PRACTICAL 2: FOOD TEST

Objective:
1. To test the presence of starch, reducing sugars, non-reducing sugars, proteins and lipids in
food samples.
Hypothesis:
Food sample A contains starch, food sample B contains non-reducing sugar (sucrose), food sample C
contains protein, food sample D contains reducing sugar (glucose), food sample E contains lipid
Variables:
a) Manipulated: Types of food samples
b) Responding: Changes colour of food samples
c) Fixed: Volume of the reagent used
Literature review:
400 B.C. -- Hippocrates, the "Father of Medicine", said to his students, "Let thy food be thy medicine
and thy medicine be thy food". He also said A wise man should consider that health is the greatest of
human blessings.
Materials and apparatus:
Iodine solution, Benedict solution, sodium hydrogen carbonate solution, 20% sodium hydroxide
solution, hydrochloric acid, 1% copper (II) sulphate solution and food samples (unknown to students)
(A-raisin/dates solution, B-pounded groundnut, C-milk, D-honey syrup, and E- mayonnaise) the food
samples can varies.
Test tubes, test-tube holders, beakers, Bunsen burner, dropper, wire gauze, tripod stand, white tile and
filter paper.
Procedure:
1. Five samples of food labelled A, B.C, D and E is prepared.
2. Food tests are carried out to determine presence of starch, reducing sugars, non-reducing
sugars, proteins and lipids in these food samples.
Results:
Food
sample
A

Test for

Non-

Starch

Procedure
1. Pour 2ml of sample A
into a test tube
2. Add three drops of
iodine solution to the
food sample
3. Observe what happens
4. Repeat steps 1 to 3 with
other food samples.
1. Pour 2 ml of sample B

Observation

Inference

A blue
black This is because starch is
colour formed on present in the solution.
the solution

Solution

remains This is because non-

reducing
sugar
2.
3.

4.

5.
6.
7.
C

Protein,

1.
2.

3.

4.
5.
6.
D

Reducing
sugar

1.
2.
3.

4.
5.

into a boiling tube. Then

add a few drops of
dilute hydrochloric acid
Heat the mixture in a
water bath for about five
minutes
Remove the boiling tube
from water bath and
cool the mixture under a
running tap.
Neutralise the acid by
adding
sodium
hydrogen
carbonate
solution
until
the
effervescence stops.
Then,
conduct
Benedicts test on the
mixture.
Observe any colour
change in the mixture.
Repeat steps 1 to 6
using
other
food
samples.
Pour 2ml of sample C
into a test tube.
Add
20%
sodium
hydroxide solution in
excess to the food
sample and shake well.
Slowly, add a few drops
of 1% copper (II)
sulphate solution to the
mixture.
Shake well and allow
the mixture to stand.
Observe any colour
change in the mixture.
Repeat steps 1 to 5
using
other
food
samples.
Pour about 2ml of
sample D into a test
tube.
Add about 1ml of
Benedicts solution to
the food sample
Shake the mixture.
Then, heat the test tube
by placing it in water
bath until the mixture is
brought to a boil.
Observe any colour
change that takes place.
Repeat steps 1 to 4

clear

reducing
sugar
(sucrose) is present in
the solution.

A blue or lilac This is because protein

purple form in the is present in the
solution.
solution.

A brown or red This

is
because
precipitate
is reducing
sugar
formed in the (glucose) is present in
solution
the solution

Lipids

using
other
food
samples.
1. Rub a small amount of
each food sample on a
piece of filter paper.
2. Dry the filter paper. You
may use a hairdryer.
3. Hold the filter paper
against the light. Record
your observations.

A cloudy white This is because lipids

emulsion
is are present in the food
formed on the sample.
filter paper.

Discussion:
1. When a reducing sugar is heated with Benedicts solution, the reducing sugar reduces the blue
copper (II) sulphate in Benedicts solution to form a red precipitate of copper (I) oxide.
2. A brick-red precipitate indicates that a large amount of reducing sugar is present while an
orange or green precipitate indicates the presence of a lesser amount of reducing sugar. If the
original pale blue colour of the solution remains, this indicates that reducing sugar is not
present.
3. The different food samples are first heated with dilute hydrochloric acid to hydrolyse the nonreducing sugar (sucrose) to its constituent monosaccharides (glucose and fructose) which are
reducing sugars.
4. The mixture of food sample and hydrochloric acid is first neutralised by adding sodium
hydrogen carbonate powder before adding Benedicts solution.
5. If the food sample provided is solid, the food needs to be cut into very small piece or ground
before adding a little water to provide a more concentrated solution for testing.

