SBK3023 FOOD SCIENCE

LABORATORY REPORT
LAB 1 STARCH ANALYSIS

NAME AND NO. ID CHONG XIN YI D20152072021

NUR HANA BINTI SYAMSUL D20152072024

IRENE TIONG D20152072038

SHAFIQAH AWATIF BINTI ZAHIR D20152072050

LECTURER DR. WONG CHEE FAH

DATE & DAY 12 MARCH 2018

Title

Lab 1 Starch Analysis

Objective

1. To determine the reaction of different samples with iodine

2. To identify negative and positive control at samples and iodine

2. To investigate the presence of starch in various food

Abstract

Starch is a form of carbohydrates which is mainly can be found in plants. Thus, in the
experiment, plants and plants-based foods that contain starch will react with iodine solution to
form blue black solution. Starch can be separated into two differences categories which are
amylose and amylopectin. Molecules of amylase are in linear chain which are straight and
helical meanwhile amylopectin contains branched among the chain. During the first part of
experiment, glucose solution, starch solution, albumen solution and water are dropped with
iodine solution to observe the colour change after the reaction. Within seconds, iodine reacts
with starch solution to form a blue black solution. The others samples such as 10% glucose
solution. 1% albumen solution and water are showing negative results which the solutions are
remained the same as original iodine colour which is yellowish orange. There are no changes
can be observed. Thus we can conclude that 1% starch solution is the positive control whereas
the other samples are negative control.

For the second part of experiment, different food samples such as potato, onion, bread,
banana, and dried milk are used to determine the presence of starch. The food samples are
crushed with water, boiled, and cooled under running tap water before iodine solution are
dropped into it. Result is then observed and recorded. Based on the result, potato and bread are
positive tests as blue black solution is formed. The remaining samples are showing negative
result which the colour are remained with no changes occur.
 Through this experiment, we can conclude that iodine solution is good for testing
presence of starch. As starch is build up by mixture of amylose and amylopectin, the colour
change of the solution with samples is due to the presence of amylose.

Materials

1. 10% glucose solution

2. 1% starch solution
3. 1% albumen solution
4. Distilled water
5. Potato
6. Onion
7. Bread
8. Banana
9. Dried milk
Method

Experiment 1

1. Four test tubes are labeled as 1 – 4.

2. 20mm depth pf 10% glucose solution, 1% starch solution, 1% albumen solution and
water are put into the test tube respectively from 1 – 4.
3. To each tube, three drops of iodine solution are added using a dropping pipette. The
tube is shaken sideway, not up and down to mix the contents. Colour changes for each
test tube is observed and recorded.

Experiment 2

1. Six test tubes are labeled as 1 – 6 which will contain potato, onion, bread, banana, and
dried milk respectively.
2. A 1cm cube was crush of the first food sample ina mortar with about 10cm3 water.
3. The mixture is poured into a clean test tube and the mixture is heated in a small flame
of Bunsen burner till it boiled for a few seconds using a test tube holder, the tube is
shaken gently all the time.
4. The tube is cooled under a running tap.
5. Five drops of iodine solution are added.
6. The result are observed and recorded. Steps 2 – 6 are repeated for the next food
sample.

Result
Experiment 1
Substance Colour change after adding iodine
10% glucose solution Yellowish orange
1% starch solution Blue black
1% albumen solution Darker yellowish orange
water Yellowish orange
Experiment 2
Food sample Colour change with Colour change Interpretation of
iodine intensity result
1. Potato Blue black +++ big change The colour change to
blue black due to
high amount of
starch in potato.
2. Onion Cloudy white + little change There is no change
of colour because
onion does not
contain starch.
3. Bread Dark purple +++ big change The colour change to
dark purple due to
high amount of
starch in bread.
4. Banana Yellowish brown ++ moderate change The colour change to
yellowish brown
with moderate
change because the
unripe bananas
contains a fair
amount of starch.
5. Dried milk White No change There is no change
of colour indicate
that no starch was
present in dried
milk.

Discussion

1. The substance selected for testing are examples of three of the principle chemical
substances in cells, sugar (glucose), starch, protein (albumen). With which of these
substances did iodine react to give a colour change?
The substances that iodine react to give colour change are starch and protein.

2. Does your result indicate that there is, for example, no sugar and no protein that will
give a colour change with iodine?
The result indicate that there was no colour change without the presence of
sugar and protein.

3. What experiments would you have to carry out in order to give a confident answer to
question 2?
Protein analysis experiment by using biuret test and benedict test for non-
reducing sugar.
 4. Does the result indicate that starch will always react with iodine solution to give a
colour change?
Yes. The result does indicate that starch will always react with iodine to give a
colour changes.

5. What was the point of water in tube 4?

Water in tube 4 as a negative control.

6. Discuss bonding in starch.

A starch molecule contains hundreds of glucose molecules in either occasionally
branched chains (amylopectin) or unbranched chains (amylose). Amylose is an
unbranched homopolysaccharide formed by about 5-600 glucose units, linked by
α-(1→4) glycosidic bonds. It has a helix structure with six glucose units for turn,
is soluble in water and places in the core of the starch granules. Amylopectin
represents about 80% of polysaccharides taken up with diet. It is a branched
molecule formed by thousands of glucose units, up to 50000, that, in main chain,
are joined by α-(1→4) glycosidic bonds.

7. Which are positive and negative control? Why?

The positive control was the starch sample to ensure the test validity meanwhile
the negative control was distilled water as we not expected to have any sugar or
starch on it.

8. How iodine reacts with starch? Why colour changes?

Amylose in starch is responsible for the formation of a deep blue colour in the
presence of iodine. The iodine molecule slips inside of the amylose coil. Iodine is
not very soluble in water, therefore the iodine reagent is made by dissolving
iodine in water in the presence of potassium iodide. This makes a linear triiodide
ion complex with is soluble that slips into the coil of the starch causing an intense
blue-black colour.

Conclusion
The conclusion is iodine test was used to test for the presence of starch. Starch is a type of
polysaccharides carbohydrates which is made up of amylose and amylopectin. If starch
amylose is not present, then the colour will stay orange or yellow. Starch give positive result
in iodine test as the iodine reagent was added to the food samples and a blue-black colour
change indicate that the starch is present.

Reference

Whitney, E. & Rolfes, S.R. (2013). Understanding nutrition. USA: Cengage Learning.