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Module 3 Biomolecules

The document outlines a laboratory activity designed to test for carbohydrates, lipids, and proteins in various food samples using specific chemical tests. It includes detailed procedures for conducting the iodine test for starch, Benedict's test for reducing sugars, and the Biuret test for proteins, along with safety precautions. Additionally, it poses questions for students to reflect on their observations and the implications of their findings regarding the nutritional content of the tested foods.

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Joan Marie
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© © All Rights Reserved
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Download as PDF, TXT or read online on Scribd
12 views

Module 3 Biomolecules

The document outlines a laboratory activity designed to test for carbohydrates, lipids, and proteins in various food samples using specific chemical tests. It includes detailed procedures for conducting the iodine test for starch, Benedict's test for reducing sugars, and the Biuret test for proteins, along with safety precautions. Additionally, it poses questions for students to reflect on their observations and the implications of their findings regarding the nutritional content of the tested foods.

Uploaded by

Joan Marie
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Name:__________________________________ Grade & Sec.

:_________ Score:________
Teacher:________________________________ Date:_________________ Rating:_______

Activity 1
Test for Carbohydrates and Lipids
Objective:
• To detect the presence of carbohydrates and lipids in food samples
using chemical tests.

Materials:
• Iodine solution or tincture of iodine
• Benedict’s solution
• food samples for testing carbohydrates ( cooked pasta, cracker,
• cooked rice, corn syrup, table sugar, pineapple)
• food samples for testing lipids (oil, peanut butter, egg, fried chicken,
• butter, milk, burger)
• 6 pcs.small test tubes or vials per group
• 6 pcs. test tube holders per group
• 2 pcs.droppers per group
• mortar & pestle per group
• 1 spot plate per group

Procedure:
A. Carbohydrates
Iodine Test for Starch
1. Place ½ teaspoon of each food sample on the well of a spot plate. Make sure
that the food samples are far from each other.
2. Add 3 drops of Lugol’s Iodine solution or tincture of iodine on each food
sample.
3. Note that Lugol’s iodine solution or tincture of iodine changes from yellow to
blue or black in the presence of starch.
4. Write your observation in Table A.

B. Benedict’s Test for Reducing Sugar


1. Place a pinch of the food samples to be tested into a test tube.
2. Add 1 full dropper of Benedict’s solution to each test tube.
3. Gently shake the test tube or vial.
4. Place the test tubes in the hot water bath for 2-3 minutes. After 2-3 minutes,
return the test tubes to the test tube racks. If the substance in your test
tube contains sugar, Benedict solution will change color.

Positive Test: Benedict’s solution changes from blue to green (very small
amount of reducing sugar), to yellow (higher amount of reducing sugar)
to orange or brick red (highest amount of reducing sugar). The change in color
is due to the formation of the brick red precipitate, Cu2O.

CAUTION: Always use a test tube holder to handle hot test tubes.

5. Observe your test tube (using white paper as a background).Record the


amount of sugar present in Table 1.

C. Ethanol Emulsion Test for Fats and Oils


Adapted:http://brilliantbiologystudent.weebly.com/ethanol-emulsion-test-for-
lipids.html (accessed: July 15, 2014)

Solid sample:
1. Crush a pinch of food sample and place in a dry test tube.
2. Add ethanol to about 2 cm3 above the level of the sample and shake
thoroughly.
3. Allow the solid to settle for about 3 minutes and decant the ethanol into
another test tube.
4. Add 2 cm3 of distilled water to the test tube.
5. Write observations in Table 2.

Liquid sample:
1. Add a few drops of the liquid food sample to a dry test tube.
2. Add 2 cm3 ethanol and shake it thoroughly
3. Add 2 cm3 of distilled water.
4. Write observations in Table 3.
Carbohydrates and Lipids

Q1. Which of the foods samples tested would your body use for a quick burst
of energy? Which could be used for energy when no carbohydrates are
available?

Q2. Why it is that Benedict’s test gives a negative (-) result with sucrose or
table sugar?

Q3. What kind of foods rich in fats should be taken in moderation? Why?

Conclusion:
Name:__________________________________ Grade & Sec.:_________ Score:________
Teacher:________________________________ Date:_________________ Rating:_______

Activity 2
A. Test for Proteins
Objectives:
• Perform standard chemical test for proteins.
• Relate indicator reactions to the presence of organic nutrients.

Materials:
• 0.5 M sodium hydroxide solution
• 0.5 M copper (II) sulfate solution
• droppers
• test tubes
• test tube racks
• food samples (egg white, cooked fish, cooked meat, cooked legumes,
taho)

Procedure:
Biuret Test
1. Place a pinch of food sample to be tested into a test tube.
2. Add 5 drops of NaOH and 5 drops of CuSO4 solution to the test tube.
3. Gently shake the test tube.
4. Observe the content of each test tubes (using white paper as background). If
the food contains protein, it will turn pink or blue- violet. Record the
amount (0, +, ++, +++, ++++) of proteins for each food substance in table C.

Positive Test: Biuret is clear or light blue in the absence of protein and pink or
blue-violet in the presence of protein.

CAUTION: Biuret reagent can burn your skin. Wash off spills & splash
immediately with plenty of water. Inform the teacher when this
occur.
Data/Results

Q4. Describe what you observed in each test tube.

Q5. Which foods may be used for building body parts?

B. The Denaturation of Proteins


Adapted from Sourcebook on Practical Work for Teacher Trainers, High
School Chemistry volume 2, UP-NISMED

Objectives:
• Identify the agents for the denaturation of proteins.
• Relate the denaturation of proteins to home or ordinary activities.
• Explain what happens to proteins upon denaturation.

Materials:
• dilute egg white solution • test tubes
• 0.1 M copper (II) sulfate solution • dropper
• conc. HCl
• alcohol burner
• ethanol

Procedure:
1. Set up four test tubes (labeled A, B, C, and D) in a test tube rack. Place
about 2 cm3 of the egg white solution in each test tube. Add a few drops of
each of the following reagent solutions to separate egg white samples in test
tubes A, B, and C.
A. 0.1 M Copper(II) sulfate solution
B. conc. HCl
C. ethanol

Take Note: Preparation of egg white sample: Mix together one portion of egg
white with five portions of water in a small beaker. Add a very small
amount of sodium chloride.
Observe what happens in each test tube.

Q6. Describe what you observed in each test tube.

Q7. Copper sulfate is used as a fungicide in the garden. Explain the relation of
this application to what you have just observed.

Q8. A 70% solution of ethanol in water is used as a disinfectant. Explain the


basis for this application.

2. Get test tube D and apply heat. Observe any change.

Q9. Describe what happens.

Q10. Give other examples of ordinary activities at home that involve the
denaturation of proteins.

Conclusion:

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