general biology performance task number one, Assignments of Biology

Download general biology performance task number one and more Assignments Biology in PDF only on Docsity! EMILIO AGUINALDO COLLEGE Gov. D. Mangubat Ave., Brgy. Burol Main, City of Dasmariñas, Cavite 4114, Philippines Tel. Nos. (046) 416-4339/41www.eac.edu.ph ISO 9001:2015 CERTIFIED QUALITY MANAGEMENT SYSTEM • VIRTUE • EXCELLENCE • SERVICE SENIOR HIGH SCHOOL DEPARTMENT Performance Task #2 “What’s in my Food?” Materials: -Paper Towels - 10 food samples (e.g. milk,green vegetable, oranges, peanuts, carrots, etc.) - Iodine Solution -Rice -Dropper (you may do improvisation) -Cooking Oil -Bond paper -Disposable Cups -Water Procedure Testing for the Presence of Complex Carbohydrates (Starch) Part A 1. Label 1 one disposable cup as “Control. 2. Add 1 teaspoon of water to the control set up. With a dropper add 1 drop of Iodine Solutionto the 5mL of water in the control set up. *keep the Lugol’s Iodine off your skin. It WILL stain your skin* If any Lugol’s iodine solution is spilled on your skin wash area thoroughly with water. 3. Observe for the color of the iodine. 4. Place a small quantity of rice on a paper towel. 5. Place 2 drops of iodine solution on the rice. 6. Observe for the color of the Iodine solution. Part B 1. Place a small quantity of each of the food samples, in separate piles, on paper towels. 2. Label each pile of food. 3. Mash each food pile. 4. Using the same procedure as you did with the rice, test each food for starch and record your results in the following chart. 5. Provide pictures of the result of your experiments. ***Remember: Iodine Solution is used to test for the presence of starch.This is a yellow-brown color. When it reacts chemically with starch a blue-black colored substance will form called iodine of starch. Fill out the table using the results you got from your experiment. Food Sample Color Starch Present? Water yellow-brown no Rice blue-black yes Green Vegetable green no Orange brownish-orange no Carrot orange no Cauliflower yellow-brown no Mayonnaise blue-black yes Ketchup red with a hint of black yes Hummus blue-black yes Bread blue-black yes Onion yellow-brown no Ginger blue-black yes EMILIO AGUINALDO COLLEGE Gov. D. Mangubat Ave., Brgy. Burol Main, City of Dasmariñas, Cavite 4114, Philippines Tel. Nos. (046) 416-4339/41www.eac.edu.ph ISO 9001:2015 CERTIFIED QUALITY MANAGEMENT SYSTEMSENIOR HIGH SCHOOL DEPARTMENT Testing for the Presence of Lipids (fats) 1. Place two drops of cooking oil on a piece of bond paper. This cooking oil contains lipids. Place two drops of water on another section of the same paper. 2. Hold the paper up to the light and look through the water spot and the oil spot. Note that the oil spot is greasy and translucent while the water spot is not. This indicates the presence of lipids. 3. Reexamine the spots after several minutes. The water spot will evaporate and disappear. The oil (lipid) spot does not disappear. 4. Test the other foods for the presence of lipids. If the food is a solid rub it into the brown paper and allow it to dry for a few minutes. If the spot is still there the food contains lipids the spot will remain. If it is a liquid proceed to follow steps 1 through 3. 5. Record the results in the following data table. 6. Provide pictures of the result of your experiments. Food Sample Color Lipids Present? Water clear no Cooking Oil clear yes Ketchup red no Mayonnaise white yes Hummus light brown yes Orange orange no Green Vegetable green yes Onion clear no Ginger clear no QF-PQM-035 (0.26.2020) Rev.2 EMILIO AGUINALDO COLLEGE Gov. D. Mangubat Ave., Brgy. Burol Main, City of Dasmariñas, Cavite 4114, Philippines Tel. Nos. (046) 416-4339/41www.eac.edu.ph ISO 9001:2015 CERTIFIED QUALITY MANAGEMENT SYSTEM • VIRTUE • EXCELLENCE • SERVICE SENIOR HIGH SCHOOL DEPARTMENT Name: Fenella Faye A. Verzosa Date Submitted: 12/16/20 Section: Matimpiin REPORT SHEET Test for the Presence of Lipids Food Sample Color Lipids Present? Water clear no Cooking Oil clear yes Ketchup red yes Mayonnaise white yes Hummus light brown yes Orange orange yes Green Vegetable green yes Onion clear no Ginger clear no EMILIO AGUINALDO COLLEGE Gov. D. Mangubat Ave., Brgy. Burol Main, City of Dasmariñas, Cavite 4114, Philippines Tel. Nos. (046) 416-4339/41www.eac.edu.ph ISO 9001:2015 CERTIFIED QUALITY MANAGEMENT SYSTEMSENIOR HIGH SCHOOL DEPARTMENT Questions: 1. What indicates the presence of lipids in each of the food samples? If the spot is still there after a few minutes, the food contains lipids. If it evaporated completely, then it doesn’t contain lipids. 2. What is the control group for this experiment? The bond paper wherein the foods were rubbed is the control group for this experiment. 3. What are the building blocks of lipids? The building blocks of lipids are one glycerol molecule and at least one fatty acid, with a maximum of three fatty acids. QF-PQM-035 (0.26.2020) Rev.2