Fried Noodles Lab

b) Benedict test the solution color will change from blue to pink/orange red, indicating simple sugars are present. Lugols test the solution color will change from yellowish brown to dark purple, indicating starch and polysaccharides are present. Sudan iV test the lipid content will turn into red, indicating lipids are

C. Pour about one quarter of the first unknown packet into the first cup and add

All living things contain some form of organic macromolecules including: Lipids, proteins, carbohydrates and nucleic acids. All of these organic molecules are alike in the sense that is they are made up of bonded elements such as carbon, hydrogen, oxygen, and to smaller quantities nitrogen, phosphorus and sulfur. The macromolecules each contain large long chains of carbon and hydrogen atoms and often consists of repeating smaller molecules bonded together in a repeating pattern (polymers). To test whether a specific solid white substance is a protein is simple due to the unique chains found in the respective type of macromolecule. To test if the substance is a carbohydrate, two tests could be performed on separate samples of the object. First,

Start the experiment by taking 3 agar cubes containing pH-indicator dye phenolphthalein, and have the teacher cut three different cubes each with different measures; a cube measured 3cmx3cmx3cm, another 2cmx2cmx2cm, and another 1cmx1cmx1cm. (The agar cubes are acting as artificial cells for this experiment). Place each agar cube in the solution of vinegar and water, and start the stopwatch as soon as the cubes hit the water. Stop the stopwatch as soon as the smallest cube becomes fully clear and record how much time it took for the physical property to completely change. The agar cube is supposed to change color from pink to white, the phenolphthalein dye gives the agar cube the pink color. The purpose of this experiment is to test the relationship

Furthermore, during this preliminary testing I experimented with the varying colour filters in the colourimeter, in order to establish which led to the most reliable and measurable results. The results of this experiment was that the blue filter resulted in larger results, meaning that it allowed an appropriate amount of light to reach the honey. Therefore the blue filter will be used in the main experiments, as opposed to the red, green and orange filters.

The main purpose of the food dye experiment was to identify the different food dyes; red, blue, and yellow; and their concentrations that make up the given liquid and use that data to recreate the liquids color profile. The liquid that was to be tested and recreated was Listerine mouthwash. To determine the food dyes present in the mouthwash use a UV-visible spectroscopy which will give the absorbances of each wavelength. With the absorbance find the concentration of each color dye by using Beer’s Law. To find the volume need for each dye use the equation M1V1=M2V2 to recreate the

0.0375 mg/ml Porcine Pancreatic Amylase Solution (amylase powder in 0.9% NaCl ), Iodine Solution; each solution were pipetted into each of the 5 test tubes with 5 ml of 1% starch. Each tube contained a 1% starch solution with a different pH. All tubes were at room temperature. Room temperature was 22C. 0.2 ml of porcine pancreatic amylase solution was then pipetted into each tube. A timer was started and every 3minutes the starch / amylase mixture were pipetted from each tube and pipetted into the spot plate for every sample tube, then the iodine solution were added to a spot plate cell for each sample. Iodine reacts with starch to change from yellow to deep blue /black in the presence of starch. A lightening of the blue/ black to a brown color will occur as less starch is present. Results were reported as (+) for presence of starch in the sample or (–) for the absence of starch. After every three minute increment had passed, these same

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

The null hypothesis will be that the test tubes with an increase in temperature, pH values, enzyme concentrations, and substrate concentration will have a very small color change or no color change at all. The alternate hypothesis is that the test tubes containing an increase in temperature, pH values, enzyme concentrations, and substrate concentration will all have an intense color change; the more the change, the more intense the color change will be.

The reason for conducting the research is to know how the colors of our favorite candy-coated sugary rewards came to be and that method of knowing is what we call “Candy Crhomatography”. Chromatography by definition according to Webster’s dictionary means “ a method for separating the constituents of a solution (gas or liquid) by exploiting the different bonding properties of different molecules”. In

Purpose/Hypothesis: The purpose of this experiment is to use both cabbage juice and pH paper to determine the pH of household items. This way, we can tell which products are basic and which one are acidic. If we use cabbage juice as an universal pH indicator by comparing it to pH paper then pH determined by the cabbage juice will be unstable because by using cabbage juice, it can be different depending on how diluted it is.

3 drops of Lugol’s solution is added to each tube. Presence of starch is indicated by dark purple color occurrences. The amount of starch is indicated by the shades of reddish brown.

In doing the lab, one was able to determine the characteristics of the given solutions, containing different macromolecules, whilst doing the multiple tests. The tests performed were,

Table 2: Consists of color extract taken from a red cabbage for a natural indicator. The pH reading that was measured by using the pH meter and the result of the pH reading to determine whether the solution was acidic or basic.

Secondly, food- testing is a procedure required for food safety. Food- borne illness can be a serious public health hazard. For this reason, some kitchen workers are required by law to have knowledge of food safety procedures. Food-testing procedures should follow clear methodologies that can be reproduced under similar circumstances. When testing the flavor of a food with a focus group, methodology might involve blind taste testing, and then asking test subjects to evaluate the food's flavor on a numerical scale (Gartenstein, 2010, para.7). As for food-borne pathogens, it might involve culturing and counting the number of microorganisms present in a