Ripeness Lab Report

The purpose of this lab was to test different substances using various procedures to see what biomolecules were present and ultimately find out what restaurant Anna Lyza had eaten at before she died. For the first control test, we used vegetable oil to test for lipids. So, if the solution does not contain lipids, it does not become translucent when placed onto a paper bag square and held up to a light. So, it is a negative result. However, in the presence of lipids, the solution will become translucent when placed onto a paper bag square and held up to a light. Therefore in this case, the result is positive. On the other hand, we used albumin egg to test for proteins in another control test. If the solution does not contain proteins, it will not experience any color change and so it is a negative result. When there are proteins existing in the solution, it will turn bluish/purplish and for this reason it is a positive result. Furthermore in the third control test, we used dextrose to test for simple carbohydrates such as glucose. If the solution does not contain simple carbohydrates, it will not undergo any color change and will remain a blue color. So, it is a negative result in this circumstance. If there are simple carbohydrates present in the solution, the solution will turn reddish and so the result is positive. For the last control test, we used starch solution to test

I know that osmosis will occur in the vegetables, but I am not sure of

4. We observed the test tubes and compared the colors produced from the reaction to the color palette in 1 minute intervals for 5 minutes total.

Analysis: In this experiment, every substance tested positive for at least 1 organic compound. Corn oil tested positive for lipids. Honey and oats tested positive for starch. Honey, apple juice, and unknown 1 tested positive for sugar. Egg white, gelatin, and unknown 2 all tested positive for proteins. So, not a single substance didn't test positive for at least 1 organic compound. All the indicators used in this experiment change color when in the presence of a compound; therefore, they chemically react with the compound. No errors were made during this experiment

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.

The purpose of the experiment was to find a solution which would prevent an apple from turning brown, and to figure out whether the pH of a solution has an effect on the browning of cut apples. My lab partners and I thought that if we dipped the apples in lemon juice then it would prevent the apples from browning compared to other solutions. Solution A had a pH of 4, solution B had a pH 3, solution C had pH of 4, Solution D had a pH of 4. All the solutions apples including the no solution apples had a browning scale of 0 at the 0 minute mark. After 24 hours of soaking solution A had an average browning of 3, solution had B had an average browning of 0, solution C had an average browning of 3, solutions D had an average of 1.7, and the no solution

The information that I gained from this lab increased my awareness of how biological organisms play a part in the regulation of sugars when a diabetic is monitoring their insulin. My stepfather and current boyfriend are both diabetic and have to monitor their diets due to the amount of sugar that their body consumes. They often use the scientific method to draw a hypothesis on how their body will react when consuming certain carbs, thus testing their blood sugar to determine how much insulin to inject in order to counteract the effects of glucose on blood sugar levels. This information is important to me personally, as I often prepare meals for my loved ones and awareness of the amount of good carbohydrates versus bad carbohydrates and how these foods will affect my dinner guests is important to them as well as me.

When we finished the experiment incumbent for the project, our result did not turn out as we expected it would. In total, our experiment called for three various pieces of data. These three allogeneous pieces of data included a chart that measured the density and the mass of all six of the distinctive liquids, a sugar concentration chart which was a paramount chart in terms of calculating the accepted value, experimental value and the percent error, and finally the last piece of data was the coordinate graph, which helped excogitate our formula that generated a means to calculate the sugar concentration of our three beverages. With these three forms of data in mind, we conducted the experiment, so we can get a sense of the coalition of sugar

The class data that was received supported the group members’ hypothesis that the rate of osmosis will increase if the sucrose concentration increases as well. The trend line that was received from the data also supported the hypothesis because it increased as the sucrose concentration increased. The initial weight gain percents were all different because all of the groups’ sugar concentrations were not completely identical. The method used wasn’t entirely accurate because there could’ve been some flaws such as some bags weren’t secured enough and might have leaked sucrose into the de-ionized water causing the results to be different. The bags might have not been washed thoroughly which could have ultimately allowed sucrose into the de-ionized water. The results could have been more accurate if the baggies were left in the

In the preliminary test I used 3cm3 of DCPIP solution. A large amount of juice was needed to change the colour of the DCPIP to colourless. I changed the amount of DCPIP solution from 3cm3 to 1cm3. This is because less juice will be needed to change 1cm3 of DCPIP from blue to colourless. I used test tubes to hold the DCPIP and the 1% ascorbic acid but it was difficult to mix the two solutions together so I decided to use a boiling tube instead. I tested the 1% ascorbic acid in the preliminary test and I found that I need less than 3cm3 of the solution.

Our hypothesis was that if our smelling ability was tampered with, then we would not be able to taste things as well. We collected all nine of the foods that were needed for the experiment. We collected all of the data throughout the experiment and each trial we did. Throughout the three trials we did, we ended up getting different results for some of them, some, on the other hand, stayed the same. In between each of the foods we gave the participant, we also gave them water so they could swish out the taste of the last food they were given. After looking at the final rating averages, we noticed that Craig had the highest increase, which was 3.447% from plugging

This may be due to differences in pineapple amount, as though measures were taken to prevent nuance, there may have still been a difference. Furthermore, this may also be due to variations in the time at which the splat tests were conducted. For example, if one splat test was conducted prior to the other, the second Petri dish would have a greater amount of time for enzyme activity to occur. Nonetheless, the significant difference in enzyme activity is demonstrated in Graph 2, which demonstrates the average difference in enzyme activity between tinned (1.5 cm2) and fresh pineapples (11.67

Remove the tubes and add 2-3 drops of Iodine – potassium – iodide solution to each tube.

This is where we got our idea to experiment multiple fruits and find out which has a higher pH level. Even though in our experiment some fruits maybe more acidic than others, that’s fine because our body needs a balance of acidic and base foods. In the Cabbage Chemistry experiment the cabbage is the pH indicator meanwhile in our experiment the fruits are the pH indicators. Sometimes we need to eat more acidic foods because when we play sports for example like basketball or just running we release a lot of carbon dioxide, which is an acid that lowers the acidity in our bodies. This can lead to our bodies being imbalanced, so this is why we would need to eat more acidic foods therefore are bodies can be balanced again. Another similar experiment we found was Candy pH, is like ours except they’re using chocolate candies, sweet candies, and sour candies. We’re both testing the acidity but just different foods. Likewise our procedures are similar because they put the different candies in boiling water so they can get the color, like

Conduct an experiment to investigate the acute effect of fruit juice and solid fruit on appetite, energy intake and feeling of fullness or hunger.