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

The aim of this experiment was to investigate whether or not certain foods contained the different food groups.

Extracts from this document...


Abstract ? The aim of this experiment was to investigate whether or not certain foods contained the different food groups. If it turned black that meant it had starch, if it turned red that meant it had glucose, if it turned purple it meant it had protein and if it turned clear/transparent it had fat. The equipment used was vegetable oil, pallet, pipette, starch, glucose, albumin, iodine solution, and Benedict?s solution and copper sulphate solution. The method was simple, mixing each type of food with the food group to see if it would change colour and if it contained this food group, for example if iodine was added to starch and its colour changed it will have contained iodine in it. Introduction ? All the processes of life require energy, and this energy comes from food groups. Carbohydrates provide energy for movement and this is made up of carbon, hydrogen and sugar. It is found in cereals and pasta. Proteins are used to assist growth and repair for the body it is made up of amino acids and is found in meat and fish. ...read more.


Protein test: After we collected the food samples which were liquid in a test tube and added 5 drops of copper sulphate and 5 drops of sodium hydroxide and if the colour changes from blue to purple then the food sample does contain protein. Sugar : First collect the food samples in a test tube and add a few drops of benedicts solution. Then place the test tube in a boiling water bath. If the colour changes from blue to green and then to orange to red the sample contains sugar. The colour changes depending on the concentration of the sample. (P6) The body requires all the nutrients to remain healthy however different people will need a different variety and portion size compared to others, for example athletes will need a high diet in carbohydrates and meat because they need it to release energy and strengthen their bones more than an office worker would need it, however an office worker will need a lot of vitamin A because it spends its time on the computer working and this can damage their eyes. ...read more.


Starch + water + (amylase) –> maltose C6H10O5 + H20 –> C12 H22 O11 Structure of Maltose http://www.scientificpsychic.com/fitness/maltose.gif Structure of Starch http://www.sciencegeek.net/Chemistry/taters/graphics/O_Biochem/starch.gif Structure of Amylase http://diabetesmanager.pbworks.com/f/1255204037/precose.JPG Structure of water http://4.bp.blogspot.com/_NvQHHJRdJ9o/SY_aQIYWvhI/AAAAAAAAAGk/eu4L-bwoW0k/s400/water.bmp Fat + (bile) –> fat droplets Structure of fat http://legacy.owensboro.kctcs.edu/gcaplan/anat/notes/fat_f2.jpg Structure of bile http://www.biochemj.org/bj/356/0481/bj3560481f01.gif Structure of fat droplets http://upload.wikimedia.org/wikipedia/en/thumb/0/09/Lipid_droplet_structure.tif/lossless-page1-350px-Lipid_droplet_structure.tif.png Fat droplets + water + (lipase) –> glycerol + fatty acids. C55H98O6 + H20 à C3H8O3 + C18H34O2 Structure of fat droplets http://upload.wikimedia.org/wikipedia/en/thumb/0/09/Lipid_droplet_structure.tif/lossless-page1-350px-Lipid_droplet_structure.tif.png Structure of water http://4.bp.blogspot.com/_NvQHHJRdJ9o/SY_aQIYWvhI/AAAAAAAAAGk/eu4L-bwoW0k/s400/water.bmp Structure of lipase https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSCKKoVllaj4ox1kYE1k-A5sPmpljDM2lCIQcZUxG64W071B0lT8g Structure of glycerol http://home.roadrunner.com/%7Elubehawk/BioHELP%21/glycerol.jpg Structure of fatty acids http://4.bp.blogspot.com/-nhPLBj5UXJw/UXUALSR6zvI/AAAAAAAAL0k/UB5bjBxpOHc/s1600/Butyric_acid_flat_structure.png Protein + pepsin – (water, condensation reaction) –> amino acids C44189H71252N12428O14007S321 + H20 + (PEPSIN) –>C2H5NO2 Structure of protein https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcQYmLUTMNjIS37SUqKzsiKXrHxxjZ9TAxlm5YFoQpk9GyJtFuYh Structure of pepsin http://info.agscientific.com/Portals/121745/images/pepstatin%20a%20structure1.jpg Structure of amino acids http://legacy.owensboro.kctcs.edu/gcaplan/anat/notes/amino_acid_structure_2.jpg Results - Food Iodine Test Benedict’s Test Copper sulphate solution Test Fat Test Starch √ X X X Glucose X √ X X Vegetable Oil X X X √ Albumin X X √ Slightly transparent Conclusion - The results suggest that all the different foods contained different food groups within them for example starch had iodine in it but it was the only on that had iodine, none of the other foods had iodine. Strangely however albumin both contained copper sulphate solution and a little of fat because it turned slightly transparent. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Energy, Respiration & the Environment 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 AS and A Level Energy, Respiration & the Environment essays

  1. Marked by a teacher

    Effect of nitrate concentration on the growth of Duckweeds

    5 star(s)

    Also during this stage the water absorbed by the roots in the solution, undergo photolysis. The H ions produced from this reduce the NADP into NADPH. These molecules produced are the essential components of the Calvin Cycle, this is water is also the reason why water is vital, as it

  2. the Effect of Copper Ions on a

    Precision The method carried out was subjective thus not very accurate. This was since the time taken for amylase to stop hydrolysing starch had to be observed i.e.

  1. Investigate the effect of bile salt concentration on the digestion of milk by the ...

    This specific sequence makes up the enzymes primary structure. The secondary structure is made when the peptide group of the amino acids interact to form hydrogen bonds between the molecules. There are three types of folding that occur; alpha helix, beta pleated sheet or a random shape.

  2. The purpose of this coursework was to investigate the impact visitors have had on ...

    The soil thermometer was placed at a 90� angle 2 cm away to the left of the line transect at every interval. 6. Place a 1m long ruler across the line transect at a 90� angle this way I can work out which sorrel plant is closest to the line transect.

  1. This experiment design by a group of general science to test different foods for ...

    * Collect five clean test tube and put them in test tube rack make sure all the test tube has label on it, this will help avoid mixing the samples. * This part of the experiment is vital, crush the food carefully using mortar and pestle, at the same time add few (3-4)

  2. Investigating the effects of different lead chloride concentrations on the growth of cress seedlings

    From here, many different molecules are produced from triose phosphate, e.g. glucose, amino acids, lipids, sucrose, starch, and cellulose. The remaining or other triose phosphates use ATP and the enzyme Ribulose bisphosphate carboxylase to create RuBP so the cycle can start again.

  1. out how different concentrations of the enzyme pectinase affect the degradation of the substrate ...

    * The substrate concentration. Increasing the concentration of pectin, will increase the rate of reaction, providing not all active sites are in use, because the more pectin molecules there are in the solution, the more enzyme substrate complexes form. This will cause increased masses of apple juice and so increased

  2. Investigation into how Lichen growth is affected as you move further away from a ...

    the difference is a systematic error and can be removed when the measurements are processed. 3. Tape measurement made several times under the same conditions is unlikely to give exactly the same value for each measurement. Judgement of the tape reading will vary as will tension on the tape depending on how hard you pull.

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