Course Code: BIO 024

LAS # 5
BIOCHEMISTRY LABORATORY
VITAMINS & MINERALS

Activity Title: VITAMINS & MINERALS Materials:

Objectives: At the end of this activity, you should be able to Pen, LAS ( materials are reflected
1. Discuss the different vitamins and minerals that every human in each activity)
body needs
2. Apply knowledge on the sources, uses or functions of References:
vitamins to it’s deficiencies associated to a lack or excess of a  https://www.hsph.harvard.ed
particular vitamin or mineral.. u/nutritionsource/vitamins/
3. Demonstrate the chemical (Vitamins/minerals) makeup of  Kim
food. Graybill/FamilyConsumerScienc
es.com
4.  https://www.aao.org/museum
-education-healthy-
vision/experiment-can-you-
see-vitamin
 https://www.m2woman.co.nz/15-
frozen-lemons-secret-good-
health/

Vitamins and Minerals

Vitamins and minerals are micronutrients required by the body
to carry out a range of normal functions. However, these
micronutrients are not produced in our bodies and must be
derived from the food we eat.

VITAMINS AND MINERALS

Introduction:
Vitamins are organic substances that are generally classified as either fat soluble or water soluble. Fat-
soluble vitamins (vitamin A, vitamin D, vitamin E, and vitamin K) dissolve in fat and tend to accumulate
in the body. Water-soluble vitamins (vitamin C and the B-complex vitamins, such as vitamin B6, vitamin
B12, and folate) must dissolve in water before they can be absorbed by the body, and therefore cannot be
stored. Any water-soluble vitamins unused by the body is primarily lost through urine.

Minerals are inorganic elements present in soil and water, which are absorbed by plants or consumed by
animals. While you’re likely familiar with calcium, sodium, and potassium, there is a range of other
minerals, including trace minerals (e.g. copper, iodine, and zinc) needed in very small amounts.

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VITAMINS & MINERALS

What about multivitamins?

A diet that includes plenty of fruits, vegetables, whole grains, good protein packages, and healthful fats should
provide most of the nutrients needed for good health. But not everyone manages to eat a healthful diet.
Multivitamins can play an important role when nutritional requirements are not met through diet alone.

List of Vitamins and Minerals

Updated: August 31, 2020
Published: June, 2009

The list of vitamins and minerals below can give you an understanding of how particular different types of
vitamins and minerals work in your body, how much of each nutrient you need every day , and what types of
food to eat to ensure that you are getting an adequate supply. The recommendations in this vitamins chart are
based largely on guidelines from the Institute of Medicine. Recommended amounts of different types of
vitamins may be expressed in milligrams (mg), micrograms (mcg), or international units (IU), depending on
the nutrient. Unless specified, values represent those for adults ages 19 and older.

VITAMIN BENEFITS RECOMMEND UPPER GOOD FOOD DID YOU

ED AMOUNT LIMIT SOURCES KNOW?
(daily RDA* or (UL) per
daily AI**) day

RETINOIDS AND Essential for M: 900 mcg 3,000 mcg Sources of Many people get
CAROTENE (vitamin vision Lycopene (3,000 IU)W: (about retinoids: too much
A; includes retinol, may lower 700 mcg (2,333 10,000 IU) beef liver, eggs, preformed vitamin
retinal, retinyl esters, prostate cancer IU)Some shrimp, fish, fortified A from food and
and retinoic acid and risk. Keeps supplements milk, butter, cheddar supplements.
are also referred to as tissues and skin report vitamin A cheese, Swiss cheese Large amounts of
"preformed" vitamin healthy. Plays in international supplemental
A. Beta carotene can an important units (IU's). Sources of beta vitamin A (but not
easily be converted to role in bone carotene: sweet beta carotene) can
vitamin A as needed.) growth and in potatoes, carrots, be harmful to
the immune pumpkins, squash, bones.
system. Diets spinach, mangoes,
rich in the turnip greens
carotenoids
alpha carotene
and lycopene
seem to lower
lung cancer
risk.
Carotenoids act
as antioxidants.
Foods rich in
the carotenoids
lutein and
zeaxanthin may
protect against
cataracts

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THIAMIN (vitamin Helps convert M: 1.2 mg, W: 1.1 Not known Pork chops, brown Most nutritious
B1 ) food into mg rice, ham, soymilk, foods have some
energy. Needed watermelons, acorn thiamin.
for healthy skin, squash
hair, muscles,
and brain and is
critical for nerve
function.

