Lesson: The Chemistry of Food Biology

Students will be able to

• describe how calorimetry can be used to measure energy contained in food,
• carry out the following tests on food samples, stating observations for positive results: Benedict’s test for reducing sugars (glucose), iodine test for starch, Biuret reagent for proteins, emulsion test for fats, and Sudan IV test for lipids,
• describe the structure of carbohydrates, for example, starch, as a polymer made up of simple sugar monomers,
• describe the structure of a protein as a polymer made up of amino acid monomers,
• recall that lipids are large molecules made up of glycerol and fatty acid molecules.