Food Tests Lesson 9.

Slides:

Advertisements

Similar presentations

Biochemical Tests By Cheryl Kent.

Advertisements

Testing for Saccharides

Chemical Tests for Glucose, Starch, Proteins and Fats.

Chemical Tests for Nutrients

Classify each as a carbohydrate, protein or lipid.

Unknown Foods: Macromolecule Lab Chapter 2: Carbohydrates, Lipids, and Proteins.

Biochemistry Indicators. What is an indicator? Indicator- chemical that produces a characteristics color when a particular substance is present Standards-

Nutrient Testing Year 10 Biology.

Lesson 4.  Describe the structure of an amino acid  Describe the formation and breakage of peptide bonds  Explain the term primary structure.

Experiment Questions Food Tests.

Food Tests Grade8.

AICE Biology Lab Review: Biological Molecules & Enzymes

4.1 (d) To conduct a qualitative test for protein.

4.1 (a) To conduct a qualitative test for starch.

Food groups and Food tests LO: to sort food into food groups and carry out food tests TASK: 1.Why do we need to eat food and plants don’t? 2.Which food.

TESTING FOR DIFFERENT SUGARS Biochemical tests using Benedict's solution for reducing sugars and non-reducing sugars and iodine/potassium iodide for starch.

In this lab, you will 1. Learn the names of specific indicators 2. Learn the what a specific indicator test for 3. Be introduced to three organic compounds,

Food Tests D. Crowley, 2007.

 Molymods (C,H,O, each group will need 6 carbon, 12 hydrogen & 6 oxygen)  Practical Activity 19 (PAG 9)  Repro sheet for Practical Activity 19.

Experiment Questions Food Tests. For what is the Biuret test (copper sulphate and sodium hydroxide solutions) used in the biology laboratory? Test for.

Mandatory experiments on Food

Describe how we can test foods for fat and protein Suggest who might need a special diet of either fat or protein and explain why Outcomes State what foods.

Starter Look at food labels Why is it useful to put the ingredients and nutritional value of food on labels? What is a food scientist? What is the Foods.

Food Tests. Carbohydrate - Starch Test Put a sample of food in the dropping tile Add a drop of iodine solution. Iodine solution will turn from brown to.

Testing for the three main nutrient groups31 Jan Class listSeating Plan Testing for the 3 main nutrient groups 31 Jan 2012.

Biochemical tests part 2 Gr C: Explain how to do an emulsion test and a Vitamin C test. Gr B: Create a method for each test. Gr A: Analyse different foods.

Te Kura Māori O Porirua Food Testing.

Collect a new learning booklet from the front of the classroom.

IDENTIFYING MACROMOLECULES IN FOOD LAB

How to detect macromolecules in food

Test for Glucose All the monosaccharides (e.g. glucose) and many of the disaccharides are classed as reducing sugars. Benedict’s test is used to determine.

Key words: Denatured, Optimum temperature, PH

4.1 (c) To conduct a qualitative test for reducing sugar

IDENTIFYING MACROMOLECULES IN FOOD LAB

Classify each as a carbohydrate, protein or lipid.

Starter What is the function of the digestive system?

Organisation: Lessons 2 &3 Food tests

Proteins:Amino acids.

What do we need to digest our food?

Food Test & Enzymes B1b(2).

Nutrition and Digestion

Biomolecule Identification “Lab”

IDENTIFYING MACROMOLECULES IN FOOD LAB

Food Groups Tests.

IDENTIFYING MACROMOLECULES IN FOOD LAB

Enzymes and the digestive system

IDENTIFYING MACROMOLECULES IN FOOD LAB

Biomolecule Identification “Lab”

Identifying Macromolecules in Food

Topic Food tests Level GCSE (or any course for students aged 11-16)

Testing for Organic Compounds

Diffusion Through the Membrane

Food tests: Required Practical 4

Macromolecules Analysis Lab

Tests for Organic Compounds

Macromolecule Tests INB Pg 27.

Classify each as a carbohydrate, protein or lipid.

Macromolecules Analysis Lab

State the function of cellulose

IDENTIFYING MACROMOLECULES IN FOOD LAB

Classify each as a carbohydrate, protein or lipid.

4.1 (d) To conduct a qualitative test for protein

Bell ringer Risk Assessment Food tests

IDENTIFYING MACROMOLECULES IN FOOD LAB

4.1 (a) To conduct a qualitative test for starch

Practical Biochemistry - Food Tests

Enzymes and Concentration

23 / 03 Thursday Kaupapa: Test for the presence of starch by using iodine solution Test for the presence of glucose by using Benedict’s solution.

Presentation transcript:

Food Tests Lesson 9

Success Criteria Describe how to carry out the chemical tests for biological molecules

Starter: Complete Table Testing for Description Negative Result Positive Results Starch Reducing Sugar Non-reducing sugar Protein Lipid

Starter: Answers Testing for Description Negative Result Positive Results Starch Add iodine Brown Blue/black Reducing Sugar Add Benedict’s Heat to 80oC Blue Orange/Red Non-reducing sugar Negative to RS Boil in acid Neutralise Protein Add biuret reagent Lilac Lipid Add ethanol Add to water Clear White/Cloudy

Task Practical Skills: Qualitative Drawing Results Table Identify the type of biological molecule contained within each of the 5 unknown samples: Starch Reducing sugar Non-reducing sugar Protein Lipid In your pairs decide first how you are going to approach the task, which tests will you carry out first? How will you record your results?

Peer Assess Results Table Mark Complete? Appropriate column and row headings Ruled rows and columns Separate conclusions and observation columns All tests and results recorded Correct conclusions for all test results

Success Criteria Describe how to carry out the chemical tests for biological molecules

Plenary: ?/5 Assess your results table against the coursework mark scheme all raw data presented in a single table with columns correctly labelled [1] test recorded in column 1 [1] all colours recorded to one/two word answers [1] Ruled lines drawn, including around the outside [1] Full headings in columns [1]

Homework Answer questions on practical sheets