The 5 Key Chemical Food Tests

FOOD TEST 1: Benedict’s test for Reducing Sugars

1. Crush the sample + mix with an equal volume of water. Add 2cm3 of this mixture to a test tube

2. Add 2cm3 of Benedict’s solution and place in a beaker of water/water bath at a minimum of
70 degrees Celsius. (Heat is required!) After 3 minutes record the colour of the solutions.

RESULT: A colour change from blue to brick red demonstrates a positive result. (Turns green, then
yellow, then orange, then brick red as concentration of reducing sugar increases)

FOOD TEST 2: Iodine solution test for Starch

1. Crush the sample + mix with an equal volume of water. Add 2cm3 of this mixture to a dimple tile

2. Add one drop of iodine solution (also called ‘iodine in potassium iodide solution’)

RESULT: A colour change from orange/brown to blue/black shows that starch is present.

FOOD TEST 3: Biuret test for Protein

1. Add 2cm3 of the test solution to a test tube (repeat step 1 as above, is sample is solid)

2. Add 2 cm3 of Biuret solution(alkaline copper sulphate)

RESULT: A colour change from blue to purple indicates a positive result

FOOD TEST 4: Emulsion test for Lipids (fats and oils)

1. Add 2cm3 of sample to a test tube.

2. Add 2cm3 of ethanol and shake carefully.

3. Add 2cm3 of water.

RESULT: A cloudy white emulsion shows the presence of lipid.

FOOD TEST 5: DCPIP test for Vitamin C

1. If the food sample is solid, you need to make an extract. Grind

or crush a small amount and put it into a test tube to a depth of about 2cm with some distilled
water. Mix with a glass rod and leave to stand for a few minutes.

2. Draw up some of the clear liquid from the mixture into a

pipette. Add this one drop at a time to a test tube containing a light blue solution of DCPIP.

RESULT: Decolourisation of DCPIP shows that a vitamin C is likely present. The greater the rate of
decolourisation, the greater the concentration of Vitamin C present.
 Recording your experimental results
Task 1: Complete the following table to record results from the food tests conducted (tick/cross)

Food source to be Reducing Starch Protein Lipid Vitamin C

tested sugar present present present present present

Task 2: Complete the following questions, that increase in difficulty as you progress-

a) Circle those from the following six which are specifically classed as reducing sugars –

glucose fructose maltose sucrose lactose galactose

b) Starch is an example of a large polysaccharide. What does the term ‘polysaccharide’

mean?

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c) Proteins have specific shapes which relate directly to their function. Excluding
enzymes and antibodies, name another type of protein and suggest how its structure
relates to its function.

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d) Why must the ethanol be added before the water in the lipid emulsion test?

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e) A more scientifically accurate method of determining the concentration of Vitamin C

exists, as opposed to simply counting how many drops it takes to turn DCPIP colourless.
What is this procedure, and can you describe the method one would employ to carry it
out?
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