Determining the Presence of Lipids, Carbohydrates, and Proteins in Four Samples of Non-fat Yogurt
Purpose
The purpose of this experiment is to analyze the presence of lipids in four samples of yogurt in order to prove the false advertising in frozen yogurt stores. Furthermore, the test is included the presence of other macromolecules like carbohydrates and proteins, so that the Mayor of New York City and Review Board can eliminate the falsified non-fat yogurt advertising in order to make customers understand the real nutritional content of the non-fat yogurt.
Procedure
Materials: TCBY yogurt, Yogen Fruz yogurt, Yogurty's yogurt, Menchies yogurt, eight test tubes, a piece of brown paper towel, a pipette, Benedict's, Biuret, a 250ml beaker, a hot plate, warm water bath, a test tube holder, a test tube rake, a black marker.
1. …show more content…
4 drops of each yogurt were dripped onto the brown paper, and each type of yogurt was labeled by a black marker.
2. It took 40 minutes to wait for drying each type of yogurt on the brown paper.
3. While waiting for each yogurt to be dry on the brown paper, 4 test tubes were filled with 10ml of 4 different types of yogurt. Each type of yogurt was labeled by a black marker on the test tubes.
4. 10 drops of Benedict's solution were added to each test tube by a pipette. Test tubes were shaken in order to mix the yogurt and Benedict's evenly.
5. The hot plate was switched to 50-60℃, then the test tubes were placed in a warm water bath for 3 minutes.
6. The test tubes were taken out by a test tube holder. They were put on a test tube rake for cooling
Purpose
The purpose of this experiment is to analyze the presence of lipids in four samples of yogurt in order to prove the false advertising in frozen yogurt stores. Furthermore, the test is included the presence of other macromolecules like carbohydrates and proteins, so that the Mayor of New York City and Review Board can eliminate the falsified non-fat yogurt advertising in order to make customers understand the real nutritional content of the non-fat yogurt.
Procedure
Materials: TCBY yogurt, Yogen Fruz yogurt, Yogurty's yogurt, Menchies yogurt, eight test tubes, a piece of brown paper towel, a pipette, Benedict's, Biuret, a 250ml beaker, a hot plate, warm water bath, a test tube holder, a test tube rake, a black marker.
1. …show more content…
4 drops of each yogurt were dripped onto the brown paper, and each type of yogurt was labeled by a black marker.
2. It took 40 minutes to wait for drying each type of yogurt on the brown paper.
3. While waiting for each yogurt to be dry on the brown paper, 4 test tubes were filled with 10ml of 4 different types of yogurt. Each type of yogurt was labeled by a black marker on the test tubes.
4. 10 drops of Benedict's solution were added to each test tube by a pipette. Test tubes were shaken in order to mix the yogurt and Benedict's evenly.
5. The hot plate was switched to 50-60℃, then the test tubes were placed in a warm water bath for 3 minutes.
6. The test tubes were taken out by a test tube holder. They were put on a test tube rake for cooling