Food Chemistry

 

Food Chemistry

Introduction:

All living things are made up of one or more cells, and the cells in turn contain many kinds of molecules.  In this lab we will be looking at several different macromolecules (large molecules): proteins, carbohydrates, and lipids (specifically fats).  Various chemicals will be used in this laboratory to test for the presence of these molecules.  Most often, you will be looking for a particular color change.  If the change is observed, the test is said to be positive because it indicates that a particular molecule is present.  If the color change is not observed, the test is said to be negative because it indicates that a particular molecule is not present.

You will be using these tests to determine which of the macromolecules are present in various samples of food.

In all of the procedures, you will need to include a distilled water sample as a control.  Usually, a control goes through all the steps of the experiment but lacks one essential factor (the experimental variable).  This missing factor allows you to observe the difference between a positive result and a negative result.  If the control sample tests positive, you know your test is invalid.  Some tests may also contain other controls to make sure certain additives are not contaminated with the substance for which you are testing.

Proteins:

Protein molecules are long chains of amino acids joined by peptide bonds.

Biuret reagent, which is a blue color, contains a strong solution of sodium or potassium hydroxide (NaOH or KOH) and a very small amount of very dilute copper sulfate (CuSO4) solution.  The reagent changes color in the presence of proteins or peptides because the amino group (H2N-) of the protein or peptide chemically combines with the copper ions in biuret reagent.

Carbohydrates:

Carbohydrates include sugars and molecules that are chains of sugars.  Glucose is a simple sugar, also known as a monosaccharide.  Sucrose, or table sugar is a disaccharide, two sugar units bonded together.  Starch is a polysaccharide, a long chain of glucose units.

Benedict’s reagent reacts with many sugars (both mono- and disaccharides) after being heated in a boiling water bath.  Increasing concentrations of sugar give a continuum of colored products ranging from green through yellow and orange to orange red.

Iodine solution reacts with starch to produce colors ranging from a brownish to blue black.

Lipids:

Lipids are hydrophobic molecules which are insoluble in water and soluble in solvents such as alcohol and ether.  Lipids include fats, oils, and cholesterol.

Lipids do not evaporate from brown paper, instead leaving an oily spot.  Lipids also do not mix with water, forming a separate layer, usually on top of the water.  However, some molecules mix with both water and lipids, and can be used to mix the two.  These molecules are known as emulsifiers.  The liver produces bile salts which act as emulsifiers in the digestive tract.  Soaps and detergents also act as emulsifiers.

Summary of tests:

 

Biuret Reagent
Benedict’s Reagent
Iodine Solution
Brown Paper
Reacts with proteins or peptides, turns purple (protein) or pink (peptides) Reacts with sugars, turns green through yellow to orange (green, less sugar, orange, more sugar) Reacts with starch, turns dark brown to black Lipids leave oily spot

Procedure:

Take some time to plan with your lab partner what tests you will do, and in what order before beginning the procedures.

There are available in the lab a variety of different types of common food.  Choose at least 3 foods and test each for the presence of protein, carbohydrate (both starch and simple sugars), and fats.  Be sure to plan your experiments before starting.

Form a hypothesis for each sample you have chosen to test.

Samples will need to be suspended in water for most tests.  Using a mortar and pestle if necessary, break each sample to be tested into small pieces and suspend the pieces in a small amount of distilled water.

Also available are samples of each of the types of molecules for which you will be testing.  Use these samples to try out the tests so that you will know what a positive result looks like.

Be sure to include a blank control (distilled water) with each test so you know what a negative result looks like.  You may also include a positive control, a sample which you know contains the substance for which you are testing.

The procedures for testing for each type of molecule are given below.

Proteins and Peptides

Proteins:

  1. Use a separate test tube for each sample to be tested, as well as one for a control.
  2. Label each test tube.
  3. Place about 1 mL of each sample (and control) in its test tube.
  4. Add 5 drops of copper sulfate solution to each tube.
  5. Add 10 drops of potassium hydroxide solution to each tube and mix.
  6. Record the tube contents and final color in a data table.
  7. Conclusions: which tubes contained protein?

