Nutrients in Food Lab Report

Conclusions/Reasons:

The egg yolk “contains all of the egg's fat and cholesterol, and almost half of the protein.” [Wikipedia]; this can explain the traces of protein found, and the great amounts of fat found.

The pasta had a trace of protein which may have probably been from the egg, as many times pasta is made with egg, as an ingredient.

The tomato’s seeds were not tested. If they were, the results would have been different from the results obtained. The tomato also has a majority of its composition consisting of sugars, and carbohydrates, and this hence explains the presence of simple sugars in the tomato.

Corn flour is made from the centre of dried corn kernels; a great component in corn kernels is starch, and thus explains the presence of the starch in corn flour.

The yoghurt had a great amount of protein, which we can conclude came from milk added. There was a trace of fat in yoghurt, although skimmed milk was used. The trace of simple sugars may have been a slight contamination in the yoghurt used.

Cookies showed a positive test for all substances, including starch, protein, fat, and simple sugars.

Rice had a great amount of starch as the outer covering was removed. The removal of this ‘outer covering’ leads to the great amount of starch present.

Whole milk had a sufficient amount of each substance and that is the reason it is given to youngsters. It could be said that the simple sugars, that were present in the whole milk, were from lactose, which is a simple sugar, and a great amount of this carbohydrate is present in the milk.

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