RIBOFLAVIN (vitam Helps convert M: 1.3 mg, W: 1.1 Not known Milk, eggs, yogurt, Most Americans
in B2) food into mg cheese, meats, green get enough of this
energy. Needed leafy vegetables, nutrient.
for healthy skin, whole and enriched
hair, blood, and grains and cereals.
brain

NIACIN (vitamin B3, Helps convert M: 16 mg, W: 14 35 mg Meat, poultry, fish, Niacin occurs
nicotinic acid) food into mg fortified and whole naturally in food
energy. grains, mushrooms, and can also be
Essential for potatoes, peanut made by your body
healthy skin, butter from the amino
blood cells, acid tryptophan,
brain, and with the help of B6.
nervous system

PANTOTHENIC Helps convert M: 5 mg, W: 5 mg Not known Wide variety of Deficiency causes
ACID (vitamin B5) food into nutritious foods, burning feet and
energy. Helps including chicken, egg other neurologic
make lipids yolk, whole grains, symptoms.
(fats), broccoli, mushrooms,
neurotransmitte avocados, tomato
rs, steroid products
hormones, and
hemoglobin

PYRIDOXINE (vita Aids in lowering 31–50 years old: 100 mg Meat, fish, poultry, Many people don't
min B6, pyridoxal, homocysteine M: 1.3 mg, W: 1.3 legumes, tofu and get enough of this
pyridoxine, levels and may mg; 51+ years other soy products, nutrient.
pyridoxamine) reduce the risk old: M: 1.7 mg, potatoes, noncitrus
of heart W: 1.5 mg fruits such as bananas
diseaseHelps and watermelons
convert
tryptophan to
niacin and
serotonin, a
neurotransmitte
r that plays key
roles in sleep,
appetite, and

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VITAMINS & MINERALS

moods. Helps
make red blood
cells Influences
cognitive
abilities and
immune
function

COBALAMIN (vitam Aids in lowering M: 2.4 mcg, W: Not known Meat, poultry, fish, Some people,
in B12) homocysteine 2.4 mcg milk, cheese, eggs, particularly older
levels and may fortified cereals, adults, are
lower the risk of fortified soymilk deficient in
heart disease. vitamin
Assists in B12 because they
making new have trouble
cells and absorbing this
breaking down vitamin from food.
some fatty acids Those on a vegan
and amino or vegetarian diet
acids. Protects often don't get
nerve cells and enough B12 as it's
encourages mostly found in
their normal animal products.
growth Helps They may need to
make red blood take supplements.
cells and DNA A lack of vitamin
B12 can cause
memory loss,
dementia, and
numbness in the
arms and legs.

BIOTIN Helps convert M: 30 mcg, W: 30 Not known Many foods, Some is made by
food into energy mcg including whole bacteria in the
and synthesize grains, organ meats, gastrointestinal
glucose. Helps egg yolks, soybeans, tract. However, it's
make and break and fish not clear how
down some fatty much of this the
acids. Needed body absorbs.
for healthy
bones and hair

ASCORBIC Foods rich in M: 90 mg, W: 75 2,000 mg Fruits and fruit juices Evidence that
ACID (vitamin C) vitamin C may mg Smokers: (especially citrus), vitamin C helps
lower the risk Add 35 mg potatoes, broccoli, reduce colds has
for some bell peppers, spinach, not been
cancers, strawberries, convincing.
including those tomatoes, Brussels
of the mouth, sprouts
esophagus,
stomach, and

