Activity 1.

1 Testing for starch in food

To test for starch in food

Aim Test tubes (2), dropper, white tile, spatula
Apparatus
lodine solution, boiled starch solution, milk, biscuit crumbs, white brea
Materials
mashed banana

Observe and record the colour of the iodine solution

Colour of iodine solution Bluc gkd Bzuuas

solution. Use a dropper to add one
2 Fill one-quarter of a test tube with some boiled starch
Is there any colour change? Recond yor
drop of iodine solution to the boiled starch solution.
observation in the table in step (6).

3. Repeat step (2) using milk instead of boíled starch solution

the
white tile. Add a drop of jodine solution to
4. Place a small amount of biscuit crumbs on a
Record your observatíon in the table in step (6
bread crumbs and observe any colour change,

white brcad and (b) mashed banana instead of biscuit crumbs.

Repeat step (4) using (a)

Observations:
6.

Food substance Anycolour change?

Starch Sloe,black
Milk No chnce
Biscuit Blue bl aclk
White bread
Bloe bl o Clk
Banana Blue , bl ack
starch?
7. which food substances contain
From your observations,

Starcb BiscorE,whte bread and

Banana. Chapter 1 Food and Digestion
 A c t i v i t y1 . 2 T
1est
e s u

food

uCOse in
m.uncen burne
burner with tr
To
test

()
for
glucose

dropper,
Bunse.

tripodsod stand
tubes h o l d e r

tion, water, col,

colourlew MA
Test w
tube solution,
Aim test benedict's
Apparatus: beaker,
s o l u t i o n ,

Glucose

Juice, honey
M a t e r i a l s

solution

glucose
wih
tube
test
ofa theglucose
glucose solution
Fill
o n e - q u a r t e r

Benedict's
solution
to the the tesx
volume of
for 5 to 10
mi
equal nutes.
2 Addan water
bath
boiling
it in a
mixture
and heat
3Shake
the

Glucose
+

Benedict's
solution

a test tube holder and observe the

bath using
from the hot water
4 Remove thetesttube
(if any) in the table step (6)
in
colour
change. Record the
change

colourless soft drink, (b) white grape juice and (c) hone
Repeat steps (1) to (4) using (a)
instead of glucose solution.

6. Observations:

Food substance Any colour change?

Glucose solution
Orange Yed precipitate er
Soft drink

Grape juice
orange red precipi late
Honey
orange red preciplate
7. From your
orange rod precp tate
observations, which food
substances contain glucose?
AN_Y lhen
 es

Aimc To test for fats in foo

Apparatus Test tubes (3 dropper
Materials Peanut ol, ethanol, water, melted margarine, ghee

LFill one-quaner of a test hube with ethanol

Add a few drops of peanut oil to the test tube of ethanol and shake the mixtare. k the mistue
clear?

yesisclear
observe?
Add one-quarter of a test tube of water to the mixture and shake it well. What do you
Record your observation in the table in step (5).

Water

Mixture of peanut
oil and ethanol

instead of peanut oil.

Repeat steps (1) to (3) with (a) melted margarine and (b) ghee

5. Observations:

Food substance Any colour change?

Peanut oil
while emulsion is Jormed.
Margarine
while emulSion s lormed
Ghee Whte emulon 1 f med
and ghee contain fats?
6. From your observations, do margarine

Alas Enem coai.ns Sas

tls

Chapter 1 Food and Digestion 3

 Activity 14 Testing for
Aim: proteins in food
To test for
Apparatus: proteins in food
Test tubes (2),
Materials: Egg white, dilutedropper
colourless soft drink,sodium hydroxide vok
drinksoutirn
soya bean
1. Fill
one-quarter of a test tube with
egg white.
2. Add an equal
volume of dilute sodium
Shake the mixture. hydroxide solutionto
tn e

3 Use a
dropper to add the copper (1) sulphate solution
tube, shaking the mixture
any) in the table in
after each drop is added. drop by dre
step (5). Observe and

