Practical 2: Objective:

Food Test. 1. To test the presence of starch, reducing sugars, non-reducing sugars, proteins and lipids in food samples.

Materials and apparatus: Iodine solution, Benedict solution, sodium hydrogen carbonate solution, 20 % sodium hydroxide solution, hydrochloric acid, 1 % copper(II) sulphate solution and food samples (unknown to students). (A raisin/dates solution , B pounded groundnut, C milk D honey syrup and E-mayonaise ) The food samples can varies. Test-tubes, test-tube holders, beakers, Bunsen burner, dropper, wire gauze, tripod stand, white tile and filter paper. THEORY Starch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store. It is the most important carbohydrate in the human diet and is contained in such staple foods as potatoes, wheat, maize (corn), rice, and cassava. A reducing sugar is any sugar that, in basic solution, forms some aldehyde or ketone. This allows the sugar to act as a reducing agent, for example in the Maillard reaction and Benedict's reaction. Reducing sugars include glucose, glyceraldehyde, lactose, arabinose and maltose. All monosaccharides which contain ketone groups are known as ketoses, and those which contain aldehyde groups are known as aldoses. Benedict's reagent is used to determine if a reducing sugar is present. If it is a reducing sugar, the mixture will turn green/orange/red. Those sugars which are unable to reduce oxidizing agents such as those listed above are called non-reducing sugars. Sucrose is a non-reducing sugar. Non reducing sugars are polysaccharides.They do not have the hydroxyl group and therefore have to be refluxed in acid to obtain a similar reactive group. Proteins are polymer chains made of amino acids linked together by peptide bonds. Amino acids can be divided into either essential amino acids or non-essential amino acids. Proteins and carbohydrates contain 4 kcal per gram as opposed to lipids which contain 9 kcal per gram. The liver, and to a much lesser extent the kidneys, can convert amino acids used by cells in protein biosynthesis into glucose by a process known as gluconeogenesis. Lipids are a broad group of naturally occurring molecules which includes fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others. The main biological functions of lipids include energy storage, as structural components of cell membranes, and as important signaling molecules. Vitamin C is a water-soluble vitamin, meaning that your body doesn't store it. We get what we need, instead, from food. You need vitamin C for the growth and repair of tissues in all parts of your body. It helps the body make collagen, an important protein used to make skin, cartilage, tendons, ligaments, and blood vessels. Vitamin C is essential for healing wounds, and for repairing and maintaining bones and teeth.Vitamin C is an antioxidant, along with vitamin E,

beta-carotene, and many other plant-based nutrients. Antioxidants block some of the damage caused by free radicals, which occur naturally when our bodies transform food into energy. The build-up of free radicals over time may be largely responsible for the aging process and can contribute to the development of health conditions such as cancer, heart disease, and arthritis.

FOOD SAMPLES: A) Milk B) Honey C) Peanut Butter D) Ribena E) Mayonaise PROCEDURE 1. Prepared five samples of food labeled A, B, C, D and E. 2. Food tests are carried out to determine presence of starch, reducing sugars, nonreducing sugars, proteins and lipids in these food samples. STARCH Procedure : 1. 1cm3 of each food samples are being placed in respective test tube, labelled A,B,C,D, and E. 2. Using a syringe, 1cm3 of distilled water were added into each test tube. 3. The diluted solution of the food samples were then being stirred by using a glass rod. 4. Next, 2 drops of each mixture were placed on a white tile, using a dropper. 5. On each samples, another two drops of iodine were added, to test the presence of starch. 6. The changes from the food test were observed.

REDUCING SUGARS : Procedure : 1. 2ml of each food samples are poured into a test tube respectively. All the test tube is labeled A, B, C, D and E. 2. 1ml of Benedicts solution is added to each food sample in the test tube. 3. The mixture is shaken and then heated by placing all the test tube in a boiling water bath. 4. Any change in colour in each mixture is observed.

NON-REDUCING SUGARS : Procedure : 1. 2ml of food sample A was poured into a boiling tube. Three drops of hydrochloric acid were added. 2. The mixture was heated in boiling water bath for 5 minutes. 3. The boiling tube was removed from water bath and the mixture was cooled under running tap. 4. The acid in the mixture was naturalized by sodium hydrogen carbonate powder until effervescence stopped. 5. Then, Benedictss test was conducted on the mixture. 6. Any colour change was observed in the mixture. 7. Steps 1 to 6 were repeated using food samples B,C,D and E PROTEIN: Procedure : 1) 2 ml of each food sample is poured into a test tube. 2) 1ml of 20% sodium hydroxide solution is then added to each of the food sample and shaken well. 3) a few drops of 1 % copper (II) sulphate solution are then added slowly to each of the mixtures 4) each mixture is shaken well and allowed to stand 5) any colour change in the food sample is observed LIPID : Procedures : 1. A small amount of each of the food samples is rubbed on a piece of filter paper. 2. Then the filter paper is dried. 3. The filter paper is held against the light. 4. All observations are recorded.

RESULT

TEST FOR Starch

OBSERVATION 1. Peanut butter changes the colour of iodine solution from brownish to dark blue. 2. Milk, honey, Ribena and Mayonnaise did not cause colour changes to the iodine solution.

