Food Functionality: Looking closer at the foods we eat

Harding biology students recently spent some lab time solving the hypothesis of which foods contain the following macromolecules: lipids, carbohydrates and proteins. 

Students were using indicators specific to each organic molecule. They worked with specific foods such as oatmeal, juice, peanut butter, triscuit crackers, apple sauce, milk and oil. 

The students also used water as a control to see what a negative test looked like in each scenario.  This helped to show that the structure of each macromolecule (proteins, carbohydrates, lipids) has a different, and detectable, structure that dictates its function in the different foods we eat. 

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