How can you detect macromolecules in food
Dimers and trimers are, for instance, oligomers composed of two and three monomers, respectively, such as lactose in milk for instance. However, in biochemistry, an oligomer usually refers to a macromolecular complex formed by non-covalent bonding of a few macromolecules, like nucleic acids or proteins.
In the Introduction to Food Macromolecules simulation, you will help your friend get a healthy diet and investigate the types of macromolecules found in food. By performing a series of biochemistry tests, you will know the contents of various food items. Can you use your macromolecule knowledge to convince your friend to change her diet to a healthier one?
Help Center Live chat Live chat Login. Successfully reported this slideshow. We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime. Identifying Macromolecules In Food. Upcoming SlideShare. Like this presentation? Why not share! Identifying organic-compounds by Jaden Francis views. Embed Size px. Start on. Show related SlideShares at end. WordPress Shortcode. Next SlideShares. Download Now Download to read offline and view in fullscreen.
Education , Business , Technology. Hydrolysis is the exact opposite. In this case, H2 O is added to the polymer, and it is subsequently split into two monomers an OH goes to one monomer and an O goes to another. NWFG, n. In a Chemical equation, coefficient tells how many molecules there are, and subscripts are how many of an atom there are.
And the arrow shows the process in time , before and after what happened in time. Law of Conservation of Energy states that you cannot create or destroy matter, it's related to chemical equations because it shows that the matter is conserved throughout the whole process.
The McGrawHill Companies, n. Most foods are mixtures of the major macromolecules and each retain their individual properties, which allow scientists to determine the presence of different macromolecules. There are four tests to determine the presence glucose, starch, proteins, or lipids. Below you will find a chart which states the test, the reagent used to determine the presence of the macromolecule, and the indicators to a positive test.
Healthy Living Sugars and Fats: There are natural sugars that come from organic foods. There are also added sugars which aren't good for you at all. You don't even have to eat it because natural sugars provide enough glucose for you. Added sugars aren't on the nutrition label most of the time because they don't want people to know how much sugar they're actually consuming. Diabetes: There are two types of diabetes, type one and type two. Type one is developed at a young age, the pancreas isn't working properly and insulin can't be produced.
When sugar is consumed the immune system destroys it and sugar doesn't get into the brain. Type two is a serious health issue, too much sugar was consumed that the body produces low amount of insulin or the body doesn't respond to the insulin's order. Fats are also needed in your body.
If abused though, they could suffer high cholesterol and just like sugar, diabetes. Basically don't abuse junk food, it doesn't give you any benefits just pleasure. Healthy Living cont. Additional Activity: Click Here BMI means body mass index, it uses the height and weight of a person to determine if they are obese, overweight, underweight or average.
Protein Shakes supposedly are suppose to help you gain muscle and strength without giving you too much fat. When people overuse it there can be many negative results.
For example, diarrhea and can do the opposite of what you wanted, your body fat can increase. Glossary Chemical Indicator- a test that allows you to detect the presence of a specific chemical in a substance Condensation- The combining of polymers by extracting water from monomers. Opposite of hydrolysis. Tests for lipids are based on a lipid's ability to selectively absorb pigments in fat-soluble dyes. General Lab Procedure.
Each student group should run a Benedict's test, an Iodine test, a Biuret test, and a Sudan IV test on each of the known materials starch, sugar, protein, lipid.
Each test should react strongly with only one of the known materials positive control. Distilled water will be used as the negative control. The positive control color change will indicate which material the test reacts with.
The results of these tests will be recorded in Table!. Benedict's Test. Place drops of each test material in a separate test tube starch, sugar, protein, lipid, distilled water. Add an equal number of drops of Benedict's solution to each tube. Place all of the tubes in a boiling water-bath for 3 minutes.
After 3 minutes, remove the tubes from the water-bath and let them cool. Record the color of each tube in Table 1. Iodine Test. Place drops of each test solution into separate test tubes. Add drops of the Iodine solution to each well and mix. Biuret Test. Place drops of each test material in a separate test tube.
Add an equal number of drops of Biuret reagent to each and mix. Sudan IV Test.
0コメント