Karl Gerard M Siagan 11- FERMI

FOOD TEST
Overview: food is made from a variety of proteins, fats and carbohydrates in different
proportions with small amounts of vitamins, minerals (ions) and water. Carbohydrates, fats
and proteins are often large molecules that can be broken down into smaller molecules. Food
tests provide a great opportunity to introduce students to some qualitative chemical tests,
making some explicit links between biology and chemistry topics. All of these chemical tests
can be learnt, but it’s even better if the chemistry behind them is understood.

Key concept: chemical tests can be used to detect the presence of carbohydrates, fats and
sugars in food.

REFLECTION
First of all this activity helps me to understand the lesson deeply specially about the
biomolecules for the first solution which is the starch from the start I have already some
ideas or knowledge in this experiment in some reasons .So on this solution we pour 5 drops
of iodine on it then we put it in the beaker with a hot water ,second solution is the reducing
sugar on which we use the benedicts solution as a reagent Benedict’s solution contains
copper sulphate. Reducing sugars reduce copper(II) ions present in the blue copper sulphate
solution to insoluble brick-red copper(I) oxide which is a precipitate and drop a iodine on it
and we put it in also to the beaker same with the previous solution and the last is for fats we
use the oil as the reagent and we pour some alcohol on it and we shake it for a minute and we
observe that the there are white emulsion create at the top and this whites that are floating
means the presence of fats in this experimenr after 10 minutes we observe the first solution
and we see that the color turns to blue or black becauseWhen iodine was inserted in starch, it
will get stuck in the beta amylose coil. Thus the transferation of charge between iodine and
starch occur. It makes the electron arrangement change and creates spacing between energy
levels. The new spacing formed will absorb the selective visible light and expose the intense
blue colour. A blue-black colouration indicates the presence of starch due to the formation of
a complex. 2nd solution is the sugar as we observe while it lasts they change in color and
turns it into yellow color because, The initial blue colouration of the mixture turns green,
then yellow. The amount of precipitate gives a rough indication of the amount of reducing
sugars present..
 The interesting points I learned is the importance of every biomolecules in our body
because of this we give us energy for our everyday life . And also the active and very
courteous and helpful co-member because if we have no kind of this member we have
nothing to finish this experiment so im so very thankful
because the Lord gave me such students like this

The things that I like the most is our observation for every solutions because it gives
me a new idea about it and how it really works specially to the starch solution it shock me
because I have no idea on why change its color , maybe because of iodine etc. and also the
sugar solution when we shake the solution it forms a white emulsion floating on it and that’s
so impressive .