Testing for Sugars and Starch

Name: Johann Christian Manabat

Section: St. Priscilla

Observations:
Complete the chart below using the food your group has compiled. The Benedict’s Solution provides a test for the
presence of simple sugars. If sugar is present, the Benedict’s Solution will turn color (shades of yellow, orange,
brown).
Food product Description of any
change(s) before heating
The blue color of the
1. Kiwi Benedict solution mixed
with the green of the kiwi
producing a teal color.
The Benedict solution
2. Cereals turned green.
The Benedict solution
3. Banana chips turned green.
The Benedict solution
4. Corn chips turned green.
The sprite took in some of
5. Sprite the Benedict solution’s
color.
No changes to the
6. Milk appearance of the milk nor
the Benedict solution.
Description of any
change(s) after heating
The areas where the
benedict solution was
most prominent in the kiwi
turned orange.
The benedict solution
turned slightly orange with
no visible changes to the
cereal.
The benedict solution
turned to a mix between
orange and green in
some areas.
The benedict solution
maintained its green color
at the top but changed to
orange at the bottom.
The sprite changed the
most going from a clear
blue to an opaque
brownish orange.
The bottom of the milk
turned orange while the
top remained white.
Conclusion:
are simple sugars present?
Since there is a slight orange
color in the parts with the
most benedict solution, there
is simple sugars present.
In this strawberry flavored
cereal there is sugars present
as the benedict solution
turned orange
Because the chips also had a
bit of orange color, it means
there are simple sugars
present too.
The benedict solution turned
orange at the bottom which
means there are sugars
present.
Since everything was turned
orange, there are also sugars
present here.
It seems as the benedict
solution collected at the
bottom which is why only the
bottom turned orange, thus
means there is sugars.

Questions
1. Why does some food need to be crushed?
- The food samples are too big to fit inside the test tube, and it is best to expose as much of the food sample as
possible to the benedict solution so that if there is sugar, it can react with the benedict solution.

2. Why do the colors intensify with the continued application of heat?

- The heat causes the copper inside of the benedict solution to oxidize from the electrons given to it by the reducing
sugars causing the colors to change into orange.

STARCH TEST IN VARIOUS FOOD PRODUCTS

Observations
Complete the chart below using the food your group has compiled. When drops of iodine solution are applied to a
food containing starch, the solution will turn dark blue, purple, or blackish.
Data table:
Food product Description Conclusion: are complex
Description after testing
before testing sugars present?
The evaporated The iodine solution formed a layer at
The slight black color
milk was pure the top of the evaporated milk with a
1. Evaporated milk indicates the presence of
white. clear line and retains its brownish
sugar.
color.
Similar to the milk, the iodine
Similar to the milk, black
The coffee was solution formed a layer but with no
2. Coffee indicates the presence of
brown. clear line between the fluids and a
complex sugars.
dark brown color.
The iodine solution spread even
The coke had a As expected with coke, the
more compared to the previous
transparent iodine turns black meaning
3. Coke liquids with a much more apparent
golden brown there are complex sugars
red color at the bottom of the
color present.
solution and a dark black at the top.
The prominent black color
Bright yellow The iodine turned into a pitch black shows that there are
4. Piatos
color color. complex sugars in the piatos
chips
The iodine was concentrated in the
Similar to the piatos the
Golden brown middle of the test tube, covered by
5. Nova iodine solution showed a
chunks. the Nova chips but it was slightly
black color.
visible and had a black color.
Large brown The iodine solution was a mix with Even fitbar has complex
6. Fit bar
chunks black and brownish red. sugars present.

Questions
5. Many experiments have controls. What can be used as a control? Why is it ideal to have a control?
- A test tube with only iodine solution to be able to see the natural color of the iodine solution so that we can
compare it to the iodine solution with starch present. Having a control gives us a point of reference to compare with
the other food samples to see if there was a reaction or not.

6. Icing sugar tests positive for starch. Why?

- Icing sugar can sometimes contain starch additives to create a smoother texture in the powdered sugar, these
additives are what can cause the icing sugar to test positive when added with iodine solution.

7. Starchy foods are often discouraged in many low-carbohydrate and/or high-protein diets. Find information about
one of these diets and describe the foods discouraged in it.
- Carbohydrates are the body’s primary source of energy, and when you reduce the amount of carbohydrates you
take in and the body does not have enough carbs to go on, it will switch to a different source of energy which can be
fats and proteins, allowing the body to burn fats and protein to improve the body’s condition leading to weight loss
and lower blood sugar.

8. Why should people be wary of low-carbohydrate and/or high-protein diets?

- A low-carbohydrate and/or high-protein diet has its benefits but if done incorrectly can lead to an even worse
condition than when you started, just like any diet. There is a risk of nutrition deficiency from limiting carbohydrate
intake, and due to relying on high protein meals for energy, muscle loss is also a possibility as muscles need protein
too. Low-carbs and high protein diets should only be done short term and not long term as it is not sustainable.
Documentation: