Bio2011roughdraft

Bio2011roughdraft - Introduction This lab was done to help...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

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 groups 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 didnt 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....
View Full Document

Page1 / 3

Bio2011roughdraft - Introduction This lab was done to help...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online