Fast Food Lab

The main goal of this lab was to figure out what a murder victim's last meal was, so we could question the people that the victim last came in contact with. Our materials included a brown paper bag, a stirring rod, pipettes, test tubes,biuret solution, bro blue solution, vegetable oil, 5% gelatin solution, 5%glucose solution, 5% starch solution, and the contents of the victim's stomach. We started with a positive control test of each solution. For the positive lipid test we spread a small drop of the vegetable oil onto a paper bag and held it up to the light, the vegetable oil soaked in and became transparent. For the positive proteins test we added a full pipette of 5% gelatin solution into a test tube along with 5 drops biuret solution

We decided to do the McMush Lab. The lab was designed to see the biomolecules inside an average McDonald’s Happy Meal. We decided to use a meal we have all had and to see what we were eating. Our results showed certain biomolecules.

It is estimated that males have approximately 3% essential body fat while females have about 12% (Kenny et al., 2015). On the other hand, non-essential fats are the body’s storage of excess fats in the diets. The non-essential fats are stored in the muscles, abdomen and beneath the skin (Kenny et al., 2015). Males are estimated to store approximately 12% non-essential body fat compared to females who store approximately 15% (Kenny et al., 2015). A higher percentage of non-essential body fat indicates that an individual is at higher risk for cardiovascular disease, obesity, and

The overconsumption of inappropriate foods containing trans-fats and large serving portions has caused many to become obese hence developing heart disease, and diabetes among other preventable disease. Currently over 500 million of the world population is obese and one and half billion people in the world are overweigh”. Every year about 2.5 million deaths are related to obesity (WHO) and children seem to be the most affected. Furthermore, obesity has continued to increase and currently there are more obese people in the world than underweight. Amazingly, the United States a country with ample resources has the higher rate of obese

Before the food lab experiment where we tested milk, crackers, bananas, and egg whites for simple sugars, starch, and proteins I expected to learn about what foods contained any of the three possibilities, if not all of them. The lab provided my group and I information afterwards that can further my education into macromolecules and biology as a whole subject. My group and I predicted that milk will contain simple sugars, crackers will have simple sugars and starch, bananas will have proteins, and the egg whites will contain proteins. If milk does contain simple sugars, during this lab when my group and I test, then the milk should turn from a blue color to a green, yellow, orange, or red color when heated. Crackers should have the same outcome as milk if it does contain simple sugars, but if crackers also have starch the crackers should then turn into a blackish color. We predicted that bananas contain protein and if so, then the solution should turn from a light blue to either a dark blue or a purple. Finally, egg whites are what my group and I finally predicted to contain proteins. If our hypothesis is correct, the solution should do the same as it does for the bananas.

As a Canadian population, trends have proven that obesity has become a major concern. Around the globe, there are 400 million people who are obese and one billion people who are over weight. Therefore in today’s world obesity plays a very vital role in human lives. Obesity is the state of being overweight, which is caused by consuming large amounts of fats and sugars, which is gathered and stored in our bodies as fats. If a person’s bodyweight is 20% higher than what it should be, it results in the person being obese.

The process of creating trans fat originated from the 1890s in France when chemist Paul Sabatier discovered that metal catalysts could precipitate hydrogenic reactions. This led to German chemist Wilhelm Normanns’ 1901 experimentation with hydrogenation catalysts that successfully led to the hydrogenation of liquid fat which produced semi solid fat that is now known as trans-fat. This process was adopted by many food manufacturers because of its ability to stabilize the shelf life of products it is in. With the production and use of trans fat comes some serious health risks. In the 1950s it was found that there is a clear connection between the intake of saturated fats and heart disease. After this was found there was some opposing studies that proved fats were healthy. By the 1980s it was established that a high intake of saturated fat led to a higher risk for heart problems. Because of this trans fats were used to replace saturated fats, but it was later found that trans fat held a higher risk for heart problems than saturated fats did (“Trans Fat”). Once people discovered this, a demand for healthy alternatives began and is still prevalent today.

