Lab Objective: Define hydrolysis and give an example of the hydrolysis of carbohydrates. ANIMATION LINKS: Animation: Enzyme Action and the Hydrolysis of Sucrose Animation: Enzyme Action and the Hydrolysis of Sucrose Hydrolysing starch WHFoods: How Does Digestion Work and How Can I Improve Mine? (Animated graphics)WHFoods: How Does Digestion Work and How Can I Improve Mine? (Animated graphics)
Dehydration Synthesis take out water to make macromolecule
Complex Carbohydrates Starch -storage in plants Cellulose -fiber Glycogen-storage in animals
Testing for Fats and Proteins Read Lipids Intro p. 9 and answer the questions to the left (3) Read Proteins Intro p. 10 and answer the questions to the right (3) Mrs. Sheldon will demonstrate the Separation of Butter lab.
Fat Test with Brown Paper Translucent (light can go through) = + fat test
Describe the Protein Test Biurets is what color? Blue In the presence of a protein it will turn what color? purple
Biurets turns purple in the presence of protein Neg. Lots Slight
Separation of Butter Clarification is removing lipid part (water insoluble) from non- lipid part (water-soluble). Why do it? Clarifying butter raises the smoke point from 250 o F to 350 o F.
Emulsion Oil droplets (micelles) are formed in water- soluble substances Oil is non-water- soluble
Heat breaks up the Emulsion- separates the butter Ghee A common food fat in India, ghee is produced from boiled buffalo milk. Its manufacture is similar to that of butter oil. It can be kept for months, or years, without refrigeration, and has a more intense flavor than butter or butter oil.
Clarified Butter (Ghee) separated into: Protein foam on top skimmed off Next layer = clarified butter Bottom layer = milk solids - flavor
BRING IN FOODS TO TEST We can grind, chop, dilute them to make them dissolve in water We will run all the tests on them
While you Wait… Do exercises from the handouts: –Lipid Crossword –Exercise 6 –Exercise 7 –If you have trouble, use text CD