BIOLOGY PRACTICAL: FOOD TEST

 Food test is the test that can determine whether a specific food substance is present or absent in a
given food sample solution.
 The major food tested are:-
- Starch
- Reducing sugar.
- Non-reducing sugar.
- Protein.
- Lipids.
 When carrying out food test the following things should be noted:-
- The reagent used for corresponding type of food substance.
- Procedure to be followed during testing of a given type of food substance.
- Practical report should be in past tense.
- The appropriate colour should be observed.
- The inference should be made.

TABLE FOR THE FOOD TYPE, REAGENT USED AD REAGENT COLOUR

FOOD TESTED/FOOD TYPE REAGENT USED REAGENT COLOUR

Starch Iodine solution Brown

Reducing sugar Benedict’s solution Blue

Non reducing sugar Benedict’s solution Blue

Dilute Hydrochloric acid (Hcl) Colourless

Dilute sodium hydroxide (NaOH) Colourless.

Protein Dilute sodium hydroxide (NaOH) Colourless.

1% Copper sulphate (CuSO4) Blue.

Lipids Sudan (III) solution Red.

SAMPLE PRESENTATION OF FOOD TEST EXPERIMENTAL RESULTS

SAMPLE no 1
Food Procedure Observation Inference
tested
Starch To 2mls of food sample W in a test tube, The colour of the Starch was present
2drops of iodine solution were added. mixture was changed
to blue-black colour.
The mixture retained Starch was absent
the colour of iodine
solution
Reducing To 2mls of food sample W in a test tube, The series of colour Reducing sugar was
sugar 2mls of Benedict’s solution were added. change was observed present
The mixture was then heated to boil. from blue, to green,
to yellow and finally
to brick red
precipitate.
The mixture retain Reducing sugar was
the blue colour of absent
Benedict’s solution.
Non- To 2mls of food sample W in a test tube, The colour of the Non-reducing sugar
reducing 2drops of dilute Hcl were added. The mixture was changed was present
sugar mixture was then boiled in a water bath from blue, to green,
and allowed to cool in cold water. 2drops to yellow and finally
of dilute sodium hydroxide was added to to brick red
the cooled mixture followed by addition precipitate.
of 2mls of Benedict’s solution. The The mixture retains Non-reducing sugar
mixture then was boiled in a water bath. the blue colour of was absent
Benedict’s solution.
Protein To 1ml of food sample W in a test tube, The colour of the Protein was present
2drops of dilute sodium hydroxide was mixture was changed
added followed by addition 2drops of 1% to purple colour
copper (II) sulphate solution. The mixture The mixture retained Protein was absent
then was thoroughly shaked. the colour of 1%
copper (II) sulphate
solution.
Lipids To 2mls food sample W in test tube, 1ml Red ring was formed Lipid was present
of Sudan (III) solution was added. at the top of mixture
The mixture retained Lipid was absent
the colour of
sudan(III) solution.

SAMPLE no 2

Food tested Procedure Observation Inference

Starch To 2mls of food sample solution
W in a test tube, 2drops of iodine
solution were added. The
mixture was then shaked and
allowed to settle.
The colour of the Starch was present
mixtrure was changed
to blue-black colour.
The mixture retained Starch was absent
the colour of iodine

