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    Lab Report 1

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    Lab #1 introduces students to the three main macromolecules found in food - carbohydrates, proteins, and lipids. Students learn about the structure and functions of each macromolecule and perform indicator tests to detect them in food samples. The lab focuses on safety procedures and understanding the use of controls to accurately test for macromolecules. Students apply their knowledge to analyze a sample meal and suggest additions to increase its macronutrient content.

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    Lab Report 1

    Uploaded by

    api-405016432
    79 views3 pages
    Lab #1 introduces students to the three main macromolecules found in food - carbohydrates, proteins, and lipids. Students learn about the structure and functions of each macromolecule and perform indicator tests to detect them in food samples. The lab focuses on safety procedures and understanding the use of controls to accurately test for macromolecules. Students apply their knowledge to analyze a sample meal and suggest additions to increase its macronutrient content.

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    Lab #1 introduces students to the three main macromolecules found in food - carbohydrates, proteins, and lipids. Students learn about the structure and functions of each macromolecule and perform indicator tests to detect them in food samples. The lab focuses on safety procedures and understanding the use of controls to accurately test for macromolecules. Students apply their knowledge to analyze a sample meal and suggest additions to increase its macronutrient content.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    79 views3 pages

    Lab Report 1

    Uploaded by

    api-405016432
    Lab #1 introduces students to the three main macromolecules found in food - carbohydrates, proteins, and lipids. Students learn about the structure and functions of each macromolecule and perform indicator tests to detect them in food samples. The lab focuses on safety procedures and understanding the use of controls to accurately test for macromolecules. Students apply their knowledge to analyze a sample meal and suggest additions to increase its macronutrient content.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Name:

    Lab #1 – Introduction to Food Macromolecules /20


    Learning Outcomes:
    • Understanding the types of macromolecules found in food
    • Understanding the structure of carbohydrates, proteins, and lipids
    • Learning how to detect macromolecules in food samples

    Part A – Lab Safety (2.5 marks)


    1. a) What were the first two items you were required to obtain when you entered
    the lab? Check the correct two items. (1 mark)

    Lab Notebook Materials for the experiment


    Lab Coat Lunch
    Safety Gloves Pen for writing

    b) What is a third safety feature that all students should wear while in a lab? (0.5
    mark)

    2. Which of the following should you avoid in a lab so as to protect yourself against
    exposure to hazardous biological and chemical materials? Select all that apply.
    (1 mark)

    Preparation of food or drinks meant for consumption later


    Storage of food or drinks meant for consumption
    Consumption of food or drinks

    Part B – Macromolecules (6 marks)


    3. Which of the following molecules is NOT a macromolecule? Put a checkmark
    next to the correct answer. (1 mark)

    Lipid
    Glucose
    Carbohydrate
    Protein
    4. Complete the following summary of the characteristics of food macromolecules
    (3 marks)
    Monomer(s) Polymer Function(s) Food Sources
    in Body
    Carbohydrates

    Proteins

    Lipids

    5. Match the following foods to their most prominent macromolecule by choosing


    the correct option from each dropdown menu. (2 marks)

    a. Egg Select the correct option


    b. Baked Potato Select the correct option
    c. Vegetable Oil Select the correct option
    d. Table Sugar Select the correct option

    Part C – Macromolecule Tests (11.5 marks)


    6. Match the following indicator tests with their correct macromolecule by choosing
    the correct option from each dropdown menu. (2 marks)

    a. Benedict’s Select the correct option


    b. Lugol’s (Iodine) Select the correct option
    c. Biuret’s Select the correct option
    d. Sudan IV Select the correct option
    7. What colour represents a positive result for Benedict’s test? (0.5 mark)

    8. What colour represents a positive result for Lugol’s test? (0.5 mark)

    9. What colour represents a positive result for Biuret’s test? (0.5 mark)

    10. What colour represents a positive result for Sudan IV test? (0.5 mark)

    11. Control samples are necessary to ensure that your experiments are working
    correctly. Controls are always run side by side with the actual experiment.

    a. What does a negative control consist of, and what is its purpose? (2 marks)

    b. What was the negative control in this experiment? (1 mark)

    c. What does a positive control consist of, and what is its purpose? (2 marks)

    12. Which macromolecule did Alice’s meal mostly consist of? (0.5 mark)

    Select the correct option

    13. What two items could Alice add to her meal to increase the macromolecules
    (nutrients) that she is consuming? Be sure to indicate what nutrient is being
    added to the meal with each item you list. (2 marks)

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