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Food and digestion - Coggle Diagram
Food and digestion
Food groups
Carbohydrates
Made of carbon, hydrogen, and oxygen
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Lipids
Made of carbon, hydrogen, and oxygen
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Used for cell structure, long-term energy storage, insulation, and padding
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Proteins
Made of carbon, hydrogen, oxygen, nitrogen (sometimes sulfur)
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Tests for food groups
Starch
Add the sample to a spotting tile and add a drop of iodine. If the solution turns dark blue, starch is present. If it remains yellow-brown, no starch is present
Glucose
Add the sample to a test tube, and add 2cm deep of water. Add a few drops of Benedict's solution (enough to make it blue). Half-fill a beaker with water and heat it on a tripod and gauze, then place the test tube in the beaker and allow the water to boil. If the solution turns brick-red, glucose is present. If it stays blue then glucose is not present
Protein
Add the sample to a test tube and add 2cm^3 of Biuret solution. Shake gently. If the solution turns lilac, protein is present. If the solution stays pale blue, no protein is present
Lipid
Add the sample to a test tube and add an equal amount of ethanol. Shake. Pour the mixture into a second test tube that contains cold water. If the solution goes milky/cloudy and white, lipids are present.
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Digestion
It is the chemical and mechanical breakdown of food. It converts large insoluble molecules into small soluble molecules which can be absorbed into the blood.
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