kitchen Science with Food Macromolecules Testing Fats Kitchen Activity
Description
Choose one or more of the Kitchen Activities below and write about it for sharing using the following guidelines:
An Introduction paragraph that provides a basic description of what you did, what was the molecule you were focusing on, and some basic information about why the method should work.
Methods Section: A detailed list of the exact procedure that you followed (especially if you did something different from an existing procedure, whether on purpose or by accident). Include the source of the procedure you followed (or tried to follow).
Results Section. Describe your observations along with way at each step. Include photos! Take a selfie of you with your success or disaster!
Conclusion Section. Did it work as expected? Did it not work? If it didnt work, can you come up with a reason why it might not have?
Doing a Kitchen Science Activity with the complete write-up may earn 10 Bonus points,
Or you can earn 4 Bonus points by doing a Kitchen Science Activity and making a photo slideshow of the process and results (or failures) using Powerpoint or Google Slides
Test multiple foods to see if they have starch.
You should include one negative control, such as water (no starch there!) and one or two positive controls such as cornstarch or potato.
Find at least 3 other foods to test for starch using the iodine. They can include different types of flour, animal milk or milk alternatives, or some chopped fruit or vegetable, fresh or canned. If you use chopped food, try to chop as finely as you can. You can do fun experiments like cooked vs raw, raw vs chewed (our saliva contains enzymes to break down starch), freshly chopped vs on the counter for a period of time, fresh vs canned, fresh vs frozen+thawed. Lots of possibilities!
Home brewers often use iodine to check to see if the yeast have processed all the starch in the mash, so if you home-brew and you havent tried it, give it a shot!
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