Identifying Nutrients Lab Report

By: Cameron Saunders

Introduction
The purpose of this experiment was to understand how to identify the different nutrients in different foods. In this lab we tested which samples had carbohydrates, protein, lipids, monosaccharides, and starches. This information can then later be used to compose healthy diets.

Hypothesis
1. If a sample changed pink after being mixed with benedict and put on the burner for minutes and turns purple after being mixed with Lugol, then the sample has carbohydrates, because benedict and Lugol both react with the properties of carbohydrates. 2. If a sample turned purple after being mixed with the Bluret, then the sample has proteins, because the Bluret react with proteins changing the sample color. 3. If a sample became pink and bubbly after being mixed with Sudan Red, then the sample has lipids, or fats, because the Sudan Red react to Lipids.

Materials
19 various food samples labeled by the alphabet Benedict Lugol Bluret Sudan Red 19 test tubes

Bunsen burner 4 Liquid droppers 4 stirring rods

Procedures
Carbohydrate Tests Benedict Test 1. Grab a sample 2. Drop three drops of benedict in to the sample, and stir using the stirring rod 3. Place the sample on the Bunsen burner for 5 minutes 4. Record observations. 5. Repeat for all samples Lugol Test 1. Grab a sample 2. Drop three drops of Lugol into the sample, and stir using the stirring rod 3. Record observations. 4. Repeat for all samples Protein Test; Bluret Test 1. Grab a sample 2. Drop three drops of Sudan Red into the sample, and stir using the stirring rod 3. Record observations. 4. Repeat for all samples

Chart
CARBOHYDRATE TESTS FOOD SAMPLE A B C D E F G H I J K L M N O P Q R S BENEDICT + + + + + LUGOL + + + + PROTEIN BLURET + + + + + + + + LIPIDS SUDAN RED + + + + + + + +

Are these nutrients present?- Test Results Monosacc. Starches Proteins YES NO NO NO NO YES NO YES NO NO NO YES YES NO YES NO NO NO NO NO NO NO NO YES YES NO NO NO NO YES YES NO NO NO NO YES NO YES NO NO YES NO NO NO NO

Lipids NO YES NO YES YES NO NO YES NO YES NO YES NO NO NO

YES NO NO NO

NO NO YES NO

NO YES NO YES

NO YES NO YES

Analysis
1. Is sample E most likely to be steak, bread or butter? Steak, because it has proteins, lipids and monosaccharides. 2. Is sample G most likely to be table sugar, pasta, or olive oil? Table sugar because it has polysaccharides, and does not contain the other three nutrients. 3. Is sample M most likely to be chicken, rice, a mango, or butter? It is most likely to be rice because of the starches and lack of other proteins. 4. Why is it important to understand the nutritional content of food? So that someone would be able to maintain a healthy diet for themselves and possibly others.

Conclusion
In conclusion, in this lab various samples were tested for nutrients by chemical means. The purpose was fulfilled, and the hypotheses were proven to be correct. Possible sources of error could have been, being unable to actually identify the different samples. Future dietitians could use this to make all of their patients diets specific to the individual.