Biology demonstration manual: Test for fats

Biology demonstration manual

		Table of contents
		Foreword
		Acknowledgements
		Bibliography
		Classification of living organisms
		The food chain game
		Growing peanuts
		Roots
		Root hairs
		Vascular bundles
		Presence of minerals in soil
		Necessity of sunlight
		Transport of water in plants
		Transpiration
		Presence of starch in leaves
		Pollination
		Seed dissemination
		Seed structure
		Cotyledons
		Necessity of water for germination
		Rainfall on leaves
		Growth curve of a plant
		Grafting
		Importance of ground cover
		Cell-tissue-organ-system-organism
		Length of the small intestine
		Enzymes
		The three food groups
		Three food groups homework
		Carnivore and herbivore teeth
		The food chain game
		Long capacity
		Model lung
		Blood circulation
		How physical activity affects heart and breathing rates
		Locomotion
		Antagonistic muscles
		Suction
		Fern reproduction
		Moss preservation
		Are yeast living organisms?
		Yeast
		Yeast budding
		Nitrogen fixing nodules
		Amoeba
		Bursting red blood cells
		Length of a ténia
		Model of a schistosome
		Adaptations
		Mountain formation
		Artesian well
		Bone structure
		Reflexes
		Test for glucose
		Test for starch
		Test for fats
		Test for proteins
		Cooling effect of sweat
		MICROSCOPE PREPARATIONS

Class: 3Ã¨me

Lesson: Les ailments

Rationale: Test for the presence of fats in food samples.

Materials:

paper marker Suggestions for samples:

Positive: oil, peanut butter

Negative: Manioc tubercule, banana, lemon juice, milk

Procedure:

Preparation one day in advance:

1. Divide a sheet of paper into squares, one square for each food sample.

HUILE	LAIT
MANIOC	ORANGE

2. Label each square with the food to be tested.

3. Rub the sample on the paper.

4. Let dry. Drying takes several hours.

In class:

5. After repeating the test, pull out and show the dried results.

6. Samples that leave a translucent spot after drying contains fats.

Source: Belin Sciences Naturelles 3Ã¨me, p. 8.