DATE: 17/11/21

LAB #: 3

TITLE: Food Test II

AIM: To perform simple food test for reducing (simple) and non-reducing(complex) sugars.

APPARATUS: Test-tubes, test-tube holder, test-tube rack, measuring cylinders (10ml), water
bath, distilled water, hydrochloric acid, sodium hydroxide, benedict’s solution, glucose and
sucrose.

YOUR TITLE FOR YOUR TABLE GOES HERE!!!!!!

Test Observations Inference
To a small amount of Colour change of mixture This confirms the presence
glucose, 2 ml of Benedict’s from blue to green to yellow of a reducing sugar
solution was added. The to orange to brick red.
mixture was then gently
heated.

To a small amount of Colour change of mixture This confirms the presence

sucrose, 2 ml of from blue to green to yellow of a non-reducing sugar
hydrochloric acid was to orange to brick red.
added. The mixture was
then heated for about five
minutes. After cooling 2ml
of sodium hydroxide was
added. 2mls on benedict’s
solution was then added
and the mixture was re-
heated.

CONCLUSION: WHAT WAS DEDUCED OR CONCLUDED BASED ON YOUR FOOD TESTS

REFLECTION: HOW ARE YOU IMPACTED BY THIS KNOWLEDGE, HOW IS IT SEEN IN THE
INDUSTRY, IS IT IMPORTANT TO KNOW?