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Testing for Organic Compounds:
Finding Lipids,Proteins, Simple Sugars and Starches in Everyday Foods
Laboratory 1, AP Biology
Abstract. In trying to find organic compounds within everyday foods, four tests were conducted over the course of two days with multiple food items. Indicators were essential in the process of pinpointing exactly what kind of organic compounds were presents. Test were conducted to find, Lipids, Simple Sugars, Proteins, and Starches. The results were all varied given that each individual test, tested for something specific. Results were then compared to what compound was factually known to be present within the food to validate the test’ accuracy.
Introduction
This lab was done to test what organic compounds were most prominent within certain staple foods. The importance of this test was so that we could know what exactly was in our foods, that way we were able to determine if that food was actually healthy or not. It is important to not only know if what you’re eating is healthy but the “why” as well. The current youth in America has an alarmingly high number of adolescents who are obese but also do not have the proper education on what a healthy diet consists of.
We ran two different labs but conducted the same tests within them, the initial tests was to set a basis for what negative test would look like. Once that was established we hypothesised what would be a good food to test within the limits of our test. We decided to test an egg, a common food for many and pertinent to our projects final outcome. We were sure that eggs main organic compound was protein, thus our future tests would have to yield violet or a teal color.
Methods
This study was conducted in Kim Wootton’s science classroom, a science room at New Tech High @ Coppell, on September 9th, 2014 and September 11th, 2014. Our research area was located at a table with the materials provided. We conducted eight labs. The first four labs were basic labs; Simple Sugar Test, Lipid Test, Protein Test, and Starch Test. After conducting the first four basic tests we conducted our own made up version with eggs. We tested the egg whites and the yellow yolk. We tested the egg whites and yellow yolk with the Protein Test, Simple Sugar Test, Lipid Test, and Starch Test. We conducted these tests to analyze the data to see if an egg is healthy or not to eat.
Results
The results we received from our experiments showed that egg whites and egg yolks are made up of protein. It has an insignificant amount of sugar in its composure. We were able to determine these results by putting the mixtures of water and the food items in a test tube and placing them over a beaker with boiling water. The beaker was being boiled by a hot plate. The mixtures stayed the same color as they were originally, which was blue. If the mixtures had changed colors, it would have indicated a presence of sugar. The color changed a very small amount. The color ended up having a very small hint of green to it; meaning it had a very small amount of sugar.
Discussion
Eggs are commonly thought of as a good source of protein and the experiment that we have conducted concurred with our hypothesis. Eggs are in fact mainly comprised of the compound protein rather than sugar, starch, or lipid. Although protein is the main compound present in both the egg yolk and egg white additional information would be required to uncover why protein is such a prevalent compound in eggs.
The result that eggs were positive for protein but negative for the other compounds accounts for it nutritionists regarding eggs as a healthy food option. Our hypothesis was based on the idea that athletes and body-builders often have eggs as a prominent part of their diets because is a good source of protein. Our finding is in accordance with other studies and while there may be other compounds present it is not enough to be evident in the experiments that we conducted. The presence of the other compounds is so little that it is negligible.
This lab gave us the opportunity to observe the compounds evident in the egg yolk and the egg white. It is also gave us nutritional information of eggs that we can use to implement in our own personal diets. In order to confirm the results of our study we suggest that others reading this lab report conduct the experiment themselves.
Conclusion
This lab was conducted to confirm vital information regarding certain staple foods and their composure. We now know that we can test other foods using this lab in order to determine its chemical breakdown. Two labs were separately conducted for a padded reliance. The labs ended up being strong indications of information that we already had suspected. We learned that eggs are made up of protein with an insignificant amount of sugar. Therefore, eggs are an organic food that can be safely advertised to our target audience.
Works Cited
Reece, C. (2014). AP Biology. Pearson.
Wootton, K. (2014). Organic Compounds Investigation and Notes. Coppell: Wotton, Kim.
