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Honors Biology - September 19th, 2012

Honors Biology - September 19th, 2012 S WBAT : Design an experiment to test for the presence of starches in foods Wa rm Up : Answer the following: 1.) Name the category of biomolecules that enzymes belong to. 2 .) What does the word "hydrophobic" mean?

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Honors Biology - September 19th, 2012

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  1. Honors Biology - September 19th, 2012 SWBAT: Design an experiment to test for the presence of starches in foods Warm Up: Answer the following: 1.) Name the category of biomolecules that enzymes belong to. 2.) What does the word "hydrophobic" mean? 3.) What is the smallest type of carbohydrate called?

  2. Lab Reminders: 1.) Iodine will stain clothes and skin - you must wear an apron 2.) You must return iodine to my desk when finished AND clean your entire station before you may eat your remaining "specimens" 3.) Your experimental design diagram, procedure, table, and a DISCUSSION of your results (4-5 sentences) will be handed in for grading today 4.) The interactive reader (IR) is due tomorrow first thing - work on it if your group finishes early

  3. Building a Better Runner: The chemistry of complex carbohydrates Your company has been assigned the task of compiling a list of starch-rich foods for the Baltimore Marathon to share with its runners. Starch-rich foods are full of polysaccharides which can be broken down over long periods of time to sustain runners and other athletes. Using iodine, a chemical which turns an inky-black in the presence of starch, design a lab that tests 5 common foods for the presence or absence of starch. Your design will be created using the "Experimental Design Diagram," and your procedure, including a prototype data table, will be included on the back.

  4. How is starch used? Iodine is dropped slowly onto the surface of foods. It will turn from a golden/brown color to dark, inky black when it interacts with a starch. (Remember - the foods you pick must be light enough to see the inky black when iodine is added!) CAUTION: Iodine will stain your clothes and skin!!!!

  5. Points to consider. . . 1.) You must bring in the foods to test 2.) Your procedure must be clear and thorough 3.) Which is a more appropriate means of reporting your data - a chart or a table? Explain. . .

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