This week, the Grade 9 students continued their exploration of biological molecules, culminating in an engaging activity where they tested for the presence of proteins, lipids, and sugars in potato and margarine. It was inspiring to witness the students confidently handling laboratory apparatus, reflecting their developing skills and understanding of good laboratory practices.
The hands-on experiments provided a practical application of the theoretical concepts discussed throughout the unit. Students utilized various tests—such as the Biuret test for proteins, the alcohol emulsion test for lipids and Benedict’s test for sugars—to analyze their food samples. This not only reinforced their knowledge of biomolecules but also illustrated the intersection of biology and chemistry.
Observations from the experiments highlighted the importance of biomolecules in nutrition and metabolism, laying the groundwork for more complex topics they will encounter in the International Baccalaureate (IB) program. The students engaged in discussions to interpret their results, fostering critical thinking and collaborative learning.
As we move forward, this foundational knowledge will serve as a stepping stone for upcoming units in the IB curriculum, where students will delve deeper into the biochemical processes essential to life.
