Determining Relative Levels of Antioxidants in “SuperFoods”

Slides:

Advertisements

Similar presentations

Testing for Saccharides

Advertisements

The Effect of Soda on Tooth Enamel

SURVEY OF CHEMISTRY LABORATORY I CHEM 1151L ANTACID EVALUATION.

Lab Equipment. Gloves Safety First Fume Hood Beakers Beakers hold solids or liquids that will not release gases when reacted or are unlikely to splatter.

25.1 DISPOSING OF TOXIC HEAVY METALS PRE-LAB: PART A- “FIXING” THE COPPER IONS IN A SOLID MIXTURE.

Understanding colorimetric analysis. In colorimetry, light of a specific wavelength is absorbed by a coloured solution. The concentration of this solution.

Preparation of a Phenylalcohol by a Grignard Reaction CH344 Bruce A. Hathaway 1.

Determination of Vitamin C Concentration by Titration

I-Acids and Bases Prem Sattsangi Copyright #2 Introduction to Acids and Bases Chapter - 8 Individual work Section A Facts and Questions. Section.

SURVEY OF CHEMISTRY LABORATORY I

8 reaction lab.

Alkalinity Test. 1. Cover the area that you are working on with paper and use gloves as the Methyl Purple Indicator that you will be using may stain.

Unit 3 PPA 3 REDOX TITRATIONS.

Apple Browning Project

VITAMIN C CONCENTRATION IN DIFFERENT ORANGE JUICE BRANDS

Lab Activity 6 Effect Of Heat & pH On Color & Texture Of Green Vegetables IUG, Fall 2012 Dr Tarek Zaida.

Transition Metal Pigment Lab

Stomach Acid Remember in form 2 you learnt that your stomach normally produces acid to help with the digestion of food and to kill bacteria. The acid.

Standardisation of potassium permanganate solution Ex 5

Performing a titration A bluffers guide! Preparing a standard solution 4 Accurately weigh a weighing bottle, recording the mass 4 Add approximately x.

4.4 (a) To investigate the effect of temperature on amylase activity

 A Vitamin C experiment.  Over the next two classes we will proof or disproof the following Hypothesis  “When carrots are boiled in water, vitamin C.

Lab Experiment 2: Copper Cycle September 7, 2011.

4.6 To prepare one enzyme immobilisation and examine its application

Calcium carbonate (marble) hydrochloric acid carbon dioxide.

CHEMISTRY F3 Bridging Course.

After completing this topic you should be able to : State to accurately neutralise an acid using a solution containing an alkali or a carbonate requires.

The effect of milk on the amount of antioxidants in black tea Sim Nigel (leader)-2O2(26) Chen Xingjian-2A4(03) Ethan Ong-2O2(25) Chong Zhi Lin-2A4(06)

CONVERSION OF AN ALCOHOL TO AN ALKYL BROMIDE WITH REARRANGEMENT

By Ace Ang, 5 Victorious, Rosyth School, Aim of Experiment I hope to promote healthy eating and making people realize the importance of Antioxidants.

Core Practical.  Vitamin C is an antioxidant  Which type of fruit juice provides the most vitamin C?  Is drinking fruit juice as good as eating fruit.

Do now (5 minutes) ► Grab an Apron. ► There are some that are cut short for our classmates. If you can use a longer apron, then use it and leave the ones.

Lab Instructions. Materials and Equipment Distilled Water Zinc metal Filter Paper Plastic Wash Bottle Copper II sulfate Tap water Pencil (not a pen) Plastic.

Which factors affect reaction rate? 3rd April 2009 content from various sources, compiled by H Graham BSc PGCE.

Food Tests D. Crowley, 2007.

Solubility Noadswood Science, 2012.

Learning objective: WALT: how order of reaction can be established WILF: rate equations for reactions based on data 07/06/2016 Rate of reaction = change.

OBJECTIVES To measure ascorbic acid level in food products Identify the sources of ascorbic acid Master of extraction and determination of ascorbic.

Introduction Deoxyribonucleic acid (DNA) and Ribonucleic acid (RNA) are two types of nucleic acids. In DNA, nucleic acid are macromolecules exist as.