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VITAMINS & MINERALS

breast. Long-
term use of
supplemental
vitamin C may
protect against
cataracts. Helps
make collagen,
a connective
tissue that knits
together
wounds and
supports blood
vessel walls.
Helps make the
neurotransmitte
rs serotonin and
norepinephrine
Acts as an
antioxidant,
neutralizing
unstable
molecules that
can damage
cells. Bolsters
the immune
system

CHOLINE Helps make and M: 550 mg, W: 3,500 mg Many foods, Normally the body
release the 425 mg especially milk, eggs, makes small
neurotransmitte liver, salmon, and amounts of
r acetylcholine, peanuts choline. But
which aids in experts don't know
many nerve and whether this
brain activities. amount is enough
Plays a role in at certain ages.
metabolizing
and
transporting
fats

CALCIFEROL (vitam Helps maintain 50 mcg Fortified milk or Many people don't
in D) normal blood 31–70: 15 mcg (2,000 IU) margarine, fortified get enough of this
levels of calcium (600 IU) 71+: 20 cereals, fatty fish nutrient. While the
and mcg (800 IU) body uses sunlight
phosphorus, to make vitamin D,
which it cannot make
strengthen enough if you live
bones. Helps in northern
form teeth and climates or don't
bones. spend much time
Supplements in the sun.
can reduce the
number of non-

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spinal fractures

Acts as an M: 15 mg, W: 15 1,000 mg Wide variety of foods, Vitamin E does not

ALPHA- antioxidant, mg (15 mg equals (nearly including vegetable prevent wrinkles
TOCOPHEROL (vita neutralizing about 22 IU from 1,500 IU oils, salad dressings or slow other aging
min E) unstable natural sources of natural and margarines made processes.
molecules that vitamin E and 33 vitamin E; with vegetable oils,
can damage IU from synthetic 2,200 IU wheat germ, leafy
cells. Protects vitamin E) synthetic) green vegetables,
vitamin A and whole grains, nuts
certain lipids
from damage.
Diets rich in
vitamin E may
help prevent
Alzheimer's
disease.

FOLIC Vital for new M: 400 mcg, W: 1,000 mcg Fortified grains and Many people don't
ACID (vitamin B9, cell 400 mcg cereals, asparagus, get enough of this
folate, folacin) creationHelps okra, spinach, turnip nutrient.Occasiona
prevent brain greens, broccoli, lly, folic acid
and spine birth legumes like black- masks a
defects when eyed peas and B12 deficiency,
taken early in chickpeas, orange which can lead to
pregnancy; juice, tomato juice severe neurological
should be taken complications.
regularly by all That's not a reason
women of child- to avoid folic acid;
bearing age just be sure to get
since women enough B12.
may not know
they are
pregnant in the
first weeks of
pregnancy. Can
lower levels of
homocysteine
and may reduce
heart disease
risk May reduce
risk for colon
cancer. Offsets
breast cancer
risk among
women who
consume
alcohol

PHYLLOQUINONE, Activates M: 120 mcg, W: Not known Cabbage, liver, eggs, Intestinal bacteria
MENADIONE (vitam proteins and 90 mcg milk, spinach, make a form of
in K) calcium broccoli, sprouts, vitamin K that

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essential to kale, collards, and accounts for half

blood clotting. other green your requirements.
May help vegetables If you take an
prevent hip anticoagulant,
fractures keep your vitamin
K intake
consistent.

MINERAL BENEFITS RECOMMEND UPPER GOOD FOOD DID YOU

ED AMOUNT LIMIT SOURCES KNOW?
(daily RDA* or (UL) per
daily AI**) day

CALCIUM Builds and 31–50: M: 1,000 2,500 mg Yogurt, cheese, milk, Adults absorb
protects bones mg, W: 1,000 mg tofu, sardines, roughly 30% of
and teeth. Helps 51-70: M: 1,000 salmon, fortified calcium ingested,
with muscle mg, W: 1,200 mg, juices, leafy green but this can vary
contractions 71+: M: 1,200 vegetables, such as depending on the
and relaxation, mg, W: 1,200 mg broccoli and kale (but source. Diets very
blood clotting, not spinach or Swiss high in calcium
and nerve chard, which have may increase the
impulse binders that lessen risk of prostate
transmission. absorption) cancer.
Plays a role in
hormone
secretion and
enzyme
activation.
Helps maintain
healthy blood
pressure