Copper (1) sulphate

Mixture of egg
white and sodium
hydroxide

4. Repeat steps (1) to (3) using (a) colourless soft drink and
white. (b) soya bean drink inse

5. Observations:

Food substance
Any colour change?
Egg white
Viole Colouri,obserne
Soft drink
roret colesg No Chehge
Soya bean drink
Violet colour 3 chserveEN
6. From your observations, which food substances contain
proteins?
AllLeacepl soft drink
A c t i v y 1D W a t 00 you khoW
KnoW about digestion?
you about digestion?
Aims To find out pupils' prior knowledge about digestion
To evaluate pupils' knowledge about digestion after teaching

Question My answers before teaching My

My anoers sfter tesdhin
What happens to A) he)vkyb
the food you have
Ce yod soto, aboaled
AMeslehlheotewdthe
eaten?
kAcoohaheo
er's pditreliawN
bhe b os

Which parts of
the body does the
tatkeemouh
food go t07

Does blood carry

food? Vesi cos ri Cs dtpsa

If blood carries hetob soih r Cat

Tad now vode up ot lareoiesol le
food, how is
the food carried
by the blood
different from the
food that you eat?
orkice
Does all the food
that you eat come
out of your body Fopkr Foo
when you 'pass
motion'? If not,
where does some
of the food go?
What do your tCon1oins the uwnt wste
faeces contain? moteriol fro thc anus
 Activity 1.6 D i g e s t i o n

o f salivary omylase 9 Mas

amylase
acion of 5ayory

Aim:
To
observe
the

(2),
droppers
(2),
bath)
Jarge
y n g e , arge
syringe, beokar, Sa
Test tubes water

add 1gof stash

warm
ApparatusS: (for (ad stardhi
hot plate solution

boiled
starch
distille water, iodin
ed waler, 94ine so
1%
Materials:
mixture
for 10
minutes),
healed to about a
w a r m water
bath
marker,

ter, Spit
clean waler,
Spir o
o u l liya
saliyi i
with
thoroughly
mouth
Rinse your
1. millilitres
of y0ur saliva,
collect several

omeh the
Do o t toeha salie
sivaa
must be praetised,
Good hygiene afer M5e,
Caution! saliva thoroughly
contact with the
the apparatus in

starch olute
with 9 m) of
two test tubes, each
fill
2
Use a syringe to
other as 2
test tube as '1' and the

33. Use a dropper to add iodine solution drop by drop to the starch solution te in

mixture turns blue-black. Add the same number of drops of sodine soiution
in test tube 2. s10

4 Use another dropper to add 8 drops of saliva into test tube

l.
5. Add 8 drops of distilled
water into test
tube 2.
 6. Place test tubes I and 2 in a warm water bath heated to about 37 C body temperature

Beaker of
warm water

Hot plate

mixtures in test tubes 1 and

2. Record your
7. Observe the changes in the colour of the
observations in the table below.

Test tube 2
Test tube 1

observations in step (7).

8. Explain your

bath heated to about 37

°C?
w a r m water
the two test tubes placed in a
9. Why are

test tube 2 in this experiment?

10. What is the purpose of having

Chapter 1 Food and Digestion

 d i g e s t i o n

on
maps
Concept

the hum
the human
digestive
1.7 a pon
map
m
on
Activity
To
complete
a
concept

concept
map
on
digestion
vyoas
constructa
Aims:
To

organising
nd representing ktow
tools for morgtmap
m gm

are
graphical
or of
boxes ofsome type, and rela
maps circles
Concept
enclosed in
two concepts
Words on
Words the line,
on the
e
concepts,
usually
connecting
line linking
therelationship
b e t w e e n the two
between two
Comc edene
e m g h e onmcep

specifythe
a relationship
indicated by
phrases,
words or linking

are represented
in a
hierarchical
with
concept map specifc, less
Concepts in a the map and
the more

at the top of
most general concepts

arranged below.

to show the relationships een

between key concepts, to s
3 Conceptmapscan be used
revision and evaluzation.
key concepts in a topic and for

4 The diagram below shows asimple conceptmap on the organ systems which make
body

A Human Body

is made up of
several
e.g.
are made
organ systems up of
e.g.
such as organs brain

skeletal system

muscular system espiratory system

blood circulatory system
5 You will
learn how to
then by constructing theconstruct concept
maps-
whole concept map hrst, by filling
digestive system
on filling inin com
your own
concepts in a
map
provid
(A) Concept map on the human digestive system

