After a much-needed Christmas break, L4K were back in the lab, ready to begin their new topic of food groups! We kick-started 2020 Biology with an experiment – the perfect way to start any term!
Apparatus consisted of four test tubes and a test tube holder, as well as the food groups we were testing and their reagents. First up was starch with the iodine reagent, turning from a fiery orange to a deep blue-black. There was a unanimous gasp as the unexpected colour change occurred, and the fact that starch was present was confirmed. Next, was protein with the biuret reagent, the colour change from a sky-blue to a light lilac hue. The aesthetic shades of the colour change were much appreciated, and were all the confirmation we needed to state that protein was present. Following this was lipids (fats) with ethanol, whereupon the clear/colourless starting state had been transformed to milky/cloudy white. Albeit some confusion at first at the little colour change observed, we proceeded to shake the test tubes vigorously (after which we were rewarded with a lovely bubbling milky mix)! Last but not least, we tested sugars with the benedicts reagent. After the sky-blue benedicts had merely given the sugars a blue-ish tinge, we placed the test tubes in a hot water bath. Our curiosity was wholly satisfied after observing a dramatic colour change from sky-blue to varying shades of brick red, orange, and yellow.
As you can see, our first lesson back was extremely productive, and I can vouch that each and every member from L4K has learnt something new. While getting involved and seeing for ourselves how actual scientists tested for various nutrients was greatly enjoyable, we were happy to apply our new-found knowledge to studying more and more of the food groups topic. With such an interesting experiment to begin with, who knows what the rest of the term will bring?
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