INFERENCE 1. The colour changes of iodine solution from brownish to dark blue indicates the presence of starch 2. Only peanut butter contained starch.

Reducing Sugar

1. A brick-red precipitate is formed in food samples labelled B, C and E. 2. The other food samples remain blue in colour.

1. The colour changes indicates the presence of reducing sugars. 2. Milk, Mayones, and Honey has reducing sugars in it.

Non Reducing Sugar

1. Brick red precipitate were found in food samples B, C, D and E 2. Food samples A remained blue in colour.

1. Non reducing sugar is present in food sample B(peanut jam), C(Ribena/Raisin juice), D(honey) and E(mayonnaise) 2. Non reducing sugar is absent in food sample A(milk). Food sample A & C contains protein.

Protein

Lipid

Food sample A & C turns purple. the other food sample turns blue in colour. 1. The filter paper that was rubbed against food sample B,C and E shows a translucent mark. 2. The filter paper of the food sample A and D remain opaque.

1. Food sample B,C and E contain lipid. 2. Food sample A and D do not contain lipid

Objective: Problem:

2.

To determine the vitamin C content in various fruit juices.

Do imported fruits contain more Vitamin C than local fruits?

Material and apparatus: 1.0 % dichlorophenolindophenol solution (DCPIP), 0.1 % ascorbic acid solution, freshly prepared guava juice, papaya juice, mango juice , orange juice, kiwi juice and lime juice, specimen tubes, syringes with needles (1 ml and 5 ml), beakers, gauze cloth and knife. Procedure: 1. 2. 3. 4. 1 ml of 1.0% DCPIP solution is placed in a specimen tube using a 1 ml syringe. The 5 ml syringe is filled with 0.1 % ascorbic acid solution. The needle of the syringe is placed into the DCPIP solution. The ascorbic acid solution is added drop by drop to the DCPIP solution. The mixture is gently stirred with the needle of the syringe. The ascorbic acid solution is continuously added until the DCPIP solution is decolourised. The volume of ascorbic acid solution used is recorded. Steps 1 to 4 are repeated using freshly pineapple juice, orange juice and lime juice. The volume of fruit juice required to decolourise the DCPIP solution in each case is recorded. The results are tabulated. The percentage and the concentration of Vitamin C in each of the fruit juices are calculated using the formulae given.

5.

6.

Results: Solution/fruit juice Volume of solution /fruit juice needed to decolourise 1 ml of DCPIP solution 1 2 3 Average 1.0 1.0 1.0 1.0 4.9 4.9 4.8 4.9 5.0 5.3 5.2 5.2 3.2 3.0 3.1 3.1 Percentage of Vitamin C in fruit juice ( %) Vitamin C concentration in fruit juice (mgcm-3)

0.1% ascorbic acid Pineapple juice Orange juice Lime juice

1.0/4.9 X 0.1 = 0.02 1.0/5.2 X 0.1 = 0.019 1.0/3.1 X 0.1 = 0.032

1.0/4.9 X 1.0 = 0.2 1.0/5.2 X 1.0 = 0.19 1.0/3.1 X 0.1 = 0.032

Calculations: Volume of 0.1 % ascorbic acid used to decolourise DCPIP = x cm Volume of fruit juice used to decolourise DCPIP = y cm x cm 0.1 % ascorbic acid ( concentration of 1 mg/cm3) can decolorise 1 cm of DCPIP and y cm of fruit juice concentration of k mg/cm can decolourise 1 cm of DCPIP so, the quantity of ascorbic acid in x cm of ascorbic acid 0.1 % = quantity of ascorbic acid in y cm of fruit juice

thus, x cm X 1 mg/cm = y cm X k mg/cm k mg/cm = x cm X mg/cm y cm = x mg/cm y Therefore the concentration of ascorbic acid in fruit juice = x mg/cm y

Discussion First objective of this experiment is we want to test the presence of starch, reducing sugar, nonreducing sugar, proteins, and lipid in several food samples that are milk, honey syrup, peanut jam, ribena and mayonnaise. The mixture of the food samples and the hydrochloric acid is neutralized first by using sodium hydrogen carbonate before adding the benedict solution. Iodine is used to test the present of starch in food samples. The basic principle of this iodine test is that when an iodine solution comes in contact in starch, the solution turns blue black in color. For this experiment, we can see that only peanut jam changes the color from brownish to dark blue. So we can say that only peanut jam has mixture of starch compared to the other food samples. Benedict solution is used to test the present of reducing sugar. The reagent, a mixture of (mainly) copper sulfate and sodium hydroxide, is called Benedict's reagent. A color change from the blue of the reagent to brick red is an indication of the presence of what are called "reducing" sugars. The more brick red the changes, the more reducing sugar it have. From the experiment, we can see that the peanut jam, ribena and also mayonnaise show the color change so that they have mixture of reducing sugar. For the test of protein it also known as biuret test. The reagent turns from blue to violet in the presence of proteins, blue to pink when combined with short-chain polypeptides. In this test, milk and also ribena shows the present of protein. For the test of lipid it also known as Grease Spot test. The Grease Spot test can also be used identify the presence of lipids in a sample. Lipids make unglazed paper, such as the outside of a paper bag, translucent. For this experiment, we can see that peanut jam, ribena and mayonnaise smake the filter paper become translucent. And the most translucent one is mayonnaise and it show that the mayonnaise has high percentage of lipid. For the second experiment, we need to test the present of vitamin c content in various fruit juice and we had used the pineapple juice, orange juice and also lime juice. We used 0.1 percent of ascorbic acid solution as our indicator of the experiment. This test is quiet difficult because we must used pure juice and we must also shake it fastly to get the correct result. From the result, it show that lime juice has a higher content of vitamin c followed by pineapple juice and orange juice.

