Page 1

Laboratory #7

Aim: To test for the presence of different nutrients in food (Tomatoes,

milk, peanuts, potato).

Materials and Apparatus: Iodine solution, powdered starch, selected foods to be tested,
spatula, white tile.

Method for Starch Test See page #+++ for drawing

1. Solutions were made using mortar and pestle where necessary

for the four different foods to be tested and then placed in
four labelled test tubes.
2. A few drops of iodine solution were added to the four
different foods.
3. Observation was then recorded in a table

Material and Apparatus: Pure protein, potassium hydroxide, copper sulphate, test tube.

Method for Protein Test See Page +++ for drawing

1. Solutions were made using mortar and pestle where necessary

for the four different foods to be tested and then placed in
four labelled test tubes.
2. Eight (8) drops of potassium hydroxide was then added to the
test tube.
3. Two (2) drops of copper sulphate solution was added to the
test tube and the test tube shaken.
4. The above test was repeated on the food products and the
results recorded in the table.

Material and Apparatus: Filter paper, test tubes, white tile

Method for Fats Test (using filter paper) See page +++ for diagram

1. Solutions were made using mortar and pestle where necessary

for the four different foods to be tested and then placed in
four labelled test tubes.
2. A filter paper was placed on a white tile and drops of each
food were placed onto the filter paper.
3. The results was recorded.
 Page 2

Apparatus and Materials: Ethanol, distilled water, test tube

Method for Fat Test (Using Ethanol) See page +++ for diagram

1. Solutions were made using mortar and pestle where necessary

for the four different foods to be tested and then placed in
four labelled test tubes.
2. 2 cm3 of fat solution and ethanol were added to the test tubes
mixed and shaken vigorously in a test tube.
3. 3cm3 of distilled water added to the mixture
4. The results were recorded.

Apparatus and Materials: Test tubes, benedict’s solution, water bath.

Method for Reducing Sugar Test See page ++++ for diagram

1. Solutions were made using mortar and pestle where necessary

for the four different foods to be tested and then placed in
four labelled test tubes.
2. 2cm3 of Benedict’s solution was then added each test tube.
The mixture was shaken and heated in a water bath.
3. The results were recorded.

Apparatus and Materials: Test tubes, benedict’s solution, water bath.

Method for Non-reducing Sugar Test See page ++++ for diagram

1. Solutions were made using mortar and pestle where necessary

for the four different foods to be tested and then placed in
four labelled test tubes.
2. Dilute hydrochloric acid (HCL) was added to 2cm3 of food
solution in test tube. The mixture is boiled for one minute.
3. 1cm3 of aqueous sodium carbonate (Na2C03) solution was
added, followed by 2cm3 of benedict’s solution.
4. The mixture was then shaken and boiled gently. The results
were recorded.
 Page 3

Results/Observation

Foods Test on Reagents/solutions Observation

Tomatoes
1 Starch

2 Protein

3 Fats(filter paper)

4 Fats (ethanol)

5 Reducing

6 Non-reducing

Foods Test on Milk Reagents/solutions Observation

1 Starch

2 Protein

3 Fats(filter paper)

4 Fats (ethanol)

5 Reducing

6 Non-reducing
 Page 4

Foods Test on Reagents/solutions Observation

Peanuts
1 Starch

2 Protein

3 Fats(filter paper)

4 Fats (ethanol)

5 Reducing

6 Non-reducing

Foods Test on Reagents/solutions Observation

Potato
1 Starch

2 Protein

3 Fats(filter paper)

4 Fats (ethanol)

5 Reducing

6 Non-reducing
 Page 5

SUGGESTED
SKILL CRITERIA FOR ASSESSMENT MARK
MARK

Manipulation (A) Use of basic laboratory equipment. Noting how

and
items are handled.
Measurement
M+M 1. Careful use of the hot plate and water bath
2
avoiding spillage
Laboratory
No. 9
Food Test.
2. Careful handling of different reagents
1
Pouring out reagents , no spillage
1
Mixing reagents avoiding spillage

3. Measurement of reagents
1

4. Careful use of equipment such as test tubes, filter

1
paper etc.
1

(B) Preparing materials for observation and

investigation.
1. Careful handling of food 1

2. Crushing of foods using mortar and pestle and 2

making up food suspensions.

10