Test for the Presence of Macromolecules Introduction In this experiment‚ we are trying to identify the presence of macromolecules in certain solutions. As in our daily lives‚ macromolecules are the essential nutrients that we have to take every day‚ therefore we would like to identify the types of macromolecules that contain in some of the food or solution in order to maintain a healthy life. There are four groups of macromolecules which are carbohydrates‚ lipids‚ proteins and
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In the sandwich you just ate‚ you have consumed three raw macromolecules. The bread would be considered the carbohydrate. The mayonnaise is the lipid. The turkey is of course considered the protein. Although the body takes in these three different forms one way‚ the way the body breaks it down is in three ways. First is the break-down of the carbohydrates(bread). The polysaccharide form of this is too big for the body to simply break down directly. So‚ instead the body uses multiple forms of procedures
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1.Carbohydrates Consists of CnH2xOx • Include sugars • Classified into groups based on the number of carbon atoms per molecule. • Classes of Carbohydrates o Monosaccharides ▪ Simple sugars o Disaccharides ▪ Compound sugars o Polysaccharides ▪ Complex sugars a. Monosaccharides • Simple sugars • Contain about 3 to 6 carbon atoms per molecule o Trioses
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Introduction The purpose of this experiment was to identify the presence of macromolecules by using various positive and negative controls. The principle building blocks of living organisms are essentially constructed by carbon-containing molecules in cells. (Alberts‚ 2009) The macromolecules including lipids‚ carbohydrates‚ proteins‚ and nucleic acids contribute to the most distinctive properties on living organisms. Macromolecules are known as polymers which are constructed by small organic subunits
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Energy in food lab report Aim: How much energy there is in food. Hypothesis: If I work out how much the water temperature has risen by burning food underneath water‚ the mass of the water and the mass of food I can work out how much energy was in the food. Introduction: This experiment is about how much energy there is in food. There are a few different types of energy‚ the one we are looking at is chemical energy. Some other types of energy are: thermal energy which is heat‚ magnetic energy which
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Aim: The aim of this experiment was to determine the types of macromolecules of various foods and classify them as one or more of the following: * Carbohydrate (starch) * Lipid * Sugar (glucose) * Protein Materials: * Test tubes * Solutions : ( A‚B‚C‚D‚E‚F‚ and G) * Reagents: ( Iodine‚ Biuret‚ Benedict‚ Ethanol) * Spatula * Heating plate * A test tube cleaning brush * Tray * Beaker * Distilled water * Pipette ( comes with reagents since
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Purpose: To use indicators to test for the presence of organic compounds in certain substances. Hypothesis: Honey will contain sugars‚ egg white contains proteins‚ corn oil contains lipids‚ oats contains starches and proteins‚ gelatin contains sugars and proteins‚ potatoes contain starch‚ and apple juice contains lipids and sugars. Materials: 9 test tubes Test tube rack Test tube holder Grease pencil Hot plate 20 ml honey solution 20 ml egg white and water mixture 20
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compounds also usually contain hydrogen atoms. Even though life is very complex‚ all large molecules that make up life are categorized into four large classes: lipids‚ protein‚ carbohydrates‚ and nucleic acids. These four molecules are known as macromolecules‚ due to their large size. Atoms have diverse characters that depend on the atoms electronic configuration. Carbons unique configuration allows it to form bonds with up to four other atoms‚ and gives carbon a covalent compactivity with many other
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_____________________________________________ Project 3: Identifying the Unknown White Compound by Testing Physical and Chemical Properties _____________________________________________ Michigan State University Chemistry Lab 161 Section 27 19 October 2017 Friday 11:00-1:50 Introduction For this experiment‚ there was an unknown white compound that had to be identified. By testing this compound for different properties it made making an educated guess easier to determine
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Mazarei Food Microbiology April 22‚ 2011 Purpose: To test the pH level of many common household object by use of the juice from a red cabbage. Background: pH is the measure of the acidity or basicity of a solution. The pH scale ranges from 1 to 14 with 1 through 6 being acidic and 8 through 14 being basic; 7 is considered neutral. The use of the red cabbage‚ or red cabbage juice is because red cabbage can be used as an acid/base indicator. The pH level of foods is important to food microbiology
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