Carbohydrates: Sugars and starch

Starch

  1. Use a separate test tube for each sample to be tested, as well as one (or two) for a control.
  2. Label each test tube.
  3. Place about 1 mL of each sample (and control) in its test tube.
  4. Add 5 drops of iodine solution to each tube and mix.
  5. Record the tube contents and final color in a data table.
  6. Conclusions: which tubes contained starch?

Sugar

  1. Use a separate test tube for each sample to be tested, as well as one (or two) for a control.
  2. Label each test tube.
  3. Place about 1 mL of each sample (and control) in its test tube.
  4. Add about 2 mL of Benedict’s reagent to each tube and mix.
  5. Heat the tubes in a boiling water bath for 5-10 minutes.
  6. Record the tube contents and final color in a data table.
  7. Conclusions: which tubes contained sugar?

Lipids

  1. Place a small sample of the material to be tested on a square of brown paper.
  2. Place a small drop of water on the square of brown paper.
  3. Compare the drop of water to the sample.
  4. Wait at least 5 minutes.  Evaluate which substance impregnates the paper and which is subject to evaporation.  Record your results.
  5. Conclusions: which sample contained lipids?

Conclusion Questions:

  1. Why do experimental procedures include control samples?
  2. How would you test an unknown solution for each of the following:
    1. Sugars
    2. Fat
    3. Starch
    4. Protein
  3. Assume that you have tested an unknown sample with both biuret solution and Benedict’s solution and that both tests result in a blue color.  What have you learned?
  4. What purpose is served when a test is done using water instead of a sample substance?
  5. Compare your results.

Lab report:

Lab reports must include the following:

  1. A Title to the lab.  A Purpose: What was studied in this lab, and why did we study it?
  2. Procedure: a brief description of each type of test, what constitutes a positive test and what constitutes a negative test.
  3. All data tables.
  4. For each food sample, state your hypothesis and your conclusions.  Did your results confirm or refute your hypothesis?
  5. Answers to questions.
  6. A brief analysis of what worked in this lab and what didn’t work, and why.

 

Fish Study Guide BI

 

Fish Study Guide

 

What structure in fish filters wastes from their blood?
Lobe finned fish were ancestors to what other amphibian group?
What special problem do marine fish have?
What shape mouth do agnathans have?
How do agnathans get their food?
Why do land animals need stronger bones and muscles than fish?
Name three ways sharks can detect their prey.
What does the word “Agnatha” mean?
Which group of fish has a swim bladder?
What structure in fish gives them buoyancy?
What does “Chondrichthyes” mean?
Describe the scales in bony fish.
What covers the gills of bony fish?
What type of fertilization occurs in sharks?
What class of fish has bony skeletons?
Name the 2 classes of bony fish.
Do sharks have a swim bladder? bony fish?
What makes up the skeleton of sharks? bony fish?
What chordate characteristics do lampreys and hagfish keep as adults?
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Fish

Fish

All Materials © Cmassengale
  

Kingdom – Animalia
Phylum – Chordata
Subphylum – Vertebrata

Vertebrates:

Include fish, amphibians, reptiles, birds, & mammals
Have a notochord (slim, flexible rod) present in early stages that may be replaced by backbone in adults
Contain a dorsal, hollow bundle of nerves called the nerve or spinal cord
Respire through pharyngeal or gill pouches during early development
Have post-anal tail in early stages
Endoskeleton made of bone &/or cartilage
Anterior head with well developed brain & sensory organs (Cephalization)
Closed circulatory system

Taxonomy of Vertebrates:

Agnatha include hagfish & lamprey with long, eel-like bodies without jaws or paired fins & cartilage skeletons

Chondrichthyes include sharks, rays, & skates with cartilage skeletons, paired fins, & jaws

Osteichthyes are bony fish with jaws, paired fins, & bone and cartilage in their skeletons
Amphibia include frogs, toads, & salamanders that go through an aquatic larval or tadpole stage
Reptilia include snakes, turtles, lizards, & alligators that live on land, are covered with scales, & lay a tough, protective amniote egg
Aves are birds covered with feathers, adapted for flying, & with hollow bones
Mammalia have hair or fur & females have mammary or milk-producing glands

