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    Biology Experiments

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    rchataika863
    This document describes several experiments for testing foods for the presence of key nutrients including starch, proteins, fats, reducing sugars, and non-reducing sugars. The starch test uses iodine solution to detect a color change from brown to blue-black. The protein test uses biuret solution or a combination of sodium hydroxide and copper sulfate solutions to detect a purple color change. The fat test uses ethanol to detect an emulsion or cloudiness indicating lipids. Reducing sugars are detected using Benedict's solution, which changes color from blue to various shades as it is heated. Non-reducing sugars like sucrose are detected by first breaking them down and then using Benedict's solution.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Biology Experiments

    Uploaded by

    rchataika863
    6 views5 pages
    This document describes several experiments for testing foods for the presence of key nutrients including starch, proteins, fats, reducing sugars, and non-reducing sugars. The starch test uses iodine solution to detect a color change from brown to blue-black. The protein test uses biuret solution or a combination of sodium hydroxide and copper sulfate solutions to detect a purple color change. The fat test uses ethanol to detect an emulsion or cloudiness indicating lipids. Reducing sugars are detected using Benedict's solution, which changes color from blue to various shades as it is heated. Non-reducing sugars like sucrose are detected by first breaking them down and then using Benedict's solution.

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    Sample experiments

    Original Title

    BIOLOGY EXPERIMENTS

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    This document describes several experiments for testing foods for the presence of key nutrients including starch, proteins, fats, reducing sugars, and non-reducing sugars. The starch test uses iodine solution to detect a color change from brown to blue-black. The protein test uses biuret solution or a combination of sodium hydroxide and copper sulfate solutions to detect a purple color change. The fat test uses ethanol to detect an emulsion or cloudiness indicating lipids. Reducing sugars are detected using Benedict's solution, which changes color from blue to various shades as it is heated. Non-reducing sugars like sucrose are detected by first breaking them down and then using Benedict's solution.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    6 views5 pages

    Biology Experiments

    Uploaded by

    rchataika863
    This document describes several experiments for testing foods for the presence of key nutrients including starch, proteins, fats, reducing sugars, and non-reducing sugars. The starch test uses iodine solution to detect a color change from brown to blue-black. The protein test uses biuret solution or a combination of sodium hydroxide and copper sulfate solutions to detect a purple color change. The fat test uses ethanol to detect an emulsion or cloudiness indicating lipids. Reducing sugars are detected using Benedict's solution, which changes color from blue to various shades as it is heated. Non-reducing sugars like sucrose are detected by first breaking them down and then using Benedict's solution.

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    LIVISON UNIQUE PAUL SOSONO

    BIOLOGY

    BIOLOGY
    EXPERIMENTS
    FOOD TESTS
    BIOLOGY EXPERIMENTS BY UNIQUE SOSONO
    Uniquesosono@outlook.com

    TESTING A LEAF FOR STARCH is a test that is conducted to prove


    either the plant is
    making
    food or not. It is also called iodine test.
    MATERIALS
    Flesh leaves, iodine solution (brown in colour), methylated spirit or
    ethanol
    (alcohol), white tile and warm water.
    SET UP AND PROCEDURE
    Leaf is boiled to kill its cells and to make it more permeable to iodine
    solution.
    Ethanol or methylated spirit removes chlorophyll - for easy
    identification of any
    colour change since green colour can mask blue black colour.
    A test tube containing ethanol and leaf is heated over water basin - to
    prevent it from
    catching fire since ethanol is flammable.
    When chlorophyll has been removed the leaf is soaked in water - to soften
    it and to
    rinse or remove alcohol (ethanol).A white tile is used because it is easy to
    see any
    colour change.
    RESULTS
    If starch is present a blue-black colour is observed. If starch is absent,
    brown colour
    of iodine remain on the leaf.

    TESTING FOOD FOR STARCH


    MATERIALS
    Foodstuffs to be tested, Iodine solution (brown in colour), white tile
    Uniquesosono@outlook.com
    PROCEDURE
    1. Chop the food into small pieces
    2. Place the small pieces of food on a white tile
    3. Add a few drops of iodine solution
    4. Observe the colour change and record the results
    RESULTS

    If the food contains starch, it will change to dark blue-black. If it does not
    contain
    starch, the iodine solution will remain brown or orange-brown.

    TESTING FOOD FOR PROTEINS


    The test for proteins is called biuret test. Biuret solution is blue and if is not
    present,
    dilute copper sulphate solution and potassium hydroxide solution are used
    instead.
    MATERIALS
    Foodstuffs to be tested, test tubes, biuret solution, water
    PROCEDURE
    1. Chop the food into small pieces and mix it with a little water.
    2. Carefully add four or five drops of biuret solution.
    IF BUIRET SOLUTION IS NOT AVAILABLE
    1. Chop the food into small pieces and mix it with a little water in a test
    tube.
    2. Add 5ml of sodium hydroxide solution.
    3. Add 5ml of copper sulphate solution.
    RESULTS
    If you see purple colour it means there is protein in the food. If it remains
    blue, then
    there is no protein.

    TESTING FOOD FOR FATS (LIPIDS)


    The test for fats is called the ethanol test or the emulsion test.
    MATERIALS
    Foodstuffs to be tested, test tubes, ethanol.
    Uniquesosono@outlook.com
    PROCEDURE
    1. Chop the food into small pieces and mix it with a little ethanol in a test
    rube.
    2. Let the food settle for some time
    3. Very carefully pour a little of the ethanol from the first test tube into the
    water.
    RESULTS
    If the liquid stay clear, there is no fat in the food. If the water goes cloudy
    white
    (milky appearance) shows there is fat in the food.
    This test works because fats will not dissolve in water but in ethanol.
    The fat forms tiny droplets which float in the water forming an emulsion.
    This looks opaque and creamy-white.

    SIMPLE TEST FOR FATS


    Rub the food sample into the plain paper. A greasy spot or a translucent
    greasy spot
    shows the presence of fat.

    TESTING FOOD FOR REDUCING SUGARS


    Most sugars are reducing sugars e.g. glucose and maltose expect
    sucrose.
    The test for reducing sugars is called the Benedict’s test.
    The benedict’s solution is blue.
    MATERIALS
    Foodstuffs to be tested, test tubes, benedict’s solution, Bunsen burner.
    PROCEDURE
    1. Chop the food sample into tiny pieces
    2. Put the crushed particles in test tubes and add water to dissolve
    3. Add some benedict’s solution and mix the contents of the tube
    thoroughly
    4. Heat the mixture in boiling water for some time
    RESULTS
    If there is reducing sugar in the food, the clear blue solution will become
    green, yellow, orange and finally brick red.
    Uniquesosono@outlook.com

    TESTIG FOOD FOR NON-REDUCING SUGARS


    Non –reducing sugars e.g. sucrose
    MATERIALS
    Foodstuffs to be tested, test tubes, benedict’s solution, dilute
    hydrochloric acid,
    sodium hydrogen carbonate, litmus paper.
    PROCEDURE
    1. Chop the food sample into tiny pieces.
    2. Put the crushed particles in test tubes and add water to dissolve.
    3. Add some hydrochloric acid and heat in boiling water. Allow the
    mixture to
    cool.
    4. Add sodium hydrogen carbonate (or sodium hydroxide).
    5. Add some benedict’s solution and heat again for 5 minutes.
    RESULTS
    If there is non- reducing sugar in food, the mixture shows the orange red
    precipitate.
    If it is absent the clear blue solution remain

    Uniquesosono@outlook.com

    HARDWORKING PAYS

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