5.
Observe: If reducing sugars are present,
SDA Biology
Food Tests & Enzymes
Chemical Elements of Biological Molecules
● Carbohydrates:
Composed of carbon (C),
hydrogen (H), and oxygen (O).
General formula:
(CH₂O)n
● Fats (Lipids):
Composed of carbon (C),
hydrogen (H), and oxygen (O).
Proportion of oxygen is
much lower than in carbohydrates.
● Proteins:
Composed of carbon (C),
hydrogen (H), oxygen (O), nitrogen (N),
and sometimes sulfur (S).
1. Starch Test (Iodine Solution)
1. Preparation: Obtain a small sample of the
food to be tested (e.g., a piece of potato,
a few grains of rice). If the food is solid,
grind or mash it.
2. Transfer: Place the sample in a clean test
tube or a dimple tile.
3. Add Iodine: Add a few drops of iodine
solution to the sample.
4. Observe: If starch is present, the solution
will turn a blue-black color. If no starch is
present, the solution will remain its
original yellowish-brown color.
2. Reducing Sugars Test (Benedict's Solution)
1. Preparation: Obtain a liquid sample of
the food to be tested (e.g., fruit juice,
milk). If the food is solid, make a solution
by dissolving a small amount in water.
2. Transfer: Place about 2ml of the sample
in a clean test tube.
3. Add Benedict's: Add an equal volume
(about 2ml) of Benedict's solution to the
test tube.
4. Heat: Place the test tube in a boiling
water bath for about 5 minutes.
the solution will change color. The color
change can range from green to yellow,
orange, or brick red, depending on the
concentration of the sugar.
3. Protein Test (Biuret Test)
1. Preparation: Obtain a liquid sample of
the food to be tested. If the food is solid,
make a solution by dissolving a small
amount in water.
2. Transfer: Place about 2ml of the sample
in a clean test tube.
3. Add Sodium Hydroxide: Add an equal
volume (about 2ml) of sodium hydroxide
solution to the test tube.
4. Add Copper Sulfate: Add a few drops of
copper(II) sulfate solution to the test
tube.
5. Observe: If protein is present, the
solution will turn a purple color. If no
protein is present, the solution will
remain blue.
4. Fats Test (Ethanol Emulsion Test)
1. Preparation: Obtain a small sample of the
food to be tested.
2. Add Ethanol: Add about 2ml of ethanol to
the sample in a test tube.
3. Shake: Shake the test tube vigorously to
mix the sample and ethanol.
4. Add Water: Add about 2ml of water to
the test tube.
5. Observe: If fats are present, a cloudy
white emulsion will form. If no fats are
present, the solution will remain clear.
Enzymes: The Biological Catalysts of Life
What are Enzymes?
● Definition: Biological catalysts that speed
up chemical reactions in living organisms
without being used up in the process.
● Chemical Nature: Primarily proteins.
● Importance: Essential for all biological
processes, including digestion,
metabolism, respiration, DNA replication,
and many more.
How Enzymes Work
● Activation Energy: Enzymes lower the
activation energy – the energy required
to start a chemical reaction. This makes it
 easier for reactions to occur at the normal
temperatures found in living organisms.
● Active Site: The specific region of the
enzyme where the substrate (the
molecule the enzyme acts upon) binds.
● Enzyme-Substrate Complex: The
temporary complex formed when the
substrate binds to the active site of the
enzyme.
● Catalysis: The enzyme facilitates the
conversion of the substrate into
product(s).
● Release: The product(s) are released from
the active site, and the enzyme is free to
catalyze another reaction.
Enzyme Specificity
● Lock and Key Model: A simplified model
that describes the active site as a rigid
structure that fits the substrate perfectly,
like a lock and key.
● Induced Fit Model: A more accurate
model that explains how the enzyme's
active site can change shape slightly to
better accommodate the substrate. This
flexibility allows for a broader range of
substrates to be catalyzed by the same
enzyme.
Properties of Enzymes
Nature's Catalysts: Speed up reactions in living
organisms without being consumed.
Uniquely Shaped: Proteins with complex 3D
structure, including an active site.
Substrate Specificity: Active site fits specific
substrate like a lock and key.
Temperature Sensitivity:
● Optimal temperature for maximum
efficiency.
● Activity slows below optimal
temperature.
● Denaturation (loss of function) occurs
above optimal temperature.
pH Sensitivity:
● Optimal pH for best function.
● Denaturation occurs with pH changes.
Water Activated: Many enzymes require water to
function.
Protein in Nature: Composed of amino acid chains
folded into a specific shape.
Recycled: Remain unchanged after catalyzing a
reaction, allowing reuse.
Factors Affecting Enzyme Activity
● Temperature:
Optimum Temperature: The
temperature at which enzyme activity is
highest. Low Temperature: Enzyme
activity slows down due to decreased
molecular motion.
High Temperature:
Enzyme denatures (loses shape and
function) due to broken bonds.
● pH:
Optimum pH: The pH at which
enzyme activity is highest.
Acidic or Alkaline Conditions: Enzyme
denatures, leading to a decrease in
activity.