Evolution:

Fossil record shows jawless fish without paired fins appeared first about 550 million years ago
Ostracoderm was a jawless, bottom-feeding ancestor to the agnathans (modern jawless fish)

Development of jaws & paired fins allowed better movement & increased ability to capture prey
Extinct acanthodians or spiny fish were first jawed fish with paired fins

Jaws probably developed from gill arches (bone that supports the pharynx)

Characteristics of  Fish:  

Streamlined body & muscular tail for swimming
Most with paired fins for maneuvering
Body covered with protective scales & mucus layer to reduce friction when swimming
Have less dense body tissues & store less dense lipids to help them float
Respire through gills
Most have a lateral line system or a row of sensory structures running down each side of the organism to detect changes in water temperature, pressure, current, etc.

Most with well-developed sense of sight & smell
Some can detect electrical currents
Ectotherms (adjust body temperature to environment)
Two chambered heart (upper atrium receives blood & lower ventricle pumps blood)

Agnatha (Jawless Fish):

Hagfish (live in oceans) & lampreys (found in marine & freshwater)
Circular mouths
Sharp teeth & strong rasp-like tongue to tear hole in prey & suck out blood & body fluids

Known as cyclostomes
Eel-shaped body
Mucus covers body
Skeleton made of cartilage
No paired fins
Gills without bony cover (called operculum)
Retain their notochord throughout their life
Hagfish are bottom dwellers in cold marine waters that burrow in mud, scavenge on dead & dying fish, & have tentacles around their mouth
Lampreys are usually parasites with a keen sense of smell to locate prey, lay their eggs in freshwater streams, & are covered with a poisonous slime

Chondrichthyes

Includes sharks, rays, & skates
Endoskeleton of cartilage
Hinged jaws & paired fins
Placoid scales & tooth-like dermal spines on scales

Marine
Carnivorous
Sharks are torpedo shaped

Rays & skates have broad, flat bodies with wing-like fins and a tail

Shark Characteristics:

Fast swimmers
Large, oily liver (20% of body weight) makes them buoyant
Tough, leathery skin
Fierce predators
Whale shark is largest & filter feeds on plankton

Ventral mouth with 6-20 rows of sharp, replaceable teeth
Short, straight intestine with spiral valve to slow food movement
5-7 pairs of gills for gas exchange
Kidneys remove wastes & maintain water balance
Electroreceptors on head help find prey & navigate
Lateral line along side of body contains sensory cells to detect vibrations & pressure
Separate sexes with external fertilization

Ray & Skate Characteristics:

Usually harmless to humans
Broad, wing-like pectoral fins used to glide through water
Flattened bodies with ventral mouth
Both eyes on top of head
Have protective coloration (darker on top & lighter on bottom)
Feed on fish & invertebrates
Stingray with poison spine by tip of tail

Electric ray gives off strong, electric shock
Manta ray is largest

Traits of Bony Fish (Osteichthyes)

Skeleton made of bone
Hinged jaws
Paired fins
Gills for gas exchange
Lateral line
Body covered with scales & mucus coating
Includes lobe-finned, ray-finned, and lung fish

Lobe-finned Fish:

Muscular, paddle-like fins supported by bone
Gills
Known as coelacanths

Thought to be extinct until 1938 when species found in Africa
Live in deep oceans

Lungfish:

Use lungs & gills
Eel-shaped body

Live in shallow, tropical rivers of Africa, Australia, & South America
Come to surface & gulp air when oxygen level is low
Form mud cocoon & become dormant if stream dries up

Ray-finned Fish:

Fan-like fins supported by rays
Includes salmon, perch, catfish, tuna, etc.
Body covered with round, overlapping cycloid or ctenoid scales & mucus

Four sets of gills covered by bony operculum

Have movable fins
Dorsal fin(s) located on top keep fish upright & used for defense
Caudal fin or tail moves side to side to help steer
Pectoral fins (paired) on each side behind the operculum
Pelvic fins (paired) on ventral surface near the head
Anal fin (single) behind anus

