Identifying Macromolecules in Common Foods Essay

AbstractWe tried and true cinque common regimen features to determine which macromolecules were present. We tryed for the macromolecules of primary and complex carbohydrates (sugars and starch), lipids, and proteins. The nutritions block outed were coco milk, karo syrup, potato chips, unimportant butter, and banana tree go bad food. We hypothesized that coco milk would chasten all four types of macromolecules, karo syrup would only nab simple sugars which are monosaccharides and/or disaccharides, potato chips would contain starches and fats, insignificant butter would contain sugars, fats, and proteins, and banana mollycoddle food would contain of sugars and starch. Each macromolecule interrogatory consisted of 5 demonstrate resistances of the food item individually diluted into rootages for reacting individually with benedicts reagent to show the straw man of sugar, IK2I for starch aim, and Buirets reagent for protein presence. A simple paper try was app ly evaluting lipid existence for each food. Our results confirmed our estimations of the foods compounds. The interrogatorying results verified that coconut milk contained all four types of macromolecules, karo syrup contain only simple sugars, potato chips were starches and fats, peanut butter contained sugars, fats, and proteins, and banana baby food consisted of sugars and starches. ledger entryIdentifying macromolecules in the foods we eat is essential in comprising a healthy well-rounded diet ensuring our nutritional needs for cellular processes in the human body. The largest biological molecules are cognize as carbohydrates, lipids, and proteins. Carbohydrates are compounds of monosaccharides, disaccharides, and polysaccharides known as sugars and starches. Lipids, known as fats, are storage molecules in animals and plants. Proteins bind to other molecules acting key roles in DNA and RNA functions. five-spot different food items were tried and true for the presence of spe cific macromolecules place as sugars, starch, lipids, and proteins. The food items were coconut milk, karo syrup, potato chips, peanut butter, and banana baby food. We used chemical indicators and cook paper to detect the presence of different macromolecules in various beginnings make from each food sample. If sugars were present in a food, then the Benedicts reagent and heat would turn the effect orangish and descend pull up stakes form. If starch was present, then the iodine potassium iodide would turn the solution obscure purplish or dark- cook and form a descend. If lipids were present in a food, then the brown paper it was rubbed onto would form a open area.If a food contains protein, then the Buirets reagent would turn the solution regal or imperial in colouring. Our observations of the changes to the solutions in glossary and consistency indicated the presence of each different macromolecule according to the food item (see hold over 1, map 1). We predicted t hat coconut milk would contain sugars, starch, lipids and proteins karo syrup would only be a simple sugar potato chips were made of starch and lipids peanut butter would contain sugars, lipids, and proteins and banana baby food would only contain sugars and starch.Materials and MethodsWe time- well-tried five food items for sugars, starch, lipids, and protein. The items tested were cocunut milk, karo syrup, potato chips, peanut butter, and banana baby food. All of these food items were thick in consistence. Also, several of the foods had legal touching which would make some of the tests difficult to visually measure. Solutions were made of each food item. Our lab professor dilute the foods with weewee to form solutions for us to test. According to our lab manual, The Pearson use of goods and services Library for the Biological Sciences, chapter Macromolecules, the examination methods are as follows (reference II).Before any testing chemicals or testing procedures were performe d, the intial states and colour in of the food solutions were as follows the negative visualise body of water was clear and pale coconut milk was opaque and white karo syrup solution was tout ensemble transparent and colorless potato chip solution was cloud and slimly yellow peanut butter solution was miry and middling beige banana baby food solution was cloudy and slightly lily-livered beige.Simple Carbohydrates (Sugar) interrogatoryUsing Benedicts testing on our food items, we tested for simple sugars. vi clean test undergrounds were denominate individually with each testing food item plus iodine negative control test tubing. Solutions of each food item in the quantity of wholeness full dropperful was added to each labeled test tube and angiotensin-converting enzyme full dropperful of water was added to the control tube.Then, each test tube received unrivaled full dropperful of Benedicts reagent and was gently jolted to mix the solution. Each test tube was then p laced in a hot water bath in a beaker of water on a hot plate for approximately 2 minutes. afterward approximately 2 minutes, the test tubes were removed from the water and placed into the test tube rack for us to observe any changes to the solutions. The resulting states and colors of the test tubes were as follows The negative control water was clear and blue in color coconut milk was opaque with a drab orange precipitate in the tin and orange through the rest of its solution karo syrup was opaque with a dark orange precipitate in the bottom and orange throughout its solution potato chips solution remained cloudy with no precipitate and was blue in solution peanut butter solution was opaque with a brown precipitate in the bottom and brown through its solution and the banana baby food solution was opaque, dark brown in color and formed a dark brown precipitate in the bottom of the test tube.Complex Carbohydrates (Starch) examinationIodine potassium iodide (IK2I) was used to test for polysaccarides. Six clean test tubes were labeled and placed in a test tube rack. Five of the test tubes were individually labeled with each of our five food items and one test tube was labeled control. The control test tube one full dropperful of water, the other five test tubes received their identified food item in the quantity of one full dropperful.Then, one droplet of the IK2I reagent was added to each of the six test tubes and were mixed well. The resulting states and colors of the test tubes were as follows The negative control water was clear