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Learning More about Glucose

Learning More about Glucose. Food Chemistry Lesson 8. Think & Wonder. When you class tested foods for glucose, did everyone get the same results? If not, you will now do some retesting. You will also learn more about why glucose is important to your diet. Materials. For each student:

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Learning More about Glucose

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  1. Learning More about Glucose Food Chemistry Lesson 8

  2. Think & Wonder When you class tested foods for glucose, did everyone get the same results? If not, you will now do some retesting. You will also learn more about why glucose is important to your diet.

  3. Materials For each student: • LRB • Record Sheet 7-A For each group: • 1 lab bag • Foods bag • Liquids bag • Glucose test strips

  4. Find Out For Yourself! • Take out your copy of Record Sheet 7-A. • Which foods tested positive for glucose? • Which foods tested negative for glucose? • Which foods had results that were less clear? • For which foods did groups obtain different test results? • What could you do to test the accuracy of these results?

  5. Class Foods Test Table

  6. Venn Diagram • What are some foods that contain both starch and glucose? • Why are starch and glucose important in our diets?

  7. Retesting Foods If you need to retest, do this now. • 1. Place one spoonful of the food in the correct section. • 2. Add 2 drops of water to the food. • 3. Stir the food and water well with a toothpick. • Wait at least two minutes • Put the testing end of the glucose test strip in the food, be sure it gets wet. • Did your results differ from your first test?

  8. Retesting Liquids If you need to retest, do this now. • Put two drops of the first liquid (water) directly on the test paper in section 1. • Wait a few seconds, then observe the color of the paper. How does it compare to the control? • Continue this process for the remaining liquids. Did your results differ from your first test?

  9. Final Activity • You will be reading about glucose and you should keep some questions in mind as you read. • These are questions you asked when we began the Food Chemistry unit. • Read: “Low on Energy? Here’s What to Eat”

  10. Questions we have about foods? How do you get food poisoning? Why does fat stay so long in your body? Is sugar cane really high in sugar? Is too much sugar unhealthy? Why are some foods really bad for you even if you’re not allergic to them? How long does it take for food to go through your digestive tract? What foods have the most calcium? Why do some foods taste bad? Why does sugarless ice cream make you hyper? Is the parabellum made of fat or have fat around it since it protects your heart? Why does ice cream have sugar? What makes fat? Why does sugar make you sick? Why does fat make you warm? Why are peanuts full of protein? Is sugar in fruit bad for you? Is sugar free gum bad for you? Can any food get stuck in your stomach for a long time? What other foods besides bananas are full of potassium? Can food poisoning kill you? How long does it take food poisoning to go through your system? What do they put in food to get taste? Why does coffee keep you awake?

  11. LRB Response • If you were running a 50-yard dash tomorrow, what kind of carbohydrate would you eat and why? • If you were going on a ten-mile hike tomorrow, what kind of carbohydrate would you eat and why? • Complete Venn Diagram

  12. Update your Table of Contents

  13. Clean-up Replace ALL items into the bag. When you finish, place your tray in the soapy liquid prepared for you in the sink.

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