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Food Identification Tests

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r.hussein
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12 views3 pages

Food Identification Tests

Uploaded by

r.hussein
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Food Identification Tests

a. Iodine water test:


Test for starch
Color of iodine water: orange
Color if positive: dark blue
Done at cold

b. Biuret test:
Test for proteins and polypeptides
Color of Biuret reagent: colorless
Color if positive: violet / purple
Done at cold

c. Fehling’s test:
Test for reducing sugars
Color of the reagent: blue
Color if positive: red brick precipitate
Done by heating the reagent until boiling

Procedure for Fehling’s test:


1. Prepare a sweet water solution.
2. Add few drops of Fehling’s reagent into the test tube
containing the sweet water solution.
3. Heat the test tube until boiling.
4. A brick red precipitate will appear verifying the
presence of a reducing sugar.
d. Coagulation test:
Test for proteins ONLY
When the protein is heated it transforms into a solid while
polypeptides do not.

e. Spot test:
Test for lipids
Lipids leave a translucent spot on a paper.
Test Name Used for Color of Color if Heating
reagent positive
Iodine Water Starch Brown Dark blue No
Test
Biuret Test Proteins and Colorles Violet / No
polypeptides s purple
Coagulation Proteins - Liquid Yes
Test changes to a
solid
Fehling’s Test Reducing Sugars Blue Red brick Yes until
(monosaccharides precipitate boiling
and
disaccharides)
Spot Test Lipids - Translucent No
spots on a
paper

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