CHLORIDE Balances fluids 14-50: M/W: 2.3 Not known Salt (sodium New
in the body. A g, 51-70 M/W: chloride), soy sauce, recommendations
component of 2.0 g, 71+: M/W: processed foods (DRIs) for chloride
stomach acid, 1.8 g are under
essential to development by
digestion the Institute of
Medicine.

CHROMIUM Enhances the 14–50: M: 35 Not known Meat, poultry, fish, Unrefined foods
activity of mcg, 14-18: W: eggs, potatoes, some such as brewer's
insulin, helps 24 mcg 19-50: W: cereals, nuts, cheese yeast, nuts, and
maintain 25 mcg 51+: M: cheeses are the
normal blood 30 mcg, W: 20 best sources of
glucose levels, mcg chromium, but
and is needed to brewer's yeast can
free energy sometimes cause
from glucose bloating and
nausea, so you

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may choose to get

chromium from
other food sources.

COPPER Plays an M: 900 mcg, W: 10,000 Liver, shellfish, nuts, More than half of
important role 900 mcg mcg seeds, whole-grain the copper in foods
in iron products, beans, is absorbed.
metabolism and prunes, cocoa, black
immune pepper
system. Helps
make red blood
cells

FLUORIDE Encourages M: 4 mg, W: 3 mg 10 mg Water that is Harmful to

strong bone fluoridated, children in
formation. toothpaste with excessive amounts.
Keeps dental fluoride, marine fish,
cavities from teas
starting or
worsening

IODINE Part of thyroid M: 150 mcg, W: 1,100 mcg Iodized salt, To prevent iodine
hormone, which 150 mcg processed foods, deficiencies, some
helps set body seafood countries add
temperature iodine to salt,
and influences bread, or drinking
nerve and water.
muscle
function,
reproduction,
and growth.
Prevents goiter
and a congenital
thyroid disorder

IRON Helps 19–50: M: 8 mg, 45 mg Red meat, poultry, Many women of

hemoglobin in W: 18 mg 51+: M: eggs, fruits, green childbearing age
red blood cells 8 mg, W: 8 mg vegetables, fortified don't get enough
and myoglobin bread and grain iron. Women who
in muscle cells products do not menstruate
ferry oxygen probably need the
throughout the same amount of
body. Needed iron as men.
for chemical Because iron is
reactions in the harder to absorb
body and for from plants,
making amino experts suggest
acids, collagen, vegetarians get
neurotransmitte twice the
rs, and recommended
hormones amount (assuming
the source is food).

MAGNESIUM Needed for 18+: M: 420 mg, 350 mg Green vegetables such The majority of

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many chemical W: 320 mg (Note: This as spinach and magnesium in the

reactions in the upper limit broccoli, legumes, body is found in
body Works applies to cashews, sunflower bones. If your
with calcium in supplemen seeds and other blood levels are
muscle ts and seeds, halibut, whole- low, your body
contraction, medicines, wheat bread, milk may tap into these
blood clotting, such as reserves to correct
and regulation laxatives, the problem.
of blood not to
pressure. Helps dietary
build bones and magnesiu
teeth m.)

MANGANESE Helps form M: 2.3 mg, W: 1.8 11 mg Fish, nuts, legumes, If you take
bones. Helps mg whole grains, tea supplements or
metabolize have manganese in
amino acids, your drinking
cholesterol, and water, be careful
carbohydrates not to exceed the
upper limit. Those
with liver damage
or whose diets
supply abundant
manganese should
be especially
vigilant.

