IES San Isidro / Department of Biology and Geology

FOOD ANALYSIS: STARCH

Starch is a polysaccharide of plant origin, whose nutritional value is very high, since it is a very important
source of energy for our body. To detect the presence of starch we will use LUGOL, a colorant made of
iodine, which colours the starch a DARK or PURPLE BLUE colour, which is almost BLACK when we put a lot
of lugol, or when there is a lot of starch. For this lab work, the day before going to the laboratory you must
take several pieces of different cold meat (“embutidos”) and put them overnight in a container covered with
BLEACH (the CHEESE must not be covered with bleach). Before coming to class you should wash them with
plenty of water and bring them in aluminum foil or similar. You should also know the BRAND of the cold meat,
for which you will need to ask the shopkeeper who has sold it to you.

1. STARCH IDENTIFICATION

* In a test tube we pour 2 cc of glucose, and in another we pour 2 cc of starch; then add a few drops of lugol
to each tube.

A) What colour is the tube with water? ___________________________________________

B) And the starch tube? ____________________________________________________

* The colour of the starch tube is that of the POSITIVE TEST.

2. STARCH IN COLD MEAT

* Place the pieces of cold meat you have brought on the table and pour 3 drops of lugol on top of each
fragment.

C) Complete the following table, recording the data of each sample:

TYPE OF SAUSAGE BRAND REACTION TO STAIN SIZE

OR CHEESE LUGOL (++, +, -)

3. STARCH IN FOOD

* Take some grains of rice, a chickpea and a bean; crush or break them separately. Take a piece of potato,
bread, pasta, rice, beans or the food you have on the table. Put in a test tube 2 cc of flour solved in water;
add three drops of lugol to the sample. Write down the results:

PRODUCT REACTION WITH LUGOL

 IES San Isidro / Department of Biology and Geology

CONCLUSIONS

1.- Ask your classmates the results of the analysis and answer the following questions:

a) Which TYPES of cold meat have less starch ?.

b) What TYPES of cold meat have more starch ?.

c) Which brands of cold meat and cheese have less starch?

d) What brands of cold meat and cheese have more starch?

2.- What relationship do these results have regarding our attitude as consumers?

NOTE: You can substitute Lugol for Betadine to analyze the starch content of the food you eat at home.