For instructional purposes only • 1st Semester SY 2020-2021 69

Exercise No. 10:

Chemicals in Foods and
Drugs
Introduction

By reading the labels on foods and drugs, you will find the chemical name of
some of the ingredients used in these products. The properties and functions
of some of these compounds can be found in the Merck Index or the
Handbook of Food Additives.

Learning Outcomes
1. To describe the chemical components present in food and drugs by
reading the labels of containers.
2. To research the function and biological effects of those chemical
compounds.

Materials
 Processed foods
 Cosmetics and over-the-counter drugs
 Merck Index or the Handbook of Food Additives

Procedure

1. Read the labels on six to ten different kinds of products and/or over-
the-counter drugs.
2. Record the ingredients.
3. Look up at least 10 of the ingredients. Write the formula and structure
of each.
4. Record the function of each and possible dangers.

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Vision: A globally competitive university for science, technology, and environmental conservation.
Mission: Development of a highly competitive human resource, cutting-edge scientific knowledge TP-IMD-04
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No.
 70 CHEM 132.2: Biochemistry Laboratory

Guide questions and instructions on how to prepare

and submit the laboratory

Additional Resources

Use References style here

References

Robyt, J.F. and B.J. White. 1987. Biochemical Techniques: Theory and Practice. Brooks/Cole
Pub. Co. : Monterey, California; pp.407
Timberlake, K. 1988. Laboratory Manual for Chemistry. Harper Collins Publishers Inc. : New
York, pp 277-372.

Page 70 of 102
Vision: A globally competitive university for science, technology, and environmental conservation.
Mission: Development of a highly competitive human resource, cutting-edge scientific knowledge TP-IMD-04
and innovative technologies for sustainable communities and environment. V0 07-15-2020
No.