1. STOMACH CONTENTS ANALYSIS

2. What do you look for? Drugs Type of food that was ingested: can test for the presence of fats, sugars, proteins, etc.; this will give an indication of the type of food that was ingested Degree of breakdown: food takes anywhere from 2 to 6 hours to pass through the stomach

3. Carbohydrates Includes sugars, starches, and cellulose Function to store energy and to provide shape to organisms Composed of carbon, hydrogen, and oxygen

4. Carbohydrates (cont.) Can be divided into 3 groups based on their size: – Monosaccharides: simple sugars like glucose (blood sugar) and fructose – Disaccharides: double sugars like sucrose (table sugar) and lactose (milk sugar) – Polysaccharides: chains of sugars like starch, glycogen, cellulose and chitin

5. Carbohydrates (cont.) Simple sugars are also called reducing sugars and can be identified using the Benedict’s test Benedict’s solution is a light blue color (contains copper II) In the presence of a reducing sugar, the Benedict’s solution will change color ranging from green to yellow to red, depending on the amount of reducing sugar present

6. BENEDICT'S TEST To perform the test, place about 30 drops of your sample into a test tube. Add about 30 drops of Benedict's. Place the test tube into a hot water bath for 5 minutes and observe any changes. A positive test results in a color change from light blue to orange, green, yellow, or red. A negative test results in NO color change. The solution will remain light blue.

7. Carbohydrates (cont.) Starch can be tested for using the iodine test Iodine is a yellow/orange color In the presence of starch, the iodine changes color ranging from royal blue to purple to black

8. IODINE TEST To perform the test, add about 30 drops of your sample to a test tube. Add 2-3 drops of iodine. Observe any color changes. A negative test results in no color change. A positive test results in a color change from yellow/brown to blackish/purple.

9. Proteins Make up ½ of the dry body weight Structure is a complex molecule composed of 20 different, smaller molecules called amino acids The presence of protein in foods can be identified using the biuret test Biuret solution (blue in color) contains copper sulfate dissolved in a strong base Protein causes the solution to change color ranging from lavender to purple depending on the nature and amount of protein present

10. BIURET'S TEST To perform the test, put about 30 drops of your sample into a test tube. Add 2-3 drops of Biuret's. Observe any color changes. A negative test is seen here. The color stays blue. A positive result is seen here. The color changes to purple.

11. Lipids Include fats, phospholipids and steroids Insoluble in water Functions include: – Provide long-term energy storage – Act as insulators – Important in cell membranes – Act as hormones

12. Lipids (cont.) Structure: – Fats: a glycerol and 3 fatty acids – Phospholipids: a glycerol, a phosphate group and 2 fatty acids – Steroids: four fused rings with various side groups

13. Lipids Lipids are insoluble in water The presence of lipids can be identified using the Sudan III test Sudan III is a pink dye that is attracted to and dissolves in non-polar compounds Sudan III does not dissolve in water or other polar solvents In the presence of lipids, Sudan III changes color from pink to yellow/white

14. SUDAN III TEST This is the test for lipids. This is a positive test result. You can also do the brown paper test.

15. Vitamin C Ascorbic acid, commonly called Vitamin C, is important in the body for collagen production (an important component of bone, cartilage, and other connective tissues) Vitamin C deficiency results in the disease scurvy which causes bleeding gums and a tendency to bruise easily

16. Vitamin C (cont.) High concentrations of Vitamin C can be found in citrus fruits (oranges, limes, grapefruits, etc.), tomatoes, potatoes, and leafy green vegetables Vitamin C is water soluble and a reducing agent (gives up electrons) 2,6-dichloroindophenol is a blue color indicator that turns colorless in the presence of Vitamin C