NAME: Eliana Soman

TITLE: Food test lab

AIM: To determine the nutrients present in the unknown foods – A, B, C, D and E
APPARATUS & MATERIALS: Food sample A, B, C, D and E, Iodine Solution, Medicine Dropper, 5
test tubes, white tile, Benedict’s solution, Boiling water bath, syringe, stopwatch, sodium hydrogen
carbonate, dilute HCl, sodium Hydroxide, Copper Sulphate solution, test tube holder, Ethanol, and Water.
METHOD:
1. Each food sample (A to E) was tested for Starch, Lipids, Proteins, Reducing and Non- Reducing
sugars. The procedure was as follows:

Test for Starch

- 2cm3 of food sample was added to a test tube.
- Two drops of Iodine solution was added to the test tube and a white tile placed behind the test
tube.
- Colour changes were noted in the results table.

Test for Protein

- 2cm3 of each food sample was added to a test tube.

- Equal volumes of sodium hydroxide solution was added and shaken gently
- 2 drops of copper sulphate solution was added and gently shaken.
- Colour was then observed.

Test for Lipids

- 1 cm3 of each solution was added to a test tube.

- An equal amount of ethanol was added to each test tube and vigorously shaken.
- 1 cm3 of water was added to a test tube and a little of each solution was added and observed.

Test for Reducing Sugar

- 2cm3 of each food sample was added to a test tube.

- Equal volume of Benedict’s solution was added to each test tube and gently shaken.
- Each test tube was then placed into a boiling water bath and removed after 5 mins.
- The colour change was noted.

Test for Non- Reducing Sugar

- 2cm3 of each food sample was added to a test tube.

- 1 cm3 of dilute HCl was added to each test tube and added to a boiling water bath for 1
minute.
- Sodium hydrogen carbonate was added in small quantities until it stopped effervescing.
- 2cm3 of Benedict’s solution was added to each test tube and placed in the boiling water bath
for 5 mins.
- The colour change was observed.
 RESULTS:
Use the figures below to complete your observations
TABLE SHOWING THE TESTS PERFORMED ON FOOD SAMPLES A to E, OBSERVATIONS
AND INFERENCES

Observation
Test Inference
A B C D E
Starch Iodine Iodine Iodine Iodine Iodine Starch
solution solution solution solution solution present in
remained changed remained remained remained food sample
yellow-brown colour from yellow-brown yellow-brown yellow-brown B.
in colour yellow-brown in colour in colour in colour Starch
to blue-black absent in
food sample
A, C, D and
E.

Protein Solution Solution Solution Solution Solution Protein

remained remained changed remained remained present in
blue in colour blue in colour colour from blue in colour blue in colour food sample
blue to purple C.
Protein
absent in
food sample
A, B, D and
E.
Lipid A milky- Solution Solution Solution Solution Lipid
white remained remained remained remained present in
emulsion colourless colourless colourless colourless food sample
formed A.
Lipid
absent in
food sample
B, C, D and
E.
Reducing Solution Solution Solution Solution Solution Reducing
Sugar remained remained remained changed remained sugar
blue in colour blue in colour blue in colour colour from blue in colour present in
blue to food sample
orange due to D.
an orange Reducing
precipitate sugar
being formed absent in
food sample
A, B, C and
E.
 Observations
Test Inference
A B C D E
Non - Effervescence Effervescenc Effervescence Effervescence Effervescenc Non-
Reducing observed. e observed. observed. observed. e observed. reducing
Sugar Solution Solution Solution Solution Solution sugar
remained remained remained remained changed present in
blue in colour blue in colour blue in colour blue in colour colour from food sample
blue to E. Non-
orange-red as reducing
an orange-red sugar
precipitate absent in
formed food sample
A, B, C and
D.

CONCLUSION:
Food sample A contained lipids, however the other samples did not. Food sample B contained starch,
however the other samples did not. Food sample C contained protein, however the other samples did not.
Food sample D contained reducing sugar, however the other samples did not. Food sample E contained
non-reducing sugar, however the other samples did not.