CHAPTER 10 BLM 10–5

SCIENCE INQUIRY Data Collection Sheet:

Testing for Nutrients

Name: & Date:

Use this chart to organize your observations. (30 marks- ½ mark for each box)

Benedicts Iodine Biuret Brown paper

Use these symbols:
Solution Solution

X- No color change

√-color change
Food Samples Tests for Tests for Tests for Tests for Fat
Glucose Starch Protein
 CHAPTER 10 BLM 10–6

SCIENCE INQUIRY Testing Foods for Nutrients

Name: & Date:

Purpose
Determine which nutrients are • 10 pieces of brown paper cut in
present in various food samples.
○ 10 x 10 cm squares

Apparatus

You need these at your station

for all of the tests:

• 10 test tubes

• test tube rack Procedure

• 3 medicine droppers (one for

each solution) 1.Make a full–page observation chart
like the one shown here. You need
• hot plate to leave enough space to record
• tongs 10 foods.

2. Use the chart to record colour

changes during each test. A colour
Materials change indicates that you have
10 food samples identified the presence of a
specific nutrient in a food sample.
Obtain these only when you
need them!!!
3. Obtain 10 food samples. Place a
• Biuret solution sample of each food in a different
• iodine solution test tube. Label each test tube
with the name of the food that it
• Benedict’s solution contains. Use the same test tube
 for the same food sample in each
test.

4.For each food sample, predict the

nutrients it contains. Write your
predictions on an observation
chart titled “Predictions” like the
one shown here.

PREDICTIONS- (30 marks- ½ mark for each box)

You need to finish this table before you start any of the tests. Please show this to
me when you are done!
Food Sample Prediction of Test 1:
what it Biuret
contains. Solution —
Test
Protein, Starch, for Protein
Glucose(sugar),
Fat
EXAMPLE Glucose, and No color
fat change
“Pop rocks”

Test 1: Biuret Solution

Note: This is the test for protein. Biuret solution will turn from blue to violet (light
purple) if protein is present.

1. Add 4 drops of Biuret solution to each sample.

2. Observe the colour after about 30 seconds.

3.Record your observations on your chart. Mark an “X” if there is no colour

change. If there is a change, record it by using a √.

4. Clean the test tubes.

***If this is your last test clean up your station completely. You need to wash
you test tubes out with soap and water. Before you go back to class to work on
the questions you need to show me your station is clean***

Test 1: Biuret Solution

Note: This is the test for protein. Biuret solution will turn from blue to violet (light
purple) if protein is present.

1. Add 4 drops of Biuret solution to each sample.

2. Observe the colour after about 30 seconds.

3. Record your observations on your chart. Mark an “X” if there is no colour

change. If there is a change, record it by using a √.

4. Clean the test tubes.

***If this is your last test clean up your station completely. You need to wash
you test tubes out with soap and water. Before you go back to class to work on
the questions you need to show me your station is clean***

Test 1: Biuret Solution

Note: This is the test for protein. Biuret solution will turn from blue to violet (light
purple) if protein is present.

1. Add 4 drops of Biuret solution to each sample.

2. Observe the colour after about 30 seconds.

3. Record your observations on your chart. Mark an “X” if there is no colour

change. If there is a change, record it by using a √.

4. Clean the test tubes.

***If this is your last test clean up your station completely. You need to wash
you test tubes out with soap and water. Before you go back to class to work on
the questions you need to show me your station is clean***
Test 2: Iodine Solution
Note: This is the test for starch. Iodine will turn from an orange/red color to blue-black if
starch is present.

1. Place a sample of each food in a different test tube.

2. Add 4 drops of iodine solution to each sample.

3. Observe the color after about 30 seconds.

4. Record your observations. Mark an “X” if there is no color change. If there is a change,
record it by using a √.

5. Clean the test tubes.

***If this is your last test clean up your station completely. You need to wash you test
tubes out with soap and water. Before you go back to class to work on the questions
you need to show me your station is clean***

Test 2: Iodine Solution

Note: This is the test for starch. Iodine will turn from an orange/red colour to blue–black
if starch is present.

6. Place a sample of each food in a different test tube.

7. Add 4 drops of iodine solution to each sample.

8. Observe the colour after about 30 seconds.

9. Record your observations. Mark an “X” if there is no colour change. If there is a

change, record it by using a √.

10.Clean the test tubes.

***If this is your last test clean up your station completely. You need to wash you test
tubes out with soap and water. Before you go back to class to work on the questions
you need to show me your station is clean***

Test 2: Iodine Solution

Note: This is the test for starch. Iodine will turn from an orange/red colour to blue–black
if starch is present.

11.Place a sample of each food in a different test tube.

12.Add 4 drops of iodine solution to each sample.

13.Observe the colour after about 30 seconds.

14.Record your observations. Mark an “X” if there is no colour change. If there is a

change, record it by using a √.

15.Clean the test tubes.

***If this is your last test clean up your station completely. You need to wash you test
tubes out with soap and water. Before you go back to class to work on the questions
you need to show me your station is clean***
Test 3: Benedict’s Solution
Note: This is the test for glucose. Benedict’s solution will turn from blue to a
colour ranging from yellow to red if glucose is present.

1. Place a sample of each food in a different test tube.

2. Add 10 drops of Benedict’s solution to each sample.

3. Heat a beaker of water to 80°C on a hot plate.

4. Use tongs to suspend test tube 1 in the hot water bath for 2 minutes. Maintain
the water temperature so the proper reaction will occur.

5. At the end of 2 minutes, remove the test tube and place it in a test tube rack.

6. Record your observations. Mark an “X” if there is no colour change. If there is a

change, record it by using a √.

