Feeding Frenzy Lab

Topics: Carbohydrate, Starch, Glucose Pages: 6 (1668 words) Published: March 8, 2015
Ana, Julia, Alison, Kevin 
Bio A 
9/12/12
1. What ​
percentage of the work​
did each group member do? (0-100%-must total
100%)






Ana-​
25​
%
Alison-​
25​
%
Kevin-​
25​
%
Julia-​
25​
%

1. What ​
effort​
did each group member put forth? (0-100%)





Julia-​
25​
%
Alison-​
25​
%
Kevin-​
25​
%
Ana-​
25​
%

Feeding Frenzy Lab 
Introduction (5 points) 
Purpose (1 point) 
Question (1 point) 
Background (1 point) 
Hypothesis (1 point) 
Predicted Outcome (1 point) 
Methods and Materials (5 points) 
Materials (2 points) 
Procedure (3 points) 
Data and Calculations (10 points) 
Observations (2 points) 
Data Table (3 points) 
Calculations (2 points) 
Graph (3 points) 
Discussion (10 points) 
Results (4 points) 
Conclusion (6 points) 
 
 
 

Feeding Frenzy food lab

Introduction (5 points)

Purpose (1 point)
The purpose of this experiment is to determine what macromolecules are in the four different foods

Question (1 point)
What macromolecules are in buttermilk biscuits, potato chips, hot peppers, and sardines?

Background (1 point)
Macromolecules are molecules with a large number of atoms. There are four types of macromolecules: carbohydrates, proteins, lipids and nucleic acids. In this lab we will test four foods to see if they contain carbohydrates (sugar and/or starches), proteins and lipids. We will use chemical reagents to test to determine the presence of macromolecules: Benidicts solution for sugar, Iodine for starch, Biurets reagent for protein, and Sudan III for lipids.

Hypothesis (1 point)
If we test buttermilk biscuits for starches, sugars, proteins and lipids then it will test positive for all. If we test potato chips for starches, sugars, proteins and lipids it will then test positive for lipids and starch. If we test peppers for starches, sugars, proteins and lipids then it will test positive for only sugar. If we test sardins for starches, sugars, proteins and lipids then it will only test positive for proteins and lipids.

Predicted Outcome (1 point)
Our hypotheses is based on our knowledge of the four foods we are testing. When avilable we consulted nutritional provided on food label.

Methods and Materials (5 points)

Materials (2 points)
The supplies we used are: Safety Goggles, Beakers, Hot Plate, Gloves, Benedict’s Solution, a scale that measures grams, Test Tubes, Iodine, Measuring spoon, Test Tube rack, Biuret reagent, Karo Syrup (glucose), Test Tube Rack, Sudan III reagent, Laundry Starch, Eye Dropper, Brown Paper Bag, Egg Whites, Glass Stirring Rod, Fork, knife, spoon, Vegetable Oil, Distilled Water, Plastic Cups, Blender, Mortar and pestle, graduated cylinder, buttermilk biscuits, potato chips, hot peppers and sardines.

Procedure (3 points)
http://www.stephensteach.com/Home/classes/biology/unit­2​ ) 
Prelab 
1. Brainstorm what foods you want to test and for what macromolecules you are testing.  2. Complete the 15 Questions for Investigation. 
3. Decide who is going to bring what foods. Hint: lighter color foods yield more accurate  results. 
  
Lab 
1. Create positive and negative test controls for each macromolecule test.  a. Lipids 
                                          ​ i.
Positive Control­Fill a test tube 4/5 full with vegetable oil. Pour 10 drops  of Sudan III into the test tube with the vegetable oil.  Label the test tube as “positive control  lipids” using masking tape and place in the test tube rack.                                           ​ ii.

Negative Control­Fill a test tube 4/5 full with distilled water. Pour 10  drops of Sudan III into the test tube with the water.  Label the test tube as “negative control  lipids” using masking tape and place in the test tube rack.  a. Sugar 

                                          ​ i.
Positive Control­Mix 10g of Karo Syrup with 100mL of distilled water in a ...
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