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Substance
Observation
Reducing Sugar
Present?
Onion
yellow orange
++
Potato
dark green
+-
Water
no color change
Well/Test Tube
Substance
Observation
Starch Present?
Onion
white/yellow
Potato
brown orange
Corn Starch
black
++
Water
bright yellow
Well/Test Tube
Substance
Observation
Fat Present?
Water
no color
Corn Starch
orange
Coconut
orange
++
Margarine
no color
Flour
no color
Substance
Observation
Fat Present?
Water
no stain
Corn Starch
no stain
+-
Coconut
grease stain
Margarine
grease stain
++
Flour
no stain
Well/Test tube
Substance
Observation
Protein Present?
Egg White
purple
++
Chicken Soup
purple
++
Water
no change
-->
Reducing
Sugar
++
++
++
++
Starch
++
++
Fat
++
++
++
Protein
++
+-
+-
++
Possible Foods
Reducing Sugar
+-
A, B, C, E
Starch
Fat
++
A,B,E
Protein
++
B,E
significant grease stain had the highest content of fats. The margarine was had the greatest
content which makes sense because butter is mostly made of dairy or fats.
5.Was there a difference between the two tests for fats? Why/why not?
There was not a difference between the results of the two tests for fats because they both
showed the same things. The only difference was the way in which we saw our results, whether
by a grease stain on the paper bag or a dark/bright orange juice color for the sudan 3.
6.Which of the foods tested/contained more proteins?
The Egg-whites and the chicken soup contained more proteins. This supports the universal idea
that chicken and egg are full of protein.
7. What was your unknown substance? Why?
Our unknown substance was food E because the macromolecules matched up to what we
tested and saw in our testing and results.