02. Food tests
How can we identify what foods contain?
The test for starch (a carbohydrate)
Apparatus
food samples
test tube and stopper
iodine solution
water
pipette
Method
A Take a small sample of your food. If it is not a powder, go to step C. If it is a powder, add it and an equal volume of water to a test tube.
B Put the stopper in the test tube and shake for 10 seconds.
C Use a pipette to add three drops of iodine solution. If a blue–black colour appears, the food contains starch.
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The test for fat
Apparatus
dry food samples
piece of scrap paper
Method
A Take a sample of your food and rub it into the paper for 20 seconds.
B Carefully remove the food from the paper.
C Hold the paper up to the light. If you can see a greasy mark, the food contains fat.
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Results table
The test for protein (using Biuret solution)
Apparatus
Biuret solution
food samples
pestle and mortar
pipette
test tube and stopper
water
Method
A Using a pestle and mortar, mash a small sample of food with an equal volume of water.
B Pour the mashed food and water into a test tube.
C If you do not have Biuret solution then go to step D. Otherwise add 10 drops of Biuret solution and go to step F.
D Add an equal volume of dilute sodium hydroxide solution.
E Now add 10 drops of copper sulphate solution.
F Wait for a couple of minutes.
G If a purple colour appears, there is protein in the food.
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The test for glucose
Apparatus
Benedicts solution
boiling tube
food sample
pestle and mortar
pipette
water bath
Method
A Using a pestle and mortar, mash a small sample of food with an equal volume of water.
B Pour the mashed food into a boiling tube.
C Add 10 drops of Benedict’s solution.
D Place the boiling tube into a water bath. Heat the mixture until it boils. Then stop heating.
E Green, yellow and red colours indicate the presence of glucose.
Can you:
> carry out practical instructions safely
> make careful observations
> test for protein, glucose starch and fat