MOLYBDENUM Part of several M: 45 mcg, W: 45 2,000 mcg Legumes, nuts, grain Molybdenum
enzymes, one of mcg products, milk deficiencies are
which helps rare.
ward off a form
of severe
neurological
damage in
infants that can
lead to early
death

PHOSPHORUS Helps build and M: 700 mg, W: 31–70: Wide variety of foods, Certain drugs bind
protect bones 700 mg 4,000 mg including milk and with phosphorus,
and teeth. Part 71+: 3,000 dairy products, meat, making it
of DNA and mg fish, poultry, eggs, unavailable and
RNA. Helps liver, green peas, causing bone loss,
convert food broccoli, potatoes, weakness, and
into energy. almonds pain.
Part of
phospholipids,
which carry
lipids in blood
and help shuttle
nutrients into
and out of cells

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POTASSIUM Balances fluids M: 4.7 g, W: 4.7 g Not known Meat, milk, fruits, Food sources do
in the body. vegetables, grains, not cause toxicity,
Helps maintain legumes but high-dose
steady supplements
heartbeat and might.
send nerve
impulses.
Needed for
muscle
contractions. A
diet rich in
potassium
seems to lower
blood pressure.
Getting enough
potassium from
your diet may
benefit bones

SELENIUM Acts as an M: 55 mcg, W: 55 400 mcg Organ meats, seafood, Researchers are
antioxidant, mcg walnuts, sometimes investigating
neutralizing plants (depends on whether selenium
unstable soil content), grain may help reduce
molecules that products the risk of
can damage developing cancer,
cells. Helps but with mixed
regulate thyroid results.
hormone
activity

SODIUM Balances fluids M: 2,300 mg, W: Not Salt, soy sauce, While experts
in the body. 2,300 mg determine processed foods, recommend that
Helps send d vegetables people limit
nerve impulses. sodium intake to
Needed for 2,300 mg, most
muscle Americans
contractions. consume 4,000–
Impacts blood 6,000 mg a day.
pressure; even
modest
reductions in
salt
consumption
can lower blood
pressure

SULFUR Helps form Unknown Unknown Protein-rich foods, Sulfur is a

bridges that such as meats, fish, component of
shape and poultry, nuts, thiamin and
stabilize some legumes certain amino
protein acids. There is no
structures. recommended
Needed for amount for sulfur.
healthy hair, Deficiencies occur
skin, and nails only with a severe

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lack of protein.

ZINC Helps form M: 11 mg, W: 8 40 mg Red meat, poultry, Because

many enzymes mg oysters and some vegetarians absorb
and proteins other seafood, less zinc, experts
and create new fortified cereals, suggest that they
cells. Frees beans, nuts get twice the
vitamin A from recommended
storage in the requirement of
liver. Needed zinc from plant
for immune foods.
system, taste,
smell, and
wound healing.
When taken
with certain
antioxidants,
zinc may delay
the progression
of age-related
macular
degeneration

*Recommended dietary allowance **Adequate intake

ACTIVITY # 1 Can You See A Vitamin?

Description: Students will use chromatography (modified) to see the

nutrients inside plants
Objective: To demonstrate the chemical make-up of food
Length of Activity: 90 minutes; this activity is best if split between two days
Materials:

 2 kinds of vegetables available at home with different colors , especially dark colored (Ex. green like
okra, any green leafy vegetables , yellow/orange color like carrots and red like tomatoes)
 Small jars or glasses
 Covers for jars, either aluminum foil or plastic wrap (or any plastics cellophane available)
 Rubbing alcohol
 White paper coffee filters ( or tissue paper, paper towel, cheese cloth, fine cloth)
 Shallow pan ( or plate, bowl or plastic basin)
 Hot tap water
 Tape
 Permanent marker / pen
 Plastic knife or spoon
 Plain white paper

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Steps- Day One: (1 hr)

1. Cut the vegetables into very small pieces and place each in its own small jar.
2. Label the jars with the name of the vegetable.
3. Add enough rubbing alcohol (enough to submerge) to each jar to cover the vegetables. SAFETY NOTE:
Isopropyl rubbing alcohol can be harmful if mishandled or misused.
4. Using a plastic knife or spoon, carefully chop and grind the leaves in the alcohol.
5. Cover the jars loosely with plastic wrap or aluminum foil (or any plastics cellophane available).

