Identifying organic compounds in foods

This time allows them to figure out which task will be their individual responsibility, clarifies that every person understands each test, and gives each group the opportunity to discuss their hypotheses for each sample and check for understanding and logic in relation to the broader topic of organic compounds.

With a test tube holder, remove the tubes from the hot-water bath and place them back in the test tube rack. Look for small bubbles or separation.

Introducing Lab Equipment 25 minutes 1. Students worked on their pre-lab during this class period on their draft documents by hand and then went home to type it all up as a cohesive report for the final turn in day. Test tube holder and tongs: We discussed how some of this would be better understood during the lab as they compared the colors in real time.

What are you curious about? The functions and properties of natural and designed objects and systems can be inferred from their overall structure, the way their components are shaped and used, and the molecular substructures of its various materials.

Add drops of Sudan IV to each sample. Tell students to look at each piece and discuss the following prompts: Ask students to turn back to the first page and in their lab groups, spend 10 minutes discussing and making their predictions for each substance does it contain lipids?

Rub off any excess with a paper towel.

I checked in with each student group during this session and at the start of the next lab session to ensure that they all understood their lab procedure and background information and to answer any clarifying questions.

Polypeptides are formed when amino acids are joined together by peptide bonds between the amino group of one amino acid and the carboxyl group of another amino acid. What are they called? Starch is an example of a polysaccharide formed entirely of glucose monosaccharides.

Place the beaker on the hot plate. You can also hold one up and ask them to guess what it is called--they love this! Add one dropper full of each solution to a clean well in the well tray.

Hold the brown paper up to a bright light. Record results in data table. The major clarifying questions were the following: The lab is broken up into a five day series: Record any changes in your data table.

Take the final few minutes of this portion of the lesson to point out any specific safety hazards. Announce that they will be using all of this equipment over the next few days as they work to identify organic compounds.

Ribose, an important component of nucleic acids, is also a monosaccharide and will be discussed during our study of DNA and RNA. Place the test tubes in the hot-water bath. For the last 10 minutes, ask students to pick two tasks from a list of 8 that they will be responsible for writing about in their collaborative lab report.

Saturated fats are most common in animals. Because fats are nonpolar, we will test for their presence using Sudan IV, a nonpolar dye that will readily mix with lipids but form small bubbles or separate with non-fats. Set the paper aside until the spot appears to dry, about minutes.

In saturated fats, the carbon chains are bonded together with only single covalent bonds and the remaining electrons are bonded to hydrogen. Record observations in data table. All of the information needed to fill out this page could be found in their lab document and students were encouraged to discuss their predictions for the lab.

Unsaturated fats are common in plants. Adding in a student choice day engages students and makes things more personal for them which creates a very positive, collaborative, and inquiry based lesson day where we work together to figure out how to work with our diverse samples and asses the accuracy of our results.

Ask students to turn to the second page and spend about five minutes having volunteers read the introduction and purpose of the lab.

If a grease spot appears the brown bag appears translucentthen a lipid is present in the food.Identifying Organic Compounds Introduction: The most common organic compounds found in living organisms are lipids, carbohydrates, proteins, and nucleic acids Common foods, which often consists of plant materials or substances derived from.

Chapter 2 The Chemistry of Life Identifying Organic Compounds Introduction The most common organic compounds found in living organisms are lipids, carbohydrates, proteins, and nucleic acids. Common foods, which often consist of plant materials or substances derived from animals, are also combinations of these organic compounds.

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Mrs. Feeney Biology 9 October 16, Identifying Organic Compounds Objective: To use indicators to test for the presence of organic compounds in certain substances.

Identifying Organic Compounds in the Lab (Day 1 of 5)

Theory: Major types of organic compounds in some common foods are Lipids, Carbohydrates, and Proteins. Identifying Organic Compounds In this organic compound lab worksheet, students complete 5 pre-lab questions before testing a variety of common foods to determine which organic compound is present.

Once data collection is complete and recoded, they answer 9 analysis and conclusion questions. LESSON 1: Identifying Organic Compounds in the Lab (Day 1 of 5) LESSON 2: LESSON Connecting Organic Chemistry to the Food We Eat (Day 1 of 5) LESSON Every biology class utilizes an organic compound identification lab; for me, this is one of the best.

By slowing down to introduce the lab equipment and safety as a separate lesson. Name: _____ Date & Period: _____ Identifying Organic Compounds (Adapted from Prentice Hall Biology Laboratory Manual A) NG Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising.

Identifying organic compounds in foods
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