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    Food Tests

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    rchataika863
    This document describes procedures for common food tests to identify key nutrients. Benedict's test uses a color change to indicate the presence of reducing or non-reducing sugars. Starch is identified using iodine solution, which turns blue-black in the presence of starch. Proteins can be detected using the Biuret test, which turns purple in the presence of proteins. Lipids are identified using spot tests on filter paper or an emulsion test, with the presence of lipids causing a greasy mark or cloudiness in water.

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    Food Tests

    Uploaded by

    rchataika863
    55 views4 pages
    This document describes procedures for common food tests to identify key nutrients. Benedict's test uses a color change to indicate the presence of reducing or non-reducing sugars. Starch is identified using iodine solution, which turns blue-black in the presence of starch. Proteins can be detected using the Biuret test, which turns purple in the presence of proteins. Lipids are identified using spot tests on filter paper or an emulsion test, with the presence of lipids causing a greasy mark or cloudiness in water.

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    This document describes procedures for common food tests to identify key nutrients. Benedict's test uses a color change to indicate the presence of reducing or non-reducing sugars. Starch is identified using iodine solution, which turns blue-black in the presence of starch. Proteins can be detected using the Biuret test, which turns purple in the presence of proteins. Lipids are identified using spot tests on filter paper or an emulsion test, with the presence of lipids causing a greasy mark or cloudiness in water.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    55 views4 pages

    Food Tests

    Uploaded by

    rchataika863
    This document describes procedures for common food tests to identify key nutrients. Benedict's test uses a color change to indicate the presence of reducing or non-reducing sugars. Starch is identified using iodine solution, which turns blue-black in the presence of starch. Proteins can be detected using the Biuret test, which turns purple in the presence of proteins. Lipids are identified using spot tests on filter paper or an emulsion test, with the presence of lipids causing a greasy mark or cloudiness in water.

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    COBBE BARRACKS CDSS

    HUMAN DIGESTIVE SYSTEM


    FOOD TESTS
     Food tests are laboratory procedures conducted on food stuffs to
    find out the presence or absence of a particular food nutrient.
     Food tests use test chemicals called reagents. Examples of
    common reagents include iodine solution, Benedict’s solution,
    Biuret solution etc.
     Before carrying out a food test on a food sample solid food has
    to be crushed and then add a little water to form a food
    solution.

    TEST FOR REDUCING SUGARS 3. Gently heat the mixture in a


    (BENEDICT’S TEST) water bath at about 80oC for
    5 minutes.
     Reducing sugars remove O2
    4. Observe colour change.
    from Benedict’s solution
    during reaction. Examples RESULTS
    include glucose and maltose.
     The mixture changes from
    PROCEDURE clear blue to brick-red
    colour if a reducing sugar is
    1. Prepare a food solution of
    present.
    the food sample.
     The mixture remains blue if
    2. Add 2cm3 of Benedict’s
    reducing sugars are not
    solution to 1 cm3 of the
    present.
    food solution in a test tube.
    TEST FOR NON-REDUCING 7. Observe colour change.
    SUGARS (BENEDICT’S TEST)
    RESULTS
     Non-reducing sugars include
     A brick-red colour change
    disaccharides such as
    indicates presence of a non-
    sucrose and lactose.
    reducing sugar.
    PROCEDURE  Blue colour indicates non-
    reducing sugars are not
    1. Obtain a food solution
    present.
    containing a non-reducing
    sugar only such as sucrose
    in a test tube. TEST FOR STARCH (IODINE
    2. Add a few drops of dilute TEST)
    hydrochloric acid to the
    PROCEDURE
    food solution.
    3. Gently boil the mixture for 3- 1. Obtain a food solution in a
    5 minutes to hydrolyse the test tube.
    disaccharide into 2. Add a few drops of iodine
    monosaccharides. solution to the food solution.
    Effervescence (fizzing) will 3. Observe colour change.
    occur due to production of
    RESULTS
    CO2 during reaction.
    4. Cool the mixture and then  Blue-black (dark blue) colour
    add a few drops of sodium change indicates starch is
    hydroxide solution to present.
    neutralize the HCL.  Orange-brown colour
    5. Next add 2cm3 of Benedict’s indicates starch is not
    solution and shake well. present.
    6. Heat the mixture in a water
    bath for 5 minutes.
    TEST FOR PROTEINS (BIURET 3. Next add 1% copper
    TEST) sulphate solution drop by
    drop.
    METHOD 1
    4. Observe colour change.
    PROCEDURE
    RESULTS
    1. Obtain 2cm3 of food solution
     Purple or violet colour
    in a test tube.
    change indicates proteins
    2. Add 4-5 drops of Biuret
    are present.
    solution to the food solution
     If mixture remains blue
    and shake well.
    means proteins are not
    3. Observe colour change.
    present.
    RESULTS
    TEST FOR LIPIDS
     Purple or violet colour
    change indicates proteins
    METHOD 1: SPOT TEST
    are present.
    PROCEDURE
     If mixture remains blue
    1. Put a drop of food
    means proteins are not
    solution or rub a solid
    present.
    food onto filter paper.
    2. Leave the paper to dry.
    METHOD 2 3. Observe paper.

    PROCEDURE RESULTS

    1. Obtain 2cm3 of food solution  If a translucent greasy


    in a test tube. mark remains on the
    2. Add 1cm3 of sodium paper it indicates
    hydroxide to the food presence of fat or oil.
    solution.
    METHOD 2: EMULSION TEST 3. Pour a little food mixture
    into the new test tube of
    1. Mix a food solution with
    water.
    ethanol in a test tube and
    shake well to dissolve any RESULTS
    fat in the food.
     If the water turns cloudy
    2. Pour some water into
    or milky means fats are
    another clean test tube.
    present.
     If the water remains clear
    means there is no fat

    COMPILED BY M S MTOLA 2018

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