The purpose of this experiment is to detect what kind of macromolecules are present in these three types of milk by using the Benedict’s solution, Lugol’s solution, and Sudan IV solution. Also, using the nutrition facts labels to identify which substance is skim milk, whole milk, and soy milk. Hypothesis: Using the Benedict’s solution to detect for the presence of simple sugar. If the unknown A, B, C milk samples turn from bright blue to orange color during the Benedict's test, then these samples are positive control and the carbohydrates are present in them. When the solution remains the same, it means the solution is negative control and does not have sugar. The presence of starch can be detected by using the Lugol’s iodine solution. If the unknown A, B, C milk samples turn to a dark blue color during the Lugol’s test, then these samples are positive control and also contain starch in them. But if the solutions turn to yellowish brown, it means these solutions are negative control In order to identify the presence of lipids in these samples, we use the Sudan IV solution. If the unknown A, B, C milk samples turn from clear to dark pink color …show more content…
The experiment started by labeling a piece of filter paper with my initials with the following A, B, C, oil, and H2O. I placed two drops of each unknown milk sample, vegetable oil, and H2O next to the labels on my filter paper and allow to air-dry. After these samples were dried, I placed the filter paper in a petri dish containing Sudan IV solution and stained the filter paper for one minute. I then used the forceps to remove the filter paper to the rinsing dish. Then, I rinsed the filter paper with water and collect the runoff in the dish. The last step, I placed the filter paper on the table and allowed it to
The purpose of this lab is to learn how to properly conduct two different macromolecules test, the nucleic test and protein test in order to identify whether four different types of food, contain proteins and nucleic acid. The way an individual can determine if a specific macromolecule is present is by conducting qualitative tests, which allows an individual to determine whether a certain macromolecule is present by observing the color change. Additionally, for statistical analysis semi-quantitative tests will be conducted as well to determine the relative amount of a macromolecule that is present in the food based on the color change. (Dooley 20). Moreover, before conducting this experiment an individual must determine the positive and negative
Milk Milk is an almost complete food. It consists of proteins (mainly casein), salts, fat and milk sugar, or lactose. It also contains vitamins A, C, D, certain B vitamins, and small amounts of others. Factors That May Affect The Reaction Ã˜ The concentration of Rennin Ã˜
The overall findings of this experiment were that the half and half held the ice cream to the highest structure. The experiment showed that the median amount of milk fat measured the highest. The hypothesis that the product with the most milk fat would have the highest structure was not supported. The milk product with is most fat would not allow as much room for air in the structure. The milk product that held the ice cream the highest was half and half at 12.31 cm the half and half had a mix of a creamy and clumpy texture. The whole milk’s average was 11 cm with a clumpy and rocky texture and the heavy whipping cream was 11.53 cm with a smooth and creamy texture. Not only did the amount of fat change the height of the structure, it also changed the texture of the ice cream. The least amount of fat left the ice cream with a very clumpy, hard and rocky texture. And the most amount of fat left the ice cream with a creamy, soft and smooth
This article goes into depth on the different components that make up breast milk’s nutrient content. The article also goes over the different types of milks that a mother produces when feeding her infant. It also brings up that every mother’s milk is different because breast milk will change itself based on an infant’s nutritional needs. Both authors work at the Center for Interdisciplinary Research for Human Milk and Lactation which means both authors have a strong knowledge about breast milk. All sources they
Since when does sexy conduct healthier and better milk? The two print ads that I am introducing to you is a milk from the Coca-Cola Company. The milk is called Fairlife and comes in different flavors: 2% reduced fat, 2% chocolate, fat free, and whole. Their tag line is “Believe in a better milk”.
Since the beginning of time, people have been drinking milk. Even today you will find a gallon of milk in almost every refrigerator in America. Milk is, and has always been, a staple of our diet. Because it contains essential proteins, carbohydrates, fats, minerals and vitamins, milk is considered one of nature's perfect foods. Unfortunately, throughout the last century milk has been subjected to many forms of modern processing practices, which deprive milk from many of its natural qualities and benefits. Therefore many essential vitamins and enzymes are lost. Processing milk has altered one of nature’s perfect foods and changed it into something nature did not intend. Because of the abundant health benefits in raw milk, this report will explain why it should be made legal for consumers to buy throughout the United States.
