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Testing for Macromolecules in Food By: Si Pham For: Mrs. Mathur Biology II Honors

2 Running Head: FOOD TESTING Abstract Macromolecules are large molecules that make up more complex structures in foods. In order to determine the type of macromolecules in food, reagents are used to help identify the macromolecules as the reagents act as reactors to the macromolecules. In this experiment we tested for starch, protein, glucose, and lipids. Each experiment had a control in which the control was water. An iodine reagent was poured into corn starch solution to test for starch. If the solution turns dark blue, then starch is present. A biuret reagent was poured into low-fat milk to test for protein. If a purple-ring appeared at the bottom of the solution, then protein is present. A benedict reagent was poured into a sucrose solution to test for glucose. If the bottom of the solution turned into a light blue solution, then glucose is present. A Sudan III reagent was poured into a vegetable oil solution to test for lipids. If a red ring formed at the top and flowed to the bottom, then lipids are present. The control, which was distilled water, would only take on the color of the reagent. Introduction Food chemistry is the study of chemical processes within foods and how it changes the foods composition. Foods are made up of macromolecules which are large molecules that make up complex structures. Macromolecules such as starch and proteins are found in food. Reagents are mixtures added to a solution to test a chemical reaction. Reagents in this experiment help identify if a macromolecule is present within a solution. In this experiment we tested for starch, protein, glucose, and lipids.

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Test for Starch An iodine reagent was used to test for starch. The iodine reagent was poured into a corn starch solution. Natural starches are made up amylose and amylopectin. Amylose makes up 10-20% while amylopectin makes up 80-90% of starch. Since amylopectin is insoluble amylose is responsible for the dark blue color when iodine reagent is used to test for starch. In our experiment, after the iodine reagent was poured into the corn starch solution, the mixture of the iodine reagent and the corn starch solution turned into a dark blue color. This told us that starch was present in the solution.

Variable Control: Distilled water Experiment: Corn starch solution

Results Solute turns sharp yellow Solute turns a dark blue

Test for Proteins A biuret reagent was extracted and dropped 5 times into a solution of low-fat milk to test for protein. The biuret reagent is made up of copper sulfate (CuSO4) and potassium hydroxide (KOH). The potassium hydroxide levels the solution to alkaline levels. The main component in turning the forming of a violet ring is the copper (II) ions within the copper sulfate.

http://www.elmhurst.edu/~chm/vchembook/548starchiodine.html

4 Running Head: FOOD TESTING The copper (II) ions bond coordinate with four nitrogen atoms of a peptide and that is what causes the formation of a violet ring. The color changing is due to the amount of peptide bonds. If there are more peptide bonds, then the color will change to a more intense color; this shows that more proteins are present in the solution. In our experiment the biuret reagent was dropped 5 times in a low-fat milk. This resulted in a formation of a dark purple ring at the bottom of the solution. Therefore, this test showed that protein was present within the solution.
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Variable Control: Distilled water Experiment: low-fat milk

Results Solute turns cloudy but no real change in color Dark purple ring forms at the bottom of the solute

Test for Glucose A benedict reagent was extracted and dropped 10 times into a sucrose solution to test for glucose. Initially the color changed from green to a brick-red color. After some time, a light blue color formed at the bottom of the solution. This showed that glucose was present within the solution. Copper sulfate (CuSO4) ions within the benedict reagent react with electrons

http://www.biosci.ohiou.edu/introbioslab/Bios170/170_2/biuret.htm

5 Running Head: FOOD TESTING from aldehyde or ketone group of the reducing sugar. This forms the brown-red color. The amount of precipitate formed will aid in the resulting color of the solution.

Variable Control: Distilled water Experiment 1 Experiment 2

Results Solute turned light blue Solute takes on color or reagent Solute takes on a light blue color at the bottom

CuSO4

++ -Cu + SO4

2 Cu++ + Reducing Sugar (electron donor) Cu+

Cu+

Cu2O (precipitate) 3

Test for Lipids Sudan III reagent was dropped 5 times into a vegetable oil solution to test for lipids. Sudan III is used to detect hydrocarbon chains of lipids. Sudan III has a distinct red dye that interact with these hydrocarbon chains. This reaction will result in a red ring being formed at the top of the solution, which then tells us that lipids are present within the solution. In our experiment the Sudan III reagent was dropped into a vegetable oil solution. A red ring then formed at the top of the test tube. This showed that lipids were present within the vegetable oil solution.
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http://www.biosci.ohiou.edu/introbioslab/Bios170/170_2/benedict.htm http://www.sigmaaldrich.com/catalog/product/sial/s4131?lang=en&region=US

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Variable Control: Distilled water Experiment: Vegetable oil solution

Results Solute takes on the color of Sudan III stain A red ring is formed at the top of the solution

Work Cited American Chemical Society. (2008, September 27). Food and Flavor Chemists. Retrieved September 1, 2013, from ACS Chemistry for Life: www.acs.org/content/acs/en/careers/whatchemistsdo/careers/food-and-flavorchemists.html Anne Marie Helmenstine, P. (n.d.). Reagent Definition - Definition of Reagent - What is a Reagent. Retrieved September 1, 2013, from About.com: chemistry.about.com/od/chemistryglossary/g/Reagent-Definition.htm Gurien, M. (2008, September 9). Benedict's Test for Reducing Sugars. Retrieved 8 31, 2013, from Biology 170: www.biosci.ohiou.edu/introbioslab/Bios170/170_2/benedict.htm Mack, S. (2004, December 6). Re: Hoes does biuret reagent cause a color change with proteins? Retrieved September 1, 2013, from MadSci Network: General Biology: www.madsci.org/posts/archives/2004-12/1102321490.Gb.r.html Michael J. Gregory, P. (2013). Organic Chemistry. Retrieved August 31, 2013, from The Biology Web: faculty.clintoncc.suny.edu/faculty/michael.gregory/files/Bio%20101/Bio%20101%20Lect ures/biochemistry/biochemi.htm#Carbohydrates Ophardt, C. E. (2003). Starch - Iodine. Retrieved August 31, 2013, from Virtual Chembook Elmhurst College: www.elmhurst.edu/~chm/vchembook/548starchiodine.html Soderlind, A. (2013, April 13). What is a macromolecule? Tutorial. Retrieved September 1, 2013, from Sophia Learning: www.sophia.org/tutorials/what-is-a-macromolecule

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