05/14/2013 7.1 Lab Report- Caloric Content of Food TITLE: LAB 7.1 CALORIC CONTENT OF FOOD PURPOSE: In this lab we will have the opportunity to measure the energy in a variety of foods‚ by heating/burning a portion of the food item and catching the heat released into a known mass of water in a calorimeter. We will also identify units of measuring heat such as calories and joules. We will use basic lab equipment provided in our labpaq and we will use several household items as well. We
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Paper chromatography is one of the easiest methods of chromatography. It is a method of planar chromatography (stationary phase is in form of a plane). Paper chromatography follows the basic principle of chromatography‚ which states that substances or components are distributed in between the stationary phase and the mobile phase. It is an analytical technique‚ where only a small amount of a sample is used for separating and identifying its components. Like any other method of chromatography‚ paper
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Lab: Energy Stored in Food Background Questions (5 points each = 10 points): 1. What happens to the molecules of the food that we eat during digestion? 2. What type of metabolism is this? Background information: In this lab we will attempt to set a variety of different types of food on fire and capture the heat energy that is given off. The heat energy from the burning comes form the energy stored in the chemical bonds of the food. The more energy in the bonds‚ the more heat the food will
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Tie-dye is a modern term coined in the mid-1960s in the United States for a set of ancient resist-dyeing techniques‚ and for the products of these processes. The process of tie-dye typically consists of folding‚ twisting‚ pleating‚ or crumpling fabric or a garment and binding with string or rubber bands‚ followed by application of dye. The manipulations of the fabric prior to application of dye are called resists‚ as they partially or completely prevent the applied dye from colouring the fabric.
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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
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ups Identifying food groups in unknown solutions Aim The aim of this experiment is to identify different food groups within several different unknown solutions. This will be carried out by placing the unknown solutions into separate test tubes and using different chemical indicators to see if any reactions occur. Each food group will act different when the chemical indicator is added‚ some will change colour while others will separate. Introduction Food is a vital source of energy that is
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OBJECTIVES: The objective of this experiment was to extract plant leaf pigments and determining them by using the Rf values obtained from the paper chromatography technique. The hypothesis of the experiment was that all of the five listed pigments would be present in the extracted plant leaf according to the Rf values. PROCEDURE/APPARATUS: The equipments used were a 18 x 150 mm test tube with stopper‚ graduated cylinders‚ Erlenmeyer flask‚ mortar and pestle‚ metric ruler‚ tall jar‚ acetone‚ tiny
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Lab #3: Ion Exchange Chromatography Objective The purpose of this experiment was to separate proteins on the basis of their net charge at a particular pH. In cation exchange chromatography positively charged molecules are attracted to a negatively charged column. Conversely‚ in anion exchange chromatography‚ negatively charged molecules are attracted to a positively charged column. Experimental results could be monitored in a predictable way by controlling running pH‚ salt concentration‚ and by
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spp and its application in dye decolorization Project supervisor: Dr. R. Masalu Lab scientist: Mr. Chuwa INTRODUCTION: Due to rapid industrialization and urbanization‚ a lot of chemicals including dyes are manufactured and used in day-to-day life. Dyes are synthetic and aromatic molecular structural compounds. According to their dissociation in an aqueous solution‚ dyes can be classified as acid‚ direct reactive dyes (anionic)‚ basic dyes (cationic) and disperse dyes (nonionic). They are used
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Identifying Food Dyes with TLC Background The color of food is an integral part of our culture and enjoyment of life. Who would deny the mouth-watering appeal of a deep-pink strawberry ice cream on a hot summer’s day or a golden Thanksgiving turkey garnished with fresh green parsley? Even early civilizations such as the Romans recognized that people "eat with their eyes" as well as their palates. Saffron and other spices were often used to provide a rich yellow color to various foods. Butter
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