ORGANIC MOLECULES LAB
ACTIVITY GUIDE
INSTRUCTIONS
1. Visit the following website to access the Organic Molecules Lab http://www.occc.edu/biologylabs/Documents/Organic%20Compounds/Organic%20Compounds.htm
2. Fill out this Organic Molecules Lab Activity Guide and then submit using the Assignments tool. INTRODUCTION
In this lab, you will investigate the properties of organic compounds derived from foods we eat. Each of
these compounds, all of which contain carbon, oxygen and hydrogen, has distinct physical and chemical
properties whose reactions can be used to identify them. The three major organic compounds which you
will study are carbohydrates (both simple sugars and starch), lipids (fats), and proteins. You will
observe how chemical tests are used to identify their presence. Then you will observe these same tests on
several foods and identify which organic molecules they contain. PART 1: TESTS FOR PRESENCE OF ORGANIC NUTRIENTS
In this part you will observe chemical tests used to identify the presence of sugars, starches, fats
and proteins. First, you will observe what happens when the organic molecule is absent. This
will demonstrate a negative test. Second, the organic molecule will be added and the test
repeated. Record the positive test results in the OBSERVATIONS chart below. Test for simple sugar – Observe what happens with Benedict’s solution. Test for starch – Observe what happens with Iodine. Test for fats and oils – Observe what happens with Sudan IV. Test for proteins – Observe what happens with Biuret’s solution.
OBSERVATIONS: Organic Compounds Positive Test Results simple sugar
starch
fats
proteins 1 PART 2: IDENTIFYING ORGANIC NUTRIENTS IN FOODS
The foods you eat contain carbohydrates, fats, and proteins, all of which are necessary for the
maintenance of cellular activities in all living organisms. These nutrients are usually combined in
the foods you eat so that you may not recognize them. You will observe the tests in Part 1 to
help you identify the organic compounds in a particular food.
Record your findings in the chart by placing a + for positive or – for negative for each nutrient
in the food you test.
OBSERVATIONS: FOOD SIMPLE
SUGARS STARCH FATS/OIL PROTEIN potatoes
juice
nuts
eggs
salmon
milk ANALYSIS of DATA & CONCLUSIONS:
1. Explain why you think some of your foods tested positive for more than one organic nutrient.
Discuss the nutrients found in foods that come from plants and the nutrients in foods from
animals. Which nutrients are more commonly found in these different types of foods? Which
nutrients are often found together? Which food has the most nutrients? 2. Provide a summary of what you learned about identifying the different organic
compounds/nutrients from doing this investigation. Refer to the chemical tests you conducted
and observed. (Do not discuss the food test results. You already did this in Q1.) 3. What real-life applications are there from knowing what you do now after conducting this
investigation? In other words, how can you apply what you learned from this lab about foods and
the nutrients they contain? Part 3
Explain organic molecules: what are they and where are they found?

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