Skill: MM and ORR

Lab # 7 – Food Tests

Aim: To investigate which food nutrients are present in the various food samples.
Materials:
 Test tubes
 Spatula
 Petri Dishes
 Measuring cylinders
 Bunsen burner
 Test tube rack
 Wire gauze
 Tripod Stand
 Bread
 Cheese
 Egg white
 Brown sugar
 Milk
 Ethanol
 Benedict’s Solution
 Hydrochloric acid
 Copper II sulphate
 Iodine solution
Procedures:
1. Collect food samples and crush into small pieces (about 1 cm3) and place in a test-tube.
2. Half fill test-tube with the food sample with distilled water.
3. Test for the presence of :

Testing for starch

 Half fill food sample into a test tube
 Add 2 to 3 drops of iodine solution
 If starch is present, the food sample will turn blue-black colour

Testing for protein

 Half -fill a test tube with food sample
 Add 2 drops of sodium hydroxide (NaOH) and 2 drops of copper sulphate solution
(CuSO4) in the test tube.
 Leave it for 4 minutes.
 If protein is present, a mauve or purple colour will appear.
Testing for Fats
 Half -fills a boiling tube with ethanol and another with water
 Add about a one -one third of food sample into the boiling tube with the ethanol.
 Shake the tube vigorously (up and down motion) while placing your thumb over the
opening of the tube to prevent spillage.
 Allow it to settle for a minute, then pour the mixture into the other boiling tube with
water.
 If lipid is present, a cloudy /milky appearance will form when the liquids mix.
4. Record all results on a suitable table
5. The albumen (white) of an egg will be collected in a test-tube.
Drawing
Research a suitable picture for your diagram

Results( research these outcomes on the internet)

Testing for starch (one is being done for you)
Food tested Test carried out Observations Inference
Milk Starch No change in color No starch present
Protein Turned violet or deep Protein present
purple
Fat Cloudy emulsion Fat present
Bread Starch
Protein
Fat
Cheese Starch
Protein
Fat
Brown sugar Starch
Protein
Fat
Egg white Starch
Protein
Fat

Tabling showing………
Discussion
 What is a food test
 What are food nutrients
 Macronutrients and their functions
 Accurate explanation for why the color change was observed in food sample tested.

Sources or error

Include at least 2

Precautions

At least 2

Conclusion- it must be derived from the aim.

Lab # 7
Title: Food Tests
Aim: To investigate which food nutrients are present in a food sample.
Skill: Measurement and Manipulation (MM)
Particulars Marks Awarded Marks Obtained
Bunsen Burner:
 Correctly setting up tripod stand with wire 1
gauze
 Correctly lighting the Bunsen burner 1
Thermometer:
 Ensuring the bulb does not touch the end or 1
bottom of beaker
 Reading the thermometer at eye-level 1

Measuring cylinder:
 Placing cylinder on flat surface 1
 Reading taking at eye-level 1

 Reading taken below meniscus 1

Pipette
 Using the pipette accurately 1
Boiling tube/test tube
 Carefully pouring samples into test
1
tube/boiling tubes
Stopwatch
 Use stopwatch correctly 1
Total 10