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Macromolecules in Food
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Title: Macromolecules in Food
* Detect the presence of carbohydrates, starch, proteins and lipids in food samples provided.
* Carry out the tests that are used to detect the macromolecules found in the food samples.
* Put into good use the methods that have already been learnt to test samples.
Everyday materials such as foods are composed of organic molecules such as carbohydrates, starch, proteins and lipids. It will be possible for us to determine if these organic substances are present by using the tests we learned in the last experiment.
Various chemicals will be used in this practical to test for the presence of these molecules. Most often, we will be looking for a particular color change. If the change is observed, the test is said to be positive because it indicates that a particular molecule is present. If the color change is not observed, the test is said to be negative because it indicates that a particular molecule is not present.
In all of the procedures, we will need to include distilled water as a control. Usually, a control goes through all
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