Conclusion:
The hypothesis is accepted. Food sample A contains starch, food sample B contains non-reducing
sugar, food sample C contains protein, food sample D contains reducing sugar and food sample E
contains lipids.

PRACTICAL 2: FOOD TEST

Objective:
....................................................................................................................................................................
....................................................................................................................................................................
Hypothesis:
....................................................................................................................................................................
....................................................................................................................................................................
Literature review:
400 B.C. -- Hippocrates, the "Father of Medicine", said to his students, "Let thy food be thy medicine
and thy medicine be thy food". He also said A wise man should consider that health is the greatest of
human blessings.
Materials and apparatus:
....................................................................................................................................................................
....................................................................................................................................................................
.........................................................................................................................................................
Procedure:
1. Five samples of food labelled A, B.C, D and E is prepared.
2. Food tests are carried out to determine presence of starch, reducing sugars, non-reducing
sugars, proteins and lipids in these food samples.
Results:
Food
sample
A

Test for
Starch

Nonreducing
sugar

Procedure
1. Pour 2ml of sample A
into a test tube
2. Add three drops of
iodine solution to the
food sample
3. Observe what happens
4. Repeat steps 1 to 3 with
other food samples.
1. Pour 2 ml of sample B
into a boiling tube. Then
add a few drops of
dilute hydrochloric acid
2. Heat the mixture in a
water bath for about five
minutes
3. Remove the boiling tube
from water bath and
cool the mixture under a
running tap.
4. Neutralise the acid by

Observation

Inference

5.
6.
7.
C

Protein,

1.
2.

3.

4.
5.
6.
D

Reducing
sugar

1.
2.
3.

4.
5.
E

Lipids

1.
2.
3.

adding
sodium
hydrogen
carbonate
solution
until
the
effervescence stops.
Then,
conduct
Benedicts test on the
mixture.
Observe any colour
change in the mixture.
Repeat steps 1 to 6
using
other
food
samples.
Pour 2ml of sample C
into a test tube.
Add
20%
sodium
hydroxide solution in
excess to the food
sample and shake well.
Slowly, add a few drops
of 1% copper (II)
sulphate solution to the
mixture.
Shake well and allow
the mixture to stand.
Observe any colour
change in the mixture.
Repeat steps 1 to 5
using
other
food
samples.
Pour about 2ml of
sample D into a test
tube.
Add about 1ml of
Benedicts solution to
the food sample
Shake the mixture.
Then, heat the test tube
by placing it in water
bath until the mixture is
brought to a boil.
Observe any colour
change that takes place.
Repeat steps 1 to 4
using
other
food
samples.
Rub a small amount of
each food sample on a
piece of filter paper.
Dry the filter paper. You
may use a hairdryer.
Hold the filter paper
against the light. Record
your observations.

Discussion:
1. When a reducing sugar is heated with Benedicts solution, the reducing sugar reduces the blue
copper (II) sulphate in Benedicts solution to form a red precipitate of copper (I) oxide.
2. A brick-red precipitate indicates that a large amount of reducing sugar is present while an
orange or green precipitate indicates the presence of a lesser amount of reducing sugar. If the
original pale blue colour of the solution remains, this indicates that reducing sugar is not
present.
3. The different food samples are first heated with dilute hydrochloric acid to hydrolyse the nonreducing sugar (sucrose) to its constituent monosaccharides (glucose and fructose) which are
reducing sugars.
4. The mixture of food sample and hydrochloric acid is first neutralised by adding sodium
hydrogen carbonate powder before adding Benedicts solution.
5. If the food sample provided is solid, the food needs to be cut into very small piece or ground
before adding a little water to provide a more concentrated solution for testing.

Conclusion:
....................................................................................................................................................................
.......................................................................................................................................................