Macromolecule Lab Standard: Macromolecules are made from a small collection of simple precursors. Purpose o To understand the tests for macromolecules in foods. o To discover the types of nutrients contained in a variety of foods. Fill in the table. Macromolecule Simple Precursor Function Materials Supplies (To be taken to your table) (To remain at the supply table) *6 test tubes *Benedict’s Solution w/dropper *1 well plate *Lugol’s Solution w/dropper *Test tube holder *Biuret’s Solution w/dropper *Paper towels *Hot Water Bath *Test Tube clamps * Negative Test Indicators Procedure 1.
2.Place all ingredients in a large bowl and mix well. 3.Pour the mixture in greased casserole dish. 4.Bake for 25 minutes. Serves: 3 Serving size: 2 cups Nutritional analysis (per serving): 790 calories 67 g protein 38 g fat 3440 mg sodium 457 mg calcium Note: Nutritional analysis may vary depending on ingredient brands used. Dirt Pudding he!he!
* C. Using the typical energy values for the three food groups (carbohydrates, 4 Cal/g; protein, 4 Cal/g; and fats 9 Cal/g), calculate the Calories in a bag of your favorite snack food. (Look on the nutrition label to get the information needed to do this problem.) I picked Quaker’s Peaches and Cream oatmeal. There is 27g of carbs, 2g of fat, and 3g of protein in each packet. The total number of calories I got after doing the equations was
As obesity and its related diseases like heart disease continue to rise in America, people have consumed more soy to their diets in recent years. Soy is a healthy alternative to red meat because it contains high quality protein, low animal fat, and rich of essential vitamins and minerals. Experts suggest soy phytochemicals, isoflavones, may offer health benefits to prevent certain cancers. Medical research and population studies have shown consumption of soy may help in reducing body weight, lowering blood cholesterol and risk of chronic disease including heart disease. Soy is a species of legume and well known for its rich nutrients.
Experiment & Observation I gathered together my items; distilled water, salt, ruler, scissors, stapler pencil, tape, 16 toothpicks, Kool-Aid drink mix strawberry and grape, set of McCormick food coloring red, yellow, green and blue, small bag of M&M candy, plastic beaker 50 mL, petri dish 60mm, well-plate 24, FDC blue dye #1 0.5 mL vial, FDC blue dye #2 0.5 mL vial FDC red dye #3 0.5 mL vial, FDC red dye #40 0.5 mL vial, FDC yellow dye #5 0.5 mL vial, FDC yellow dye #6 0.5 mL vial, unknown 0.5 mL vial, 3 filter paper chrom 14x7 cm. I first made a solvent using a 50 mL beaker with warm room temperature distilled water and a pinch of salt. I made sure the salt was completely dissolved and set the solvent aside. I took out two of the Chromatography filter paper sheets 14x7 and with a pencil very lightly drew a horizontal line 1 cm from the bottom of both sheet. Then horizontally on the line I just drew I marked off 9 spaces 1.5 cm apart.
I used a cashew instead of a peanut, so the cashew. How do your experimental results compare to typical experimental values (listed in the procedure)? Not that close. Using the typical energy values for the three food groups (carbohydrates, 4 Cal/g; protein, 4 Cal/g; and fats 9 Cal/g), calculate the Calories in a bag of your favorite snack food. (Look on the nutrition label to get the information needed to do this problem.)
Be sure to report the correct number of significant figures and unit for each measurement. (Use the exponent for 0C) Be sure to record the mass to +/- 0.1 g and the temperature to +/- 0.1 oC. Table #1 Food Item Description Marshmallow Peanut / Walnut Other Sample-Identify 1 Mass of food & holder 1.2g 0.8g 0.8g 2 Mass holder 0.6g 0.5g 0.3g 3** Mass of food (subtract 2 from 1) (before burning) 0.6 g 0.3g 0.5g 4 Mass of food & holder – initial (same as 1) 1.2g 0.8g 0.8g 5 Mass of food & holder – after 0.6 g 0.7g 0.4g 6 Mass of food burnt (subtract 5 from 4) 0.6 g 0.1g 0.4g 7 Mass of beaker & water 110.1 110.1 110.1g 8 Mass of beaker 66.9g 66.9g 66.9g 9 Mass of
Experiment Date: 11/22/2014 Date Submitted: 11/25/2014 TITLE: Caloric Content of Food PURPOSE: To measure the energy content of various food items, as well as become familiar with energy units like calories and joules. PROCEDURE: First, weigh your empty beaker, fork, beaker with half water, mass of marshmallow walnut popcorn, and the test tube holder. Then record the temp of the water in the breaker. The next thing you do is light the marshmallow on the fork and hold under the beaker making sure to stir the water occasionally. Once the marshmallow is completely burnt, record the temp of the water and weigh the fork with the marshmallow.
I. Title: Date: November 8, 2012 Name: Di Jin Section:Thursday II. Purpose: To isolate the protein casein from a sample of milk and to calculate the percentage of casein in milk, which is the purpose of this experiment. III. Materials & equipment: - Milk - Water - 30 mL 95% ethanol - 15 drops Glacial acetic acid - 100 mL Graduated cylinder - 125 mL Erlenmeyer flask - Bakers (50 mL and 400 mL) - Electronic balance - Thermometer - Paper cups - Cheese cloth - Rubber band - Buchner filtering apparatus: ring stand, utility clamp, filter paper, vacuum flask, buchner funnel, rubber hose, neoprene adapters(one small and one large).
Dips are segmented in four different flavor categories: sour cream-based dips (50%); cheese-based dips (25%); bean and picante dips (10%); and cream cheese-based dips (15%). The major dip competitor is refrigerated salad dressings, which are used to make homemade dips. The opportunity evaluation matrix is used in an opportunity analysis as a means to find markets that an organization can profitably serve. Opportunity evaluation has