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Asset

For

Presence of food components

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Presence of food components

1. Presence of food components

Class settings: Individual activity

Aim: To test the presence of starch in the given sample

Materials required: Pens, notebooks, iodine solution, and smashed potato or starch.

Procedure:

i) Take 5 ml of iodine solution in the test tube.

ii) Add a pinch of starch or potato into the above test tube.

v) Note down the colour change in the notebooks.

Observation: The colour of the solution in the test tube changes to black blue colour.

Inference: The change in colour in the test-tube to black blue helps the students to know that the sample given is starch.

Class settings: Demonstration

Aim: To test the presence of lipids in the given sample.

Materials required: Fatty food sample (e.g. Vada, chips) and white paper.

Procedure:

Take a small quantity of a fatty food item.

Wrap it in a piece of paper and crush it.

Carefully straighten the paper.

Observation: Oily patch appears on the paper.

Conclusion: It shows the presence of fats in the food sample.

Aim: To show the presence of proteins in a given food sample.

Setting: Indoor, in pairs.

Materials required: Raw egg white or any other protein sample, copper sulphate solution, caustic soda and test tube.

Procedure:

Preparation of copper sulphate solution: Dissolve 2 grams of copper sulphate in 10ml of water.

Preparation of caustic soda solution: Dissolve 10 grams of caustic soda in 100 ml water.

1. Take egg white in water in a test tube.

2. Add 2-3 drops of copper sulphate solution and 10-12 drops of caustic soda solution.
3. Shake well.

Observation:

A purple or violet colour indicates the presence of proteins in the given sample.

Conclusion: This experiment proves that the given sample contains protein.

Instructions to the teacher

Teacher could ask the student to conduct the above said test for the following given food samples.

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Time to teach Asset Type Theme SubTheme

15 Minutes Suggested Activity EVS_Food

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