Questions: 1. Explain the need for our diet to contain: carbohydrates; sodium chloride; fresh fruits and milk Carbohydrates is to provide your body with energy. Carbohydrates usually provide about have of your body's energy when your resting or performing a low-level activity. Carbohydrates are important components of building muscle. Sodium chloride (salt) is important in maintaining fluid balance within the body. In this context, it is important that the body is able to regulate the level of sodium in the blood. Sodium is also necessary in generating electrical impulses in nerve and muscle and in generating gradients across cells to enable uptake of nutrients. Fresh fruit nourishes the body with fructose, which is later converted to glucose for energy, they also provide the body with minerals, vitamins and antioxidants, all of which have very important functions in the body. Milk basically allows our bones to grow on their own and not be harrassed by your body's need for calcium. 2. How do vegetarians ensure that they receive a balanced diet? Vegetarians must eat a variety of foods including grains, fruit and vegetables, beans, pulses, nuts or seeds, a small amount of fat, with or without dairy products. 3. The body cannot digest fibre. Why is it still important in our diet? Fibre will reduces the risk of a number of bowel problems - some of them quite serious. These include constipation, haemorrhoids (piles), diverticular disease and cancer of the colon or large bowel. In addition, soluble fibre helps to stabilise blood sugar levels because it slows down the rate at which glucose is absorbed into the blood stream. It also helps to lower blood cholesterol levels, which is important for reducing the risk of heart disease. Furthermore the feeling of fullness which fibre produces can help people who are trying to lose weight to control their appetite. 4. A slightly overweight friend decides to go on a crash diet. She/he tells you that she/he is only going to eat grapefruit and drink black coffee for two weeks. What advice would you give your friend? Grapefruit diet can trigger fat burning and cause weight loss. the diet designed to promote fast weight loss. but, weight lost is primarily from fluids and not fat and generally returns as soon as the dieter goes off the diet. 5. Eskimos who eat mainly fish, seal oil and whale meat rather than beef and butter have a low incidence of heart disease. How do you explain this? That kind of foods that are Eskimos takes are rich with source of Omega 3 essential fatty acids nutrients that the body cannot produce on its own and we must attain from the foods we eat. Omega 3 will reduces blood clots and inflammation thus lowering the risk of heart disease and stroke.

Conclusion Food sample A (milk) contain reducing sugar and protein. Food sample B (peanut jam) contain starch, non reducing sugar and lipid. Food sample C (ribena) contain non reducing sugar, protein and lipid. Food sample D (honey syrup) contain reducing sugar and non reducing sugar. Food sample E (mayonnaise) contain reducing sugar non reducing sugar and lipid. Of the fruit juice tested, lime juice has the highest ascorbic acid content of 0.32 mg cm-3 . References (2009). What is meant by reducing sugar & non-reducing sugar?. Retrieved on 11 February 2011 from http://in.answers.yahoo.com/question/index?qid=20070823082340AAAwkGd

(2011). What is a non-reducing sugar? Retrieved on 11 February 2011 from http://wiki.answers.com/Q/What_is_a_non-reducing_sugar

(2011). Protein (nutrient). Retrieved on 11 February 2011 from http://en.wikipedia.org/wiki/Protein_%28nutrient%29

(2011). Lipid. Retrieved on 11 February 2011 from http://en.wikipedia.org/wiki/Lipid

(2011). Vitamin C (Ascorbic acid). Retrieved on 11 February 2011 from http://www.umm.edu/altmed/articles/vitamin-c-000339.htm

(2000). Vegetarian Diet Nutrition. Retrieved on 11 February 2011 from http://www.annecollins.com/vegetarian-diet-nutrition.htm (2006). Diet in Detail. Retrieved on 11 February 2011 from http://dietsindetails.com/article_fibre.html

IPG KAMPUS DATO RAZALI ISMAIL KUALA TERENGGANU

BACHELOR OF TEACHING DEGREE PROGRAMME (PRIMARY SCHOOL) STARTING ON JANUARY 2011 INTAKE SCE 3101 LIVE AND LIVING PROCESSES

REPORT EXPERIMENT 1 FOOD TEST

Prepared By I/C Number Student Number Unit Lecturer s Name:

KHAIRUL FAIZAL BIN HALIM 900910-03-5135 123992 PISMP SCIENCE 1 SEM 1 ENCIK HASHIM BIN SALLEH