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Types of organic compounds & where they are

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Introduction

Types of organic compounds & where they are Background Information Chemical indicators are used to determine the presence of specific substances. For example, two indicators, Benedict's Solution and Iodine Solution, are used to determine what types of carbohydrates are present in food. Sudan III Solution is used to determine if lipids are present in food. Biuret Solution is used to determine if proteins are present in food. Foods are rarely composed of just one type of organic compound though; so multiple tests can be done on foods to determine what organic molecules are present. Starch is a polysaccharide, which is a carbohydrate with many sugar units. A monosaccharide is a carbohydrate with one sugar unit. Lipids are large molecules, but they are not polymers. Proteins are polymers composed of amino acid monomers. Research Question When multiple indicator tests are done on three unknown foods, what organic molecules are present in each unknown food? ...read more.

Middle

Data Processing & Presentation "The type of organic compound present in each unknown food" Type of Food Starch Monosaccharide Lipid Protein Tofu No No Yes Yes Egg Solution No No No Yes Milk No Yes No No Conclusion There was no hypothesis. There were no changes in the question or hypothesis sections. The potato, a known food with starch, turns black after the use of iodine solution. According to the processed data, tofu does not contain starch because it remains the same color after the use of iodine solution. Egg solution does not contain starch because it remains the same color after the use of iodine solution. Milk does not contain starch because it remains the same color after the use of iodine solution. A source of error is that tofu contains starch. Glucose solution, a known food with monosaccharides, turns dark orange after using Benedict's solution. According to the processed data, milk contains monosaccharides because it turns dark yellow/brown after using Benedict's solution. ...read more.

Conclusion

Egg white solution, a known food with proteins, turns purple after using biuret solution. According to the processed data, tofu contains proteins because it turns pink/purple after using biuret solution. Egg solution contains proteins because it turns light-purple after using biuret solution. Milk does not contain proteins because it turns yellow after using biuret solution. A source of error is that milk contains proteins. Evaluation The procedure was successful with the fact that the same three unknown foods were tested throughout the lab. Consistency with using the same foods will make the results much easier to analyze. The procedure's weaknesses and limitations are that the test tubes may not have been cleaned out properly between food testing. Also, only one trial was conducted per food for each test. Modifications to the design of the procedure are cleaning out the test tubes thoroughly each time to avoid the chance of cross contamination and skewing the results. At least three trials should perform per food for each test to achieve a greater validity in the results. ?? ?? ?? ?? ...read more.

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