Module 4 Lab Report

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Dec 6, 2023

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You must download this file in order to save your answers Module 5 Lab Report Cell Chemistry Part 2 Macromolecules Student Name: Part 1: Carbohydrates: The following section refers to the Carbohydrates: the sugars that feed us lab simulation. 1. In the simulated lab, what was the hypothesis of the study you were conducting tests for? The hypothesis was if you consume a higher amount of carbohydrates then your athletic performance will be better. 2. What type of carbohydrate was being used to supplement the cyclists? Potato starch 3. Fructose and Glucose both have the same chemical formula, C 6 H 12 O 6 . If they have the same molecular formula, how do you tell them apart? The arrangement of their functional groups 4. What enzyme is used to begin the digestion process in the body? Amylase enzymes 5. The lab simulation asked you to chew a starchy food and observe what happened to the taste of it as you chewed it. It became sweeter. a. Why did the food that you were chewing become sweeter the more you chewed it? The amylase cut the starch into shorter chains Complete Table 5-1 by calculating how brown rice and white rice would need to be consumed by a runner in order to measure the effects of 50g of carbohydrates. Use the nutrition labels to the right for the information needed to calculate their glycemic index. Remember: fiber is not digested so it cannot be included in the carbohydrates for digestion. White Rice Brown Rice Runner 1 173 grams 208 grams

Total carbohydrates – fiber/serving size Table 5-1 6. Why did ice cream have a lower glycemic index than glucose? Due to the complex composition of ice cream it can not be rapidly absorbed into the blood stream Using what you learned from the lab simulation and testing the glycemic load and index of different foods, use the graphs from a study conducted at Nangui Abrogoua University on the Ivory Coast of Africa. The Abstract from the paper is as follows: There is currently an increased global interest in the published glycaemic index (GI) and glycaemic load (GL) values of foods. However, data on the GI and GL values of different varieties of foods within Côte d’Ivoire are very limited. The study therefore aimed at finding the GI and GL of the main food staples in Côte d’Ivoire. Following the International Standard Organisation’s protocol (ISO/FDI 26642:2010), a selection of five staple foodstuffs were tested for their GI and GL. Fasted healthy subjects were given 50 g of available carbohydrate servings of a glucose reference, which was tested twice, and test foods which were tested once, on separate occasions. Excepted attieke (GI 63), the majority of foods tested have a high GI (GI > 70). Attieke (agbodjama) had a high GL (GL 29) while placali (GL 17) and maize meal stiff porridge (GL 16) had medium GLs. The GLs of pounded cassava-plantain and pounded yam are 26 and 22. Consumption of attieke could minimize postprandial blood glucose spikes, in spite of high GL and potentially have benefit in the management and prevention of some chronic diseases. (please remember this paper was written in another country so some of the spellings may be slightly different. The Ivory Coast of Africa has a British influence so many of their scientific terms use the British spellings, not American). The graphs to the left are the Glycemic index graphs like the one you observed in the simulation. Use the graphs to answer the questions: 1. Why is glucose represented in every graph? Glucose is represented in every graph because it is the primary source of energy for cells found in the human body. Your body also breaks down many kinds of carbohydrates into glucose for energy. 2. Which food item raised blood sugar levels the quickest? Pounded plantain 3. Which food item had the lowest glycemic index? Attieke 4. Attieke (Graph E) is a couscous like dish made from Cassava roots. Cassava (Yucca) is a very starchy and sticky and is also used to make tapioca. (Google attieke to learn more). The attieke served in this study was prepared using a traditional Ivory Coast method of fermentation. Placali (Graph B) is also made from cassava. Why would placali have a higher GI than attieke? The processing methods, Placili might go through a process that results in Use th

a higher level of starch gelatinization which leads to a quicker spike in blood sugar. Attieke might have been prepared in a way that reduced the carbohydrates into simple sugars. Part 2: Carbohydrates Reducing Sugars Benedicts Test What is the chemical test used to detect the presence of reducing sugars? Benedicts Test Benedicts Test Results: Why was water tested with Benedicts? To make sure there are no false positives. It is a negative control. Why was a “known reducing sugar” sample tested? It is a positive control and ensures the test is working properly if you are obtaining the expected color changes. If you were to perform the Benedicts test on the food sources from the Ivory Coast food study, what do you predict the results to be? List each food item with what you would predict the result to be. Plantain- high Placial- Moderate Maize meal stiff porridge- traceable Pounded yam- low Attieke- negative determ Bened Use your d sampl Sample Result Tube 1 Onion Juice Moderate Tube 2 Potato juice Low Tube 3 Sucrose Traceable Tube 4 Glucose Moderate Tube 5 Water Negative Tube 6 Known reducing sugar High Tube 7 Starch Negative

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Part 3 Proteins 1. What is the name of the test used to detect the presence of proteins? The Biuret reagent test 2. How does the reagent used to test for proteins detect proteins? It causes the color to change when it reacts with the peptide bonds within the proteins. 3. What does the intensity of the color change mean in this test? The more intense the color is the more protein that is present. Record the results in the table for the samples pictured below. Record Results in the Table Sample Result Tube 1 Egg albumin 30-60 mg/mL protein present Tube 2 Honey 0-30 mg/mL protein present Tube 3 Amino Acid Solution negative for any protein Tube 4 Water negative for any protein Color standards and protein concentration International Food Research Journal Image from Pro Professor Blogger

Tube 5 Protein solution >60 mg/mL protein present Why was water tested for proteins? It is our negative control and allows us to observe if there are any false positives. Why was a known protein solution tested? This is our positive control and allows us to determine if our experiment is working appropriately. If proteins are long chains of amino acids, why did the amino acid tube not have a darker or more intense color change result? They do not contain the same type of peptide bonds that are formed when they are in the long chains to form protein molecules. Therefore, there are no proteins located in these peptide bonds. Part 4: Detection of Lipids: 1. What reagent is used to dissolve lipids in the emulsion test? Ethanol 2. When using the emulsion test, what does a positive result look like? A cloudy or milky mixture 3. Why is water added to the reagent after the sample? It helps mix the lipids that are present with the solvent which creates the cloudy mixture that makes it easy to tell if lipids are present. Attach the picture or pictures of your brown paper test for Lipids. Label the result for each item you tested. During the brown paper test, you were asked to compare the nutrition labels of the foods that you suspected had the greatest and least amount of lipids. List below the food item that had the greatest amount of lipid from your test and its fat content from the nutrition label. Do the same for the least. Greatest amount of lipids: Milk Nutrition Label fat content 8 grams Least amount of lipids: Crackers or grape Nutrition Label fat content Crackers 1.5 grams Grape 0 grams Did your test results correctly predict the greatest and least amounts of lipids? Yes because out of everything whole milk had the greatest amount of fat out of everything I tested. Yes,

the grape left behind remnants but it resembled the water which was our positive control. Part 5: Nucleic Acids Attach a picture of your DNA extraction. Label the DNA that you extracted. 1. What was the role of the dish detergent in this procedure? The detergent breaks down the cell walls and makes it easier to get the cells' contents. The detergent also deactivates the enzymes that prevent the DNA from being degraded. 2. What was the purpose of the salt? The purpose of the salt is to help separate the DNA from the other components of the cell.

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3. Why is alcohol used to precipitate the DNA out of the strawberry solution? Alcohol concentrated the DNA and made it easier to collect. 4. Why do you think the alcohol is required to be ice cold? Cold alcohol allows the DNA to stick together and makes it more visible for collection.