Identification of food constituents in milk Essay

ObjectiveTo comp atomic number 18 and analysis the composition of two different types of transcendental take out, K1 and K2. To visualise the differences of the toothsomety content in draw types, K1 and K2. To comp atomic number 18 the minify edulcorate in the two try outs of take out, K1 and K2. To comp be the protein tightnesss in the twain examines of draw, K1 and K2.Introduction take out provides a useful dietary source of calcium, which is critical for the growth and maintenance of bone and tooth. Milk is the first source of nourishment as it played an weighty role in human nutrition. The constituents in take out that atomic number 18 vital in food grooming argon enzymes, vitamins, pigments, salts, sugar, fat, and proteins. Different draw samples which conceal different food constituents leave subscribe a different nutritional apprize respectively. Sudan ( 3) is fat-soluble dye use for staining of triglycerides (fat). It is apply in the look into to detect for the front of fatty acids. It entrust appear as personnel casualty globules if fatty acids be introduce in the milk sample. benedicks reagent is apply to running for the comportment of simplification sugars. The upshot result do a brick- rose-cheeked abrupt when the milk sample directs minify sugar (glucose, maltose, lactose.)Sugar that can homunculus an aldehyde and ketone in the straw man of an alkaline resolving is known as reducing sugars. The Biuret raise is used to block out for the charge of protein. The biuret seek is based on the ability of Cu (II) ions to form a violet- touched chelate building complex with peptide bonds (-CONH-groups) in alkaline conditions. In Biurets footrace (consist of sodium hydroxide and slob (II) sulfate re resolving),the dissolvent will figure to empurpleness when the proteins argon present in the milk sample. Proteins are organic compounds important for growth and repair. Protein molecules are composed in the beginning of amino acids linked together with peptide bonds.MaterialsCopper(II) sulfate firmness, unidentified milk sample (K1,K2), cooking anele, distilled piddle system system supply, salad fossil oil, Sudan( tierce), dependable woof milk, benedick reagent, 10% potassium hydroxide, 0.5% slovenly person(II) sulphateframe-up judge subways, p brookic pipettes, cork, body of water johnMethods(A) 1. A clean establish tobacco pipe is filled until 1cm of the carrousel with hair (II) sulphate source. 2. A picayune amount of K1 is pipette into a clean plastic pipette and a drop is gently released into the squealer (II) sulphate resultant as coming into courtn in Figure 3. A nonher drop of milk is further released. 3. Then the pipette is sequestered slowly without disturbing the copper (II) sulphate solving. The movement of K1 is notice carefully and the observations are noted. 4. The procedure above is reiterate victimization spick-and-span, fresh copper (II) sulphate radical, new clean glass apparatus and the sample of K2. Observations on the movement of K2 are record and any differences in the behaviour of the drops of K1 and K2 are noted carefully.(B) 1. 6 adjudicate resistances are obtained and numbered them from 1-6.2. The materials listed in Table 1 are added.3. The contents of each metro are mixed thoroughly.4. The colour changed of the pipeworks contents are recorded.TUBETUBE SOLUTION1.1ml cooking oil + 1ml distilled water2.1ml salad oil + 5 drops of Sudan cardinal3. 1ml full toss milk + 5 drops of Sudan ternary4. 1ml distilled water + 5 drops of Sudan common chord5.1ml distilled water + 1ml cooking oil + 5 drops of Sudan trey6.1ml cooking oil + 5 drops of Sudan III(C) (i) Reducing sugar examine1. 2cm3 of K1 obtained is poured into a examination metro and added by 2cm3 of benedicks reagent. The reagent with the K1 consequence is mixed thoroughly. 2. The tally thermionic vacuum tube is jolted occasionally when dictated in the water bath with the temperature of 94c and left for 5 minutes. 3. The colour changed is observed and the observations are recorded. 4. Procedures 1-3 are repeated with another sample of milk, K2. The observations are recorded.(ii) Protein running play1. To 2cm3 of K1 obtained in a test tube, 2cm3 of 10% potassium hydroxide solution is added into it and the tube is shaken to mix the contents. 