Exploring the essential roles of biomolecules like proteins, carbohydrates, and lipids in food, this overview delves into their functions in energy provision, structural support, and more. It also covers the techniques used to detect these biomolecules in food samples, including qualitative and quantitative tests, and emphasizes the importance of laboratory safety when conducting such analyses.
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Foods are composed of macromolecules such as proteins, carbohydrates, and lipids, which are essential for various biological processes
Proteins
Proteins are necessary for tissue repair and enzyme function in the body
Carbohydrates
Carbohydrates serve as the primary energy source for the body
Lipids
Lipids store energy and make up cell membranes in the body
Nucleic Acids
Nucleic acids are crucial for storing and transmitting genetic information in the body
Adenosine Triphosphate (ATP)
ATP provides energy for cellular activities in the body
Water
Water facilitates chemical reactions and transport of substances in the body
Minerals and Ions
Minerals and ions are indispensable for processes such as nerve transmission and muscle contraction in the body
Qualitative tests are used to detect the presence of biomolecules in food, but do not provide information about the amount
Quantitative tests measure the concentration or total amount of a biomolecule in a sample, providing more detailed information about its composition
Tests for biomolecules in food are crucial for nutritional analysis and food quality control
The biuret test, which involves a biuret reagent, can be used to identify the presence of proteins in food
Sudan III Stain
The Sudan III stain can be used to detect the presence of lipids in food samples
Emulsion Test
The emulsion test can be used to confirm the presence of fats and lipids in food substances
Reducing Sugars
Benedict's reagent can be used to detect reducing sugars in food samples
Non-Reducing Sugars
Non-reducing sugars can be detected by first hydrolyzing them into reducing sugars and then using Benedict's reagent
Starch
An iodine solution can be used to specifically detect the presence of starch in food samples
Many reagents used in tests for biomolecules, such as Benedict's solution and iodine, can be hazardous
It is important to wear protective equipment like goggles and gloves when conducting tests for biomolecules in food
Proper safety protocols must be followed to prevent accidents and ensure the well-being of individuals conducting these tests
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Role of proteins in the body
Tissue repair, enzyme function
01
Function of nucleic acids
Store, transmit genetic information
02
Purpose of ATP in cells
Provides energy for cellular activities
