Chemistry of Food

• Complex Carbohydrate= Starch (long chain of sugar molecules)

  
• Simple Carbohydrate= Smaller carbohydrate units (Glucose, Fructose, sucrose etc.)

  
• Protein= Made up of amino acids, which are linked together by peptide bonds

  
• Lipid: A  long chain of fatty acids, combined with glycerol

  
• What are lipids, protein, starch and glucose needed for?

  Lipids: Energy storage, insulation, and cell membrane structure.

  Protein: Enzymes, structure, and muscles and antibodies

  Starch: Energy storage in plants and slow-release energy

  Glucose: Energy for cells and fast-release energy
• To find starch, you use iodine solution. If starch is present, the solution will turn blue-black if not orange
• To find glucose, you use Benedict's solution. You heat up the solution and if glucose is present, the solution will turn blue-green if little or brick red if there is a lot. If not present, the solution will turn blue.
• To find protein, you use biuret solution. If protein is present, the solution will turn purple. If not it will turn blue.
• To find fat, you use Sudan III solution. If fat is present, the solution will leave a layer of orange-red on the surface. If not it will be red.