Tests of Carbohydrates, Fats and Proteins in Given Food

Stuffs
Carbohydrates provide energy to cells in the body. Protein
is the major functional and structural component of all the
cells of the body. Fats and oils are the highest energy
sources that contain fatty acids which is essential for health
and are not produced by the human body.

Aim:
To detect the presence of carbohydrates, fats and proteins
in the given food stuffs.

Theory:
The presence of carbohydrates, fats and proteins in any food
stuff is detected by performing the tests for proteins, fats
and carbohydrates with the extract of the foodstuff. The
advantage is these tests do not interfere with each other.
Test for Carbohydrates:
Molisch’s test – Given sample food + Molisch’s reagent →
Purple or violet ring confirms the presence of carbohydrate.
Fehling’s test – Given sample food + Fehling’s reagent →
Red precipitate confirms the presence of carbohydrates
Benedict’s test – Given sample food + Benedict’s reagent →
Red precipitate confirms the presence of carbohydrates.
Tollen’s test – Given sample food + Tollen’s reagent →
Silver mirror confirms the presence of carbohydrates.
Iodine test – Given sample food + Iodine solution → Blue
colour solution confirms the presence of starch.
Test for Proteins:
Biuret test – Given sample food + Aqueous copper sulfate
→ Violet colouration confirms the presence of Proteins
Xanthoproteic test – Given sample food + Nitric acid →
Yellow colour solution confirms the presence of proteins.
Millions test – Given sample food + Mercuric sulfate in the
presence of sodium nitrite and sulfuric acid → Brick red
colour solution confirms the presence of proteins.
Ninhydrin test – Given sample food + Pyridine solution of
ninhydrin → Violet colour solution confirms the presence of
proteins.
Test for Oils and Fats:
Solubility test – Given sample food + Chloroform or alcohol
→ Miscible with chloroform and immiscible with water the
fat presence is confirmed.
Translucent spot test – Given sample food + rubbed
between the folds of filter paper → presence of translucent
spot then the presence of fats is confirmed.
Acrolein test – Given sample food + Potassium bisulfite
KHSO4 → Pungent irritating odor then the presence of fats
or oil is confirmed.
Materials Required:
Molisch’s reagent
Fehling’s reagent
Benedict’s reagent
Tollen’s reagent
Iodine solution
Copper sulfate solution
Sodium hydroxide
Nitric acid
Mercuric sulfate
Sodium nitrite
Alcohol
Chloroform
Filter paper
Potassium bisulfate
Concentrated hydrochloric acid
Furfural solution
Test tubes
Test tube holder
Water bath
Dropper
Stirrer
Bunsen burner
Apparatus Setup:
Tests of Carbohydrates, Fats and Proteins in Given Food
Stuffs
Procedure:
To test the presence of carbohydrates, proteins, fats and oils
in the given food sample, first the extract of the given
foodstuff should be prepared. Dry the given foodstuff in the
mortar with a pestle or by boiling with minimum quantity of
water extracting with a small quantity of an organic solvent
after grinding the foodstuff.

Some of the examples of preparing extract of food stuff is

given below.

For potatoes – cut to slices and boil with water.

For butter – test directly
For grapes – Extract the juice.
For boiled egg – take the white portion grind and shake
with water.
Results and Discussions:
The given food sample contains _________ (carbohydrates/
proteins/ fats).
Precautions:
Always use minimum quantity of reagents and freshly
prepared ones to test the sample food.
Use droppers to take the reagents from the bottle.
Use lab aprons and hand gloves during the experiment.
Also, Check ⇒ Properties of Maltose

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