Reducing sugar To 2mls of food sample solution
W in a test tube, 2mls of
Benedict’s solution were added.
Then, the mixture was boiled in
a water bath.
Non-reducing To 2mls of food sample solution
sugar W in a test tube, 1ml of dilute
Hcl was added. The mixture was
then heated to boil in a water
bath and allowed to cool in cold
water. 1ml of dilute sodium
hydroxide was added to the
cooled mixture followed by 2mls
of Benedict’s solution. The
mixture then was boiled.
Protein To 2mls of food sample solution
W in a test tube, 1 ml of dilute
sodium hydroxide was added
followed by addition of 1ml of
1% copper (II) sulphate solution.
The mixture then was vigorously
shaked.
Lipids To 2mls food sample solution W
in test tube, 1ml of Sudan (III)
solution was added. The mixture
was then shaked and allowed to
settle.
SAMPLE no 3
Food tested Procedure
Starch 2drops of iodine solution were
added in a test tube containing
2mls of tested food solution W.
Reducing sugar 2mls of Benedict’s solution were
added in a test tube containing
2mls of tested food solution W.
Then, the mixture was boiled
solution
The colour of the Reducing sugar was
mixture was changed present
from blue, to green, to
yellow and finally to
brick red precipitate.
The mixture retains Reducing sugar was
the blue colour of absent
Benedict’s solution.
The colour of the Non-reducing sugar
mixture was changed was present
from blue, to green, to
yellow and finally to
brick red precipitate.
The mixture retains Non-reducing sugar
the blue colour of was absent
Benedict’s solution.
Purple colour was Protein was present
developed
The mixture retained Protein was absent
the colour of 1%
copper (II) sulphate
solution.
Red ring was formed Lipid was present
at the top of mixture
The mixture retained Lipid was absent
the colour of
sudan(III) solution.
Observation Inference
Colour of the solution Starch was present
changed to blue black
The solution retained the Starch was absent
colour of iodine solution
A series of colour Reducing sugar was
change from blue to present.
green, to yellow and
finally to brick red
precipitate was observed
The solution retained the Reducing sugar was
colour of Benedict’s absent
 solution.

Non-reducing sugar 1ml of dilute Hcl was added in a A series of colour Non-reducing sugar
test tube containing 2mls of change from blue to was present.
tested food solution W. Then it green, to yellow and
was boiled and cooled. 1ml of finally to brick red
Sodium hydroxide was to the precipitate was observed
mixture followed by 2mls of
Benedict’s solution and boiled The solution retained the Non-reducing sugar
again. colour of Benedict’s was absent
solution.
Protein 1mls of sodium hydroxide The purple colour was Protein was present
solution were added in a test observed in the mixture
tube containing 2mls of tested
food solution W followed by The solution retained the Protein was absent
1mls of 1%copper (II) suphate colour of 1% copper (II)
solution. Then, the mixture was suphate solution
shaked well.
Lipids 2drops of Sudan (III) solution Red ring was formed at Lipid was present
were added in a test tube the top of the mixture
containing 2mls of tested food
solution W. The mixture then
was shaked and allowed to settle.

The solution retained the Lipid was absent

colour of sudan (III)
solution.

SAMPLE ANSWERS
1. The table summarizing the digestion process

Part of the pH Source Digestive Enzyme Food digested Products of

alimentary medium of juice digestion
canal (optimum enzyme (secretion)
(Site of action ) pH of the
substrate)
Mouth Alkaline Salivary Saliva Salivary Starch Maltose
gland amylase
(ptyalin)
Stomach Acidic Gastric Gastric Pepsin Protein Peptides
gland juice Rennin Soluble milk Insoluble
protein milk protein
(caseinogens) (casein)
Duodenum Alkaline Pancreat Pancreatic Pancreatic Starch Maltose
ic gland juice amylase
Pancreatic Lipids Fatty acids
lipase and glycerol
 Trypsin Protein Peptides
Small intestine( Alkaline Intestina Intestinal Erepsin Peptides Amino acids
ileum ) l wall juice (peptidase
(Succus )
entericus) Maltase Maltose Glucose
Sucrase Sucrose Glucose and
Fructose
Lactase Lactose Glucose and
Galactose
Lipase Lipids Fatty acids
and glycerol

STARCH
 Natural sources of starch are as follows :-
- Cassava
- Maize
- Millet.
- Irish potato
- Sweet potato
- Wheat.
- Rice
 Properties of starch are as follows:-
- They do not sweet taste.
- They are insoluble in water.
- They are non-crystalline.
- They are macromolecules.
- It reacts with iodine to form polyiodide complex which is blue-black in colour. This form
the basis for testing starch.
 Uses of starch are as follow:-
- It provides the body with energy.
- It is the food reserve in plant. It is the stored form of carbohydrate in plant

REDUCING SUGAR
 Natural sources of reducing sugar are:-
- Grapes.
- Carrots.
- Apples.
- Onion
- Milk.
- Pineapple.
- Banana.
 Properties of reducing sugar are:-
- They are soluble in water.
- They have sweet taste. They form sweet tasting solutions.
- They are crystalline. They can form crystals.
- They are small molecule.
- They are reducing sugar.This is because the Benedict’s solution which contain copper (II)
sulphate when is mixed with reducing sugar, the copper (II) ions of copper (II) sulphate
will be reduced to copper (I) ions which form a brick red precipitate of copper (I) oxide.
This for form basis for testing reducing sugar.

