Wildred N.

Arroyo Lopez
January 27, 2020
Cell Chemistry Lab
Experiment #1: Iodine Test
Purpose
For this experiment, I will be testing iodine on different starchy liquids and solids. The purpose of this lab
is to identify what type of control is present in the following experiment, positive or negative. This will
also be based on the color that the subject turns out to be once the iodine is applied to the liquids and/or
solids.
Procedures
~For this part, I will use the following starchy liquid to mix with iodine tincture: sugar water, vegetable
oil, and chocolate powder. Locate three drinking glasses and in one cup place two tablespoons of sugar
water and mix; on another cup, place ¼ cup of vegetable oil; lastly, on the final cup, place the chocolate
powder… and mix it with water! Then, add drops of iodine to each glass and mix them with the
ingredient that is inside the cup. Then, record your results.
Independent Variable: Testing iodine on different starchy liquids, such as sugar water, vegetable oil,
and chocolate powder.
Dependent Variable: Poring drops of iodine and mixing it with the assigned liquid and observing the
type of color that it brings, so the control of the experiment can be identified.
Control Variables: The amount of water pour into the drinking glasses and the drops that were added to
the liquids that will be tested.
~For this next part, we’ll be mixing iodine with starch solid foods, such as a potato, an onion, whole grain
bread, whole-grain crackers, and whole-grain rice. Add drops of iodine on top of each subject and observe
what color the food turns. Also, identify the type of control that is in this experiment.
Independent Variable: Testing which of these and solid foods (potato, onion, bread, cracker, and rice)
contain starch.
Dependent Variable: When iodine is applied to these solids, a change of color can occur based on the
starch inside of them.
Control Variables: The size of the solid we’ll be testing and the amount of drops that will be added to
the foods.
*Remember if the subject turns orange or amber, this means that there is no starch present and that it is
also a negative control experiment. Although, if the subject turns black or dark purple, which means that
there is starch present and that this is a positive control experiment.
Hypothesis
For the first test, the starchy liquids will change from their natural color to an orange or amber shade. This
will make the lab be a negative control experiment. However,
when testing iodine on the starchy solid foods, most of them
will turn black or dark purple and this will make them be part
of the positive control experiment.
Results

Image 1.1 shows the substances that were tested with iodine
for this experiment.
Wildred N. Arroyo Lopez
January 27, 2020
Cell Chemistry Lab
Test #1
Starchy Liquids Observation Color Experiment Type

Sugar Water The sugar blended with the water quickly and when the iodine Amber Negative
was added its color changed. -

Vegetable Oil When the iodine was inserted, both substances didn’t blend at all Orange Negative
and once mixed, the iodine bubbles turned red and went straight -
to the bottom of the cup.
>Refer to Image 1.2

Chocolate The powder was mixed with water and it dissolved perfectly, but Dark Purple Positive
Powder once the iodine was added the color of the drink changed to a +
darker shade.

Image 1.2 shows the result of mixing vegetable oil with iodine.

Test #2
Starchy Solid Observation Color Experiment Type
Foods

Potato The subject seemed to turn to an amber color at first but a few Black Positive
seconds later, it turned completely black. +

Onion The onion didn’t change much in color. Amber Negative

-

Bread Once the iodine was dropped on the bread’s surface, the subject’s Black Positive
color changed instantly. +

Cracker Once the iodine was dropped on the cracker’s surface, the subject’s Black Positive
color changed instantly. +

Rice When iodine was added to the rice, the color turned amber but after Black/Dark Positive
a couple of minutes, its color changed. Purple +
Wildred N. Arroyo Lopez
January 27, 2020
Cell Chemistry Lab
Image 1.3 shows what happens when these foods are in contact
with iodine. The subjects that have black spots are considered as
starchy foods and are identified as a positive control experiment.

