Tests for carbohydrates, fats and proteins

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

I. Tests for carbohydrates

Molisch test
To the sample add 2-3 drops of
naphthol solution and then add 2-3
drops of conc. H2SO4 along the sides of Purple ring is formed at the
1 the test tube interface of two layers

Fehling solution test

To the given sample add
1 mL of Fehling solution A and 1 mL of
Fehling solution B.Heat the contents for
2 about 2 minutes on a water bath. A brick red ppt is formed

Benedict’s test
To the sample add benedicts
3 reagent and heat A brick red ppt is formed
Tollen’s reagent test
To the sample add 2 mL of A shiny silver mirror is
Tollen's reagent and heat on a water formed on the inner side of
4 bath. the test tube
II. Test for starch

To the sample add few drops of iodine

1 solution. The indicates the Blue colour is formed
III. Tests for fats
Translucent spot test

Place a few drops of the sampleon a A translucent spot is

1 filter paper obtained

Acrolein test
To the sample adda
few crystals of dry potassium hydrogen
2 sulphate A pungent smell is obtained
IV. Tests for proteins

Biuret test
To the sample add about 2 mL of
10% sodium hydroxide solution. Then
add a few drops of copper sulphate
solution and warm the mixture for
about 5 minutes.
1 Violet colour is obtained
 Ninhydrin test Blue colur is formed
To the sample add 3-drops of
2 ninhydrin solution and heat.

Xanthoproteic test
To the sample Yellow colour is obtained
add a few drops of concentrated nitric
3 acid and heat for a few minutes
d proteins
en food stuffs.

Presence of carbohydrates is
confirmed

Presence of carbohydrates
(reducing sugar) is confirmed

Presence of carbohydrates
(reducing sugar) is confirmed

Presence of carbohydrates
(reducing sugar) is confirmed

Presence of starch is confirmed

Presence of fat is confirmed

Presence of fat is confirmed

Presence of protein is confirmed

Presence of protein is confirmed

Presence of protein is confirmed