You are going to investigate the nutrient content of three types of drink: - drink A. - drink B - drink C. Read all the instructions but DO NOT DO THEM until you have drawn a table for your results in the space provided in 1(a)(i). You should use the safety equipment provided while you are doing the practical work. Step 1 Raise your hand when you are ready for hot water to be added to your hot water-bath for Test 1. Step 2 Test the drinks A, B and C using Tests 1, 2 and $$\(\mathbf{3}\)$$ Step 3 Record your observations in your table in 1(a)(i). Test 1 Testing for reducing sugars: - $$\(\quad\)$$ Label three test-tubes A, B and C. - Put $$\(1 \mathrm{~cm}^{3}\)$$ of drink $$\(\mathbf{A}\)$$ into test-tube $$\(\mathbf{A}\)$$. - Put $$\(1 \mathrm{~cm}^{3}\)$$ of drink $$\(\mathbf{B}\)$$ into test-tube $$\(\mathbf{B}\)$$. - Put $$\(1 \mathrm{~cm}^{3}\)$$ of drink $$\(\mathbf{C}\)$$ into test-tube $$\(\mathbf{C}\)$$. - $$\(\quad\)$$ Add $$\(1 \mathrm{~cm}^{3}\)$$ of Benedict's reagent to each test-tube. - $$\(\quad\)$$ Put all three test-tubes into the hot water-bath prepared in Step 1. - $$\(\quad\)$$ Start the stop-clock and leave the test-tubes in the water-bath for five minutes. - After five minutes, remove the test-tubes from the water-bath and place them in the test-tube rack. Test 2 Testing for starch: - $$\(\quad\)$$ Place two drops of each drink onto a white tile. - Add two drops of iodine solution to each drink sample. Test 3 Testing for protein: - $$\(\quad\)$$ Label three test-tubes A, B, and C. - $$\(\quad\)$$ Put $$\(1 \mathrm{~cm}^{3}\)$$ of drink $$\(\mathbf{A}\)$$ into test-tube $$\(\mathbf{A}\)$$. - Put $$\(1 \mathrm{~cm}^{3}\)$$ of drink $$\(\mathbf{B}\)$$ into test-tube $$\(\mathbf{B}\)$$. - $$\(\quad\)$$ Put $$\(1 \mathrm{~cm}^{3}\)$$ of drink $$\(\mathbf{C}\)$$ into test-tube $$\(\mathbf{C}\)$$. - Add $$\(1 \mathrm{~cm}^{3}\)$$ of biuret reagent to each drink sample. Prepare a table to record your observations for all of the tests. Do not include conclusions in your table.
Exam No：0610_s23_qp_53 Year：2023 Question No：1(a)(i)
Answer:
table drawn with minimum four columns ;
headings to include test / reagent and drink identified ;
nine results recorded;
one or two correct test results ;
three correct test results ;
headings to include test / reagent and drink identified ;
nine results recorded;
one or two correct test results ;
three correct test results ;
Knowledge points:
4.1.1 List the chemical elements that make up: – carbohydrates – fats – proteins
4.1.10 Describe the roles of water as a solvent in organisms with respect to digestion, excretion and transport
4.1.2 State that large molecules are made from smaller molecules, limited to: – starch and glycogen from glucose – cellulose from glucose – proteins from amino acids – fats and oils from fatty acids and glycerol
4.1.3 Describe the use of: – iodine solution to test for starch – Benedict’s solution to test for reducing sugars – biuret test for proteins – ethanol emulsion test for fats and oils – DCPIP test for vitamin C
4.1.4 Describe the use of: – iodine solution to test for starch – Benedict’s solution to test for reducing sugars – biuret test for proteins – ethanol emulsion test for fats and oils – DCPIP test for vitamin C
4.1.5 Describe the use of: – iodine solution to test for starch – Benedict’s solution to test for reducing sugars – biuret test for proteins – ethanol emulsion test for fats and oils – DCPIP test for vitamin C
4.1.6 State that water is important as a solvent
4.1.7 Explain that different sequences of amino acids give different shapes to protein molecules
4.1.8 Relate the shape and structure of protein molecules to their function, limited to the active site of enzymes and the binding site of antibodies
4.1.9 Describe the structure of DNA as: – two strands coiled together to form a double helix – each strand contains chemicals called bases – cross-links between the strands are formed by pairs of bases – the bases always pair up in the same way: A with T, and C with G (full names are not required)
7.1.1 State what is meant by the term balanced diet for humans
7.1.2 Explain how age, gender and activity affect the dietary needs of humans including during pregnancy and whilst breast-feeding
7.1.3 Describe the effects of malnutrition in relation to starvation, constipation, coronary heart disease, obesity and scurvy
7.1.4 List the principal sources of, and describe the dietary importance of: – carbohydrates – fats
7.1.6 Explain the causes and effects of vitamin D and iron deficiencies
7.1.7 Explain the causes and effects of protein-energy malnutrition, e.g. kwashiorkor and marasmus
Solution:
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