Milk is a common drink at any time of the day, and undeniably one of the most popular. Milk does not come in just a liquid form, it is also included in many different foods. When asked about milk most people will say it is good for your bones, supplies calcium, and comes from a cow. Although milk does give the body calcium which allows less to be absorbed from the bones, pasteurization takes out many other vitamins that could help the body (Historical). This includes thiamine, vitamin B12, and vitamin C. And actually while all milk is based on the original look of cows milk, not all milk comes from cows. Today there are five classifications of milk: Whole, 1% or 2%, fat-free, lactose free, and organic. The biggest advancement for milk has been in the lactose-free area where soybeans, coconuts, rice, and other nuts are used to create the white substance (Mattie).
The Benedict’s test is to find if there is any glucose and then in our test it indeed indicated that their was glucose by turning red. This supports our hypothesis because it allowed glucose in from the starch and glucose solution. Since there was no change in the second Benedict’s test it shows that it did not let any iodine into the solution. 2) The first test it allowed glucose in due to the fact when we observed its color it was redt.
In this experiment the effect of temperature on milk fat mass from cream was explored. The temperature that produced the most amount of milk fat from cream was the coldest temperature, being 7°C, which also refutes the hypothesis. According to the data the highest amount of milk fat produced was 74.4 grams, composed by the lowest temperature 7°C. The data table also presents that the lowest temperature produced the highest amount of milk fat because the highest point on the line graph falls under the temperature of 7°C. Cold temperatures may produce higher amounts of milk fat because if heat is added the cream/milk is denatured, or out of normal course causing the cream to not produce as much milk fat as it could with cooler
Inconsistencies in this lab could have caused variations in data collecting. Collecting data from one petri dish was challenging because something could have been different on other petri dishes if this experiment was tested on several petri dishes. This could have been different because the other petri dishes could have had more micro-organisms in Section 2 instead of Section 1, or no bacteria could have grown at all in every section of the petri dish.- Second, nothing grew in section B even though there were no disinfectants in that section. The reason why the bacteria and mold might have grown in sections 1, 2, and 3 was because in the process of making the experiment, the coffee filter papers were touched with glove free hands and were not clean. If this lab was run again, some changes would be to wear rubber gloves, do not pour the hand sanitizers on the coffee filter paper but just pour one pump straight into the petri dish, have more than one petri dish to collect data off of, and check when the last time someone cleaned the door knob
Buttermilk has been found to possess potential health benefits. It is abundant in biologically active membrane-derived lipids (e.g. anticarcinogenic and anticholesterolemic), such as glycosphingolipids and gangliosides. Proteins in milk fat globular membranes (e.g. butyrophilin) have also been found to possess anticancer and antimicrobial properties, and may play a role in some diseases like autism and multiple sclerosis.
Essentially my first test was the TLC test to verify that my unknown was not a amino acid which proved to be negative. After seeing this result I did the Molisch to test that the unknown was a carbohyrate. The Molisch test was positive which from this step the rest of the carbohydrate tests were done to find which carbohydrate it was. The Mucic test was the crucial one since it is only positive for Galactose, and lactose. When performing this test on my unknown it was positive. Seliwanoff had no color which served as a negative result for Fructose, and Sucrose. Bial's test was negative for a dark blue color which reflected that it wasn't Xylose. In Barfoed's test there was a positive red color which reflected that it was not lactose either. Looking at the data table with the observed results it made sense that the unknown was
The basic ingredients found in milk are protein, vitamins, minerals, lactose, fat and water. The difference that makes the milk unique to each species are proportions and the kinds of proteins and fats found in the different species milk. One example is the fact that protein in human milk is lower than other species especially cow's
Among them, the increase of fat concentration induced a slight decrease in the rate of rennet milk (Arango et al. 2013). As fat content increase, the number of interstices with in the reticular structure also increases, thus leading to increased impedance of whey drainage (Storry et al. 1983). Heat treatment of milk results in the denaturation of whey protein which could reduce the rate of rennet milk (Walstra et al. 1985). The degree of solvation of acid gel is 5.5 g/g at pH 4.5, lower than that of other pH (Schkoda et al.