1. Testing for Macromolecules

2. Why test for macromolecules?
It is important in the study of human health and diet as well as for the food processing industry.
Foods are tested for the amount and type of carbohydrates, protein and lipids they contain so that that information can be placed on food labels.
The food industry would test newly developed food products to see if they meet the standards they want their food to be at.

3. Testing for complex carbohydrates (starch)
Lugol's reagent (iodine solution)is a
yellowish brown colour and will change to dark purple/black in presence of starch

4. Testing for simple carbohydrates
Benedict’s solution is the colour blue and will change into an orange/red colour when heated in a water bath if simple carbohydrates (e.g. glucose) are present in the food source.

5. Testing for lipids
Sudan IV is fat soluble and it is the colour red and will stain lipids a redish orange colour if they are present in the food source.
OR grease spot test/Brown paper test, lipids leave translucent (grease spots) on unglazed brown paper bags

6. Testing for Proteins
Biuret solution is the colour blue and will change into a purple colour if proteins are present in the food source.

7. Identifying nutrients gizmo
Class code: UJVMRDR7NZ
Homework: Determine what foods are in the test tubes on worksheet