6. Place the jars carefully into a shallow tray ( or plate, bowl or plastic basin)containing 1 inch of hot tap water.

7. Keep the jars in the water for at least a half-hour, longer if needed, until the alcohol has become colored (the
darker the better).
8. Twirl each jar gently about every five minutes. Replace the hot water if it cools off within 30 minutes.
9. Let stand overnight.
Note: Proceed to Activity # 2
Steps- Day Two: (Next Meeting)

1. Cut a long thin strip of coffee filter paper (or tissue paper, paper towel, cheese cloth, fine cloth)
for each of the jars.
2. Label the paper using permanent marker/pen with the same name as on the jars so that they match.
3. Remove jars from water, dry off and uncover.
4. Place a strip of filter paper (or tissue paper, paper towel, cheese cloth, fine cloth)into each jar so that one end
is in the alcohol. Bend the other end over the top of the jar and secure it with tape.
5. The alcohol will travel up the paper, bringing the colors with it. Observe the changes over approximately 30
minutes.
6. Remove the strips of paper and let them dry. Tape them to a piece of plain paper to analyze later.

Questions:
1. What have you noticed in the
a. color of the alcohol after 30 minutes then after 1 hour?

b. color of the filter paper after 30 minutes then after an hour?

2. How many colors did you see on the filter paper after an hour?

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3. What color/s travel/s farthest?

Discussion: Why some of the dissolved plant matter travels faster with the alcohol up the filter paper than the other?
Explain?

ACTIVITY # 2 Vitamins & Minerals: Speed Dating Style ( Modified)

Description:
Students are given specific vitamins/mineral to study and will have to
share the information in a conversational manner, with a technique
referred to as “speed dating”.
Objectives:
1. Discuss the different vitamins and minerals that our
body needs
2. Apply knowledge on the sources, uses or functions, RDA of
vitamins or minerals in different deficiency state.

Length of Activity: Three hours research and preparations then another 2 hours with 5 minutes for every
partner to discuss the vitamins/minerals assigned to them in the messenger group created by the teacher per
group.
Materials: Index Card or notebook, Notes and LAS
Instructions:
Part I: Research Information: (1 hr)
 Name of Vitamin (fat or water soluble) or Mineral (micro or macro)
 Function of Vitamin or Mineral in the Body
 Food Sources (3-5) (NO SUPPLEMENTS)
 Deficiency Symptoms/Diseases
 Who is most at risk for deficiency

Research Notes for Vitamin or Mineral

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Name__________________________________________________
Circle the correct answer regarding your nutrient:
Vitamin/Fat Soluble or Vitamin/Water Soluble
Mineral/Macro-Nutrient or Mineral/Micro-Nutrient

Function(s)—Role it Plays in the Body:

Food Sources:

Deficiency Symptoms/Diseases

Who is Most at Risk?

Part II: Vitamin or Mineral Business Card Requirements (Index Card Size) (1hr)
 Name of Vitamin or Mineral with a Catchy Slogan
 2-3 Promotion Points to Summarize Important Main Ideas
 Photo(s) of Excellent Food Sources
 Optional: Photo of Deficiency Disease or Symptoms
Vitamin & Mineral Speed Dating Information Chart

Vitamin or Mineral Slogan Food Sources Important

Information

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Part III: Fictional Case Study Slide (1 hr)

 Create a fictional case study in Google Slides of someone experiencing a
deficiency in the vitamin of mineral you’ve been assigned, using researched information
 Provide sufficient information and clues (without being too obvious) that
when exchanged, the vitamin or mineral deficiency can be identified. Include age, gender, risk factors,
symptoms, but not the name of the vitamin or mineral you are referring to
 Share the case study slide(s) with your instructor in a messenger group/Google Classroom for the next
activity

Part IV: Start of the Speed Dating Style: The Modified Version ( 2.5hrs)
 You will be pre-paired by your teacher to discuss about the vitamins or minerals assigned to your early
on.
 Your teacher will create a messenger group/room where you have to discuss with your partner the
vitamins/minerals assigned.
 Your teacher will give you the queue when you and your partner will have to start the discussion.
 You will have five minutes to share the information verbally from your business cards and from the
Speed Dating Information Chart.

