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Chemistry of Life – Lab Report

The purpose of this lab exercise is to perform chemical tests on a variety of foods to identify the presence of any major molecules essential to life. After acquiring the results we will analyze them and we will be able to describe the general chemical content of those foods.

In order to determine which specific major molecules were present in certain foods we conducted four different tests. The iodine test tested for starch by putting a few drops of iodine on a food substance. If the food turned a blue-black color then it was positive for starch. The Benedict’s test tested for the presence of sugar. In order to test you put 1 ml of solution to be tested and add an equal volume of Benedict’s reagent in a test tube and heat in a water bath for two minutes. If the solution goes from blue, to green-yellow, then to a red-brown color it means it is positive for sugar. The next test is the Biuret test and its tests for peptide bonds in proteins. To test you add a few drops of Biuret reagent to a food substance. If it turns a violet-purple color then it is positive for protein. The final test is the Grease Spot test for lipids. If there is a “grease spot” present after conducting this test, then the food tested positive for lipids. The first group of foods that were tested was the fruits and they consisted of apples, bananas, plantains, and avocados. The apple, banana, and plantain contained starch and sugar and this is correct because these two macromolecules are present in plants. The only exception to this group is the avocado. It contains a small amount of starch (since it is still a plant), but it also contains proteins and lipids because of its single large pit (seed) whereas the other fruits listed above have numerous smaller seeds.

The next group of foods was the vegetables. It consisted of carrots, onions, white potatoes,

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