Classes of Food Nutrients Test Benedicts test Reagent Food sample + Benedicts solution (Place in boiling water bath)

Observation The solution turns from blue to green / yellow / brick-red precipitate formed (depend on sugar concentration). Benedicts test Food sample + Benedicts solution + Dilute hydrochloric acid (Place in boiling water bath) + neutralise by sodium hydrogen carbonate powder Iodine / Starch test Emulsion test Sudan III test Fat test Millons test Food sample + Iodine solution Food sample + ethanol Food sample + Sudan III stain Food sample + filter paper Food sample + Millons reagent + 1% sodium nitrite (Place in boiling water bath) Biuret test Food sample + 20% sodium hydroxide The solution turns from blueto purple colour. solution and 1% copper(II) sulphate solution Food sample contains protein The solution turns frombrownishyellow to blue-black. The fat droplets formed on the surface and the Food sample contains oil (lipid) solution become cloudy. A red-stained oil layer separates out and float Food sample contains oil (lipid) on the water surface A translucent mark formed The solution turns brick-redprecipitate. Food sample contains oil (lipid) Food sample contains protein Food sample contains starch The solution turns from blue to green / yellow / brick-red precipitate formed (depend on sugar concentration). Food sample contains nonreducing sugar Conclusion Food sample contains reducing sugar