A lab analysis of starch and fat molecules

These are monomers and they link together into long chains that form polymers. Crude fiber measures cellulose and lignin in the sample, but does not determine hemicelluloses, pectins and hydrocolloids, because they are digested by the alkali and acid and are therefore not collected.

What are the controls in this lab? This temperature is known as the cloud point, and is the temperature where crystals begin to form and scatter light. There are three classifications for Carbohydrates: Oxygen Uptake Lipid oxidation depends on the reaction between unsaturated fatty acids and oxygen.

Introduction Macromolecules are in all forms of life. Thus oxidation can be followed by dissolving the lipid in a suitable organic solvent and measuring the change in its absorbance with time using a UV-visible spectrophotometer.

Rheology is the science concerned with the deformation and flow of matter. The different amino acids are similar in structure: In these foods it is usually necessary to isolate the carbohydrate from the rest of the food before it can be analyzed.

In particular, starch is often present in a semi-crystalline form granular or retrograded starch that is inaccessible to the chemical reagents used to determine its concentration.

Water extracts of many foods contain substances that are colored or produce turbidity, and thus interfere with spectroscopic analysis or endpoint determinations.

Testing for the presence of lipids: Introduction Macromolecules are in all forms of life. These techniques are much cruder than chromatography techniques, because they only give information about the average properties of the lipid components present, e. After shaking the aqueous phase is separated from the non-polar solvent, placed in a test-tube, and heated for 20 minutes in boiling water, which produces a pink color.

For proteins, Ninhydrin and biuret was used as the reagent. This is commonly achieved by treating the solution with clarifying agents or by passing it through one or more ion-exchange resins.

In the later stages of lipid oxidation the conjugated dienes which are primary products are broken down into secondary products which do not adsorb UV-visible light strongly which leads to a decrease in absorbance. The concentration of different volatile fatty acid methyl esters FAMEs present in the sample is then analyzed using GC.

Normally, oxidation can take a long time to occur, e.

A lab analysis of starch and fat molecules

Five drops of copper sulfate solution was added to each tube and swirled to mix. Sugars react with the anthrone reagent under acidic conditions to yield a blue-green color. Analysis of Fibers Over the past twenty years or so nutritionists have become aware of the importance of fiber in the diet.Biology 13A Lab Manual 5Lab #13 Nutrition and Digestion complex large molecules such as proteins and carbohydrates to their basic components (e.g.

amino acids and simple sugars). Starch and glycogen are polysaccharides.

They are major sources of energy for cellular work. Common. Students know large molecules (polymers), such as proteins, nucleic acids, and starch, are formed by repetitive combinations of simple subunits.


Testing for Lipids, Proteins and Carbohydrates

Students know the bonding characteristics of carbon that result in the formation of a large variety of structures ranging from simple hydrocarbons to complex polymers and biological molecules.

Bio 3A Lab: Biologically Important Molecules Page 4 of 12 is the site of action for the Biuret test for protein. Biuret reagent is a 1% solution of CuS04 (copper sulfate).

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Aug 02,  · The third lab for carbohydrates consisted of cleaning four test tubes and labeling them 1 through 4. Each test tube was filled with 10 drops respectively of distilled water, glucose solution, sucrose solution, and starch solution. Three drops of iodine were added to each tube and swirled.

The color results were recorded in table 3. Detecting compounds made by living things To determine the presence and absence of starch, sugar, protein and fat in various food samples. Procedure Refer to lab manual.: A. Tests For Carbohydrate (c) Test for sucrose Yes, a color change between the two test tubes is visible.5/5(2).

A lab analysis of starch and fat molecules
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