Lab Report
Name ____________________________________________ Lab Number _________ S/U
Period ________________ Date Assigned _______________ Date Due ___________
Lab Quiz _______
Organic Compounds – What Are You Really
Eating?
Pre-Lab Discussion
The foods you eat are made of organic compounds. Organic compounds are
chemical compounds that make up living things. One characteristic of organic
compounds is that they all contain carbon, hydrogen, and oxygen. Starches and
sugars are examples of the carbohydrate group and provide the cell with energy.
Enzymes and the compounds that make up the structure of cells are examples of
proteins. The cell membrane is composed of proteins, which are scattered in a lipid
structure. Lipids are also a source of potential energy for the cell.
In this lab, you will determine which organic compounds, carbohydrates, lipids,
and/or proteins, are in the foods you normally eat by performing chemical tests on
eight unknown foods.
Pre-Lab Questions
1. What are organic compounds?
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2. Name 3 foods that you think are composed mostly of carbohydrates.
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3. Name 3 foods that you think are composed mostly of lipids.
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4. Name 3 foods that you think are composed mostly of protein.
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Laboratory – Organic Compounds – What Are You Really Eating?
Materials
8 unknown foods Large beaker
8 test tubes Medicine droppers
Test tube labels Safety glasses
Hot plate Lugol’s iodine
Test tube rack Benedict’s solution
Test tube holder Biuret reagant
Brown paper bags
Procedure –
Part 1: Testing for Carbohydrates (Starch)
1. Put on your safety goggles.
2. Put 8 test tubes in your test tube rack. Label each test tube by putting
masking tape near the top edge of the test tube. Use a pencil to write one of
the 8 food substances on each label.
3. Use a medicine dropper to put about 10 drops of each food in the test tube
with the matching label. Add 3 – 4 drops of Lugol’s iodine to each test tube.
4. Starch is one form of carbohydrate. If the substance in your test tube
contains starch, it will turn a blue-black color when it mixes with the iodine
solution.
5. Observe the contents of your test tubes and record the amount of starch
present
(0, +, ++, +++, ++++) in your data table. The food which contains the most
starch should be recorded as ++++.
6. Empty and wash each test tube and return it to your test tube rack.
Part 2: Testing for Carbohydrates (Sugar)
1. Put on your safety goggles.
2. Put 8 test tubes in your test tube rack. Label each test tube by putting
masking tape near the top edge of the test tube. Use a pencil to write one of
the nine food substances on each label.
3. Use a medicine dropper to put about 10 drops of each food into the test tube
with the matching label. Add 10 drops of Benedict’s solution to each test
tube. CAUTION; Benedict’s solution is poisonous. Do not get any in your
mouth and do not swallow any!
4. Use a test tube holder to carefully place the test tubes in the hot water bath
your teacher has prepared. Heat the test tubes for 2 – 3 minutes. CAUTION:
Use a test tube holder to handle hot test tubes. Point the open end of a test
tube away from yourself and others.
5. Use a test tube holder to return the hot test tubes to the test tube rack. If the
substance in your test tube contains sugar, Benedict’s solution will change
color according to the following criteria:
Color of Benedict’s Solution Amount of Sugar in Food
Blue none (0)
Blue/green trace (+)
Green little sugar (++)
Yellow some sugar (+++)
Orange/Red much sugar (++++)
6. Observe your test tubes (using white paper as a background). Record the
amount of sugar present in your data table.
7. Empty your test tubes, clean them thoroughly, and return them to the test
tube rack.
Part 3: Testing for Protein
1. Put on your safety goggles.
2. Put 8 test tubes in your test tube rack. Label each test tube by putting
masking tape near the top edge of the test tube. Use a pencil to write one of
the nine food substances on each label.
3. Use a medicine dropper to put about 10 drops of each food in the test tube
with the matching label. Use a medicine dropper to carefully add 10 drops of
Biuret reagent to each test tube. CAUTION: Biuret reagent can burn your
skin. Wash off spills immediately with plenty of water while getting your
teacher’s attention.
4. Observe the contents of each test tube (using white paper as a background).
If the food contains proteins, it will turn a pinkish-purple. Record the amount
(0, +, ++, +++, ++++) of protein for each food substance in your data table.
The food which contains the most protein should be recorded as ++++.
5. Empty and wash each test tube and return it to your test tube rack.
Part 4: Testing for Lipids
1. Use a medicine dropper to put 1 – 2 drops of each food onto the brown paper
bag.
2. Observe and compare/contrast the translucence (0, +, ++, +++, ++++) in
your data table. The food which contains the most lipids should be recorded
as ++++.
BEFORE LEAVING THE CLASS, CLEAN UP ALL
MATERIALS, DISCARD ALL GARBAGE, AND
WASH YOUR HANDS THOROUGHLY!!!
Data Table: Level of Organic Compounds in Food
Samples
Food Starch Sugar Proteins Lipids
Unknown #1
Unknown #2
Unknown #3
Unknown #4
Unknown #5
Unknown #6
Unknown #7
Unknown #8
Analysis Questions
1. Which compound is most common in foods that come from plants? In
animals?
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2. Does water contain any of the organic compounds you tested? Explain why
water was used as the control.
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3. If you wanted to reduce the amount of fat in your diet, what foods you avoid?
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4. Which foods tested would your body use for a quick burst of energy?
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5. Which foods tested would your body use for energy when no carbohydrates
are available?
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6. Which foods testes would your body use for building body parts?
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