SUBMITTED BY

HITESH SINGH
CLASS 12 A

Chemistry Investigatory Project

ANALYSIS OF

FOOD ITEMS

FOR PRESENCE OF

CARBOHYDRATES

FATS,

& PROTEINS

Chemistry Investigatory Project

 CERTIFICATE OF

AUTHENTICITY

This is to certify that HITESH SINGH, a

student of class XII has successfully
completed the research analysis project
on the topic “Analysis of Food Stuff for
the presence of Carbohydrates,
Proteins, Fats and oils” under the
guidance of Mrs. Vandana Suri (Subject
teacher).

This project is absolutely genuine and does

not indulge in plagiarism of any kind.

The references taken in making this

project has been declared in bibliography.

(Subject Teacher) (Principal)

Mrs.VANDANA SURI Mrs.NEERJA PADROO

Chemistry Investigatory Project

 ACKNOWLEDGEMENT

“Success is the progressive realization of

a worthy goal,” says our respected Principal,
SOS HERMANN GMEINER SCHOOL,
SECTOR-29, Faridabad. I wish my deep
gratitude to my Principal & respected teachers
Mrs. VANDANA SURI, whose eloquent
guidance and valuable suggestions have been
indispensable in bringing out this assigned
project successfully. It is through there
practical knowledge, there suggestion and help
offered by them from time to time that
brought great confidence in taking up this
work and synchronizing my efforts in
accomplishment of the project work.

I also express my gratitude to the

Laboratory Assistant Mr.Ramdayal, who has
greatly helped me in completion of
experiments and this project.

Chemistry Investigatory Project

 INDEX

 Purpose & Objective

 Theoretical Background

 Analysis experiment No. 1

 Analysis experiment No. 2

 Analysis experiment No. 3

 Bibliography

Chemistry Investigatory Project

 PURPOSE & OBJECTIVE

The common food items, we consume in our

daily life, mainly contain food nutrients namely
carbohydrates fats, proteins and vitamins.
These nutrients are necessary in a balance
diet, which is essential to maintain the good
health. The carbohydrates and fats provide us
energy for the activities of various organs by
combustion. Proteins build up, maintain and
reaper our body tissues. As such the study and
analysis of simple chemical reactions of these
compounds and their detection (in foodstuff)
carries significance.

In this project, we shall investigate &

analyze various food items for presence of :

1. CARBOHYDRATES
2. FATS & Oils
3. PROTEINS

Chemistry Investigatory Project

 THEORITICAL BACKGROUND

Before we go into the analysis, we shall be

describing the chemical composition, their basic
properties (physical as well as chemical) and various
tests/procedures to analyze the presence of food
nutrients namely carbohydrates, fats and proteins
in them.

CARBOHYDRATES
Chemical composition :

‘Carbohydrates” literally means hydrates of carbon.

These are compounds of carbon, hydrogen & oxygen
having general formula Cx(H2O)y for example,
glucose,C6(H2O)6 or C6(H2O)11
sucrose,C12(H2O)11 or C12H22O11 etc. starches
and various forms of cellulose ,wood, paper & cotton
are also carbohydrates.

Chemistry Investigatory Project

Properties :

Carbohydrates are generally optically active

because these contain asymmetric carbon atoms.
These provide energy for functioning of living
organisms. Chemically these are polyhydroxy
aldehydes or polyhydroxy ketones or substances
rates can therefore be detected by exploiting the
presence of these groups in the samples.

Tests for carbohydrates in food items :

The presence of carbohydrates in food stuffs can

be detected by performing following tests :

- Molisch’s Test
- Fehling’s solution test
- Benedict’s solution test
- Tollen’s test
- Iodine test

Chemistry Investigatory Project

 FATS & OILS
Chemical composition :

‘Fat and oils are Easters of long chain fatty acids

and glycerol ( a polyhydric alcohol) and therefore
also called glycerides. Generally, glycerides of
saturated fatty acids area called fats while that of
unsaturated acids are called oils. Oils area generally
liquid at room temperature and fats are solids or
semisolids.

Tests for Fats or oils in food items :

The presence of Fats or oils in food stuffs can be

detected by performing following tests :

- Translucent spot test

- Solubility test
- Acrolein Tests
- Baudouin test

Chemistry Investigatory Project

 PROTEINS
Chemical composition :

Proteins are complex nitrogenous organic

compounds of high molecular masses. These are
essential constituents of living beings. Animals can
live without carbohydrates and fats for some time
but not without proteins. Proteins helps in growth
and maintenance of body.

