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Food Tests

The document describes food tests to identify chemicals like carbohydrates, proteins, and fats by adding various reagents to samples and observing any color changes or precipitates that occur.

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tandonakshyta
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20 views2 pages

Food Tests

The document describes food tests to identify chemicals like carbohydrates, proteins, and fats by adding various reagents to samples and observing any color changes or precipitates that occur.

Uploaded by

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

Food Test Chemicals Treatment Result if Our


sample A used present result

starch iodine solution add blue/black


(carbohydrate)

sweet simple sugar Benedict’s add then heat orange


drink (carbohydrate) solution precipitate
(glucose)

egg white protein few drops of add rose pink or


10% sodium purple
hydroxide
solution, then add
few drops of 1%
copper(II)
sulfate solution

cooking fats and oils paper add translucent


oil mark (lets light
through when
dry)

Sample A - Starch solution 10 ml; Iodine solution 10 ml; Sample B – glucose solution 10 ml, Benedicts
solution 20 ml; Water bath at 80 degrees Celsius; Sample C - Egg white or albumin solution 10 ml; 10%
Sodium hydroxide solution 10 ml, copper sulphate solution 10 ml; Sample D – cooking oil 10 ml; Soft
white paper A4 size – 1; boiling tubes 4; plastic droppers for each sample solutions and reagent solution;
water bottle -1.

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