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  • Nutrient Lab - Data

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    Maya Awad
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    The document discusses the results of several nutrient tests performed on various food materials. In Part A of the lipid test, vegetable oil, shortening, and an unknown solution allowed light to pass through treated paper, while water, apple, and sugar water did not. Part B tested for monosaccharides but did not provide results. Part C found that bread, crackers turned black and apple and pasta black on cut edges when tested with iodine, while Jell-O and an unknown solution remained yellow/brown. Part D revealed that an egg albumin sample turned purple when tested with Biuret reagent, while other foods like sugar water, apple, shortening, and Jell-O did not change color.

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    Biology: Macromolecule nutrient lab data

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    The document discusses the results of several nutrient tests performed on various food materials. In Part A of the lipid test, vegetable oil, shortening, and an unknown solution allowed light to pass through treated paper, while water, apple, and sugar water did not. Part B tested for monosaccharides but did not provide results. Part C found that bread, crackers turned black and apple and pasta black on cut edges when tested with iodine, while Jell-O and an unknown solution remained yellow/brown. Part D revealed that an egg albumin sample turned purple when tested with Biuret reagent, while other foods like sugar water, apple, shortening, and Jell-O did not change color.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    17 views1 page

    Nutrient Lab - Data

    Uploaded by

    Maya Awad
    The document discusses the results of several nutrient tests performed on various food materials. In Part A of the lipid test, vegetable oil, shortening, and an unknown solution allowed light to pass through treated paper, while water, apple, and sugar water did not. Part B tested for monosaccharides but did not provide results. Part C found that bread, crackers turned black and apple and pasta black on cut edges when tested with iodine, while Jell-O and an unknown solution remained yellow/brown. Part D revealed that an egg albumin sample turned purple when tested with Biuret reagent, while other foods like sugar water, apple, shortening, and Jell-O did not change color.

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    © All Rights Reserved
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    of 1

    Refer to the Nutrient tests learned about in class to analyze the results below.

    Part A: Lipid Test


    • When added to unglazed brown paper and allowed to dry the following food materials do not allow
    light to pass through them  Water, Apple, Sugar Water
    • When added to unglazed brown paper and allowed to dry the following food materials allow light to
    pass through them  Vegetable Oil, Shortening, Unknown Solution

    Part B: Monosaccharide Test


    • At the end of the 6 min. heating period, the food materials exhibited the following results:

    Item Result Item Result

    Pasta Bread

    Sugar Water Cracker

    Apple Unknown Solution

    Part C: Polysaccharide Test


    • The following results were observed after the addition of Iodine solution to each food substance:
    (note iodine is yellow/brown in colour)
    O Black Colour  Bread, Cracker
    O Black on cut edges  Apple, Pasta
    O Yellow/Brown  Jell-O, Unknown Solution

    Part D: Protein Test


    • The following colour changes were observed after the addition of Biuret Reagent:
    Item Result Item Result

    Sugar Water Apple

    Shortening Jell-O

    Egg Albumin Unknown Solution

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