Student Name: Course: Week 2: Chemistry of Food Lab Data Charts and Preliminary Findings You will use

e this document to: Record your data from the lab experiments. Turn in your preliminary findings for Week 2. Indicator tests Identify which chemical indicates which nutrient is present. The first indicator has been noted. (10 pts) Indicator test Benedicts solution Tests for Negative result (color) Positive result (color)

Prediction Table Record a hypothesis for each food by listing the food to be tested and indicating which of the organic molecules you believe to have the highest concentration in each food. Use an X to mark the appropriate box. (12 pts) Type of Food 1. 2. 3. 4. 5. 6. Glucose Starch Protein Lipids Vitamin C

Experiment 1 Test for Glucose (12 pts) Type of Food 1. 2. 3. 4. 5. 6. Starting Color Resulting Color Test Positive/Negative

Experiment 2 Test for Starch (12 pts) Type of Food 1. 2. 3. 4. 5. 6. Experiment 3 Test for Protein (12 pts) Type of Food 1. 2. 3. 4. 5. 6. Experiment 4 Test for Lipids (12 pts) Type of Food 1. 2. 3. 4. 5. 6. Lipid Not a Lipid Starting Color Resulting Color Test Positive/Negative Starting Color Resulting Color Test Positive/Negative

Experiment 5 Test for Vitamin C (12 pts) Type of Food 1. 2. 3. 4. # of drops

If you do not have or cannot obtain the liquid items listed in #3 of this experiment, choose 3 other liquid drinks to test.

Additional questions: You may need your book in addition to the lab results to answer these questions. (1 pt each unless otherwise noted) 1. Do you believe that Benedicts solution would give a positive reaction for all carbohydrates? Why or why not? 2. Put a drop of Lugols iodine on the corner of a piece of paper. Does paper contain starch?

3. What are the 3 components (chemical elements) of a molecule of carbohydrate?

4. What are the component molecules that form together to make a triglyceride?

5. What are the building blocks of proteins?

6. How would you determine whether coconut milk contains glucose?

7. What could you say about a substance if it did not turn blue-black with iodine?

8. What does hydrogenation mean?

9. List the 3 types of carbohydrates, and give an example of each. (6 pts) a. example: b example: c. example:

10. Why might you be asked to test water for each experiment?

11. Is it possible for a food to contain more than one organic molecule? Explain.

12. Do you think it would make a difference in the lipid stain test if a fatty acid was saturated or not saturated? Explain.

13. How many total amino acids exist? How many of these are essential and how many are nonessential?