The concept map below is on the human digestive system. Fill in the empty boxes in the
map
using the concepts you have learned about digestion.

breaks
The Human Digestive System down

is made up of food

into small
a wenTry Car alilive, pant sesard
such as 9uh LLder Plece

stomach
LIver simallifes1e large intestine

produces which produces absorbs

pushes produces
food gatprie water
into the
ice digestive
P hich
which
bile enzymes
and
stomach digest which digest minerals
breaks up
Pao hei n
by while

perisals stored in the fats proteins

carbohydrates undigested
large fat food
mouth
droplets
is ston
has and
in the-
produces into
digested food

Sal\var tee lh Smalles coum

Qm y lu'e is absorbed
fot dra by the
and
pass
which which
out
digests break up bloodstream the
thro
through the the

Starch food into

small pieces Ahys

Chapter 1 Food and Digestion

Concept map on digestion

The key poits below summarise the

important
on digestion Uise the key points to
constructa ocepts cowered
oncept map in the space provided on the next simple
page. concept ma n
Key Points
Digestion is the breakdown of large
-soluble food
insoluble food mol
Food mast be
digested because most food molecules imo
hrough the dell membranes into molecules
cules are
are insolubie
the cells. insels
Phaysical digestion is the
ivolve any chemical breakdown of big
reactions. pieces of food
ood into
Chemical digestion is the smaller
small-
e
imvolves chemical breakdown of large
reactions and the food
Enzymes are special action of molecules into smallet
chemical reactions in proteins digestive enzymes.
starch into maltose, a the body.produced
For
by the body
which bring
complex sugar example, the digestive about or spe
enzyme amy lase ba
 ver

My Concept Map on Digestion

DAeStion

se inole malteules
fe smluN mob.le

PrtyiaDyi
ChtmulDitesion

Smal
inTeline Sumuh
Amykoc
nv 5 erae ALOe
tat drplek
Prtpes
STarch
Avina ai

Cmplefe
 When Benedict 's soluton is added to sone Raxd ad he amxMIe is heatd
PIRipitate is tormed. What does the resat show
healed an OTaD
The food contains starch.
The food contains glucose.
The food eontains protcin.
D The food contains fats.

2 Milk is a rnich source of the following nutriens exepN

iron
B calcium
protein
carbohydrate

bodies than white rice

3 In what way is brown rice more beneicial to our

It contains more starch than white rice.

nice.
It contains more glucose than white
It contains more salt than white nee.
It contains more fbre than white
nice

in the
4 The fats in the food weeat are digested

mouth
stomach
small intestine
large intestine

enzyme?
5. Which of the following is not a digestive

Amylase
B Bile
Lipase
Protease
etion
short answer/ ree
wite the correct
answers In the response ques ns
spaces provided
Many people in Aia ent
rice as a
saple food Why is rice
important in the diet?

Give iw exampleN of
food which can
replace rice in the diet

Vegetables are usually eaten with rice, In

what ways are
vegetables important in one's diet?

Other than rice and

vegetables, give example of a food which will make the meal
an
complete. Explain how this food makes the diet
balanced.

An active middle-aged woman ate the same amount of food as an equally active teenage
girl, yet the woman put on much more weight than the girl. Give one reason to account for
this difference.
 some parts of the wowt

big problem in rl s it
h Oheity is a
heart diseases. Suggest
three thinp an
diahetes and
doo toleadprevet
to
Frit heaie

3 A

Some teenage girls starve themselves and exercise excessiv

pretty'. State a consequence of doing this. vely so as
to
stakay s

3 2 Use the table below to differentiate between physical

digestion and cha
Physical digestion
Chemical digestion
Bresl doun lod into Si
rybsyn Chtoi ta reaclo, 1akes
PLia ffachorlales plue, pk
dut to ensy1mes
me
NwSufanes are t TOrmE
 b. How does
system? physical digestion take
place in the
following parts of the human
i) Mouth digestive
d

ii) Stomach

(ii) Small intestine

4. Correct the following misconceptions about

digestion.
a. Digestion starts in the stomach.

b. No digestion takes place in the

oesophagus.

C Digestion ends in the large intestine.

An