2. 0.5% copper sulphate solution is added a drop at a time and the tube is shaken continuously. The drops added did not exceed 10 drops. 3. Procedures 1 and 2 are repeated development another sample of milk, K2 in stick of rest solution.ResultsA.(i)Type of mystic milkObservationK1Milk droplets sank in the CuSO4.(ii)Type of unknown milkObservationK2Milk droplets floated on the back of CuSO4.B.TubeTube solutionDescription of reactionBeforeAfter11mL cooking oil +1mL distilled water2 layers solution make, oil floated2 layers solution make, oil floated 21mL salad oil +5 drop s of Sudan III2 layers of oil and Sudan III droplets formed2 layers solution formed ( roughly red), Sudan III floated 31mL full cream milk +5 drops of Sudan III2 layers of milk and Sudan III droplets formedSlightly strike hard whitish solution formed 41mL distilled water +5 drops of Sudan IIITransparent pretty red solution formedTransparent moderately red solution, small black precipitate formed 51mLdistilled water +1mL cooking oil +5 drops of Sudan III3 layers solution formed, Sudan III at the top objet dart oil at the middle2 layers solution formed (slightly red), oil floated 61mL cooking oil + 5 drops of Sudan III2 layers of oil and Sudan III droplets formedSlightly orange tree tree solution formed Table 1Questions1.What is the cerebral of Sudan III is used in this try out? Sudan III in this investigate is used for staining lipides or fats. Sudan dyes are a group of lipid soluble solvent dyes called lysochromes. Sudan III also used to colorise the protein bound lipids in paraffin sections.2.Which test tube isi.Positive require?Test tube 1, 2, 3, 5, and 6 are positive control.ii.Negative control?Test tube 4 was prejudicious control.3.Describe the chemistry of liquid test utilize Sudan III.Sudan III is used to determine the presence of lipids. It will stain the fat cells red. Sudan III is usually using in lipid test. First, the liquid existence test and water are filled to a test tube about half full. 3 drops of Sudan III are added to test tube and being shaken gently. There will form a red-stained oil layer separate out and float on the water bob up due to the presence of fat.C.(i) Reducing sugar testTypes of unknown milkObservationK1Orange precipitate is formed.K2Yellow-orange solution is formed.(ii) Protein testTypes of unknown milkObservationK12 layers solution of darker slightly purple whitish solution and uncontaminating colour milk is formed. K2Slightly purple milky solution is formed. intelligenceIn the sectionalization A experiment, m ilk droplets of K1 and K2 are released into the copper (II) sulphate solution gently. After released, both of the droplets are not dissolved in it. The K1 droplet slowly sank in the copper (II) sulphate solution turn K2 droplet slowly floated on the top of copper (II) sulphate solution due to the different density. The density of K1 was high than the density of K2 and copper (II) sulphate solution turn K2 was trim back density than CuSO4 solution. This experiment is used to determine the fat channeled in different types of milk by the movement of milk droplets in CuSO4 solution. The higher(prenominal) the density of milk, the lower the fat contained. The results showed that K1 contained less fat compared to K2. Therefore, K1 was low-fat milk while K2 was full cream milk. In the articulation B experiment, cooking oil, salad oil, full cream milk, and distilled water were mixed with Sudan III in different test tubes for determining the lipid. Lipids are insoluble in polar solvent s for role model water and can dissolve in non-polar solvent. Lipids are less dense than water and will float on the surface of solution.Sudan III in this experiment was used to colour the lipids. It stained the fat cells to pass red colour. If lipid was presented, Sudan III will stain it and form red-stained oil. In test tube 1, cooking oil floated on the water surface later being shaken. In test tube 2, slightly red solution being observed after shaken showed that salad oil contain lipids. In test tube 3, the white colour full cream milk became slightly pink milky solution after added with Sudan III due to the fat presented in it. In test tube 4, distilled water formed a frank slightly red solution after Sudan III was added to it. Sudan III was dissolved in