Food Test Practical
Iodine or Starch Test for Starch:
1. Crush a small amount of the food sample using a pestle and mortar. Put some of the sample in the well of
a dimpled tile. Take 2 ml of the sample.
2. Add a few 3 to 4 drops of Iodine Solution.
If the food contains STARCH the solution will go from red/brown to blue/black.
Biuret Test for Protein:
1. Place small amount 2 ml of the sample in a test tube.
2. Add 2 ml of biuret reagent like Sodium Hydroxide.
3. Add Copper Sulphate drop by drop.
If the pale blue color turns purple, PROTEIN is present.
Benedict’s Test for Reducing Sugar:
1. Place a small amount of sample like 2 ml in a boiling tube.
2. Add 2 ml of Benedict’s Reagent.
3. Place Boiling tube in water bath for 2-3 minutes.
If the food contains SUGAR an orange/red precipitate is produced.
Emulsion Test for lipids (fats and oils):
1. Place a small bit of the sample like 2 ml into a test tube and add 2 ml of ethanol.
2. Mix together and add 2 ml of water.
3. Shake gently.
If a milky white suspension is formed this indicates the presence of FAT. If the test is positive it turns to cloudy
White layer and for negative test no cloudy layer is formed.
