How can we identify the different biomolecules found in food?

  Students in Teacher Cherise’s EP M6 Science class investigated the biomolecules present in different foods through a series of food-testing experiments. Using the iodine test, Benedict’s test, Biuret test, and emulsion test, students tested samples including potato, glucose, egg white, cooking oil, milk, and a mystery food sample. They observed the different test results and used the evidence to determine which foods contained carbohydrates, proteins, and fats. Through this hands-on investigation, students learned how chemical tests can be used to identify the major biomolecules found in everyday foods.