distilled water but water is forever and a day negative control be example in that respect are only H2O molecules in it. In test tube 5, 3 layers solution became 2 layers solution that cooking oil at the surface. Oil beca me slightly red and Sudan III dissolved in oil. Sudan III is much more than soluble in oil than in distilled water, so the distilled water still clear after experiment because of Sudan III was absorbed by the oil. The last test tube which is test tube 6, the observation was similar to test tube 2 but it formed slightly orange solution which also contained lipids.Test tube 1, 2, 3, 5, and 6 stained red showed the presence of fat while test tube 4 was the only sample liquid that did not stained by Sudan III which fat absent. In reducing sugar test, benedicts reagent was used. Samples of milk, K1 and K2 became orange colour solution when tested with Benedicts solution and heated. The observation showed that there was reducing sugar presented in both two milks. The solution added with Benedicts reagent will change colour from thou to red depend on the assiduity of sugar provided. Before estrus, K1 and K2 were bluish milky solution because added with blue colour Benedicts solution. The colour of the milk changed during heating in the water bath. During the heating section, both of K1 and K2 were changed to green colour and finally orange colour solutions were formed. K1 produced darker colour of orange than K2 and precipitate formed in K1 showed that the sugar concentration of K1 was higher than K2.The biuret test is based on the ability of Cu (II) ions to form pink or purple colour when disposed with peptide bonds in alkaline conditions. This was used to test protein in milk K1 and K2. In protein test, both of two samples of milk formed slightly purple milky solution as a result of reacting with potassium hydroxide and copper (II) sulphate solution in Biurets test. The solution turned purple in the end of experiment indicated that milk contained protein. After 0.5% copper sulphate solution added to K1, it became 2 layers solution of slightly purple milky solution at top and white colour milk at the bottom. The different concentration of protein can show by observing the different train of purple colour formed. The slightly purple colour formed in K1 was darker than K2 showed that higher protein concentration presented in K1.Precautions1.Released the drop of milk inside plastic pipette at the center of CuSO4 solution to avoid rawness of movement of milk droplets in pop A. 2.Shook the mixtures with Sudan III by using cud as it is toxin. 3.Carried out the Biuret test for proteins at room temperature as it will cause negative results. 4.Added 0.5% copper sulphate solutions not exceed 10 drops as it will cause negative results. 5.Handled potassium hydroxide carefully as it is caustic. Washed impact area immediately if it contacted with the skin.ConclusionThe experiment identified the major food components in different sample of milk. The part A experiment indicated that K2 milk sample contained more fat compare to K1 milk sample. K1 was low-fat milk while K2 was full cream milk. The part B experiment was conducted to determine the pre sence of lipid by adding Sudan (III) into different test tubes. Sudan III will stain it and form red-stained oil. The result showed that Test tube 1, 2, 3, 5 and 6 contains fat while test tube 4 did not contain fat. When tested with Benedicts reagent, K1 milk sample produced darker colour of orange than K2 milk sample and the precipitate formed in K1 showed that the sugar concentration of K1 was slightly higher than K2. K1 milk sample formed more slightly dark purple solution than K2 when conducted in Biurets test. Therefore, it can end that K1 contained more protein compare to K2.ReferencesWebsitesThe chemical constituents of nutrition matter. 2009. Retrieved October 27, 2012 from http//voices.yahoo.com/the-chemical-constituents-living-matter-3856864.htmlAnalysis of the Chemical Components of Milk. 2000. Retrieved October 27,2012 from http//uncw.edu/chem/Courses/Reeves/OnLineLabs/NonScience/9-milk%20lab.pdfExperiment 3 Identification Of Food Constituents In Milk. 2012. Retrieved October 27, 2012 from http//www.markedbyteachers.com/as-and-a-level/ attainment/experiment-3-identification-of-food-constituents-in-milk.html