EXPERIMENT 8: TESTS FOR NUTRIENTS IN FOODS DOCX

Title	EXPERIMENT 8: TESTS FOR NUTRIENTS IN FOODS
Author	Lloyd Patrick Gilig
File Size	75.2 KB
File Type	DOCX
Total Downloads	107
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EXPERIMENT 8: TESTS FOR NUTRIENTS IN FOODS Lloyd Patrick Gilig, Manuel Wilbert Guerrero, and Shaina Chelsey Mainit Locker no.71 Chemistry Department, Xavier University-Ateneo de Cagayan, Cagayan de Oro City Date Performed: January 11, 2017 Date Submited: February 1, 2017 ABSTRACT Humans consume food in order to obtain energy and be able to do every day work. Diferent reagents were used to test food samples for their presence of specifc nutrients. The objectve of this experiment is to test various food samples whether or not they contain mineral mater, fat, vitamin A, cholesterol, carbohydrates and protein, and to determine specifc nutrients found in each sample. Fruit juice, raw egg yolk, peanuts tested negatve for mineral mater, margarine, raw egg yolk, and peanuts tested positve for the presence of fat, fruit juice, raw egg yolk, peanuts, and cooked rice tested positve for carbohydrates, and raw egg white, peanuts, cooked rice, and dried dilis (anchovy) tested positve for the presence of proteins. INTRODUCTION Nutrients are the substances in food that our bodies process to enable it to functon. It can generally be broken into two categories: macronutrients and micronutrients. Small molecules, ions and large organic molecules make up the cell. The four most important large organic molecules are proteins, carbohydrates, lipids and nucleic acids and they serve as nutrients which can be taken from food. Food is then digested into simpler compounds such as glucose and these compounds are further broken down by cells, then releasing energy that are to be used for diferent purposes all throughout the body in order for a human to stay alive, such as growth and tssue repair. Carbohydrates and lipids are important energy-storing compounds that contain carbon, hydrogen and oxygen. Simple sugar molecules, such as glucose, are broken down by chemical reactons in the cells during cellular respiraton to release energy. Starch, a complex carbohydrate that is used for energy-storage in plants, is a good source of food for humans. Oils and fats are lipids, and grams per gram contain more than twice the amount of energy found in carbohydrates. This makes fat an excellent source of energy. Fat, however, contributes more than energy to the body. It is composed of faty acids that can be saturated, monounsaturated, or polyunsaturated. Proteins play a very important role in the body as a basic building block for many physiological processes. The subunit of a protein molecule is an amino acid, which is the basic unit of the genetc code. Composed of carbon, hydrogen, oxygen and nitrogen, amino acids combine to form simple or complex proteins that play important roles in building cellular structures and catalyzing reactons....