IFT Experiments in Food Science Series
Food Chemistry
Experiments
Institute of Food Technologists
The Society for Food Science and Tchnology
221 N. LaSalle St., Suite 300, Chicago, IL 60601
FOOD CHEMISTRY EXPERIMENT BOOK
These experiments have multiple instructional applications and can be incorporated into
currently used materials and activities. Some suggested uses are:
• Hands-on experiments in the classroom.
• Demonstrations.
• Ideas for science projects.
• Take-home assignments.
• Hands-on experiments in home schooling.
Table of Contents
TEACHER INTRODUCTION...................................... .................................................. ................ 3
STUDENT INTRODUCTION...................................... .................................................. ................ 5
Figure 1................................................. .................................................. ......................... 6
Unit 1. CARBOHYDRATES .................................................. .................................................. ...1-1
Teacher Activity Guide .................................................. .................................................. ....1-1
Student Activity Guide .................................................. .................................................. .....1-5
Figure 1................................................. .................................................. ......................1-6
Activity/Experiment .................................................. .................................................. .1-9
Cryptic Carbohydrates..................................... .................................................. .........1-11
Cool Carbs............................................. .................................................. ...................1-13
Unit 2. LIPIDS............................................ .................................................. ...............................2-1
Teacher Activity Guide .................................................. .................................................. ....2-1
Student Activity Guide .................................................. .................................................. .....2-6
Figure 1................................................. .................................................. ......................2-7
Activity/Experiment .................................................. .................................................2-10
Freaky Fats .................................................. .................................................. .............2-14
Phats .................................................. .................................................. .......................2-16
Unit 3. PROTEINS .................................................. .................................................. ...................3-1
Teacher Activity Guide .................................................. .................................................. ....3-1
Student Activity Guide .................................................. .................................................. .....3-9
Figure 1................................................. .................................................. ....................3-10
Activity/Experiment .................................................. .................................................3-14
Powerful Proteins .................................................. .................................................. ...3-19
Puzzling Proteins.......................................... .................................................. ............3-21
APPENDICES .................................................. .................................................. ..........................4-1
Pictures Illustrating Experimental Outcomes .................................................. .....................4-1
MOLECULAR MATCHING.......................................... .................................................. ...........4-2



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