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Unformatted text preview: Introduction This lab was done to help us understand the different lab techniques used to determine the different biologically important macromolecules that might be in a given substance. Each group was given a food substance to test for glucose, starch, lipids, and protein. My group’s food substance to test was flour. Our hypothesis was that the flour contained glucose and starch but not lipids and protein. We hypothesized this because flour is used to bake bread, which is full of carbohydrates. Starch is also carbohydrate so we figured that it could also possibly be found in flour also. I didn’t think it would contain lipids or protein because I associate lipids with fatty, oily, foods and protein with foods like eggs and steak. It is important to know the different macromolecules in food because some people may need to be on strict diets for medical reasons like diabetes which restricts people to low carbohydrate diets. People with diabetes secrete glucose through their urine, (Crouch, Berger 2004) therefore showing the importance of tests that detect different macromolecules....
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This note was uploaded on 04/04/2012 for the course BIO 124 taught by Professor Caralee during the Spring '08 term at New Mexico.
- Spring '08