Title: Food tests: Starch, Protein and Lipids

Aim: To identify the biomolecule(s) present in various food samples

Apparatus: 5 beakers (may be 100ml or 50 ml), 16 test tubes, 5 measuring cylinders/syringes (10 mL
capacity), 1 drop pipette, iodine solution, biuret reagent, ethanol, water, 10 mL of each sample labelled
A, B, C & D.

Methods: 4 solutions were provided A,B,C and D. The appearance of each solution was noted. The test
for starch, protein and lipids were performed on all four solutions and which are present in each sample
were identified.

Test for Starch

2cm3 of the sample was transferred to a test tube. A few drops of potassium iodide solution were added
to the sample. The sample was observed and observations were recorded.

Test for protein

2cm3 of the sample was transferred to a test tube.3-5 drops of biuret reagent were added and the test
tube was gently swirled. The sample in the test tube was observed against a white background and
observations were recorded.

Test for lipids

2cm3 of the sample was transferred to a test tube. 3ml of ethanol was added to the test tube and was
shaked for 1 minute. This mixture was poured in another test tube containing 3ml water. The sample in
the test tube was observed and observations were recorded.

Results
TABLE 1: SHOWING ACTUAL RESULTS OBTAINED FROM THE STARCH TEST AND
THE INFERENCES MADE.

FOOD SAMPLE OBSERVATIONS INFERENCES

A The samples turns black Starch is present

B The sample turns slightly starch is not present

cloudy

C The sample turns yellow starch is not present

D The sample turns yellow starch is not present

 TABLE 2: SHOWING ACTUAL RESULTS OBTAINED FROM THE PROTEIN TEST AND
INFERENCES MADE.

FOOD SAMPLE OBSERVATIONS INFERENCES

A The sample is transparent protein is not present

B The sample have a slight purple protein is present

colour

C The sample is transparent protein is not present

D The sample have a cloudy protein is not present

yellow colour

‘
TABLE 3: SHOWING ACTUAL RESULTS OBTAINED FROM THE LIPIDS TEST AND THE
INFERENCES MADE.

FOOD SAMPLES OBSERVATIONS INFERENCES

A The sample is transparent lipid is not present

B The sample turns slightly cloudy lipids is present

white

C The sample is transparent lipids is not present

D The sample turns a bright lipids is a present

cloudy white.
Discussion
We eat many complex foods which may contain a mixture of Starch, Protein and Lipids. Food test
enables you to find out what food types a food contains. There are different tests which can be used to
detect starch, proteins and lipids. They involve adding a reagent to a food sample which changes colour
depending on what biological molecules are present. Starch is a soft, white tasteless powder that is
insoluble in cold water, alcohol or other solvents. The basic chemical chemical formula for starch
molecules is (C6H10O5)n .Starch is a polysaccharide comprising glucose monomers joined in a 1,4
linkages. The simplest form of starch is the linear polymer amylose, which is the branched form.
Protein is a highly complex substance that is present in all living organisms. Proteins are of great
nutritional value and are directly involved in the chemical processes essential for life. A protein
molecule is very large compared with molecules of sugar or salt molecules of sugar or salt and
consists of many amino acids joined together to form long chains much as beads are arranged on
a string. Our body needs dietary protein to supply amino acids for growth and maintenance of
our cells and tissue..
Lipids are any of a diverse group of organic compounds including compounds including fats ,oil,
hormones and certain components of membranes that are grouped together because they do not interact
appreciably with water. One type of lipids is the triglycerides, triglycerides are sequestered as fat in
adipose cells. Which serve as the energy-storage depot for organisms and also provide thermal
insulation.

The Colour of the reactions on identifying common substance was largely as predicted by theory.
According to the experiment mentioned above it clearly shows that after adding Potassium iodide into
sample A the Colour turns black which indicated the presence of starch. The space in the center of the
helix of amylose has the correct dimensions to accommodation on iodine molecules so when the iodine
binds to it ,it changes position slightly forming the blue-black complex. When potassium iodide was
added into sample B the Colour turns slightly cloudy white which clearly shows that starch is not
present. After added potassium iodide into sample C and D. A light yellow and a yellow Colour was
observed. This is a negative test meaning no starch is present in sample C and D.
Based on the results table it showed that after added biuret reagent in sample A the Colour observed
was transparent this indicates that protein is not present. When the test for protein was carried out in
sample B it produced a slightly purple Colour this indicates that protein is present. This purple Colour is
derived from a chemical reaction between amino acids in protein and the copper ions in the biuret
solution. This was a positive test since a purple Colour was observed after adding the solution. A
coloured complex forms where there are peptide bonds. When the biuret reagent was added in sample C
and D the colours observed were transparent and cloudy yellow. This indicates that protein is not present
in both samples.
When ethanol and water was added to sample A and C the colour observed were transparent. This
indicated that lipids are not present in sample A and C.when ethanol was added to sample B and D a
slightly cloudy white and a bright cloudy white suspension presented,which indicated that lipids are
present in both samples. Although the results carried out it showed that sample D contains more lipid
than sample B because the colour change is brighter. The ethanol dissolves the lipids.In addition to the
water, the lipids are dispersed throughout the the water as tiny particles forming an emulsion as a result
of it being insoluble in water.

Limitations: Concentration of the Iodine Solution, Impurities Present in the reagent due to improper
storage, Contamination of food items during manufacturing or Expiration of food samples used.

Precautions: washing and cleaning the apparatus before use to avoid contamination, measuring and
using the correct amount of reagents.

Conclusion
It can be concluded that the biomolecule(s) present in various food samples were identified. Results
demonstrate that in starch test sample A contains starch but sample B,C and D do not contain starch.In
the protein test sample B contain protein but sample A,C and D does not contain protein.For the test for
lipids sample B and D contains lipid ,while sample A and C do not contain lipid.