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Lab Instruction Food Sample

The document outlines four biochemical tests for detecting macromolecules: the Emulsion Test for fats, Benedict's Test for reducing sugars, Biuret Test for proteins, and Iodine Test for starch. Each test includes a specific procedure and expected results based on the presence or absence of the target macromolecule. The results are indicated by color changes or the formation of emulsions in the tested samples.

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83 views4 pages

Lab Instruction Food Sample

The document outlines four biochemical tests for detecting macromolecules: the Emulsion Test for fats, Benedict's Test for reducing sugars, Biuret Test for proteins, and Iodine Test for starch. Each test includes a specific procedure and expected results based on the presence or absence of the target macromolecule. The results are indicated by color changes or the formation of emulsions in the tested samples.

Uploaded by

Nadine
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Emulsion Test (for Fats)

Aim: To test for the presence of fats (lipids).


Procedure:
1. Using a dropper, add 10 drops of oil into a test tube.
2. Add 3 mL of ethanol (alcohol) to the test tube.
3. Shake the test tube vigorously for about 1-2 minutes to
mix the sample and ethanol.
4. After shaking, add 3-7 mL of water to the test tube.
5. Observe the result:
o If fat is present, a milky/cloudy emulsion will form.
o If no fat is present, the solution will remain clear.

Benedict's Test (for Reducing Sugars)


Aim: To test for the presence of reducing sugars, such as
glucose.
Procedure:
1. Place 3 mL of the sample (liquid or food extract) into a test
tube.
2. Add 3 mL of Benedict's solution to the test tube.
3. Heat the test tube in a boiling water bath for 3–5 minutes.
4. Observe the colour change:
o If reducing sugars are present, the solution will
change from blue to green, yellow, orange, or brick
red, depending on the amount of reducing sugar.
o If no reducing sugars are present, the solution will
remain blue.
Biuret Test (for Proteins)

Aim: To test for the presence of proteins.


Procedure:
1. Place 3 mL of the sample (liquid or food extract) into a
clean test tube.
2. Add 2-3 drops of Biuret reagent (a mixture of sodium
hydroxide and copper sulfate) to the test tube.
3. Gently shake or swirl the test tube to mix.
4. Observe the result:
o If proteins are present, the solution will turn from
blue to purple.
o If no proteins are present, the solution will remain
blue.
Iodine Test (for Starch)

Aim: To test for the presence of starch.


Procedure:
1. Place 3 mL of the sample (liquid or food extract) into a test
tube.
2. Add 2-3 drops of iodine solution (usually iodine dissolved
in potassium iodide) to the sample.
3. Gently shake or swirl the test tube to mix.
4. Observe the result:
o If starch is present, the solution will turn from yellow-
brown to blue-black.
o If no starch is present, the solution will remain yellow-
brown.

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