See: __ Name: _.,..-- _

Experiment: Determination of Organic Nutrients inFood (B. Science 10-38-1c)

Purpose: To learn what organic nutrients are insome common foods.

Materials:

Biuret reagentpotatopeanut

brown paperegg

breadiodine solution

Methods:

1. Test for starch (a carbohydrate) (iodine +starch = blue to black)a. Place 5 drops of iodine onto the potato.b. Record color of potato.

2. Test for fats and oils (oil dried on brown paper - get translucent spots)a. Spread potato on a piece of brown paper. On another section of the brown paperspread 2 drops of water.b. Hold the paper up to the light after it has dried some. Indicate which spot istranslucent.

3. Test for proteins (Biuret + protein = pink or purple)a. Place some crushed potato into a test tube and add 20 drops of water. Add 2 dropsof Biuret reagent to the tube. (CAUTION: USE CARE IN HANDLING BIURETREAGENT. IT MAY BURN SKIN OR CLOTHING).b. Observe & record the color that results.

4. Repeat procedures but with egg, then bread, then peanut.

Results:test

sugar (starch)

fats & oils

proteins

potato egg bread J!eanut

____ I I 1

I I 1

____ I I 1

Conclusions:

1. What organic nutrients are in potato?

2. What organic nutrients are in egg?

3. What organic nutrients are in bread?

4. What organic nutrients are in peanut?

CALORIE COUNTER

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C.\ID.'ES

SAVEDBEVERAGES Milk ( •.hole). 8 Ol

mMilk (bvtttfmtfk. skim) 8 01.808S

P'une iuttt, I 01.

110Iom.lo juice. I oz. SO110

SoU drink\. 8 01.

101Diet ~ft drinks.. 8 01. I·10~

Coff~ (c'fam & 1 (1ft. sUIII)

110Coffee (BI"/lflificial SUIII)0110

Coc!» (all milk). 8 01.

135Cotoa (rni" &. wale,), 8: oz.14091

Chocolate malted milk sh,ke .• Ol. 500

lemonade (.sweelentd~ 801.100~OO

8eef{1 bottle). 12 01,

m~~:: r:.OI.). with soda Of110

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BREAKFAST FOODS R<t ft,kes. I cup

110ruffed rice. I cup SO60

~~ (~rlmbled). 2

110(u' (bod"'. """,hed). 216060

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110Apple butlK on to.as1 9080

thte~ (Bhrt. Cheddar,

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Cre'"" $w;ss). I 01.

101uncrumed}, J 01. 2S80

DESSERTS Anlel Jood u\e. 2" pitt!!!

110unl,lovpe melon. ~ ~o10

Chec$t cake. 2 - pit'ce

200Watermelon. ~"slite(10"dilm.) 60140

Choeol,le uke with etinc:. 2 - pc.

~lSSponl<c.k •. 2· pc. 120JUS

fruil c,kt, 2" piete

liSCrlpes.. I cup 6SSO

Pound cake. I 01. p;ect

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230tt,in cupcake., I lISliS

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110V,nitl •• ,fer (dreltttc.), J II9S

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PIE ~£.~ I piece (111 of I '9" pie)

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2908h1ebenie1(ltOlt'ft.unsweetened). Vacup

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mOtetrits (whofe). % CliP ~o]15

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JOS~mon flnard ,tl,lift. \s cup102JS

Peach. I Pfect

180Peach (whole~ I JS24S

FISH AND FOWL rUN (Clflned), 3 01.

16SCt.bme.t (unned). J 01. 8085

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400o,sters (shellw/sauce). ,.••••••100JOO

Ocean perch (fried). C 01.

2608••••~ Ol. 105ISS

fish slicks. S sticb or C Of.

200S-dfisll. (broiled). ] ••.14060

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Duck(roasted). J Ol.

JID...""ic~" (roasled). J •• _ ... __ .160ISO.

MEATS lotn foast.] 01.

290Pot fOIst (round). J Dl. ,. 160130

Rump fOISt. 3 01.

290Rib roast. 3 01. ,20090

S•. isssle ••.. ]~ 01.

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H.mbu"e, (1'1. 'It. bfoiled). J 01.

240H.roburee, (ltan, broiled). 301. US9S

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JOOlamb lei roast (lean only). J m. IGO140

fork chop (••• d.). ] 0••

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Pot •. 'BaSI. J 01.

JIOVultoast. J 01. 23080

fork ~usafe. 3 01.

_ 40Sttam(botl!:d,lun). JOI.20010S

POTATOES

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480B.ke.t(21\· di.m.) 100J80

Mashed. I cup

l~SBoiltd(1'4" di.m.) 100I~S

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Chef ulad ",i(h dielelit dfessin(,

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180Ilb,p. 40140

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115II"'p. '08S

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IDSIlbsp. 406S

SANDWICHES Club

]IS8Koq and tomato (open) 200115

Peanut bullet ,nd jelly

lIS(u "I.d (<>11<") 16S110 •

turke, ",it" I'nt, J tbsp.