and yellow amber in color coconut milk formed a dark brown precipitate and an opaque solution color of violet-beige karo syrup remained translucent and heavy solidification amber in color potato chips solution formed a dark purple precipitate with an opaque solution color of purple peanut butter solution remained cloudy and yellow in color and the banana baby food solution formed a purple brown precipitate and an opaque solution o f pinkish beige.Lipid TestingWe performed a non-coated paper test on our chosen food items to depict the presence of lipids. Six squares of non-coated brown paper were obtained and labeled with the five food items to be tested and one control paper labeled water. The control paper received a droplet of water rubbed into the paper. Each of the five separate foods were added and rubbed onto the center of each of their identified brown paper. The papers were set aside for 30 minutes to absorb the contents and dry.After the 30 minutes, each paper was held towards the overhead light. The coconut milk, potato chips, and peanut butter papers all showed translucent areas where the food was applied. The Karo syrup and the banana baby food dried all in all and showed no translucent areas, being completely opaque in their paper centers.Protein TestingThe Biurets test was performed on each of our five food items to identify the presence of protein in the foods. Six clean test tubes were labele d and placed in a test tube rack. Five of the test tubes were individually labeled with each of our five food items and one test tube was labeled control. The control test tube had one full dropperful of water, the other five test tubes received their identified food item in the quantity of one full dropperful.Then we added one full dropperful of of buirets reagent to each of the test tubes, agitated the tubes to mix thoroughly, and observed any changes. Theresulting states and colors of the test tubes were as follows The negative control water was clear and light blue in color coconut milk was opaque and violet-brown karo syrup remained translucent with slightly blue solution color potato chips solution remained cloudy and glum more slightly grayish in color peanut butter solution was opaque and became pinkish in color and the banana baby food solution was opaque and turned brownish slightly unfledged color.ResultsCoconut milk tested decreed for sugar indicated by a dark orange precipitate forming and an orange solution. Coconut milk tested supreme for starch as it formed a brown precipitate with a beige colored solution. Coconut milk tested appointed for lipids as the paper developed transparency. Coconut milk tested positive for proteins by resulting in an opaque, violet-brown solution.Karo syrup tested positive for sugar by exhibiting a dark orange precipitate and an orange solution. Karo syrup tested negative for starch, lipids, and proteins as there was no resulting changes.Potato chips tested positive for starch by producing a dark purple precipitate and a purple solution. Potato chips tested positive for lipids forming transparency on the testing paper. Potato chips tested negative for sugars and proteins indicated by no trend changes to their solutions. groundnut vine butter tested positive for sugar forming a brown precipitate and a brown solution. potato bean butter tested positive for lipids by developing transparency on the testing paper. Pe anut butter tested positive for protein by resulting in a pinkish beige solution. Peanut butter tested negative for starch as the solutuion remained yellow in color.The banana baby food tested positive for sugar resulting in a dark brown precipitate and dark brown solution. banana tree baby food tested positive for starch by resulting a brown precipitate and a pink-beige solution. Banana baby food tested negative for lipids and proteins observing no trending changes.DiscussionOur results supported our hypotheses and predictions developed from our introductory exposure to these foods with knowledge of taste, texture and common dietary information. Coconut milk contained sugars, starch, lipids and proteins karo syrup contained simple sugars potato chips contain starch and lipids peanut butter contained sugars, lipids, and proteins and banana baby food contained sugars and starch (see Table 1 and Chart 1).According to Functional Properties of Food Macromolecules, Second Edition (refer ence IV), Benedicts reagent is a clear, blue liquid used to test for simple sugars such as monosaccharides and disaccharides. When Benedicts reagent and simple carbohydrates are heated together, the solution go away turn color to orange red. This color change is caused by the copper (II) ions in the reagent are reduced to copper (I) ions. Sometimes a reddish precipitate forms in the base of the test tube.Information provided by Science and Health teaching Partnership, SEP Lessons by University of California San Francisco (reference III) dilate that Buirets reagent is a clear, blue liquid that when in the presence of proteins will change to a purple or even pink color when the copper atoms of the reagent react with proteins or polypeptide chains. Iodine solution or Lugols reagent changes from an amber color to dark purple of even black.Due to the true coloring of the foods, the resulting color changes and formed precipitates were adjusted according to the mixture of the reacting coloring. For examples, the peanut butter and banana baby food both were an original brown color so as they reacted with Benedicts reagent and were heated they resulted in a darker brown color as the common orange reacting color mixed with their original brown coloring. These brown colorings were taken into consideration as we reviewed the ending reactions to justify a positive or negative identification.References CitedI. molecular Biology Initiative. Georgia Southern University, GA.http//cosm.georgiasouthern.edu/biology/mbi/activities/Macromolecules%20in%20food/Macromolecules%20in%20food%20activity.pdf. Accessed February 11, 2013.II. Pearson Learning Solutions. Macromolecules, in The Pearson Custom Library for the Biological Sciences. Boston, MA Pearson Learning Solutions, 2012, pp. 69-87.III. Science and Health Education Partnership, SEP Lessons. University of California San Francisco. http//seplessons.ucsf.edu/node/362. Accessed February 11, 2013.IV. S.E. Hill, D.A. Ledward, a nd J.R. Mitchell. Functional Properties of Food Macromolecules, Second Edition. Gaithersburg, MD Aspen Publishing, 1998.