Swim bladder is thin-walled sac in abdomen that creates buoyancy from diffusion of dissolved gas from blood

 

Kidneys filter the blood & help maintain water balance
Ectothermic – body temperature regulated by the environment
Keen sense of smell (nostrils) & have chemical receptors over the body
Can detect the earth’s magnetic field as a guide to navigate oceans
Have separate sexes with external fertilization
Eggs hatch into fry

Salmon Life Cycle:

Migrate up to 3200 kilometers following magnetic cues in the ocean
Follow mucus trails when navigating rivers
Return to birthplace to spawn
Males change color & jaw lengthens & develops a hook

Female uses her tail to build gravel nest & lays up to 10,000 eggs 
Male deposits sperm over eggs
Adults usually die after spawning
Pacific salmon return to sea when 15 cm long; while Atlantic salmon may stay in river up to 7 years
Secrete mucus coating in river as return to sea
May stay in ocean 6 months to 5 years

 

 

Fish & Amphibian Study Guide

Fish & Amphibian Study Guide

Ø    List several characteristics found in all vertebrates.

Ø    What is the function of the kidney in fish?

Ø    What type of fish has skin covered by overlapping scales?

Ø    What type of fish feeds parasitically on other fish?

Ø    What type of fish has small scales embedded in the skin?

Ø    What does the word “Agnatha” mean?

Ø    Name 2 fish that retain their notochord throughout their life cycle.

Ø    What does the word “Chondrichthyes” mean?

Ø    Give 2 examples of agnathans.

Ø    Which fin propels bony fish through the water?

Ø    The word “amphibian” means  ___________________.

Ø    Name the 2 major groups of bony fish.

Ø    What is the function of the swim bladder in bony fish?

Ø    What structure covers the gills of bony fish?

Ø    Describe several characteristics of lungfish.

Ø    What makes up the skeleton of fish in the group Osteichthyes?

Ø    What structure helps draw water into the mouth of bony fish?

Ø    Give 2 ways amphibians breathe.

Ø    In what order are amphibians without tails found?

Ø    Describe the feeding habits of adult frogs.

Ø    Describe metamorphosis in frogs.

Ø    Give several reasons why frogs & toads return to water to reproduce.

Ø    Which order of amphibians is legless?

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Fimbriae Article

Fimbriae, Fibrils, Sex and Fuzzy Coats

 

The Limitation of Light

One of the frustrating aspects of working with bacteria is that they are so small that it is almost impossible to see anything other than their shape when looking down even the very best of optical microscopes. Even then, their refractive index is so similar to that of water that they have to be stuck to a glass slide, killed and stained before even their shape is revealed. Microscopes which can make use of polarized light (Phase contrast microscopy) can be used to see living bacteria but apart from the added ability of seeing some species happily swimming around they add little to what we can see using conventional staining techniques.

The fact that some species could move quite rapidly intrigued many early microbiologists and eventually some special staining procedures lead to the discovery of thin whip-like appendages which they called flagellae and conferred motility.  This is not to say that light microscopy is not useful. It remains an essential tool in any bacteriology laboratory but it should be recognized that the information obtained, although extremely helpful in routine work, is limited.

Electron Microscopy Reveals More

The invention of the electron microscope revealed much more detail of bacteria. Compared to the fascinating structures uncovered in eukaryotic cells, bacteria, both inside and out, were pretty uninteresting.  It wasn’t until the early 1960s that some interesting surface features of some bacterial species were noticed. This delay was partly due to the electron microscopy techniques in use at that time. The convention at the time was to use ultra-thin sections of tissue, far thinner than sections used for light microscopy. It seemed normal then to prepare bacteria in the same way. Using these techniques, the outer surfaces of bacteria seemed fairly barren but the technique did reveal some of the double membrane-like composition of Gram-negative bacteria.

