Cinnamon Apple Cake Food Chemistry Test

Procedure by: Colton Conley

Materials
● Cinnamon Apple Cake
● Benedict’s Solution
● Sudan IV Solution
● Iodine Solution
● 3 Beakers
● 3 Pipets
● Stirring Rod
● Distilled Water
● Ethanol

Procedure:
1. Vitamin C Test
a. Dissolve a sample of the Cinnamon Apple Cake in a beaker with distilled water.
b. Add iodine drops into the solution while stirring.
c. If the solution turns to a blue color while iodine is being added Vitamin C is
present.
2. Macromolecules Test
a. Dissolve a sample of the Cinnamon Apple Cake in a beaker with ethanol.
b. Add Sudan IV to the solution.
c. If lipids are present the solution will turn a reddish-orange color.
3. Disaccharide Sugars (reducing sugars) Test
a. Dissolve a sample of the Cinnamon Apple Cake in a beaker with distilled water.
b. Add a small sample of Benedict’s Solution to the beaker.
c. After 4-10 minutes, a color change to to either blue/clear for no sugars or
green/yellow/red for sugars to be present.

Results:
1. Vitamin C Test Results
The 30 mL solution of cinnamon apple cake and water remained a colorless
solution after iodine drops were added. This indicates that the cake is absent of
vitamin C. Apples, however, contain an average of 8 mg of vitamin c per apple
but the solution tested did not have any apple chunks in it. Therefore the cake
batter itself does not contain any vitamin but the cake, including the apples, does.
2. Macromolecules Test Results
The 30 mL solution of cinnamon apple cake and ethanol turned a light orange
pink color when in the presence of Sudan III solution. This indicates that the
solution contained a slight trace of macromolecules instead of a alot as the color
was not as strong as it could have been. The results match the recipe for the
 cinnamon apple cake as the recipe required 0.5 cup of canola oil which is
essentially made of lipids, one of the four major categories of macromolecules.
3. Sugars Test Results
The 30 mL solution of cinnamon apple cake and water turned a slight
turquoise/green color in the presence of Benedict’s solution. This indicates that
traces of sugar were present in the solution. The test concluded that small
amounts of sugar were present in the solution which makes sense as although
the recipe required a cup of granulated sugar the small sample used might not
have had a large quantity of sugar present.