7. Repeat steps 4 to 6 for each test tube.

8. Clean the test tubes

***If this is your last test clean up your station completely. You need to wash
you test tubes out with soap and water. Before you go back to class to work on
the questions you need to show me your station is clean***

Test 3: Benedict’s Solution

Note: This is the test for glucose. Benedict’s solution will turn from blue to a
colour ranging from yellow to red if glucose is present.

9. Place a sample of each food in a different test tube.

10.Add 10 drops of Benedict’s solution to each sample.

11.Heat a beaker of water to 80°C on a hot plate.

12.Use tongs to suspend test tube 1 in the hot water bath for 2 minutes. Maintain
the water temperature so the proper reaction will occur.

13.At the end of 2 minutes, remove the test tube and place it in a test tube rack.

14.Record your observations. Mark an “X” if there is no colour change. If there is

a change, record it by using a √.

15.Repeat steps 4 to 6 for each test tube.

16.Clean the test tubes

***If this is your last test clean up your station completely. You need to wash
you test tubes out with soap and water. Before you go back to class to work on
the questions you need to show me your station is clean***

Test 4: Brown Paper

Note: This is the test for fat. A grease spot will remain on brown paper if fat is
present in the food.

1. Obtain 10 pieces of brown paper. Place a small sample of each food on

separate pieces of brown paper. You may need to rub the food onto the paper.
Be sure to label each piece of paper with the name of the food you are testing.

2. Let the samples dry for a few minutes.

3. Hold each piece of paper up to the light and look for transparent stains.

4. Record your observations. Mark an “X” if there is no change. If there is a

change, record it by using a √.

5. Clean the test tubes

***If this is your last test clean up your station completely. You need to wash
you test tubes out with soap and water. Before you go back to class to work on
the questions you need to show me your station is clean***
Test 4: Brown Paper
Note: This is the test for fat. A grease spot will remain on brown paper if fat is
present in the food.

6. Obtain 10 pieces of brown paper. Place a small sample of each food on

separate pieces of brown paper. You may need to rub the food onto the paper.
Be sure to label each piece of paper with the name of the food you are testing.

7. Let the samples dry for a few minutes.

8. Hold each piece of paper up to the light and look for transparent stains.

9. Record your observations. Mark an “X” if there is no change. If there is a

change, record it by using a √.

10.Clean the test tubes

***If this is your last test clean up your station completely. You need to wash
you test tubes out with soap and water. Before you go back to class to work on
the questions you need to show me your station is clean***
 CHAPTER 10 BLM 10–6

SCIENCE INQUIRY Testing Foods for Nutrients

Answer these questions in full sentences to get full marks

Analyze

1. Which food(s) contained a lot of glucose?

_______________________________________________________________________________
_______________________________________________________________________________

2. Which food(s) contained a lot of starch?

_______________________________________________________________________________
_______________________________________________________________________________

3. Which food(s) contained a lot of protein?

_______________________________________________________________________________
_______________________________________________________________________________

4. Which food(s) contained a lot of fat?

_______________________________________________________________________________
_______________________________________________________________________________

Conclude and Apply

5. Why do you think eggs and cheese are called “meat alternatives”?

_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
6. Why do you think it was more difficult to identify nutrients present in some
foods than in other foods?

_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
Teacher Notes:

Safety Precautions

• Handle all chemicals with care.

• Use caution when handling Biuret solution. It can cause irritation to the
skin and eyes, and may discolour clothing.

• Use caution when handling iodine solution. Iodine can cause irritation to
the skin and eyes, and may discolour skin and clothing. The vapours can
be toxic if inhaled in large amounts. Clean up any skills immediately.

• Use caution when handling Benedict’s solution. It can cause irritation to

the skin and eyes, and may discolour clothing.

Note: This activity involves four tests. Each test requires some different
materials and some different procedures. Be sure to read the instructions
carefully.

Purpose

• Students determine which testing agent to use to check for the

presence of glucose, starch, protein, and fat.

Science Background

• Scientists use a variety of procedures to investigate the nutrients

that foods contain. The purpose of this lab is for students to use some
of the tests that scientists employ to identify fat, glucose, protein, and
starch in foods.

Hints and Helps

• Clear gelatin works very well and is easier to handle than egg whites.

• To help students visualize the amounts of nutrients contained in

popular foods, set up a display. Measure a mass of glucose, starch,
 protein, or fat that is equivalent to the amount contained in a few
popular food items (e.g., fries, doughnuts, potato chips, pizza,
hamburger, apple). Students will gain an appreciation of the amounts
of nutrients in some foods they may eat.

You might want to consider using prepared baby food for this activity.
Although it is a bit expensive, baby food is pre-blended, which will save
you time getting the materials ready for this activity.

•Clean-up will take a while. Make sure to leave enough time in the
class to clean all test tubes used during this activity. In addition, the
Benedict’s test requires students to heat the test tube in a hot water
bath. Some food items may cook inside the test tube, which makes it a
bit more difficult to clean the test tube.

This lab includes 4 tests involving different procedures and materials for
each.

Demo the brown paper by rubbing the food sample onto the paper and then
drying it with a hairdryer. If the paper starts to look transparent, just like a
grease mark of a MacDonald’s bag then you know the food has fat present.

Analyze Answers

1. Fat — Test 4: Brown paper

Glucose — Test 3: Benedict’s solution

Protein — Test 1: Biuret solution

Starch — Test 2: Iodine solution

2. More than one nutrient may be present in a food being tested.

Note: If students followed the given lab procedures carefully, only one
test tube should change colour during each test. Poor cleaning between
tests might account for students reporting more than one test tube
changing colour during a test.
Conclude and Apply Answers

3. Glucose and starch.

4. Answers may vary. Look for a reasonable answer such as testing unknown
food samples for nutrient content.