SIDHamburcer. lean. (open). 3 01.100320

SNACKS Fudf!. I Ol.

lISVanill, "attn. (dieleht) 2106S

Peanut's (salted). I 01.

110Apple. I 10010

Peanuts {foasted). I cup, shelled

I31SCtapes. J cup 6S1310

Pot,to chips. 10 rned.

liSP,dnl ••. 10 small stid.s 3180

Chotolale. I 01. ba,

14Stoasied mafst'lm.nows. ] II10

VEGETABLES 8~ked beln\. J cup

320Cfeen b~ns. ) cup 30190

lima bean\, I Cup

160Asparagus. I cup 3D130

Corn (canned). 1 cup

181tluhflower, t cup 30~Pen (canned). 1 cup

liSPus (freSh). I cup lIS30

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160Spinaell., I cup '0no

Sec:__ Name: _Discussion:1. What have you observed as being thepositive test for starch?

2. What is the positive test for oil using thebrown paper test?

3. What color does iodine turn when put onstarch?

4. How does Biuret reagent react withprotein?

5. If you were given a unknown food and youhad to determine if it was made of sugar(starch), oil, or protein, how would you dothis?

6. You are very scientific in your daily life. Soto maintain your body weight you carefullykeep track of all your calories to make sureyou donlt surpass your daily input of 2 500calories. Fill in the calories consumed as youate different foods during the day. Today forbreakfast you had 8 oz. of whole milk __. 1

some rice flakes . with butter on toast__ , you got hungry during science class &

ate a half a cup of roasted peanuts .Finally lunch came and you had a clubsandwich , a chef salad with oildressing r and a soft drink (8 oz.)___ - One your way home from school youhad a chocolate milk shake (8 oz.) Youthen remembered your diet when you momserved you a 3 tbs. sandwich of turkey withgravy __ for supper.

Should you eat the whole serving or just partof it? __

How manycalories had

you eatenprior tosupper?

Sec:__ Name: _Case C:1. You have just opened your pediatrician office andyour first patient is a eleven year old female. Youlook on her charts and notice that she is allergic tomilk. Her complaint is that her friend tease her abouther unusual arms. You do a quick X ray and noticethat the left elbow joint has poor development. Youthen check her teeth and notice

poor development of teeth and a lot of dental decay.What deficiency disease does she have?2. What vitamin is lacking in her diet?

3. Besides giving her these vitamins what would you suggest she eat? (rememberher allergies)4. What would you suggest she do, stay inside the house or outside the house more?why?1. disease: 2. vitamin:3. food stuff: 4. dolwhy:

Case D:1. You have just become an ophthalmologist (doctor who works with diseases of theeye). You notice your patient has retarded growth and is complaining of having a hardtime seeing at night. You notice that he is fighting an infection and when you inquirefurther he says that he's had a whole bunch of infections and complaining of teethproblems. You notice that the eye itself seems okay. What vitamin do you suspecitl',eperson is lacking? .2. Besides giving vitamin supplements, what food would you suggest this person tomake sure he include in his diet?Case D:1. vitamin: 2. diet:

Discussion:1. What is a balanced diet?

2. Why is it so important to have a balanced diet?

3a. What organic group does bread primarily belong to?

3b. Read John 6:35. What does Jesus refer to himself as in this text?

3c. John 6: 51 - 58. Food is critical for our survival. What is of even greaterimportance so that we can continue living forever? (Quote portions of th~ text)

4. Give the guidelines for choosing which meats may be eaten (two conditions) Lev.11: 1 - 8? 1.

2.

Sec:__ Name: _Do questions 1 -3 of Analyzing Data on page 977 of your text, record your answershere.

1. carbohydrates fiber _2. fat protein _3. more calories? _

Pretend you are a doctor for the following situations. (Use figure 38-6 tohelp you with this.

Case A:1. A teenager comes into your office who is not messing with drugs or other badmaterial but lives on junk food. H - norrnal h - hemophiliaHe complains of frequent hemorrhages. Your first thought is hemophilia. So you

check the family tree and determine that the mother has XHXH and the father is XHy.Do a Punnet square to determine if hemophilia is possible. Is it possible?2. Because of the poor diet you suspect a deficiency disease. What vitamin would yoususpect he was lacking?3. What food stuff would you suggest that he increase to overcome the deficiencydisease?

1. I I 2. lacking: _3. food stuff:

possible: _

Case B:1. You are assigned by the British Government back in history to try to determine 'Nhyso many of the sailors who went on long voyages were getting ill and dying. Yourcareful observations showed that a lot of the sailors had very sore gums, a greattendency to bruise easily and a lot have hemorrhages around the bones. Many ofthem died. What is the name of the deficiency disease that caused this?2. Back then you didn't have supplement vitamins, but if you did what vitamin wouldyou give all these sailors?3. Since you didn't have these vitamins, what food stuff would you suggest for theBritish authorities to give the sailors. on these long voyages?4. Explain why the British sailors were referred to as "Iimeys".1. disease: 2. vitamin:3. foods: 4. "Iimeys":