Testing for Organic Compounds:
Finding Lipids,Proteins, Simple Sugars and Starches in Everyday Foods
Laboratory 1, AP Biology
Abstract. In trying to find organic compounds within everyday foods, four tests were conducted over the course of two days with multiple food items. Indicators were essential in the process of pinpointing exactly what kind of organic compounds were presents. Test were conducted to find, Lipids, Simple Sugars, Proteins, and Starches. The results were all varied given that each individual test, tested for something specific. Results were then compared to what compound was factually known to be present within the food to validate the test’ accuracy.
Introduction
This lab was done to test what organic compounds were most prominent within certain staple foods. The importance of this test was so that we could know what exactly was in our foods, that way we were able to determine if that food was actually healthy or not. It is important to not only know if what you’re eating is healthy but the “why” as well. The current youth in America has an alarmingly high number of adolescents who are obese but also do not have the proper education on what a healthy diet consists of.
We ran two different labs but conducted the same tests within them, the initial tests was to set a basis for what negative test would look like. Once that was established we hypothesised what would be a good food to test within the limits of our test. We decided to test an egg, a common food for many and pertinent to our projects final outcome. We were sure that eggs main organic compound was protein, thus our future tests would have to yield violet or a teal color.
Methods
This study was conducted in Kim Wootton’s science classroom, a science room at New Tech High @ Coppell, on September 9th, 2014 and September 11th, 2014. Our research area was located at a table with the materials provided. We conducted eight labs. The first four labs were basic labs; Simple Sugar Test, Lipid Test, Protein Test, and Starch Test. After conducting the first four basic tests we conducted our own made up version with eggs. We tested the egg whites and the yellow yolk. We tested the egg whites and yellow yolk with the Protein Test, Simple Sugar Test, Lipid Test, and Starch Test. We conducted these tests to analyze the data to see if an egg is healthy or not to eat.
Results
The results we received from our experiments showed that egg whites and egg yolks are made up of protein. It has an insignificant amount of sugar in its composure. We were able to determine these results by putting the mixtures of water and the food items in a test tube and placing them over a beaker with boiling water. The beaker was being boiled by a hot plate. The mixtures stayed the same color as they were originally, which was blue. If the mixtures had changed colors, it would have indicated a presence of sugar. The color changed a very small amount. The color ended up having a very small hint of green to it; meaning it had a very small amount of sugar.
Discussion
Eggs are commonly thought of as a good source of protein and the experiment that we have conducted concurred with our hypothesis. Eggs are in fact mainly comprised of the compound protein rather than sugar, starch, or lipid. Although protein is the main compound present in both the egg yolk and egg white additional information would be required to uncover why protein is such a prevalent compound in eggs.
The result that eggs were positive for protein but negative for the other compounds accounts for it nutritionists regarding eggs as a healthy food option. Our hypothesis was based on the idea that athletes and body-builders often have eggs as a prominent part of their diets because is a good source of protein. Our finding is in accordance with other studies and while there may be other compounds present it is not enough to be evident in the experiments that we conducted. The presence of the other compounds is so little that it is negligible.
This lab gave us the opportunity to observe the compounds evident in the egg yolk and the egg white. It is also gave us nutritional information of eggs that we can use to implement in our own personal diets. In order to confirm the results of our study we suggest that others reading this lab report conduct the experiment themselves.
Conclusion
This lab was conducted to confirm vital information regarding certain staple foods and their composure. We now know that we can test other foods using this lab in order to determine its chemical breakdown. Two labs were separately conducted for a padded reliance. The labs ended up being strong indications of information that we already had suspected. We learned that eggs are made up of protein with an insignificant amount of sugar. Therefore, eggs are an organic food that can be safely advertised to our target audience.
Works Cited
Reece, C. (2014). AP Biology. Pearson.
Wootton, K. (2014). Organic Compounds Investigation and Notes. Coppell: Wotton, Kim.
(Initial setup: 2 beakers, 4 test tubes, stirrer, 2 eggs,hot plate, )
( Simple sugars Test, day 1- Both egg white and yolk on hot plate)
Our test: (left) egg yolk positive, (right) eggs white also positive
(Protein Test, day 1- Test was positive, and it turned purple.)
(Starch Test, day 1- Test was positive and it changed to a dark blue)
(Simple Sugar Test, day 1- Test was positive in that, the glucose made it change to orange and the water stayed blue)
(Lipid Test, day 1- Test was positive and it became translucent)