Title: Identifying Nutrients: Carbohydrates, Proteins, and Lipids

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Title Identifying Nutrients Carbohydrates,
Proteins, and Lipids

• Abstract There are six essential nutrient groups
  that make up 96 of all living things.
  Carbohydrates, Proteins and Lipids are three of
  these categories that can be identified in food
  sources by testing for the presence with reagents
  such as Lugols, Benedicts, Biurets and Sudan III.
  These chemicals changed colors to indicate the
  positive presence of one of these nutrient groups.

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Introduction

• Background Information
• Use your lab handout . The handout provided
  important information on the role of proteins,
  carbohydrates and fats the structure and
  function of each group and what food sources
  usually have these food groups.

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Objective

• The objective of this study was to determine the
  presence of ______________, ________________,
  and___________________. If certain chemicals
  called indicators are added to food groups, then
  a color change will occur and identify if one of
  the nutrients is present.

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Methods

• The method to perform the experiment is similar
  to one documented by (add internet URL)
  __________________________________________________
  ________________. Four test tubes were filled
  with a small quantity of one food item each
  __________________________________________________
  _____________________.

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• Also, potatoes and lard were placed in individual
  weigh boats and were also tested with the same
  indicators. The weigh boats were used to avoid
  clogging test tubes. The test tubes were filled
  with 3 droppers of one particular reagent.
• The four tests were run using the following
  reagents Lugols, Benedicts, Biuret and Sudan
  III. Between each trial, test tubes were
  ____________ and ____________, to avoid
  contamination. Furthermore, when testing with
  Benedicts, the test tubes were placed in a water
  bath to break down the sugar bonds.

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Results

• The following chart denotes the food items and
  the reagent. A color change indicates the
  presence of Protein, Carbohydrates and Fat.
• Insert table, chart or graph.

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Discussion

• The author noted that the potato responded to the
  reagent ____________ by changing from yellow to
  ________________. This color change tests
  positive for ____________. Therefore, potatoes
  must contain ________________.
• Continue with the rest.
• (Make sure you include errors, repeats, weird
  observations and try to explain themdid you
  forget to place test tubes in the water bath? Did
  you heat a test tube with the wrong reagent? Etc.)

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Conclusion

• The nutrient groups Proteins, Carbohydrates and
  Fats are essential life. A source of protein is
  found in __________. Biurets will change from
  ________to _________ indicating proteins. Heat
  will speed up the reaction time.
• Continue with your conclusions

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Reference and Acknowledgement

• List the Internet URls,
• End with a quick few sentences acknowledgement
  that your lab partner (s) provided. What test did
  they perform?, did they assist?, lead, not do
  anything etc.