FOOD TESTED TEST METHOD COLOUR CHANGES CONCLUSION

MILK ‘X’ MILK ‘Y’

Reducing/ simple Benedict's test- No colour change Orange-red MILK 'Y' contained
sugar 1cm³ Benedict’s simple sugars; not
solution to 1cm³ MILK 'X'
of the food
solution, heat in a
boiling water
bath.

Non-Reducing Hydrolysis and No colour change Orange-red MILK 'Y' contained

sugar (Complex) neutralisation, non reducing
then Benedict’s sugars;not MILK
test- dilute 'X'
hydrochloric acid
and heat; add to
2cm3 (fresh
solution)
Cool the mixture;
Add sodium
hydrogen
carbonate until
effervescence
stops;
Add Benedict’s
solution and heat
in a boiling water
bath.

Starch Starch test with black-blue/purple Black-blue/purple Starch is present

iodine- 2 drops of in both
iodine solution to
1cm3 starch in a
test tube.
Protein Biuret test‐ lilac-purple Lilac purple Protein is present
1 cm³ of sodium in both but MILK
hydroxide add to 'X' did not have as
1 cm³ of the food much as in 'Y'
solution; Add 6
drops of 1%
Copper sulphate
solution and
gently shake
Lipid White cloudy White cloudy Lipids are present
Emulsion test- Emulsion Emulsion in both
 Add ethanol,
shake then add
water.

OBSERVATIONS: The two reasons are because someone in the family can not drink
a specific number of nutrients so rory's mother bought an alternative. She
probably realised that MILKS provides different nutrients in excess so she bought
them so she can get both.
TABLE SHOWING SUMMARY OF METHODS AND RESULTS OF FOOD TESTS ON UNKNOWN MILKS X & Y