Results table

Food 1. Starch 2. Benedict´s test 3. Biuret test for 4. Emulsion

iodine test for reducing protein test for lipids
sugar

  
1.Egg white

 
2.Bread

 
3.Vegetable oil


4.Apple


5.Sweet

  
6.Milk

  
7.Sweet biscuit

8.Cheese
 

Luís Moreira
 Chemical Food Testing

Aim

To identify if starch, sugar, protein and fat are present in 8 different types of food.

Introduction

Food tests enable you to find out what kind of food types a food contains.

FOOD TESTS:

FOOD TYPE TESTING REAGENT RESULT

+ = black
STARCH Iodine solution
- = yellow/ brown

+ = orange/ red
REDUCING SUGAR
e.g. glucose
Benedict´s solution +/- = yellow/ green
- = blue
+ = purple
PROTEIN Biuret reagent
- = blue

+ = cloudy white
FATS Ethanol & water
- = colourless

-
(+ = positive; +/- = slightly positive; = negative)

Luís Moreira
2. Benedict´s test for reducing sugar e.g. glucose

Method

1. With a marker label 8 test tubes with numbers 1-8

2. Add 1 cm3 of food to each test tube
3. Add 1 cm3 of distilled water
4. Add enough Benedict´s solution to cover the food & water.
5. Place 4 test tubes in a beaker (x2) with water
6. Place the beakers on a hot plate for about 3 minutes
7.Observe the colour change and record your results on the results table – orange/red
indicates presence of reducing sugar; yellow/ green concentration of reducing sugar low; blue
no reducing sugar present

Diagram

Benedict´s
solution

Hot plate

Safety

HAZARD CONTROL MEASURES

Benedict´s solution Irritant Wear a lab coat & goggles

Wash hands & skin if it spills
Burning Don´t touch hot plate & don´t put
your head over it

Luís Moreira
3. Biuret test for protein

Method

1. With a marker label 8 test tubes with numbers 1-8

2. Place 1 cm3 of food to each test tube
3. Add 1 cm3 of distilled water
4. Slowly, drip 1 cm3 of Biuret reagent
5. Wait 3-5 minutes
6. Observe the colour change and record your results on the results table – purple indicates
presence of protein; blue no protein present

Diagram

Biuret
reagent

Safety

HAZARD CONTROL MEASURES

Biuret solution Irritant Wear a lab coat & goggles

Wash hands & skin if it spills

Luís Moreira
4. Emulsion test for lipids

Method

1. With a marker label 8 test tubes with numbers 1A-8A & other 8 test tubes with numbers 1B-
8B
2. Place 1 cm3 of food to each test tube labelled A
3. Add 2 cm3 of ethanol
4. Shake test tubes 1A-8A
5. Pour 1 cm3 of liquid (not food) gently into test tubes labelled B
6. Add some distilled water & shake again
7. Observe and record your results on the results table – cloudy white indicates presence of
lipids; colourless no lipids present

Diagram

Ethanol

Test tubes A

Distilled water

Test tubes B

Safety

HAZARD CONTROL MEASURES

Ethanol Flammable Wear goggles
Irritant

Luís Moreira
Conclusion

 Egg white - tested negative for starch, slightly positive for reducing sugar and positive
for protein & lipids. Egg white has protein, lipids & a small amount of reducing sugar. It
does not have starch.
 Bread - tested negative for protein & lipids, slightly positive for reducing sugar and
positive for starch. Bread has starch & a small amount of reducing sugar. It does not
have protein & lipids.
 Vegetable oil - tested negative for starch & protein, slightly positive for reducing sugar
and positive for lipids. Vegetable oil has lipids & traces of reducing sugar. It does not
have starch & protein.
 Apple - tested negative for starch, protein & lipids and positive for reducing sugar.
Apple has reducing sugar. It does not have starch, protein & lipids.
 Sweet - tested negative for starch, protein & lipids and slightly positive for reducing
sugar. Sweet has traces reducing sugar. It does not have starch, protein & lipids.
 Milk - tested negative for starch, slightly positive for reducing sugar and positive for
protein & lipids. Milk has protein, lipids & a small amount of reducing sugar. It does
not have starch.
 Sweet biscuit - tested negative for protein, slightly positive for reducing sugar &
positive for starch & lipids. Sweet has starch, traces of reducing sugar & lipids. It does
not have protein.
 Cheese - tested negative for starch & for reducing sugar and positive for protein &
lipids. Cheese has protein & lipids. It does not have starch & reducing sugar.

Luís Moreira
1. Starch iodine test

Method

1. Number 1-8 on a spotting tile

2. Place a sample of each food in each spot
3. Add 2 drops of iodine solution to each sample
4. Observe the colour change and record the results on the results table – black indicates
presence of starch; yellow/brown no starch present

Diagram

1 2 3 4

5 6 7 8

Iodine
solution

Spotting tile

Safety

HAZARD CONTROL MEASURES

Iodine solution Wear a lab coat & goggles

Harmful Wash hands & skin if it spills

Luís Moreira