Make a lab report on your observation of a breakfast.
Title: Analyzing Breakfast for Macromolecules
Purpose: To observe the preparation of a breakfast and identify the macromolecules and micromolecules involved.
Method:
1. Observe a person preparing breakfast.
2. Take photos of the preparation process (take photos of hands and ingredients, if the chef has not granted photo permission of their face). Ask questions of the chef, and stay safe during the cooking lab.
3. Write a summary of the preparation process under the photos . Analyze the ingredients for being a polymer or monomer and identify which one. For example, are you looking at a carbohydrate, a lipid, a protein? What kind of carbohydrates are used in the ingredients? Draw the molecular structure of the polymer or monomer. For example, if there are dairy products, we are likely to see a disaccharide that is in ALL milk products. Is it a saturated or unsaturated fat that is used? Saturated fats are often solid at room temperature and they are liquid at higher cooking temperatures. Are cations and anions used - is there salt? What salt is used?
4. Hollandaise sauce is an EMULSION which uses an emulsifier. Where is the emulsifier located? What is the process for making this special sauce and why is it so tricky? I will take the time to explain what an emulsifier is later, in detail, so you can write this report.
5. When an egg is cooked, the proteins denature When does this denaturing take place? I will take the time to explain the concept of proteins, amino acids and denaturing later so you may write this report.
6. Thank your chefs!
Conclusion: Write what you learned from this observation.
Due date: to be announced!
