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Lab 17 Nutrition BIO202L

 

Student Name: Click here to enter text. Access Code (located on the lid of your lab kit): Click here to enter text.

 

Pre-Lab Questions:

 

”1. How do the intake of nutrients and expenditure of energy relate to a metabolic level?”

 

Different nutrients have different calorific content. During exercise, your body requires more energy so it is ideal to consume food with high calorific content such as carbohydrates and fats. In the more intense activities, your body’s metabolism increases thus requires more calories for energy.

 

”2. Do you think you take in more calories than you burn in a day? Why or why not? ”

 

Yes, I do because I’m a stress eater and I can’t always find the time to exercise.

 

Experiment 1: Tracking Your Nutrition

 

Macronutrient Graph Screenshot:

 

”Analysis: According to the chart, I ate consumed more calories than needed everyday. I am not surprise by this result though because I know that I am a snacker and I tend to drink a lot of sugarly drink throughout the day. To improve my nutrition, I would eliminate sugarly drinks from my diet and drink more water. I would also exercise into my daily routine.

 

Experiment 2: Testing for Reducing Sugars

 

Table 1. Testing for Proteins Results

 

Sample Initial Color Hypothesis

 

(Protein +/-) Final Color

 

Protein Present?

 

Albumin (1) Light yellow + Violet Yes

 

This study source was downloaded by 100000792411801 from CourseHero.com on 11-20-2021 10:07:30 GMT -06:00

 

https://www.coursehero.com/file/59039396/Lab-17-Worksheet-DONEdocx/

 

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Lab 17 Nutrition BIO202L

 

Sample Initial Color Hypothesis

 

(Protein +/-) Final Color

 

Protein Present?

 

Gelatin (2) Dark yellow + Violet

 

Yes

 

Glucose (3) Clear – Blue No

 

Water (4) Clear – Blue No

 

Table 2. Testing for Reducing Sugars Results

 

Sample Initial Color Hypothesis (Reducing Sugar +/-)

 

Final Color Reducing

 

Sugar Present?

 

Potato (1) Off white + Yellow Yes

 

Onion (2) Off white + Green Yes

 

Glucose (3) Clear + Red Yes

 

Water (4) Clear – Blue No

 

Table 3. Testing for Starch Results

 

Sample Initial Color Hypothesis (Starch +/-)

 

Final Color Starch

 

Present?

 

Potato (1) Off white +

 

Dark purple Yes

 

Onion (2) Off white – Brown No

 

Starch (3) Murky white + Dark purple Yes

 

This study source was downloaded by 100000792411801 from CourseHero.com on 11-20-2021 10:07:30 GMT -06:00

 

https://www.coursehero.com/file/59039396/Lab-17-Worksheet-DONEdocx/

 

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https://www.coursehero.com/file/59039396/Lab-17-Worksheet-DONEdocx/

Lab 17 Nutrition BIO202L

 

Sample Initial Color Hypothesis (Starch +/-)

 

Final Color Starch

 

Present?

 

Water (4) Clear –

 

Brown No

 

Table 4. Testing an Unknown – Proteins

 

Sample Initial Color Hypothesis

 

(Protein +/-) Final Color

 

Protein Present?

 

Positive Control (1): Light yellow + Violet Yes

 

Negative Control (2): Clear – Blue No

 

Unknown (3) Murky white

 

– Blue No

 

Table 5. Testing an Unknown – Reducing Sugars

 

Sample Initial Color Hypothesis (Reducing Sugar +/-)

 

Final Color Reducing

 

Sugar Present?

 

Positive Control (1): Off white + Green Yes

 

Negative Control (2): Clear – Blue No

 

Unknown (3) Murky white + Orange Yes

 

Table 6. Testing an Unknown – Starch

 

NOTE: Before filling in this table, take a screenshot of your test tubes to include at the

 

end of this document.

 

Sample Initial Color Hypothesis (Starch +/-)

 

Final Color Starch

 

Present?

 

Positive Control (1):

 

This study source was downloaded by 100000792411801 from CourseHero.com on 11-20-2021 10:07:30 GMT -06:00

 

https://www.coursehero.com/file/59039396/Lab-17-Worksheet-DONEdocx/

 

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https://www.coursehero.com/file/59039396/Lab-17-Worksheet-DONEdocx/

Lab 17 Nutrition BIO202L

 

Sample Initial Color Hypothesis (Starch +/-)

 

Final Color Starch

 

Present? Off white

 

+ Orange No

 

Negative Control (2): Clear – Orange No

 

Unknown Murky white

 

+ Dark purple Yes

 

Post-Lab Questions

 

”1. Write a statement to explain the molecular composition of the unknown solution based on the

 

results obtained during testing with each reagent. ”

 

The unknow substance contains both sugar and starch but does not contain protein.

 

”2. What can you conclude about the molecular make-up of potatoes and onions based on the tests you

 

performed? Why might these foods contain these substances? ”

 

Both potatoes and onions contain some sugar in it; however, only potatoes contain starch.

 

”3. What results would you expect if you tested ribose, a monosaccharide, with Benedict’s solution?

 

What results would you expect if you tested it with IKI? ”

 

Ribose is a simple sugar. When added with Benedict’s solution, it should turn orange which indicate that reducing sugar is present. It should turn dark blue with IKI which indicate that starch is present.

 

”4. Diet and nutrition are closely linked to the study of biomolecules. How should you monitor your food

 

intake to insure the cells in your body have the materials necessary to function? ”

 

I used to monitor my food intake very closely through MyFitnessPal app. I found that it helped me tremendously in tracking my food/water intake and exercises. Everyone is different

 

so food/water/vitamins intake and exercise level may varies but this app is tailored to match your lifestyle and goal. Overall, I’d recommend this method of tracking if one want to eat healthy and stay healthy.

 

”Insert a screenshot of your test tubes after the starch test from “Testing An Unknown”: ”

 

This study source was downloaded by 100000792411801 from CourseHero.com on 11-20-2021 10:07:30 GMT -06:00

 

https://www.coursehero.com/file/59039396/Lab-17-Worksheet-DONEdocx/

 

Th is

 

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w as

 

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eH er

 

o. co

 

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https://www.coursehero.com/file/59039396/Lab-17-Worksheet-DONEdocx/

Lab 17 Nutrition BIO202L

 

This study source was downloaded by 100000792411801 from CourseHero.com on 11-20-2021 10:07:30 GMT -06:00

 

https://www.coursehero.com/file/59039396/Lab-17-Worksheet-DONEdocx/

 

Th is

 

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o. co

 

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