Conclusion
I predicted that for the first test (Starchy Liquids), the subjects were going to change their color to an
amber or orange shade. However, ⅔ substances changed their shades to amber/orange, while one of the
test’s subjects turned into a darker color. When water was mixed with sugar and iodine, it’s color changed
from cloudy white to amber. Also, when the vegetable oil and the iodine were added, its color changed to
orange but both substances wouldn’t blend. This caused the iodine to form red bubbles that later sank into
the bottom of the cup. On the other hand, when I mixed the water with the chocolate powder and the
iodine, the liquid turned the drink into a darker shade and some parts were dark purple with dark brown…
and a bit of black.
For the second test (Starchy Solid Foods), I anticipated that once the foods were in contact with iodine,
their color would change dramatically. When the potato, whole grain bread, cracker, and rice had iodine
added onto their surface; their natural color changed to a darker/black shade. This means that these foods
have starch on them and they are part of a positive control experiment. The onion did not change much
when added to the iodine because it’s color came out like a light amber shade. This means that this
subject has no starch present and is considered part of the negative control group. My predictions were
somewhat correct because I assumed that some liquids and foods wouldn’t and would change their
original color.
Experiment #2: Test for Emulsifiers
Purpose
This experiment will test what products will contain emulsifiers and which will not. When an Emulsifier
is present, the fats will stay mixed with the water; although, if there is a floating coat that doesn't dissolve
in the water, that means that there is no Emulsifier present. We’ll also identify which type of control is the
experiment we are testing, positive or negative.
Procedures
For this experiment, I will use hot water and three types of fatty foods to start this lab. The foods that I
will use are sliced cheese, cheddar cheese, and mayonnaise. Locate three drinking glasses and pour 1 cup
of hot water inside of drinking glass; then, place the sliced cheese on one cup, cheddar cheese on another,
and mayonnaise on the last cup. Mix these subjects with the hot water until the food is completely melted.
Then, pour a drop of green food coloring and mix. Record your results!
Wildred N. Arroyo Lopez
January 27, 2020
Cell Chemistry Lab
Independent Variable: Testing if the following fatty foods will have an emulsifier present while
conducting this lab to the following subjects: sliced cheese, cheddar cheese, and mayonnaise. These will
be mixed with hot water!
Dependent Variable: Adding a drop of green food coloring to the container that has the fatty ingredient
and then mixing it together. Observe if the subject absorbs the coloring or not.
Control Variables: The temperature of the water that will be mixed with the fatty foods and also the
amount of green food coloring.
Hypothesis
For this experiment, the food will not dissolve fully into the hot water and the green food coloring will
not be absorbed by the substance. This makes the experiment negative since there is no emulsifier
present.
Results

Image 2.1 shows the three different types of substances used

for this experiment.

Fatty Foods Observation Is Emulsifier Present on Experiment Type

this Experiment?

Sliced Cheese When the cheese was placed into the hot water, it took Yes, the Emulsifier is Positive
a long time to dissolve. And when the food coloring present in this lab. +
was added, the substances blended quickly.

Cheddar Cheese The cheddar cheese melted instantly once it touched the No, there is no Emulsifier Negative
hot water. However, there was a thin yellow layer present in this lab. -
floating on the surface of the liquid after the food
coloring was poured and mixed onto the cup.

Mayonnaise Once the mayonnaise is poured into the hot water, it No, there is no Emulsifier Negative
instantly blends and the water turns completely white. present in this lab. -
When the food coloring was dropped into the cup, the
substance did not absorb the coloring and when it was
mixed, the mayo formed a thick layer and under it the
water mixed with the green.
Wildred N. Arroyo Lopez
January 27, 2020
Cell Chemistry Lab

Image 2.2 shows what happened when the mayonnaise is in

contact with the green food coloring. This shows how the
substance did not absorb the coloring all the way through.

Conclusion
For this experiment, I predicted that the fatty foods that I would be using with the hot water would not
absorb the food coloring, due to the absence of emulsifiers. When the sliced cheese was tested with the
food coloring, both subjects blended and made a light green color; meaning, an emulsifier was present.
For the cheddar cheese and mayonnaise, the food coloring did not blend fully with the fatty food. The
cheddar cheese made a thin yellow layer that separated the coloring from the fatty and the color below the
layer was a dark green. On the other hand, the mayonnaise made a thick layer that separated the green
from the substance tested. Also, the color of the water changed from white to a mint shade. My
hypothesis was right because ⅔ tests didn't quite blend with the fatty foods that we experimented with the
food coloring.