Chemistry/ Biochemistry Labs
 
You are Here: CSMCE Home > Food Science Labs

 

 

Biology Labs
•
Chemistry/
Biochemistry Labs
•
Physics Labs

  

Chemistry/ Biochemistry Labs
 
Baking Soda vs. Baking Powder- (Submitted by Rita Snyder)
 
Carbohydrate Functionality- (Submitted by Dr. Randy Wehling)
  • Experiment 1: Freezing Point Depression
  • Experiment 2: Maillard browning reaction
  • Experiment 3: Effect of high fructose corn sweetener on cookies
 
Carboxylic Acids and Esters- Carboxylic acids are structurally like aldehydes (H-C=O) and ketones (C-C=O) in that they contain the carbonyl group (C=O). However, an important structural difference is that carboxylic acids contain a hydroxyl group (-OH) attached to the carbonyl carbon. In turn this functional group is called the carboxyl group (HO-C=O). This combination gives the group an important characteristic; it behaves as an acid. (Submitted by Georgianna Whipple)
 
Chemistry Experiments- Contains four experiments involving: Vitamin C, Salt: NaCl & I2, Preparing Ice Cream, and Jello & Light. (Submitted by C.W. McLaughlin)
 
Conversion of Glucose to Fructose- To show how enzymes derived from microorganisms can be used to convert sugars, i.e. from a low sweet glucose to a high sweet fructose. (Submitted by Dr. Randy Wehling)
 
Denaturing Proteins- To experiment with different methods of denaturing the protein found in egg white (albumin). (Submitted by Deb Dommel)
 
Determination of the Physical Properties of Dietary Fibers- Determine the physical properties of dietary fibers.(Submitted by Dr. Karla L. Roehrig)
Hypotheses
1. Not all fibers are equally soluble in water, acid, or alkali.
2. Fibers have different tendencies to form gels.
 

Effect of Heat & pH on Color and Texture of Green Vegetables- In this experiment, you will investigate the effect of heat and pH on the color and texture of green beans. The pH of the solutions will be adjusted to alkaline and acidic conditions, but the heating time and all other conditions will be held constant. This activity includes a Teacher's Activity Guide and a Student Activity Guide. (Taken from IFT Experiments)
 
Effect of pH on Food Colorants- Quick and easy method to determine the effect of pH on natural and synthetic food colorants, includes a historical perspective of the use of food colorants. (Submitted by Georgianna Whipple)
 
Enzyme Chemistry- (taken from IFT Mini-Experiments)
  • Demo 1: Conversion of starch to sugar – flavor determination
  • Demo 2: Conversion of starch to sugar chemical determination
  • Demo 3: Enzymes breaking down (hydrolyzing) protein
 
Foodborne Illness- Activities relating to E. coli O157:H7: Outbreak investigation, Irradiation, and Sampling of ground beef. (Submitted by Lisa Durso)
 
Food Color Chemistry- (taken from IFT Mini-Experiments)
  • Demo 1: Effect of pH on chlorophyll
  • Demo 2: Effect of pH on flavonoids
 
Food Composition Chemistry- (taken from IFT Mini-Experiments)
  • Demo 1: Test for starch
  • Demo 2: Test for sugars
 
Food Energy- In this experiment, you will find the number of calories in a cheese puff or Cheeto® using a calorimeter. (Submitted by Sharill Prey-Luedtke)
 

Four Major Groups of Biochemicals- (Submitted by Genee Handley) This is three day activity that includes: a Chart, Quiz, and DNA Extraction Demo/Lab. After successfully completing the following lessons, the students will:

  • be able to identify the four major groups of biochemicals as well as know specific information about each group
  • know how to test for the presence of different groups for carbohydrates
  • understand how enzymes work and their importance in a living system
  • be able to give examples of enzymatic activity and the denaturing of proteins
  • extract DNA from food samples
 
