LABORATORY EXERCISES

CARBOHYDRATES, PROTEIN, FATS AND VITAMINS

Name: Score:
Yr./Sec.: Date:

I. Objectives
1. To understand fully the organic components of food.
2. To demonstrate the reactions undergoing protein in food.
3. To appreciate chemical structure of food.

II. Key Concepts

1. Carbohydrates
2. Proteins
3. Fats
4. Vitamins
5. Minerals
6. Enzymatic reaction
7. Maillard reaction

III. Materials
1. Pieces of chicken meat
2. Sugar (white)
3. Pineapple fruit
4. Thermometer
5. Apple
6. Calamansi
7. Skillet
8. Lemon

GROUP#:
Activity 1
 Effects of Heat on Carbohydrates Protein and Vitamins

Sample Physical Appearance Appearance After Heat

Introduction
Color Texture Phase Color Texture Phase
Table
Sugar

1.

2.

Activity 2
Denaturation of Protein

Sample Physical Appearance Appearance After Heat

Introduction
Color Texture Phase Color Texture Phase
Chicken
Meat

1.
Activity 3
Preventing Enzymatic Browning
Cut Apple not braised Cut Apple braised in
with Lemon Juice Lemon Juice

OBSERVATIONS

1.

2.