SUBMITTED BY:

SHIVAM MISHRA
CLASS 12 A

Chemistry Investigatory Project

 ANALYSIS OF

FOOD ITEMS
FOR PRESENCE OF
CARBOHYDRATES

FATS & PROTEINS

CERTIFICATE OF AUTHENTICITY

This is to certify that SHIVAM

MISHRA a student of class XII
A has successfully completed
the research analysis project
on the topic “Analysis of Food
Stuff for the presence of
Carbohydrates, Proteins, Fats
and oils” under the guidance

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of Vasundhra Bajpai.

This project is genuine and does not

indulge in plagiarism of any kind.

The references taken in making this

project has been declared in
bibliography.

Vasundhra Bajpai D.K.Mishra

Chemistry Investigatory Project

 ACKNOWLEDGEMENT

I wish my deep gratitude to my principal &

respected teachers whose eloquent guidance
and valuable suggestions have been
indispensable in bringing out this assigned
project successfully. It is through there
practical knowledge, there suggestion and help
offered by them from time to time that
brought great confidence in taking up this work
and synchronizing my efforts in
accomplishment of the project work.

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 INDEX

Purpose & Objective

Theoretical Background

Analysis experiment No. 1

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Analysis experiment No. 2 Analysis

experiment No. 3

Bibliography

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 PURPOSE & OBJECTIVE

The common food items, we consume in

our daily life, mainly contain food nutrients
namely carbohydrates fats, proteins and
vitamins. These nutrients are necessary in a
balance diet, which is essential to maintain the
good health. The carbohydrates and fats
provide us energy for the activities of various

Chemistry Investigatory Project

organs by combustion. Proteins build up,
maintain and reaper our body tissues. As such
the study and analysis of simple chemical
reactions of these compounds and their
detection (in foodstuff) carries significance.

In this project, we shall investigate &

analyze various food items for presence of:

1.CARBOHYDRATES
2. FATS & Oils
3. PROTEINS
THEORITICAL BACKGROUND

Before we go into the analysis, we shall be

describing the chemical composition, their basic
properties (physical as well as chemical) and
various tests/procedures to analyze the presence
of food nutrients namely carbohydrates, fats and
proteins in them.
CARBOHYDRATES
Chemical composition:

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‘Carbohydrates” literally means hydrates of carbon.
These are compounds of carbon, hydrogen &
oxygen having general formula CX(H20)y for
example, glucose,C6(H2O)6 or C6(H2O)11
sucrose,C12(H2O)11 or C12H22O11 etc. starches and
various forms of cellulose ,wood, paper & cotton
are also carbohydrates.

Properties:

Carbohydrates are generally optically active

because these contain asymmetric carbon atoms.
These provide energy for functioning of living
organisms. Chemically these are polyhydroxy
aldehydes or polyhydroxy ketones or substances
rates can therefore be detected by exploiting the
presence of these groups in the samples.

Tests for carbohydrates in food items:

The presence of carbohydrates in food stuffs can

be detected by performing following tests:

- Molisch’s Test

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 - Fehling’s solution test
- Benedict’s solution test
- Tollen’s test
- Iodine test

FATS & OILS

Chemical composition:

‘Fat and oils are Easters of long chain fatty acids

and glycerol ( a polyhydric alcohol) and therefore
also called glycerides. Generally, glycerides of
saturated fatty acids area called fats while that of
unsaturated acids are called oils. Oils area
generally liquid at room temperature and fats are
solids or semisolids.

Tests for Fats or oils in food items:

The presence of Fats or oils in food stuffs can be

detected by performing following tests:

- Translucent spot test

- Solubility test
- Acrolein Tests
- Baudouin test

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 PROTEINS
Chemical composition:

Proteins are complex nitrogenous organic compounds

of high molecular masses. These are essential
constituents of living beings. Animals can live
without carbohydrates and fats for some time but
not without proteins. Proteins helps in growth and
maintenance of body.

