2. Size of test tubes 3. Temperature Materials 1. Cooked egg white 2. 8 x 150mm test tubes 3. Test tube rack 4. Standard lab glassware (eg. beakers) 5. Pepsin solution 6. Pancreatin solution 7.

  1. Digestion Lab discussion

    to give a pink to violet color (Carolina Biological, 2005). When tested, individual observations included that the substance was clear colored in test tube 1, the pepsin solution, therefore no digestion occurred. For test tube 2, the hydrochloric acid, a clear color was present therefore no digestion occurred.

  2. Bio lab - Oxygen Consumption in germinating and non-germinating seeds

    The p-value was 0.32, meaning that the results of the experiment show that differences in data are due to chance 32% of the time. Mean S.D T value P value Germinating seeds at room temperature 0.00980 0.00465 0.486 0.325 Germinating seeds in ice water 0.000387 0.00387 Processed Table 15: The

  1. Pill Bug Lab

    This allows the Pill bugs to easily reach the habitat they prefer most. 8. Start the timer. After each minute, write down how many Pill bugs are in each of the small petri-dishes for both the control and the actual experiment set-up. Stop the timer when it reaches five minutes.

  2. Biology Industrial Melanism of Peppered Moth Lab

    moths that were closer in distance and of the melanic moths that did not camouflage well with the background. As the experiment progressed, there were more light-coloured moths than melanic moths. On the dark-coloured "tree bark" the predator also captured the moths that were closer in distance but more of the light-coloured moths.

  1. Identification of Carbohydrates ,Lipids,and Proteins lab

    Materials Investigation 2 Investigation 3 Investigation 4 MATERIALS Peanuts Butter Beef fat* Lean meat Lard Vegetable Oil Skim milk Whole milk Distilled water Isopropanol (propanol)** Sudan IV MATERIALS 10% egg albumin 1% gelatin Milk Chicken bouillon Distilled Water 0.02 mol/L CuSO4 MATERIALS 1% Glucose 1% Fructose 1% Maltose 1% Sucrose

  2. How does cooking affect the amount of vitamin C in lemon juice?

    of ascorbic acid in pure lemon juice sampleconcentration of ascorbic acid in diluted lemon juice sample It is assumed that the concentration of ascorbic acid in pure lemon juice sample is 100%. Therefore, the concentration of ascorbic acid in diluted lemon juice sample is 4% (because 4 cm3 of pure lemon juice sample is diluted in 100 cm3 of solution).

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