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The document outlines a practical biology experiment aimed at testing various foods for starch, protein, lipids, and reducing sugars using specific chemical tests. Each test involves adding reagents that cause color changes, which indicate the presence of these nutrients. The report includes sections for observations, discussions on the importance of food tests, and a conclusion summarizing the methods and results.

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15 views3 pages

Accounts

The document outlines a practical biology experiment aimed at testing various foods for starch, protein, lipids, and reducing sugars using specific chemical tests. Each test involves adding reagents that cause color changes, which indicate the presence of these nutrients. The report includes sections for observations, discussions on the importance of food tests, and a conclusion summarizing the methods and results.

Uploaded by

madisyncampbell2.0
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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The seven substances needed for a healthy and balanced diet are: carbohydrates, proteins,
lipids, minerals, vitamins, fibre and water. It is a common practice to test food samples for the
presence of these substances. The chemicals used to determine which substance is present,
usually react with the substance in such a way as to create a colour change. Usually, based on
the amount of the nutrient, the intensity of the colour will vary.

SUBJECT: CXC Biology


DATE: September 11, 2024
PRACTICAL #:
TITLE: FOOD TESTS

Skills Assessed: Observation, Recording, Reporting; Manipulation and Measurement


AIM: To test various foods for the presence of starch, protein, lipids, and reducing sugar.

METHOD:

Starch Test
1. Five drops of red-brown iodine solution were added to the mixture of flour and water.
3. Observations were recorded.

Protein (Biuret) Test


1. 1 cm3 of egg albumen (egg white) and soya bean protein was added to the test-tube.
2. Five drops of light blue Biuret solution were added to the test-tube.
2. The test-tube was shaken to mix the contents.
3. Observations were recorded.

Lipid (Emulsion) Test


1. 1 cm3 of oil was added to a test-tube.
2. Ten drops of ethanol were added to the oil in test-tube.
2. The lipid-ethanol mixture was added to another test-tube ¼-filled with water.
3. The test-tube was shaken well to mix.
4. Observations were recorded.

Reducing Sugar (Glucose) Test


1. 1cm3 of glucose solution was added to the test-tube.
2. Ten (10) drops of light blue Benedict’s solution was added to the glucose solution.
2. The test-tube was carefully placed into a hot water bath (beaker of hot water).
3. Observations were recorded.
OBSERVATION
TABLE SHOWING THE OBSERVATIONS AND INFERENCES MADE FROM FOOD TESTS
FOOD TEST COLOUR CHANGE / OBSERVATIONS INFERENCE

Starch (Flour)

Protein (Egg white and soya


beans)

Lipid (Oil)

Reducing Sugar (Glucose)

DISCUSSION
Include the background information as your first paragraph and DELETE this sentence
1st paragraph (look at your class notes) and outline the importance of food test (reagents and colour change)
Complete the following 4 paragraphs in this order: starch, protein, lipid and reducing sugar. Include the following in
each paragraph (there will be 5 paragraphs in all for your lab report):
 constituting elements; (e.g. carbon oxygen hydrogen etc)
 BRIEF explanation about the colour changes;
 THREE sources of the nutrient;
 ONE reason why the nutrient is required by the body;
 name of ONE deficiency disease associated with the nutrient.

CONCLUSION
To test for _________________ in various foods, different__________________are used. A positive test for each

________________________ can be detected through a _______________ __________________.

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