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    Identifying Macromolecules

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    MarkJasperCalabano
    This document provides instructions for identifying macromolecules like carbohydrates, proteins, and lipids in foods using indicator solutions. Students will test foods for simple carbohydrates using Benedict's solution, complex carbohydrates using IKI solution, proteins using Biuret solution, and lipids using Sudan IV. Each indicator solution produces a characteristic color change in the presence of its target macromolecule. Proper lab safety and cleanup procedures are also outlined.

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    © All Rights Reserved
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    Identifying Macromolecules

    Uploaded by

    MarkJasperCalabano
    144 views21 pages
    This document provides instructions for identifying macromolecules like carbohydrates, proteins, and lipids in foods using indicator solutions. Students will test foods for simple carbohydrates using Benedict's solution, complex carbohydrates using IKI solution, proteins using Biuret solution, and lipids using Sudan IV. Each indicator solution produces a characteristic color change in the presence of its target macromolecule. Proper lab safety and cleanup procedures are also outlined.

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    Identifying Macromolecules.ppt

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    This document provides instructions for identifying macromolecules like carbohydrates, proteins, and lipids in foods using indicator solutions. Students will test foods for simple carbohydrates using Benedict's solution, complex carbohydrates using IKI solution, proteins using Biuret solution, and lipids using Sudan IV. Each indicator solution produces a characteristic color change in the presence of its target macromolecule. Proper lab safety and cleanup procedures are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    144 views21 pages

    Identifying Macromolecules

    Uploaded by

    MarkJasperCalabano
    This document provides instructions for identifying macromolecules like carbohydrates, proteins, and lipids in foods using indicator solutions. Students will test foods for simple carbohydrates using Benedict's solution, complex carbohydrates using IKI solution, proteins using Biuret solution, and lipids using Sudan IV. Each indicator solution produces a characteristic color change in the presence of its target macromolecule. Proper lab safety and cleanup procedures are also outlined.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 21

    IDENTIFYING

    MACROMOLECULES
    IN FOOD
    LAB
    Introduction
    Carbohydrates,
    proteins, and fats are
    all essential nutrients.
    We cannot manufacture
    these nutrients so we
    must obtain them
    from our
    environment.
    Introduction
    In this lab, with the use of indicators
    as chemical detection tools, you
    will analyze a variety of foods for
    the presence of nutrients.
    Detection is based upon observing a
    chemical change that takes place
    most often a change in color.
    Objective
    Identify the presence of major nutrients such
    as simple carbohydrates (glucose),
    complex carbohydrates (starch), protein
    and fat in common foods.
    What is an indicator?
    • Indicators are chemical compounds used
    to detect the presence of other
    compounds.
    Background Information
    INDICATOR MACRO- NEGATIVE POSITIVE
    MOLECULE TEST TEST
    Benedict’s simple blue orange
    solution carbohydrate
    IKI solution complex dark red black
    carbohydrate
    Biuret protein blue violet,
    solution black
    Sudan IV lipid dark red reddish-
    orange
    What is a Standard?
    • An acknowledged measure of comparison
    for quantitative or qualitative value; a
    criterion.
    Test for Simple Carbohydrates
    Benedict’s solution
    • Benedict's solution is a chemical indicator for
    simple sugars such as glucose: C6H12O6.
    • Aqua blue: negative test;
    yellow/green/brick red, etc.: positive test
    Test for Simple Carbohydrates
    Benedict’s solution
    • Unlike some other indicators, Benedict’s
    solution does not work at room
    temperature - it must be heated first.
    Test for Complex Carbohydrates
    Lugol’s solution
    • IKI solution  (Iodine Potassium Iodine) color
    change = blue to black
    Test for Complex Carbohydrates
    Lugol’s Iodine Solution
    • Iodine solution is an indicator for a molecule
    called starch.
    • Starch is a huge molecule made up of hundreds
    of simple sugar molecules (such as glucose)
    connected to each other.
    Test for Protein (amino acids)
    Biuret solution
    • Biuret solution  dark violet blue to
    pinkish purple
    Test for Fats (lipids)
    Sudan IV
    • Like lipids, the chemical Sudan
    IV is not soluble in water; it is,
    however, soluble in lipids.
    • In this test dark red Sudan IV is
    added to a solution along with
    ethanol to dissolve any possible
    lipids.
    • If lipids are present the Sudan IV
    will stain them reddish-orange
    (positive test).
    Test for Fats (lipids)
    Sudan IV
    • If lipids are present the Sudan IV will stain them
    reddish-orange (positive test).
    Question
    Why didn’t the test tube containing sucrose
    change colors?

    Because Sucrose (C12H22O11) is


    NOT a simple sugar; Benedict’s
    only tests for simple sugars.
    Question
    Why didn’t the test tube containing starch
    change colors?

    Because Starch is NOT a simple


    sugar; Benedict’s only tests for
    simple sugars.
    Procedure
    Simple carbohydrate

    1. Add 5ml distilled H2O


    using pipette to test tube
    2. Add 1ml of food sample to test
    tube
    3. Add 20 drops of Benedict solution
    4. Place test tube in a hot
    water bath for 10 minutes.
    Procedure
    Complex carbohydrate

    1. Add 5ml distilled H2O using pipette


    to test tube
    2. Add 1ml of food sample to test
    tube
    3. Add 20 drops of IKI solution
    Procedure
    Protein (amino acids)

    1. Add 5ml distilled H2O using pipette


    to test tube
    2. Add 1ml of food sample to test
    tube
    3. Add 20 drops of Biuret solution
    Procedure
    Fats (lipids)

    • Add 5ml distilled H2O using pipette


    to test tube
    • Add 1ml of food sample to test
    tube
    • Add 20 drops of Sudan IV
    LAB SAFETY and CLEAN UP
    NO EDIBLE
    WEAR safety THOROUGHLY
    products
    goggles and CLEAN lab area
    in lab
    apron at all times and equipment

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