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    This chemistry lab document outlines an experiment to test various foods for the presence of nutrients including starch, glucose, protein, fats, and mineral matter. Students analyzed cooked rice, bananas, carrots, eggs, flour, onion, peanut butter, potato, margarine, cheese, and fruit juice recording their results. The conclusion would analyze the general composition found across food samples tested.

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    This chemistry lab document outlines an experiment to test various foods for the presence of nutrients including starch, glucose, protein, fats, and mineral matter. Students analyzed cooked rice, bananas, carrots, eggs, flour, onion, peanut butter, potato, margarine, cheese, and fruit juice recording their results. The conclusion would analyze the general composition found across food samples tested.

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    Download as DOCX, PDF, TXT or read online from Scribd
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    1 views1 page

    Chem 203 Biochemistry

    Uploaded by

    blezyjoym
    This chemistry lab document outlines an experiment to test various foods for the presence of nutrients including starch, glucose, protein, fats, and mineral matter. Students analyzed cooked rice, bananas, carrots, eggs, flour, onion, peanut butter, potato, margarine, cheese, and fruit juice recording their results. The conclusion would analyze the general composition found across food samples tested.

    Copyright:

    © All Rights Reserved
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    CHEM 203 BIOCHEMISTRY- LABORATORY

    Experiment 13: Test for


    Nutrients in Food
    _________________ _______________ ____ ______________
    FAMILY NAME GIVEN NAME M.I DATE

    _________________ ________ _______ ________ _________________


    COURSE YEAR SECTION GROUP # INSTRUCTOR

    Results, Data, and Answers to Questions


    Food Starch Glucose Protein Fats Mineral matter

    Cooked rice

    Ripe banana

    Green banana

    Carrots

    Cooked egg white

    Cooked egg yolk

    Flour

    Onion

    Peanut butter

    Potato

    Margarine

    Cheese

    Fresh fruit juice

    What are your conclusions regarding the general composition of your food samples?

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