Part V: Vitamin/ Mineral Deficiencies: Analysis (1.5 hrs)

After presentations with your partner are complete, this time you will have another activity per group.
 You will be given per group with the Fictional Case Study Slide previously submitted by your
classmates.
 From the case provided you will analyse the Vitamin or Mineral Deficiencies, using your charts from the
speed dating presentations.

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Activity 2 Rubric:
_______/5 pts. Name of Vitamin or Mineral
_______/10 pts. Function(s) of Vitamin or Mineral in the Body
_______/10 pts. Food Sources (3-5)
_______/10 pts. Deficiency Diseases/Symptoms
_______/10 pts. Who is at Risk?
_______/20 pts. Business Card with Slogan, Food Sources Photo(s), 2-3 Promotion Points
_______/15 pts. Fictional Case Study Slide with Sufficient Details to Analyse a Vitamin or Mineral Deficiency
_______/20 pts. Speed Dating Presentation

Total Points: ____________/100

Activity 3. What makes frozen lemon rind so special? ( Not part of the Lab activity but you can do this at home
for you to get more vitamins to keep you healthy) If you happen to perform this at home, take a photo with your family
drinking a glass of water or juice with your frozen lemon rind in it and post it here next meeting with a caption.

Lemon juice itself is incredibly beneficial for our bodies however, the rind of a lemon has 10 times more
vitamins than its juice. There’s a plethora of vitamins and nutrients within a lemon. While the juice itself
contains vitamin C the peel contains the nutrients. People do often use cooked lemon rinds in cakes and
muffins but the cooking process can cause the lemon to lose up to 40 per cent of its properties. Freezing the
lemon ensures that that all of the goodness lemons have to offer is conserved, plus lemon ice cubes taste pretty
good.
How to freeze them:
1.The first thing to do is disinfect and wash the lemons.
2. So, soak the lemons for couple of minutes in some baking soda or apple cider vinegar.
3. Rinse them with water and put the lemons in the freezer.
4. When they are fully frozen grate them including everything: peel, pulp and even the seeds.
5. Put the grated lemons in ice cubes trays and freeze them.

You can use the cubes of grated lemons every time you need a citrus flavor for your meals. You can add
them in salads, yogurt, ice cream, pasta sauces and soups. As well as adding some grated lemons into tea, juice
or shakes. By creating these lemon ice cubes it also makes it a lot easier to just pop a few in your morning glass
of water and sip away while enjoying all of the health benefits, easy peasy. Happy Drinking!
Check for Understanding (60 mins): Now, it’s time to check your knowledge and understanding
about Vitamins and Minerals.

A. Cross Word Puzzle: Write the correct answer on the spaces provided or place you answer in a 1
whole sheet of yellow paper, or in the google forms.

SWU PHINMA, College of Pharmacy 2020

 Course Code: BIO 024
LAS # 5
BIOCHEMISTRY LABORATORY
VITAMINS & MINERALS

SWU PHINMA, College of Pharmacy 2020

 Course Code: BIO 024
LAS # 5
BIOCHEMISTRY LABORATORY
VITAMINS & MINERALS

B. Case Analysis (30 mins): Determine what possible vitamin or mineral deficiency and
enumerate the symptoms or signs where you based your analysis.

A 45 year-old healthy woman presents with complaints of tingling sensations in hands and feet.
Also complains of stomach pain that is different from heartburn.
In addition, she reports memory difficulty, extreme fatigue, aversion to the odor of cooking meat, decreased
ability to taste food.
1. What vitamin/s/mineral deficiencies is evident in the case?
2. Support your answer.

SWU PHINMA, College of Pharmacy 2020