1. Macromolecules Standard Qualitative Tests and Testing Your Own Food

2. Qualitative Detecting if a substance is present Not how much

3. SAFETY IF A SOLID, cut into little pieces Rinse razor blades under water, do not wipe across the blade Put used blades at the end of the period in the “used beaker” on the cart

4. Goggles and Apron Chemicals are caustic to your eyes Iodine stains

5. When it asks for… Dropper FullJust squeeze to fill dropper and release Exact amounts are not important

6. Pasteur Pipets

7. NEVER EVER NEVER, hold a filled pipet upside down…or hold on its side.

8. For 5mL and 10 mL

9. Controls Positive Control Absolutely expect to see the result Use the substance Negative Control Absolutely expect to NOT see the result (maybe use water)

10. Lab Objective: Describe the test that indicates the presence of most small sugars.

11. Recording Benedict’s Results - blue no sugar + blue/green trace ++ green little sugar +++ yellow some sugar ++++ orange/red much sugar

12. Benedict’s Sugar Test

14. Lab Objectives: Describe the test that indicates the presence of starch. IODINE IS POISONOUS!!!

15. Iodine Test

16. Lab Objective: Define hydrolysis and give an example of the hydrolysis of carbohydrates.

17. Hydrolysis “break with water” to make monomers

18. Lab Objective: Define: monosaccharide disaccharide polysaccharide

19. Lab Objective: Name the monosaccharide components of sucrose and starch.

20. Two Common Monosaccharides

21. Simple Sugars Called monosaccharides primary function = energy Your SAMPLE will be glucose

22. Disaccharide Double Sugar Combined simple sugars YOUR SAMPLE WILL BE SUCROSE

23. Disaccharide

24. Polysaccharides Shorter sugars link together to form complex sugars Your starch sample will be POTATO STARCH

25. glucose

26. Cellulose

27. Complex Carbohydrates Starch -storage in plants Cellulose -fiber Glycogen-storage in animals

28. Dehydration Synthesis take out water to make macromolecule

29. Protein Test with Biuret’s

30. Describe the Protein Test Biuret’s is what color? Blue In the presence of a protein it will turn what color? purple

31. Fat Test with Brown Paper

32. Separation of Butter Clarification is removing lipid part (water insoluble) from non-lipid part (water- soluble). Clarifying butter raises the smoke point from 250 o F to 350 o F.

33. Clarified Butter (Ghee) separated into: Protein foam on top skimmed off Next layer = clarified butter Bottom layer = milk solids - flavor

34. Clarified butter is unsalted butter that has been heated to the point that its water evaporates and the milk solids separate out. The resulting golden fluid is the clarified butter, i.e., pure butter fat.

35. BRING IN FOODS TO TEST We can grind, chop, dilute

36. While you Wait… Do exercises from the handouts: –Exercise 6 –Exercise 7 –If you have trouble, use text CD