Fast food might be easy and cheap but people do not realize how harmful the food is for their bodies. The problem is the food that is served at these types of restaurants, especially McDonalds, are high in fat, salt, processed, and can have harmful ingredients included in the food. While home cooked food takes time to plan and make people know what they are eating, that isn’t the case at McDonalds: “McDonald’s burgers retain its fresh appearance for a very long time. This can easily fool customers who do not have a hint of this alteration in their burgers. The use of excessive preservatives is harmful for your health which McDonalds seems to overlook for gaining more and more

We all need food and water to live, don’t we? There are so many options: from a hamburger and soda, to pasta and a glass of water. The choices we make in our diet can boost your metabolism. People make poor choices for their diet every day. Continuing this lifestyle may cause them to become obese. The Fed Up documentary concludes many valid facts on how the rate of obesity is increasing, especially in terms of adolescents. Food industries are giving inadequate suggestions to assist in solving this problem.

In addition, plenty advertisements include models that are beyond well in shape while eating the fatty products. What’s not contained in these commercials is that these models do not typically eat these unwholesome foods everyday, and even if they do eat it, they are very likely to exercise constantly for a considerable amount of time. These publications of models with great bodies eating unhealthy food is so popular that it may have twisted the Americans’ thinking of foods that may become deadly in the long

To begin, there are way too many fast food restaurants. With a whopping 13,000 McDonald’s restaurants in the US alone, it’s no surprise that when you’re driving down the street looking for a bite to eat, McDonalds is one of the easiest places to stop and go (Zinczenko 463). There is never a shortage of places to go eat at, but unfortunately the majority of them are fast food. Although some seem healthier than others, they all share one thing in common, cheap, easy to access food. Zinczenko provides a good point saying “Lunch and dinner, for me, was a daily choice between McDonald’s, Taco Bell, Kentucky Fried Chicken, or Pizza Hut. Then as now, these were

In the early 1900s, dietary fat was viewed simply as a source of calories, interchangeable with carbohydrates. But in 1929 and 1930, George and Mildred Burr discovered that fatty acids were critical to health through punctilious analyses of rats fed special diets. If fatty acids were missing in the diet, a deficiency syndrome ensued and often led to death (Asbmb.org. 2016). Fatty acids rarely occur as free molecules in nature but are usually found as components of many complex lipid molecules such as fats and phospholipids. Biological fatty acids are composed only of hydrocarbon chain which is carbon, hydrogen and oxygen in the proportion of 76%, 12.6% and 11.3% respectively with one terminal carboxyl group (COOH). Fatty acids are aliphatic

Although many individuals are uncertain about the increasing statistics associated with obesity, more than seventy percent of men and virtually sixty-two percent of women within the United States adult population are overweight or obese (Wilmore, Costill, & Kenney). Obesity refers to the condition of having an excessive amount of body fat. If an individual’s amount of body fat becomes too excessive, he/she is at a much greater risk of developing life-altering diseases such as heart failure, hypertension, type II diabetes, cancer, gallbladder disease, osteoarthritis, etc. (Wilmore, et al., 2008).

A molecule of dietary fat typically consists of several fatty acids (containing long chains of carbon and hydrogen atoms), bonded to a glycerol. They are typically found as triglycerides (three fatty acids attached to one glycerol backbone). Fats may be classified as saturated or unsaturateddepending on the detailed structure of the fatty acids involved. Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas unsaturated fats have some of these carbon atoms double-bonded, so their molecules have relatively fewer hydrogen atoms than a saturated fatty acid of the same length. Unsaturated fats may be further classified as monounsaturated (one double-bond) or polyunsaturated (many double-bonds). Furthermore, depending on the location of the double-bond in the fatty acid chain, unsaturated fatty acids are classified as omega-3 or omega-6 fatty acids. Trans fats are a type of unsaturated fat with trans-isomer bonds; these are rare in nature and in foods from natural sources; they are typically created

Label the 3 test tubes with your initials and number each 1,2, and 3. (This allows for them to be distinguished)