Green beans, what\'s in it?






Abstract
An ex periment was conducted to determine if the nutrition label on a chosen food product w as accurate in naming all organic molecules contained in the sample . Highly sensitive test s involving different chemical solutions to test for lipids, sugars, starches, and proteins were conducted to figure out this question. Data was then collected from all of the results of the experiment and brought into four charts each meant to have the data of each organic molecule test. In the end it was proven that the nutrition label turned out to be incorrect in stating its ingredients and that the label might not always be correct.


Introduction
Food is a vital part of our everyday lives. It is used for replenishing our body when needed and also it holds key molecules that are needed for our body to maintain homeostasis; like lipids, starches , sugars, and proteins. The purpose of this experiment was to determine whether the nutrition label on the food of which is being tested on was correct in labeling the organic molecule s that consisted inside the product. The way to determine if the nutrition label is correct will be completed by a series of highly organized test that include the test ing of the organic molecules starches , lipids, sugars, and proteins; these of which are found commonly throughout food products and substances . This test will be carried out four times for each molecule. All data will be brought together and recorded onto a chart stating the test number, if the food tested positive for that molecule, and a control substance, water. It is believed that nutritional label will be proven to be correct and that the molecules listed on the label will be confirmed positive after the tests are carried out.





Materials and Methods
A food was chosen to be tested if the label located on it was correct in stating the organic molecules inside. T he food that was chosen was Allen\'s Cut Italian Green Beans. After the food product was chosen, crushing it with a silver spoon then liquefied it and then adding tap water made it a truly liquid based substance instead of a solid. The liquefied form of the green beans was then put into four test tubes with the assistance of a dropper, measuring a pproximately the height of a millimeter, and a fifth test tube was used to put the control, water, into. The water, like the rest of the test tubes, measured approximately a single millimeter. After the test tubes had their assigned substances in them, they were tested for the four organic molecules, starting with the starch test. Five drops of the iodine solution was added to the green beans and then swirled thoroughly so that the two substances would mix. After finishing swirling the test tubes, and waiting for a hue to appear, the color and whether the green beans tested positive or negative for the tested organic molecule was then recorded. This process was completed a number of three more times simultaneously . After the starch test, a sugar test was then conducted. Ten drops of Benedict\'s solution was added to the test tube containing the green beans and then inserted into a hot water bath for roughly three to five minutes. The color and whether the green beans tested positive or negative for the tested organic molecule were then recorded. This process was then reenacted three more times simultaneously . After this starch test, a protein test was conducted. One millimeter of Biuret solution was added to the test tube containing the green beans and identical to the sugar test, the two solutions were swirled thoroughly together so that they would mix. The color and whether the green beans tested positive or negative for the tested organic molecule were then recorded. This process was then recreated three more times simultaneously . Lastly after the protein test, the lipid test was conducted. Five areas of a brown piece of paper towel were labeled all regions were drawn as circles. Three drops of each of the five test tubes, one being the control, water, were added to each circle. After waiting a few minutes, whichever marked region of the paper