FOOD ACROLEIN DESCRIPTION ANALYSIS

TEST
CHICKEN +POSITIVE When glycerol is heated with potassium
bisulphate or concentrated H2SO4
,dehydration occurs and aldehyde Acrolein
formed which has characteristic odour. This
test responds to glycerol free or linked as an
ester.

The chicken contains:

The Acrolein test as we said before identifies

the existence of glycerol free:

Taking into account the glicerol help to

produce wáter n the body decreasing the fats.
If there is miss of them then the food must
have fats. That is why the chicken have 8,93%
of fats.
LETTUCE -NEGATIVE When glycerol is heated with potassium
bisulphate or concentrated H2SO4,
dehydration occurs and aldehyde Acrolein
formed which has characteristic odour. This
test responds to glycerol free or linked as an
ester.
 Glycerin, better known in biochemistry as

glycerol, is propanotriol, of formula C3H8O3,

a polyalcohol that is present in all fats and
oils, both vegetable and animal, forming part
of many lipids, for example triglycerides and
phospholipids . Obtaining glycerin of high
purity uses vegetable sources, mainly palm
oil, so it is common to refer to it as vegetable
glycerin, and is a product widely used in
various industrial sectors, highlighting the
food industry and pharmaceutical.
The lettuce only contains 15 calories per 100
grams, does not contain saturated fat and has
a high fiber content, But it also contains
glycerol, that is why the test disdn´t give a
positive reaction, because it reacts to
glycerol-free.

CHEESE +POSITIVE When glycerol is heated with potassium

bisulphate or concentrated H2SO4
,dehydration occurs and aldehyde Acrolein
formed which has characteristic odour. This
test responds to glycerol free or linked as an
ester.

Cheeses is a single serving of part skim

mozzarella cheese provides just 86 calories, 7
 grams of protein and 6 grams of fat. This
lower fat, lower calorie cheese is easy to
shred or slice, easy to use in recipes and melts
well.

The production of many fatts became the

reason why the cheese is negative for this
experimento, the glycerol is present on the
cheese, giving negtive results.
TOMATO -NEGATIVE When glycerol is heated with potassium
bisulphate or concentrated H2SO4
,dehydration occurs and aldehyde Acrolein
formed which has characteristic odour. This
test responds to glycerol free or linked as an
ester.

The water content of tomatoes is around

95%. The other 5% consist mainly
carbohydrates and fiber. One medium sized
tomato (123 grams) contains only 22 calories.
 The tomatoe contains vitamin C, also known
as L-ascorbic acid, is a water-soluble vitamin
that is naturally present in some foods, added
to others, and available as a dietary
supplement.
The Spanish Heart Foundation (FEC) states
that the consumption of omega 3 contributes
to maintaining normal cholesterol levels.
There are several different types of omega 3
polyunsaturated acids, among which are ALA
(alpha-linolenic), DHA (docosahexaenoic),
DPA (docosapentaenoic) or EPA
(ecosapentaenoic), among others. That is why
the grycerol is founded on the tomatoe as
glycerol-3-phosphate that is why the results
became negative, because tomatoe contains
glycerol.

BREAD +POSITIVE When glycerol is heated with potassium

bisulphate or concentrated H2SO4
,dehydration occurs and aldehyde Acrolein
formed which has characteristic odour. This
test responds to glycerol free or linked as an
ester.
Bread contains 1.6 g of fats per every 100 g of
bread. This includes 0.39 g of saturated, 0.28
g of monounsaturated fats and 0.34 g of
polyunsaturated fats. When the bread
became heated with the H3SO4 the acrolein
test live the lack of glycerol, giving a psositive
result.