Tayug National High School

Tayug, Pangasinan

ANALYSIS OF STARCH AND REDUCING SUGAR ON

SELECTED FOODS
(LABORATORY REPORT 1: IODINE AND BENEDICT TEST FOR STARCH AND REDUCING SUGAR)

SUBMITTED BY:

JAKE EDRIAN MEJIA

JUSTINE BERNARDO

ALAIN SIDNEY OBEDOZA

ANGELI JULIA CABANAYAN

PRINCESS MAE TORRES

SUBMITTED TO:

MR. MARK ANGELBERT DULAY

A. ABSTRACT

This experiment will be using Iodine’s solution on each food samples to test the

amount of starch present and by adding 1 full dropper of Benedict’s solution to the variables.

Iodine test is used to detect the presence and also to test the amount of starch present while

the Benedict’s solution is used to determine or to detect the presence of reducing sugar such

as fructose, glucose, maltose and lactose.

To test for starch. ½ teaspoon of each food samples placed on a petri dish adding 3

drops of Iodine solution while in the Benedict’s test, 1 full dropper of Benedict solution will be

used on each food placed separately placed on different test tubes. Each sample will be

observed to detect the presence of starch and reducing sugar.

The following experiment shows that adding the solutions on the food samples

changes the color of each variable.

B. INTRODUCTION

Organic compounds such as carbohydrates is essential for living things like human.

In order to identify foods that contain carbohydrates, experiments are needed. According to

hyper.physics.phy-astr.gsu.edu (2000) carbohydrates includes starch which is made of

glucose and reducing sugar are the components which provides energy.

Iodine Test is an experiment used to identify foods that contains starch and Benedict

Test is used to test reducing sugar. This experiments are used on the selected foods (sugar,

powdered juice, rice, chocolate and cracker).

In this experiment, the researchers used Iodine solution and Benedict’s solution in

order to detect the presence of starch and reducing sugar and in order to identify the amount

on each variable.

C. METHODOLOGY

GATHERING AND PREPARATION OF

MATERIALS

FOOD SAMPLE IDENTIFICATION

IODINE TEST FOR STARCH AND

BENEDICT’S FOR REDUCING SUGAR

OBSERVATION AND COLLECTING OF DATA

DETERMINATION OF AMOUNT OF STARCH

AND REDUCING SUGAR ON FOOD

INTERPRETATION OF DATA
D. PROCEDURE

Iodine Test for Starch

A. MATERIALS

½ Teaspoon of: sugar, powdered juice, cracker, rice and chocolate

Lugol’s Iodine solution

Dropper

Petri dish

B. PROCEDURE

1. Place ½ teaspoon of each food sample on the well of a spot plate. Make sure that the

food samples are far from each other.

2. Add 3 drops of Lugol’s Iodine solution or tincture of iodine on each food sample.

3. Note that Lungol’s Iodine solution or tincture of iodine changes from yellow to blue or

black in the presence of starch.

4. Write your observation in Table A.

Benedict’s Test for Reducing Sugar

A. MATERIALS

A pinch of: sugar , powdered juice, cracker, rice and chocolate

Benedict’s Solution

Test Tubes

Test Tube Rack

Dropper

B. PROCEDURE
 1. Place a pinch of the food samples to be tested into test tubes.

2. Add 1 full dropper of Benedict’s solution to each test tube.

3. Gently shake the test tube or vial.

4. Place the test tubes in the hot water bath for 2-3 minutes. After 2-3 minutes, return

the test tube to the test tube racks. If the substance in your test tube contains sugar,

Benedict solution will change color.

E. RESULT

The table below shows the result of the experiment:

Color Blue Blue Green Green Yellow Orange/Red

Code 0 + ++ +++ ++++

Interpretation None Trace Little Moderate Much Sugar

Sugar Sugar

TABLE A: IODINE TEST FOR STARCH

Food Color Code Interpretation

Sugar Yellow +++ Moderate Sugar

Juice Orange/Red ++++ Much Sugar

Cracker Blue 0 None

Rice Blue 0 None

Chocolate Yellow +++ Moderate Sugar

When the Iodine solution is added to the food samples, the color change to the

amount of starch present on the samples. The Sugar and Chocolate changed into yellow

which interprets into moderate sugar. In the Cracker and Rice, the color changed into blue
which means none or the sample contains no sugar. And lastly, the powdered juice with the

color of orange/red which contains the highest amount of sugar.

TABLE B: BENEDICT’S TEST FOR REDUCING SUGAR

Food Color Code Interpretation

Sugar Blue 0 None

Chocolate Green ++ Little Sugar

Cracker Green ++ Little Sugar

Juice Yellow +++ Moderate Sugar

Rice Blue 0 None

On the other hand, using the Benedict’s solution on the selected foods to test the

amount of reducing sugar on each food samples. When the solution is added to the sugar

and rice, its color retained which interprets to none or no reducing sugar is present. The

Chocolate and Cracker change into green which contains little sugar and the powdered juice

turned into a bright yellow which interprets to moderate sugar making it the hughest

contained sugar on the selected samples.

F. DISCUSSION

The experiment clearly shows that the Iodine and Benedict’s solution both affect the

activity of starch and reducing sugar which helps us to our future researchers that uses the

same test and properties.

The result presented shows that there are selected food that contains too much

sugar and starch or contains none of it. We have recently learned that not all food that looks

and taste good is healthy for the body. We also learned that the Iodine and Benedict’s

solution affects the color of food showing the amount of starch and reducing sugar contain.

G. CONCLUSIONS AND RECOMMENDATIONS

 Overall, the Iodine and Benedict’s test succeeded in showing the amount of starch

and reducing sugar contained on each food sample. Based on the results, the powdered

juice had the highest amount of sugar among the selected samples that was involved in the

experiment.

Showing the effects of the solution, it is recommended to refrain taking or drinking

juice since it has content of sugar based on the result of the experiment. It is also better to

eat lesser amount of cracker and chocolate for it also contains high amount of sugar making

it second.

H. APPENDICES

Figure I Figure II

Figure III Figure IV

I. REFERENCES

https.//www.hyper.physics.gsu.edu

hhtps//www. Monash.edu/rlo/assignment-samples/science/science-writing-a-lab-report