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Food Test Practical

This document outlines laboratory tests to identify glucose, sucrose, starch, protein, and lipids in food samples like bread, pasta, and chicken. Each test involves specific reagents and procedures, with observable color changes indicating the presence of each macromolecule. The conclusion summarizes the findings, noting the presence of various macromolecules in the tested food samples.

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10 views2 pages

Food Test Practical

This document outlines laboratory tests to identify glucose, sucrose, starch, protein, and lipids in food samples like bread, pasta, and chicken. Each test involves specific reagents and procedures, with observable color changes indicating the presence of each macromolecule. The conclusion summarizes the findings, noting the presence of various macromolecules in the tested food samples.

Uploaded by

princestanleydibiah
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
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Food Tests for Identifying Glucose, Sucrose, Starch, Protein, and Lipids

In this laboratory practical, we will conduct biochemical tests to identify glucose, sucrose,
starch, protein, and lipids in food samples such as bread, pasta, and chicken. Each test will
involve a specific reagent that reacts with the target molecule, producing observable color
changes.

Test Procedure Observation Food Sample Tested


Test for Glucose 1. Grind 2 g of bread The solution Bread
(Benedict’s Test) in a mortar. changes from blue
2. Add 10 ml of to green, yellow, or
distilled water, stir, brick red depending
and filter. on the glucose
3. Transfer 2 ml of concentration.
the solution into a
test tube.
4. Add 2 ml of
Benedict’s solution.
5. Place the test tube
in a water bath at
80°C for 5 minutes.
Test for Sucrose 1. Add 2 ml of If sucrose is present, Pasta
(Hydrolysis & hydrochloric acid to the solution changes
Benedict’s Test) 2 ml of pasta to green, yellow, or
solution in a test red after heating,
tube. indicating glucose
2. Heat in a water formation.
bath at 80°C for 5
minutes.
3. Neutralize with 2
ml of sodium
hydroxide solution.
4. Add 2 ml of
Benedict’s solution
and heat for another
5 minutes.
Test for Starch 1. Place 2 ml of The solution turns Pasta
(Iodine Test) pasta solution in a blue-black if starch
test tube. is present; it
2. Add a few drops remains unchanged
of iodine solution. if absent.
Test for Protein 1. Place 2 ml of The solution turns Chicken
(Biuret Test) chicken solution in a violet if proteins are
test tube. present. If absent, it
2. Add 2 ml of Biuret remains light blue.
reagent and mix
gently.
Test for Lipids 1. Grind 2 g of bread A milky white Bread
(Emulsion Test) and place in a dry emulsion forms if
test tube. lipids are present.
2. Add 5 ml of
ethanol and shake
for 1 minute.
3. Pour the solution
into a test tube
containing 5 ml of
water.

Conclusion:

These tests successfully identify macromolecules in food. Bread contains glucose, starch,
protein, and lipids. Pasta contains starch and sucrose, while chicken contains proteins and
lipids.

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