1. EXPERIMENTAL BIOLOGY

3. Starch is a white, amorphous substance, tasteless, insoluble in cold water and ethanol. Starch is a reserve material of the plant, is mainly in the seeds. Starch as a reserve material is also stored in the fruit and storage organs. Starch is used in the textile, cosmetic, pharmaceutical, spirits. WHAT IS STARCH?

4. Starch can be detected by means of iodine or Lugol's solution, which contains iodine. Under the influence of iodine starch adopt a blue-violet color. DETECTION OF STARCH DIFFERENT PRODUCTS c

5. THE FIRST EXPERIMENT

6. In boiled rice, noodles, white cheese, bread, potato flour Lugol's solution color changed from orange to dark blue. In washing powder, white soap and white material lugol's solution didn’t change color. RESULTS

7. There is starch in boiled rice, noodles, white cheese, bread, flour.. There is no starch in washing powder, white soap and white material. CONCLUSIONS

9. WHAT IS PROTEIN? Proteins are macromolecules are composed of amino acids. Proteins are the basic building blocks of all tissues of the human body, and many compounds such as enzymes, hormones, antibodies. Proteins regulate metabolism and many body functions, ensuring correct the condition and functioning of our body.

10. 1) biuret reaction – a food product is treated by mixture VI cupric sulfate and potassium hydroxide in the presence of proteins which are stained purple; reakcja ta służy do wykrywania wiązań peptydowych 2) The xanthoproteic reaction - it is working on the product with concentrated nitric acid (V); this reaction finds application at the detection of proteins having aromatic nuclei DETECTION OF PROTEIN

11. THE SECOND EXPERIMENT

12. In biuret reaction tested product changed its colour from blue on purple. RESULTS

13. There are some proteins in eggs. CONCLUSIONS

14. Xanthoproteic Reaction Fruits: Kiwi Banana Apple Joghurt Milk

15. In the reaction with the nitric acid (V): - the milk and the yoghurt assumed the yellow colour - the kiwi fruit, the banana and the apple didn't change the colour RESULTS

16. 1. Proteins with the aromatic structure were identified in dairy products 2. Fruit don't contain proteins or detecting them with this method is impossible, e.g. on account of the low sensitivity of the method or deficiency of proteins containing aromatic nuclei. CONCLUSIONS

18. DETECTION OF FAT IN FOOD

19. METHOD 1. Grind the tested product in the paper napkin. 2. Check the napkin, holding it against the light. If there are grease stains, it means that food contains fat.

20. MATERIAL Almonds Walnut Sunflower Apple

21. RESULTS walnutssunflower

22. RESULTS apple almonds

23. The biggest grease stain appeared on the napkin after grinding seeds of sunflower. This fact suggests containing a lot of fat in this product. The apple did the wet stain on the napkin rather than fat what provides, that with this technique it is impossible to detect presence of fat. RESULTS AND CONCLUSIONS