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Testing Macromolecules in Food
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Transcript
Testing Macromolecules in Food
Macromolecules
What are macromolecules?
All living things need four types of macromolecules, which are carbohydrates, lipids, proteins, and nucleic acids. These essential macromolecules differ in their functions and structures; however, their compositions are similar. Polymers are complex, long chains of molecules, and monomers are more simple chains of molecules. In a process called dehydration synthesis, the polymers and monomers are merged together, which creates a covalent bond between two monomers by the discharge of a water molecule.
Functions
Aim of Experiment
The aim of these experiments are to test for the presence of monosaccharides (glucose or fructose), polysaccharides (starch), proteins, and lipids in nine different food samples.
Lipids: Help make cell membranes, long-term energy storage
Proteins: Broken into amino acids, wich can be used to make other proteins or can be used in cell respiration to make ATP
Sugar-monosaccharides: Break down and create energy for your body (such as glucose) or to come together and make disaccharides or polysaccharides
Starch-polysaccharides: Energy source and enhance digestion. They can also reduce sugar response after eating and normalize blood lipid level.
Overview of Experiments
Test for Glucose or Fructose (Monosaccharide) using Benedict Solution
Pre-planning
Results
Before heat
From left to right: Glucose,
After heat
Biuret Test for Proteins using
KOH & CuSO4
Test for Starch (Polysaccharide) using
Iodine
Before adding iodine
Before adding KOH & CuSO4
Results
Pre-planning
Results
From Left-hand top corner to Right-hand bottom corner: Tofu, Potato, Rice, Milk, Egg white, Bread, Glucose, Oil
From right to left: Oil, Egg white, Sugar, Potato, Milk, Rice, Tofu, Bread
After adding KOH & CuSO4
After adding iodine
Test for Fats and Oils (Lipids) using
Ethanol
Results
Pre-planning
Test for Fats and Oils (Lipids) using
Ethanol
Before adding ethanol
After adding ethanol
Summary
Macromolecules have a very big impact on our diet; therefore, we have to figure out the right balance we need to sustain a healthy body. Lipids, or fat, have had a bad press, to the extent that some foods are designed and promoted as ‘fat-free’. However, fat should not be completely banned from our body because obtaining some fat from our diet is vital. All foods contain some fat because plants and animals use fat to store energy. It is needed for growth, development, and function. We are much like other animals, so we do need some fat in our diet for survival. Hence, the food we experimented like oil, milk, and bread that we consume daily, contain fat that we need, and with the right balance, keeps us healthy. Proteins are essential for our diet because proteins help build new cells, maintain tissues, and synthesize new proteins that make it possible to perform basic body functions. For instance, the results prove that milk contains proteins, and our bones are mainly made up of proteins with calcium for strength, as well as magnesium and phosphate. Thus, when we eat bread, rice, or use oil, we’re ingesting proteins that is important for our diet. Glucose can be found in starch and a fair amount in food like sugar, milk. Glucose and fructose also slightly exists in bread, tofu, and other foods that we experimented. Glucose is energy giving. It is critical for our diet since it provides a source of energy, and it is the simplest form of carbohydrates, which is the easiest to store in the body. In the results, sugar, potato, rice, and bread were the only food that changed color to black or grey when iodine was added. This proves that they contain starch polysaccharides. You can recognize that when we eat starch, we’re more awake and are able to do things faster. Starch is basically a long chain of sugar (glucose) molecules. Therefore, eating starch enables us to take in lots of glucose efficiently, which is used for energy.
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