Proteins on hydrolysis with strong acids and

hydroxides give a mixture of about 25 amino acids.
Proteins form colloidal dispersions in water and
neutral salt solution. These are insoluble inorganic
solvents.

Tests for Proteins in food items:

The presence of Proteins in food stuffs can be

detected by performing following tests:
- Xanthoprotein test
- Biuret test
- Million’s test
- Ninhydrin test

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 EXPERIMENT NO.1
AIM:-
To analyze the presence of fats, proteins and
carbohydrates in a sample of potatoes.

APPARATUS REQUIRED: -
Test tubes
Test tube stand

CHEMICALS REQUIRED: -
Reagents as required for testing and analysis of
fats, proteins and carbohydrates for various
test.

A sample of potatoes in crushed with water.

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PROCEDURE:-
Molisch’s test:
Take about 50 grams of mashed potatoes in a test
tube.

Dissolve it in 0.5 ml of water and add 2 drops of

10% solution of α - naphthol in alcohol or carbon
tetra chloride (molisch’s reagent)
Add 1 ml of conc. Sulfuric acid along the side of
the tube, so that its form another layer.
Note the observation. A violet/ red rind confirms
to the presence of carbohydrates.
Iodine Test:
Take about 50 gms of mashed potatoes in a test
tube.
Add few drops of Iodine solution in it.
Note the observation. The blue colour confirms
the presence of starch.

OBSERVATIONS:
Sl. Test performed Observations Inference
1. Molisch’s Test Violet ring Carbohydrate

2. Iodine solution Blue Black colour Starch

Test

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RESULTS & CONCLUSION :-
During the analysis experiment, the given sample of
potatoes they contain the following nutrients:
- Carbohydrates
- Starch

However, a balanced diet is the perfect combination of all

nutrients i.e. carbohydrates, proteins, fats, oils and
vitamins.

Chemistry Investigatory Project

 EXPERIMENT NO. 2
AIM: -
To analyze the presence of fats, proteins and
carbohydrates in a sample of Bread.

APPARATUS REQUIRED: -
Test tubes
Test tube stand
CHEMICALS REQUIRED: -
Reagents as required for testing and analysis of
fats, proteins and carbohydrates for various
test.

Chemistry Investigatory Project

 A sample of Bread crushed with water.
PROCEDURE: -
Molisch’s test:
Take about 50 grams of meshed bread in a test
tube.

Dissolve it in 0.5 ml of water and add 2 drops of

10% solution of α - naphthol in alcohol or carbon
tetra chloride (molisch’s reagent)
Add 1 ml of conc. Sulfuric acid along the side of
the tube, so that its form another layer.
Note the observation. A violet/ red rind confirms
to the presence of carbohydrates.
Biuret Test:
Take 2ml meshed sample of bread in a test tube.
Add few drops of sodium hydroxide solution. Add
very dilute solution of copper sulphate drop-wise.
Note the observation. The appearance of violet
colour confirms the presence of proteins.
Xanthoprotein Test:
Take 2ml meshed sample of bread in a test tube.
Add few drops of 2ml of conc. Nitric acid. Shake
for some time and keep aside.
Note the observation. The appearance of deep
yellow colour confirms the presence of proteins.
OBSERVATIONS:

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Sn. Test performed Observations Inference
1. Molisch’s Test Violet ring Carbohydrates
2. Buiret Test Violet colour Proteins
3 Xanthoprotein Yellow ppt Proteins
test

RESULTS & CONCLUSION :-

During the analysis experiment, the given sample of Bread
they contain the following nutrients:
- Carbohydrates
- Proteins
However, a balanced diet is the perfect combination of all
nutrients i.e. cryohydrates, proteins, fats, oils and
vitamins.

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 BIBILIOGRAPHY

NCERT Text book on Chemistry

Together with Lab Manual Chemistry - Class – XII

Dictionary of Science

Selected Web-sites

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