|FIELD: Life Science||DURATION: 45 min.|
|OBJECTIVE: Students will identify the relative amounts of carbohydrates in different foods and food groups.|
|METHOD: Students hypothesize and test the starch content of different foods using iodine.|
|KEY VOCABULARY: Carbohydrates, Starch, Iodine.||GROUP SIZE: Any|
Carbohydrates are molecules present in many foods, especially vegetables. Sugars, starch, and cellulose are common examples. Every carbohydrate molecule has a certain number of carbon molecules (Carbo-) attached to a certain number of water (-Hydrate) molecules. When these numbers are relatively large we say that the total carbohydrate is 'complex'.
Complex Carbohydrates are crucially important in our diet because they provide the main source of our bodies' energy production. It's important to consume enough carbohydrates or the body won't be able to function efficiently.
In this experiment you will test different foods for one of the primary complex carbohydrates: starch. Since starch stains blue with iodine, we can use it as an indicator for the presence or absence of starch in foods.
MATERIALS (per group):