Shadow-Casting Reveals Still More

Although thin sections of bacteria did not allow flagella to be seen in their entirety it did reveal interesting cross-sections which showed their internal structure. It also enabled detail of flagella attachment to be demonstrated.  It was not until electron microscopes were used to look at whole cells rather than ultra-thin sections that more progress was made. This change required the development of new staining techniques known as shadow-casting where bacterial surfaces were sprayed with electron-dense material such as gold or carbon at an angle. This highlighted the fine surface structures in a way exactly analogous to light falling on a stone surface at an angle reveals more detail than light falling on it at right angles.

Shadows, Flagellae and Fimbriae

Once shadow-casting techniques had been developed the whip-like flagellae were the first to be examined in detail but one researcher in particular noticed the presence of previously undreamed of structures on the surface of some species.  The person who first described these structures which he found on strains of Escherichia coli and Salmonella was Professor James Duguid. He called them fimbriae.

What are Fimbriae?

Fimbriae are thin, hair-like, projections made of protein sub-units. A number of different types have been described (about 7 at the last count, labeled Types I-VII) which can be distinguished by their size (length and diameter) and the type of antigens they carry.  They are characteristic of some Gram-negative bacteria such as Escherichia coli and Salmonella spp and were first described back in the 1960s by JP Duguid who was the Professor of Microbiology at the University of Dundee . Later, it was discovered that these fimbriae would re-grow after they had been broken off e.g. by vigorous shaking and that this re-growth was from pre-formed protein sub-units which were stored inside the cells. Fimbriae originate in the cytoplasm of the cell and project through the cell membrane and the cell wall.

 

A Controversy
A short while after Duguid published his findings an American called Robert Brinton published much the same stuff and called them pili. What followed was a pretty acrimonious exchange of letters in the scientific press about what they should be called.

It was all pretty good fun but to this day our American cousins, and anybody who doesn’t know any better, call them pili whereas all right-thinking, clear-minded and fair microbiologists refer to them as fimbriae.

 

 

So What do Fimbriae Actually do?

Over the years we have learned quite a lot about fimbriae and right from the very early days it was thought that they were involved in helping the bacteria adhere to surfaces. There is now a substantial body of evidence in support of this much of it in relation to pathogenic strains of E coli.

Type I Fimbriae are Pathogenicity Factors

It’s clear these days that Type I fimbriae are involved in bacterial adhesion and the very best example are those carried by pathogenic strains of E.coli. These come in a variety of forms including plain old EnteroPathogenic E.coli (EPEC), EnteroToxigenic E.coli (ETEC), EnteroInvasive E.coli (EIEC) and VeroToxogenic E.coli (VTEC). These E.coli strains use Type I fimbriae to adhere to gut mucosal cells which is the first step in the pathogenic process. Without the fimbriae their capacity to cause disease is greatly diminished or abolished completely.

Type IV fimbriae are particularly interesting. These have also been referred to as “bundle forming pili” because of their ability to aggregate into bundles. These fimbriae are thought to be connected with the ability of EPEC strains to form microcolonies on tissue monolayers and mutants lacking this ability show reduced virulence. Type IV fimbriae have also been shown to be involved in the remarkable phenomenon of bacterial twitching motility which allows bacterial cells to crawl over a surface.

Type VII Fimbriae, Viruses and the Sex Bit

Type VII fimbriae are the conduit for DNA transfer between bacterial mating strains. As it happens they also provide a binding site for certain bacteriophages. The significance of this is a mystery but it does enable Type VII to be seen clearly because when some of the bacteriophage is added to a suspension of cells, the ‘phage coat the Type VII fimbriae.  In the electron microscope picture above right you can clearly see little particles stuck on two of the fimbriae which are much longer than the rest because size does matter, at least to E.coli. In a generous attempt to resolve the fimbriae/pili argument it was proposed that Type VII fimbriae were named the “sex pilus”.

 

 Sex Pili
The photograph above was taken using a transmission electron microscope. The Type I fimbriae are the thin projections sticking out from the surface of the cell. Some of the fimbriae have broken off indicating that they are quite brittle.

 

Surfaces of Streptococci

Back in the days before we knew much about fimbriae researchers looking at ultra-thin sections of the serious pathogen Streptococcus pyogenes noticed that the very outside of the cells had a fuzzy appearance. In a fit of imagination it was called “fuzzy coat”.  Later, when they learned about shadow-casting whole cells they applied this technique but it did not help to resolve any particular structures like fimbriae.

