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    Testing Food For Carbohydrates, Protein and Fat

    Uploaded by

    Farah Po'aad
    This document provides instructions for testing various foods for the presence of carbohydrates, proteins, and fats. Benedict's solution will change color in the presence of simple sugars like glucose, iodine solution will turn blue-black in the presence of starch, Biuret reagent will change to pink-purple when reacting with protein, and ethanol will form an emulsion with fats and oils. The procedure tests Maggie noodles, milk, coke, crackers, and chocolate drink with these various reagents and records the color changes in a results table.

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    © All Rights Reserved
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    Testing Food For Carbohydrates, Protein and Fat

    Uploaded by

    Farah Po'aad
    306 views2 pages
    This document provides instructions for testing various foods for the presence of carbohydrates, proteins, and fats. Benedict's solution will change color in the presence of simple sugars like glucose, iodine solution will turn blue-black in the presence of starch, Biuret reagent will change to pink-purple when reacting with protein, and ethanol will form an emulsion with fats and oils. The procedure tests Maggie noodles, milk, coke, crackers, and chocolate drink with these various reagents and records the color changes in a results table.

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    Experiment for kids

    Original Title

    Testing Food for Carbohydrates, Protein and Fat

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    This document provides instructions for testing various foods for the presence of carbohydrates, proteins, and fats. Benedict's solution will change color in the presence of simple sugars like glucose, iodine solution will turn blue-black in the presence of starch, Biuret reagent will change to pink-purple when reacting with protein, and ethanol will form an emulsion with fats and oils. The procedure tests Maggie noodles, milk, coke, crackers, and chocolate drink with these various reagents and records the color changes in a results table.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    306 views2 pages

    Testing Food For Carbohydrates, Protein and Fat

    Uploaded by

    Farah Po'aad
    This document provides instructions for testing various foods for the presence of carbohydrates, proteins, and fats. Benedict's solution will change color in the presence of simple sugars like glucose, iodine solution will turn blue-black in the presence of starch, Biuret reagent will change to pink-purple when reacting with protein, and ethanol will form an emulsion with fats and oils. The procedure tests Maggie noodles, milk, coke, crackers, and chocolate drink with these various reagents and records the color changes in a results table.

    Copyright:

    © All Rights Reserved
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    TESTING FOOD FOR CARBOHYDRATE

    Background of study
    We can test for the presence of these important compounds in food by using chemical
    reagents that react in predictable ways in the presence of these nutrients. In this experiment,
    we will test the presence of carbohydrates and protein in Maggie noodle, milk, coke and
    crackers and we will test the presence of fat in chocolate drink and coke.
    Benedict’s solution is used to test for simple sugars, such as glucose. It is a clear blue solution
    of sodium and copper slats. In the presence of simple sugars, the blue solution changes colour
    to green or yellow or brick red, depending on the amount of sugar.
    Iodine solution is used to identify the presence of starch. Iodine solution is a yellowish solution
    that, when it detects the presence of starch, will change colour from yellowish to blue-black.
    Biuret reagent is used to identify the presence of protein. Biuret reagent is a blue solution
    that, when it reacts with protein, will change color to pink-purple.
    Ethanol is used to identify the present of fat. An emulsion will form in the presence of fats
    and oil in food.

    Apparatus/ Materials Maggie noodles, milk, coke, cracker, test tubes, pestle and
    mortar, dropper, syringe, distilled water, Iodine solution,
    Benedict solution, Biuret reagent, ethanol, white tile, tongs,
    beaker, Bunsen burner, wire gauze, gas lighter.

    Procedure Test each food with Iodine Solution:


    1. Put a small amount of Maggie noodles, milk, coke and
    crackers on a white tile.
    2. Add two drops of iodine solution on each food.
    3. Observe any colour change. Record your observation in
    your result table.

    Test each food with Ethanol (only applicable to chocolate


    drink and coke):
    1. Add 4ml of liquid food into test tube
    2. Add few drops of ethanol and leave for 5-10 min.
    3. Record your observation.

    Test each food with Benedict’s solution:


    1. Mash some Maggie noodles by using pestle and mortar.
    2. Add a little distilled water and continue mash it.
    3. Transfer the noodles solution (4ml) into a test tube by
    using a dropper.
    4. Add 15 drops of Benedict solution.
    5. Carefully put the test tube in a water bath (80 degree
    Celsius) for about 5 minutes.
    6. Observe any colour change. Record the observation.
    7. Repeat step 1-5 with another solid food. Liquid food
    may directly transfer into test tube.

    Test each food with Biuret’s reagent:


    1. Repeat step 1- 3 above.
    2. Add 3-5 drops of Biuret reagent into the test tube.
    3. Shake gently to mix.
    4. Observe any color change. Record your observation in
    your result table.

    PRECAUTION STEPS;
    1. Please place all the glassware on the centre of the table
    to avoid any fall.
    2. Place put all the used glassware in the sink provided at
    each table before proceeding to the next step.
    3. Please wash off your glassware after finish doing
    experiment.

    Result Food Iodine Benedict Biuret Ethanol


    Test Test Test Test
    Maggie
    noodles
    Coke

    Milk

    Cracker

    Chocolate
    drink

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