Irish Potato Products- The purpose of this laboratory is to demonstrate the effect of storage conditions of final product acceptability. (Submitted by Dr. Susan Cuppett)
 
Major Organic Acids in Fruits- Identify the major organic acids in various fruits by paper chromatography. What are the major organic acids in grapes, apples, and strawberries? Do the organic acids differ between varieties of strawberries or grapes? Between varieties grown in the Midwest versus California? Between grapes grown in a warm versus a cool climate? If so, why? (Submitted by Dr. James Gallander)
 
Meat Pigment Chemistry- (taken from IFT Mini-Experiments)
  • Demo 1: Fresh meat pigments
  • Demo 2: Cured meat pigments
 
Meat Processing- In this experiment, you will compare meat that was processed with sodium nitrite to that of non-processed meat. (Submitted by Rita Snyder)
 
Milk Glue - In this experiment, you will apply knowledge of protein denaturing, you will make “casein” glue by curdling the milk with an acid.(Submitted by Georgianna Whipple)
 
Modifying Viscosity of Egg Yolk- Egg yolk is a pseudoplastic non-Newtonian fluid. Fresh egg yolk has a solids content of over 50 percent. The viscosity of egg yolk is such as to allow free flowing, about 23 poises (units for reporting viscosity). The viscosity can be significantly modified by the addition of small percentages of albumen to decrease viscosity, or the addition of sodium chloride to increase viscosity. (Submitted by Dr. W.J. Stadelman)
 
Oxidative Rancidity in Potato Chips- The purpose of this experiment is to demonstrate typical off-flavors in fat caused by oxidative rancidity and to study one of the factors that causes lipid oxidation. This activity includes a Teacher's Activity Guide and a Student Activity Guide. (Taken from IFT Experiments)
 
Protein Coagulation or Denaturation- When proteins are coagulated they clump into a semi-soft, solid-like substance. A chemical change has taken place because a new substance is produced. Blood coagulates (clots) to stop further bleeding. The first step in protein digestion is coagulation. In this experiment you will learn several ways in which proteins are coagulated; also includes a quiz. (Submitted by Rita Snyder)
 
Root Beer Production - This experiment will illustrate to the student that fermentation processes, as in yeast fermentation can be used to produce a naturally carbonated beverage. This activity includes a Teacher's Activity Guide and a Student Activity Guide. (Taken from IFT Experiments)
 
The Effects of Calcium Ion on Cooked Dry Beans- Determine the effects of calcium ions in soaking and cooking water on bean quality characteristics including: bean weight gain, color, seed integrity and textures. (Submitted by Dr. Mark A. Uebersax)
 
The Extraction of Nutritional Proteins from Under-Utilized Resources- Evaluate the nutritional and functional quality of protein that can be extracted from a currently under-utilized resource. This resource might well be a by-product of current food processing, e.g., blood, tomato waste, potato waste, etc. (Submitted by Dr. Michael Mangino)
 
Testing for Catalase Activity - Since all enzymes are proteins and have an optimum activity environment, they are subject to destruction as heat is applied. Control of undesirable enzymatic activity can be achieved in processed fruits and vegetables by blanching prior to freezing. This experiment will illustrate to the student that:
  • Enzymes are naturally present in plant tissue.
  • Enzymes can be controlled by altering their environment, e.g., by adding heat
  • Catalase activity can be simply detected by monitoring its ability to decompose hydrogen peroxide into oxygen and water.
This activity includes a Teacher's Activity Guide and a Student Activity Guide. (Taken from IFT Experiments)
 
Vitamins- Using titration, a laboratory procedure used for finding the concentrations of substances in solutions, the amount of vitamin C can be determined.(Submitted by Sharill Prey-Luedtke)
  • Part 1- Treatments
  • Part 2- Determining Conversion Factor
  • Part 3- Analyzing Treatments for Vitamin C
 
What is Food Chemistry?- Food Science deals with the production, processing, distribution, preparation, evaluation, and utilization of food. (Submitted by Deb Dommel)