 Uses of reducing sugar are as follow:-

- It provides the body with energy. For example glucose is the most common respiratory which
is oxidized during respiration to release energy.
- Play role in synthesis of disaccharides. For example when two molecule of glucose are
combined through condensation reaction, maltose is formed.
- They are used is synthesis of polysaccharides such as glycogen. Glucose is particularly
important in this role.

NON-REDUCING SUGAR
 Natural sources of reducing sugar are:-
- Sugarcane
-
 Properties of Non-reducing sugar are:-
- They are soluble in water.
- They have sweet taste. They form sweet tasting solutions.
- They are crystalline. They can form crystals.
- They are small molecule.
- They are called non-reducing sugar because they cannot reduce copper sulphate of Benedict’s
solution.
- Note the following During testing of non reducing sugar :-
 Dilute hydrochloric acid used to break down (hydrolyze) non-reducing sugars
to reducing sugars.
 Sodium hydroxide is used to neutralize the dilute hydrochloric acid.

 Uses of non-reducing sugar are as follow:-

- It provides the body with energy.

PROTEIN
 Natural sources of reducing sugar are:-
- Beans.
- Peanuts.
- Eggs.
- Fish
- Chicken
 - Milk.

 Properties of protein are:-

- They are insoluble in water.
- They coagulate on heating. This means that small particles of protein clump together to form
bigger particles when a mixture of protein and water is heated.
- Protein reacts with sodium hydroxide and copper sulphate to produce violet colour/
purple clour. This is called biuret test.
- Note the following during testing of protein
 Sodium hydroxide is used to provide alkaline medium for the copper sulphate to react
with nitrogen atoms of amino acids.
 The purple colour formed during the test of protein is the result of a complex
between four nitrogen atoms in the peptide bonds and the copper (II) ion (Cu2+)
of Copper sulphate solution.

 Uses of proteins are as follows:-

- They used for growth and repair of worn out body tissues. The protein we eat are used to make
new cells which will make tissues to replace those which are worn out.
- They provide body protection and defence against disease. For example protein make
antibodies which provide the body with immunity.
- They can be used to provide energy when the body lacks carbohydrate and fats. This happen
during starvation and when the person falls sick.
- They form the structural components to various materials such as nails, hair and muscle fibres.
- They are required for the formation of enzymes, hormones, and haemoglobin.
- They play role in clotting of blood. This is because the fibrinogen which control blood clotting
is protein in nature.
- They transport oxygen in the blood. This is because the hemoglobin which transport oxygen is
protein in nature.

LIPIDS
 Natural sources of lipids are:-
- Groundnuts.
- Coconuts.
- Sunflower.
- beef fats
- Avocado.
- Oyster nuts.

 The properties of lipids are:-

- They are insoluble in water.
- They are soluble in organic solvents such as alcohol, chloroform and ether.
- When oil is shaken in water, the oil breaks down into droplets which disperse in water. After
few minutes water and oil separates into two layers.
 - When water is added to a lipid that has dissolved in an organic solvent a white milky
suspension is formed. This is an emulsion.
- When fats rubbed against paper, the paper became translucent. When the paper is dipped
in ether, translucent disappears because the oil dissolves in ether.
- In mixtures of lipid and water, the lipid separates and moves to the top. When shaken
with Sudan III solution, this lipid absorbs the dye of Sudan III solution, turns red, and
produces a "red ring" at the top of the test tube . Stained lipids globules will float on the
top of water because they are less dense then water. This is the basis for testing lipids by using
Sudan (III) solution.

 Uses of lipids are as follows:-

- They are source of energy. They can be broken down during respiration process to release
energy.
- Fat adipose tissues below the skin insulate the body against heat loss.
- Lipids act as a source of metabolic water when fats and oils are oxidized. This is an alternative
source of water for the animal living in desert area like camel.
- Fats deposited around the major organs such as kidney, liver and heart protect those organs
and they act as shock absorbers.
- They form major structural component of the cell membrane. For example phospholipid is a
special type of lipid which is a major component of cell membrane.
- They are medium for storing fat soluble vitamins like vitamins A, D, E and K.