Identifying Nutrients Gizmo Answers

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You may be looking for Identifying Nutrients Gizmo answers. If so, you are able to check it below according to the StuDocu where it was uploaded by Jacob Wilson. However, you are able to use the answers for learning only, not for cheating.

Prior Knowledge Questions

  1. What are the major types of nutrients you can get from food?

Answer: There are six major nutrients: Carbohydrates (CHO), Lipids (fats), Protein, Vitamins, Minerals, and Water.

  1. How are these nutrients used by your body?

Answer: The body uses three main nutrients to function: carbohydrate, protein, and fat. These nutrients are digested into simpler compounds. Carbohydrates are used for energy (glucose). Fats are used for energy after they are broken into fatty acids.

Gizmo Warm-up

Have you ever wondered what is in your food? Scientists use a variety of tests to determine the nutritional content of food. You will learn four of those tests with the Identifying Nutrients Gizmo.

  1. Below the Food samples label, drag tube A into the Food sample holder. Below the Benedict test, click the Test button. What is done in the Benedict test?

Answer: Solutions were added and it was heated in a water bath for f min.

  1. The Benedict test is a test for monosaccharides; simple sugars like glucose or fructose (fruit sugar). In contact with monosaccharides, the Benedict solution turns from blue to green to orange.

Does Sample A contain monosaccharides?

Answer: Yes

Note: Disaccharides such as sucrose (table sugar) and lactose (milk sugar) are more complex than monosaccharides. The Benedict test does not detect disaccharides directly.

Introduction: Most food is composed of three types of molecules: carbohydrates, proteins, and lipids.

  • Carbohydrates such as starches and sugars are major sources of energy. Simple sugars are found in sweets and fruits. Starches are found in potatoes, cereal, pasta, flour, and other plant products. x
  • Proteins are used in body structures such as muscles, skin, and hair. Rich sources of proteins include meats, dairy products, and beans.
  • Lipids (fats and oils) are used for energy, insulation, and as an essential building block of cells. Meats, dairy products, and oily plants such as olives are rich in lipids.

Question: How do you test for carbohydrates, proteins, and lipids?

  1. Test: Under the Benedict test, click Test. Does sample A contain monosaccharides? (Recall that an orange color is a positive test for monosaccharides.)

Answer: Yes

  1. Test: The Lugol test uses iodine to test for starch, a polysaccharide (complex sugar). Iodine turns dark purple in the presence of starch.

Under Lugol test, click Test. Does sample A contain starch?

Answer: No

  1. Test: The Biuret test uses a solution of potassium hydroxide (KOH) and copper sulfate (CuSO4) to test for protein. The Biuret solution turns purple when proteins are present.

Under Biuret test, click Test. Does sample A contain proteins?

Answer: No

  1. Test: The Sudan Red test uses a fat-soluble dye, Sudan Red, to indicate the presence of lipids. When lipids are present, the dye will be absorbed into the lipids, and will appear as concentrated spots of color in the test tube. (No spots indicate that lipids are not present.)  Under Sudan Red test, click Test. Does sample A contain lipids?

Answer: No

  1. Summarize: What nutrients does sample A contain?

Answer: monosaccharides

  1. Analyze: What kind of food is sample A most likely to be? (Circle your choice)

a. Apple juice                 b. Baked beans                 c. Oatmeal                         d. Scrambled eggs

Question: What nutrients does each food sample contain?

  1. Collect data: Use the four available tests to find the nutritional content of samples E, G, and M. (Sample A has been done for you as an example.) Record results on the table below.
Carbohydrate Tests

 

Protein Test Lipids Test Test results – are these nutrients present?
Food sample Benedict test Lugol test Biuret test Sudan Red test Monosaccharides starches Proteins Lipids
A + Yes No No No
E + + No No Yes Yes
G No No No No
M + No Yes No No
  1. Analyze: Look at the results for samples A, E, G, and M.

a. Is sample E most likely to be steak, bread, or butter? Justify your answer.

Answer: Steak because it has proteins and fats.

b. Is sample G most likely to be table sugar, pasta, or olive oil? Justify your answer.

Answer: Sample G would be table sugar because we did not test for disaccharides and they don’t show the test results for proteins, carbohydrates or lipids.

c. Is sample M most likely to be chicken, rice, a mango, or butter? Justify your answer.

Answer: Rice because it is a starch and food sample M tested positive for the Lugol test.

  1. Draw conclusions: Why is it important to understand the nutritional content of food?

Answer: Every nutrient plays a role and is very important to our body. We have to know about nutrients so that we can apply each one to out bodies in the correct form.

  1. Practice: Determine the nutritional content of the remaining food samples.
Carbohydrate Tests

 

Protein Test Lipids Test Test results – are these nutrients present?
Food sample Benedict test Lugol test Biuret test Sudan Red test Monosaccharides starches Proteins Lipids
B + + No No Yes Yes
C + + No Yes No No
D + + No No Yes Yes
F No No No No
H + + No No Yes Yes
I + Yes No No No
J + + No No Yes Yes
K + Yes No No No
L + + No No Yes Yes
N + No Yes No No
O No No No No
P + Yes No No No
Q + + No No Yes Yes
R + No Yes No No
S + + No No Yes Yes
  1. Think and discuss: If possible, discuss these food samples with your classmates and teacher. Try to come up with a type of food that corresponds to each sample.
  2. Extend your thinking: In general, a balanced diet contains relatively even amounts of carbohydrates, proteins, and lipids. Too much sugar (monosaccharides and other simple sugars) is unhealthy. Fruits and vegetables are important sources of vitamins and minerals.

Do you consider your diet balanced and healthy? Why or why not?

Answer: I think my diet is balanced because it contains relatively even amounts of carbohydrates, proteins, and lipids and I don’t really eat that much sugar.

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