Identification of macromolecules in food lab report

Macromolecules in Food INTRODUCTION The most common macromolecules found in living organisms are lipids, carbohydrates, proteins, and nucleic acids. (Hillis et al 2011). Macromolecules are normally containing two or more monomers in them and their main functions are to store energy. Starch is a huge molecule made up of hundreds of simple sugar molecules (such as glucose) connected to each other. Most foods are known to be combinations of macromolecules.

METHODS The tests performed were iodine testing for starch, Benedict’s test for glucose, the grease spot test for lipids, and the CuSO4’s test for protein. The pH indicator’s detection is based upon observing a chemical change that takes place most often a change in color. The Starch test was used for the presence of starch. In this instance, the distilled water is a negative control for the test, and a known glucose solution is a positive control. This was a simple test in which iodine is added to a given solution in test tube. If iodine added to a solution turns black-blue than starch is present (positive test).