Biological Checmicals, Nutritions, and Health

Materials

Test tube racks, hot plate, 400 mL beaker, 3 test tubes, onion juice, potato juice, Benedict's Reagent, distilled water, Lugol's iodine, extracts of flour, cream, coconut, margarine, filter paper, pencils, dedicated Pasteur Pipet, water bath, Biuret's Agent, egg white, chicken broth, SuSO4, wax pencils, gelatin, Lite and Regular Pancake Syrup, Instant and Ground coffee, honey, olive oil, and peanut oil

Procedure:

1.) Fill the first three tubes with the appropriate carbohydrates and Benedict's Reagent.

2.) Heat the beakers for three minutes in boiling water and then observe them in a rack.

3.) Fill three tubes with starches and the appropriate amount of Lugol's Iodine.

4.) Simply observe the color changes and make estimates about what this means for starches.

5.) Mark each fat and lipid with the appropriate marker for the type it is on a piece of filter paper.

6.) Put the pieces of filter paper on the correct Pasteur Piper.

7.) Put the chemicals on the paper and allow them to dry. 

8.) Soak the pieces of paper in Sudan III and remove the papers. Allow them to dry in a water bath for 1 minute. Observe which chemicals had fats.

9.) Ad 1 dropper of egg white, chicken broth, and water to different tubes. Add in 1 dropper of Biuret's Reagent and mix the solutions together in each tube.

10.) Observe if the colors change from blue to violet. The ones that do contain protein.

11.) Each bench has unknown beakers. Conduct the tests on each beaker to figure out what chemicals are in each. 

12.) Use the software program on one of the computers to find the dietary value of one of your favorite meals in the past three days.

13.) Reflect upon the lab and what you have learned.