Excess Past Paper Questions. 10. A student carried an experiment involving the reaction of excess magnesium ribbon with 100cm 3 of 0.1 moll -1 sulphuric.

LAB 5 Cellular Respiration

Trinity College Dublin, The University of Dublin Titration Demonstration.

Biochemical tests part 2 Gr C: Explain how to do an emulsion test and a Vitamin C test. Gr B: Create a method for each test. Gr A: Analyse different foods.

Comparing Antioxidants Using an Oscillating Chemical Reaction

Law ManWai(09) Lai MeiLing(28) Mo WanI(32)

Alkalinity Test.

Testing foods for starch.

8.7 Making Molar Solutions

HC CHEMISTRY HC CHEMISTRY CHEMISTRY IN SOCIETY (E) CHEMICAL ANALYSIS.

Lesson Starter Explain what happens to the colour and pH of an acid if alkali is added Describing neutralisation reactions Everyday neutralisations.

Determine the calcium carbonate content of a sample of an egg shell

How can we find out if food contains protein, fat, starch or glucose?

Investigations with Membrane Transport

Laboratory Glassware and Apparatus

UNIT 1 ACIDS, ALKALIS & CHEMICAL REACTIONS Lesson 1 - Introduction

HAEMOGLOBIN ESTIMATION

Bottle containing ammonium nitrate

Bottle containing ammonium nitrate

Food Groups Tests.

Determining Reaction Rate

Testing for carbonyl compounds

AQA GCSE Chemistry Required Practicals – Integrated Instructions – v0

Spotting Control Variables.

A10 Organic Matter Test.

Ethanol - Corn Mash and Distillation

Estimating glucose concentration in solution

Lab 1 Laboratory apparatus م.م. نورا زاوار م.م زينة داود

How does surface area to volume ratio limit the size of cells?

Lab 1 Laboratory apparatus م.م. نورا زاوار م.م زينة داود

Ethanol - Corn Mash and Distillation

Presentation transcript:

Determining Relative Levels of Antioxidants in “SuperFoods”

Antioxidants These are compounds which remove free radicals that can damage our cells. The 4 main non-enzymatic ones are Melatonin (a hormone) α-tocopherol (vitamin E) Ascorbic Acid (vitamin C) β-carotene (precursor for vitamin A)

Antioxidants By using the Briggs-Rauscher reaction you should be able to determine relative levels of antioxidants found in everyday foods and drinks.

Antioxidants Amber Colourless Blue

Antioxidants Safety Wear eye protection. Care with solutions – irritants. Wear gloves.

Antioxidants Preparing your solutions Weigh 1 g of sample and place into the mortar & pestle. Crush the sample and using 100 cm3 of distilled water wash the sample into a 250 cm3 beaker and stir vigorously for 2 – 4 minutes. Filter off excess solid and pour into a plastic sample bottle.

Antioxidants What to do? Using a syringe place 5 cm3 of solution A into a 100cm3 beaker. Using the 2nd syringe add 5 cm3 of solution B to the beaker and place on top of the magnetic stirrer. Turn on the stirrer and using the 3rd syringe, add 5 cm3 of solution C to the beaker. Record the time from the start of the 2nd to the start of the 3rd blue colour appearance. This is your reference sample time. Be careful - the time interval for the 1st colour cycle from colourless to amber to blue will be significantly longer than the 2nd to 3rd.

Antioxidants Shake the sample bottle and with a Pasteur pipette get 1.5 cm3 of sample ready for adding the beaker. Using a syringe add 5 cm3 of solution C to the beaker and turn on the stirrer. Wait for the blue colour to reappear for the 2nd (or 3rd) time, add the food sample in the Pasteur pipette and start the timer. Wait for the blue colour to appear and record the time taken. Empty the contents of the beaker into the waste disposal bottle. Repeat steps for other samples.

Antioxidants What to record? Remember Food Gp 1 Time (s) Gp 2 Time (s) Ave Time (s) Reference Sample What to record? Remember Ave time = time 1 + time 2 + time 3 + time 4 + time 5 5

Antioxidants Blueberries have significantly higher levels of antioxidants than raisins and carrots.

Antioxidants Food for thought? Explain. Will eating only blueberries be a benefit to your overall health? Explain.