 

S. pyogenes Fuzzy Coat
Even today we have not resolved any definite structure to the S. pyogenes “fuzzy-coat”. We do know, however, that it consists partly of a substance called “M-protein” which is a major pathogenicity factor of this species.

 

Negative Staining Reveals Surface Fibrils on Some Streptococci

Towards the late 1970s a rather different technique which made use of a special type of stain called a “negative stain” revealed very thin, delicate, hair-like structures on some oral streptococci such as Streptococcus sanguis and Streptococcus salivarius. Take a look at the photograph on the right. This is an electron micrograph of the surface of a Streptococcus salivarius cell and although it may not be terribly clear on this reproduction, the original shots showed two types of these thin hair-like structures, long ones and short ones.  This negative-staining technique could not, by the way, reveal anything hair-like on the surface of Streptococcus pyogenes which had the fuzzy coat.

Fibrils are not Fimbriae

More research using lots of different strains of different species of oral streptococci showed these “hairs” came in all sorts of lengths and some cells carried more than one type. They were very thin and flexible. Although some fimbriae on E.coli can be very thin, “flexible” is not a term normally associated with fimbriae.  To begin with these hairs were called “fibrils” and there is a fair amount of evidence to suggest they are made of protein and some evidence which suggests that some are even made of glycoprotein although glycoproteins are generally considered pretty rare beasts in bacteria. As far as fibril synthesis goes, we don’t know much. Generally speaking they are difficult to remove, probably because they are so flexible, so it’s not possible to say whether they can re-grow like fimbriae.  The analogy was taken a stage further when a role in adhesion was postulated and, in fact, there is fairly good evidence to back this up, at least for the S.salivarius fibrils.

Unfortunately at this point the waters got a bit muddy when some people started referring to the long fibrils as “fimbriae” and the short ones as “fibrils”. Since they are kind of like fimbriae this wasn’t so surprising but what was surprising was that they were never referred to as pili!

 

Streptococcal Fibrils
Some Oral Streptococci Have Tufts of Fibrils
Some strains of oral streptococci were found to carry tufts of fibrils and looked rather like punk-rockers with Mohican hairstyles. Later these were grouped together into a new species and given the rather elegant name Streptococcus cristae.

 

 

Fibril Tufts and Co-aggregation

There is evidence that these may also be involved in adhesion, this time to rod-shaped bacteria to make the structures commonly found in mature dental plaque called “corn-cob-configuration”.  When bacteria of the same species stick to each other it’s known as “aggregation”. In this case the bacteria are from different species and it’s known as “CO-aggregation”.

 

“Corn Cobs” in Dental Plaque 

 

And finally

You may have guessed by now that I’m a bit skeptical about using the term “fimbriae” to describe the surface structures of these oral streptococci. I prefer to describe them all as fibrils but I’ll probably end up in the minority.  Sooner or later this is all going to be resolved but for the time being it’s probably best to keep the term “fimbriae” reserved for those brittle hair-like, proteinaceous surface projections of Gram-negative rods like Escherichia and Salmonella and call everything else “fibrils”.

Just remember pili are fimbriae and fibrils are different and you won’t go far wrong.

 

 

SUMMARY
1. Fimbriae are appendages which have been seen on the surfaces of a range of Gram-negative rods such as E.coli and various species of Salmonella
2. Fimbriae come in 7 different types (I-VII) distinguished by their length and width
3. Fimbriae are thought to be important in adhesion and have been shown to be pathogenicity factors in pathogenic strains of E.coli.
4. Type VII fimbriae allow DNA transfer between mating strains of certain species such as E.coli
5. Fibrils are found on streptococci
6. Fibrils are different from fimbriae, they are thinner and appear to be more flexible
7. Some fibrils have been shown to function in adhesion e.g. in corn-cob-formations found in dental plaque

 

 

http://www.ncl.ac.uk/dental/oralbiol/oralenv/tutorials/fimbriae.htm