Scientific Report on the Tests of Substances in Food
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Scientific Report on the Tests of Substances in Food
Aim: To observe different substances in different food items.
Hypothesis:
Starch may be present in potato
Protein may be present in mince, peanuts and fish.
Lipids may be present in mince and fish.
Glucose may be present in apple.
NaCl (sodium chloride) may be present in peanuts.
Materials:
Brown paper (lipids)
Benedict’s solution (Glucose)
Lugol’s iodine solution (starch)
Silver nitrate solution (NaCl)
Biurret solution (Protein)
Potato
Celery
Apple
Peas
Peanuts
Fish
Mince
Test Tubes
Hot Plate
Water
Beaker
Plate (Ice-cream bucket lid)
Knife
Risk Management:
Substance
Management
Glass
Be careful while using glass and avoid breaking. If broken alert a teacher and people around you. Clean up and dispose of carefully.
Hot Plate
Be careful while around hot plate and avoid contact. If you are burnt then place burn under running cold water.
Hot /Boiling Water
Be careful while around hot water and avoid contact. If you are burnt then place burn under running cold water.
Peanuts (Allergies)
Low/Moderate
Be aware if anyone has allergies.
Chemicals
Moderate
Avoid contact to eyes, skin. If this does occur wash out the substance.
Avoid inhalation and ingestion. If this does occur get assistance and/or go the hospital.
Knife
Be careful while using knife and be aware of what you are doing. If you are cut, stop the bleeding and seek assistance to clean out wound.
Method:
Lipids – The food products were rubbed with brown paper and left to see if they would dry and become transparent.
NaCl – 3 drops of silver nitrate solution was added onto the food products.
Glucose – The different food products were put into different test tubes with 3-4 drops of Benedict’s solution. The test tubes were then placed in a beaker filled with near boiling water on a hot plate. It was watched for approximately 5 minutes before any change.
Protein – 3-4 drops