Proteins on hydrolysis with strong acids and

hydroxides give a mixture of about 25 amino acids.
Proteins form colloidal dispersions in water and
neutral salt solution. These are insoluble inorganic
solvents .

Tests for Proteins in food items :

The presence of Proteins in food stuffs can be

detected by performing following tests :
- Xanthoprotein test
- Biuret test
- Million’s test
- Ninhydrin test

Chemistry Investigatory Project

 EXPERIMENT NO.1

AIM:-
To analyze the presence of fats, proteins and
carbohydrates in a sample of potatoes.

APPARATUS REQUIRED :-
 Test tubes
 Test tube stand

CHEMICALS REQUIRED :-
 Reagents as required for testing and analysis of
fats, proteins and carbohydrates for various
test.
 A sample of potatoes in crushed with water .

PROCEDURE :-
Molisch’s test :
 Take about 50 gms of meshed potatoes in a test
tube.
 Dissolve it in 0.5 ml of water and add 2 drops of
10% solution of - naphthol in alcohol or carbon
tetra chloride (molisch’s reagent)
 Add 1 ml of conc. Sulfuric acid along the side of
the tube, so that its form another layer.

Chemistry Investigatory Project

 Note the observation. A violet/ red rind confirms
to the presence of carbohydrates .
Iodine Test :
 Take about 50 gms of meshed potatoes in a test
tube.
 Add few drops of Iodine solution in it.
 Note the observation. The blue colour confirms
the presence of starch.

OBSERVATIONS :

Sl. Test performed Observations Inference

1. Molisch’s Test Violet ring Carbohydrate

2. Iodine solution Blue Black colour Starch

Test

RESULTS & CONCLUSION :-

During the analysis experiment, the given sample of

potatoes the contain the following nutrients :
- Carbohydrates
- Starch

However, a balanced diet is the prefect combination of all

nutrients i.e. cryohydrates, proteins, fats, oils and
vitamins.

Chemistry Investigatory Project

 EXPERIMENT NO. 2

AIM:-
To analyze the presence of fats, proteins and
carbohydrates in a sample of Bread.

APPARATUS REQUIRED :-
 Test tubes
 Test tube stand
CHEMICALS REQUIRED :-
 Reagents as required for testing and analysis of
fats, proteins and carbohydrates for various
test.
 A sample of Bread crushed with water .
PROCEDURE :-
Molisch’s test :
 Take about 50 gms of meshed bread in a test
tube.
 Dissolve it in 0.5 ml of water and add 2 drops of
10% solution of - naphthol in alcohol or carbon
tetra chloride (molisch’s reagent)
 Add 1 ml of conc. Sulfuric acid along the side of
the tube, so that its form another layer.
 Note the observation. A violet/ red rind confirms
to the presence of carbohydrates .
Biuret Test :
 Take 2ml meshed sample of bread in a test tube.

Chemistry Investigatory Project

 Add few drops of sodium hydroxide solution.
Add very dilute solution of copper sulphate drop--
wise.
 Note the observation. The appearance of violet
colour confirms the presence of proteins.
Xanthoprotein Test :
 Take 2ml meshed sample of bread in a test tube.
 Add few drops of 2ml of conc. Nitric acid. Shake
for some time and keep aside.
 Note the observation. The appearance of deep
yellow colour confirms the presence of proteins.
OBSERVATIONS :

Sn. Test performed Observations Inference

1. Molisch’s Test Violet ring Carbohydrates
2. Buiret Test Violet colour Proteins
3 Xanthoprotein Yellow ppt Proteins
test

RESULTS & CONCLUSION :-

During the analysis experiment, the given sample of Bread
the contain the following nutrients :
- Carbohydrates
- Proteins
However, a balanced diet is the prefect combination of all
nutrients i.e. cryohydrates, proteins, fats, oils and
vitamins.

Chemistry Investigatory Project

 BIBILIOGRAPHY

 NCERT Text book on Chemistry

 Together with Lab Manual Chemistry - Class – XII

 Arya Publications on Chemistry laboratory Manual

 Dictionary of Science

 Selected Web-sites

Chemistry Investigatory Project