Fourth Form Biology

Animal Nutrition
Skills assessed: [MM][ORR]
Title: Food Tests

Food Test Lab/Worksheet

Carry out the following tests on food samples provided. Record your observations and inferences in Table 1 below.

Table 1

TEST OBSERVATION INFERENCE

STARCH A change in colour from orange to blue-back indicates Amylose in the iodide solution gives food samples the
the presence of starch. blue-black colour that is seen when positively testing for
1. Place a few drops of the substrate A on the cavity starch.
tile.
2. Add three drops of iodine in potassium iodide
solution (Lugol’s reagent).
3. Record your observations.

PROTEIN The reagent turns mauve in the presence of peptide

A change in colour from blue to mauve indicates the bonds which are the chemical bonds that hold amino
1. Place 2cm3 of the substrate B in the test tube. presence of protein. acids together. The proteins must have at least three
2. Add 2cm3 of Biuret reagent. amino acids.
3. Shake and allow the mixture to stand for three
minutes.
4. Record your observations.
REDUCING SUGARS
1. Place 2cm3of the substrate C in a clean test tube.
2. Add 1cm3 of Benedict’s solution.
3. Place the tube in a hot water bath and observe
until the colour change is complete.
4. Record your observations.
A change in colour from blue to murky green then finally
yellow/ orange/ red indicates the presence of simple
sugars.
The importance of testing for simple reducing sugars.
When Benedict solution and simple carbohydrates are
heated, the solution changes to orange or red because
the reducing property of simple solution are reduced C
opper (1) ions which change colour.

NB:// why was it necessary to test for reducing

sugars first?

NON-REDUCING SUGARS A change for blue to red indicates a low to high amount
of non-reducing sugars in a food sample.
1. Carry out the test for reducing sugars using
substrate D.
2. Record your observations.
3. Place 2cm3of the substrate D in a clean test tube.
4. Add three drops of hydrochloric acid and allow
the test tube to sit in a hot water bath for 3
minutes.
5. Remove the tube and neutralize the acid with
sodium hydrogen carbonate solution (watch for
fizzing to stop).
6. Add 1cm3 of Benedict’s solution.
7. Place the tube in a hot water bath and observe
until the colour change is complete.
8. Record your observations.
FATS
Grease Spot Test
1. Rub the food to be tested on the piece of filter
paper provided.
2. Allow to dry and hold up to the light to look for a 1 The spot on the paper does not dry or go 1
translucent mark. away completely and it also spreads widely

Emulsion Test
1. Add 2cm3 of ethanol to substrate E and shake
thoroughly.
2. If the substrate is solid, allow to settle for 3
minutes to allow the lipids to be extracted, and 2 A white milk-like emulsion indicates the 2 Thee hydrophilic end of the emulsifier molecule is
decant the alcohol into a clean tube. presence of fats and oils attracted to water while the hydrophobic end is attracted
3. Add 2 cm3 of deionized water to the test tube to fats and oils. When mixed together an emulsion is
containing the alcohol and shake. formed – a mix of oily and watery liquids.
4. Record your observations.
You will be provided with a mixture of different foods. Using the directions in the previous table, perform the food tests to determine which foods are in the mixture. Record your
observations and inferences in Table 2 below.

Table 2

MIXTURE OBSERVATION INFERENCE

Carry out tests for:

● Starch

● Proteins

● Fats

● Reducing sugars

What can you conclude from the results of your tests?

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MIXTURE OBSERVATION

FOOD ITEMS USED MAJOR MACROMOLECULE PRESENT