WORKSHEET

FOOD TESTING

The nutrients in the food you eat supply your body with energy for growth and repair.
These nutrients include carbohydrates, proteins, fats, minerals and vitamins. Carbohydrates
make up a group of organic compounds that include sugars and starches, which are important
in supplying the body with energy. Proteins are important for growth and repair. Lipids (e.g.
fats) can supply as much as four times the amount of energy as carbohydrates or proteins.

The presence of these nutrients in food can be tested by using chemical reagents that
react in predictable ways. Benedict's solution is used to test for simple sugars (reducing
sugar), iodine solution for starch, Biuret’s solution for protein, and spot or emulsion test for
lipids.

Objectives
 To test the presence of carbohydrates, proteins, and fats in the food samples

Materials needed:
 Food samples  Beaker glass
 Chemicals: Benedict’s solution,  Droppers
iodine solution, Biuret solution,  Mortar and pestle
 Test tubes with stand  Burner
 Test tube clamps  White paper

Procedures
Food Test 1: Sugar – Benedict's solution
Benedict's solution is a clear blue solution that in the presence of simple sugars will
change color to green, yellow, and brick-red, depending on the amount of sugar.

Human and Social Biology 1

 1. For solid food samples: mix small amount of crushed food samples with water to
make a liquid.
2. To a test tube, add 10 drops of liquid to be tested.
3. If testing more than one liquid, label each test tube with a marker.
4. Add 10 drops of Benedict's solution to each test tube.
5. Carefully heat the test tubes by suspending in a hot water bath for five minutes.
6. Note any color change.

Food Test 3: Starch – Iodine solution

Starch gives a purple-blue color when treated with iodine.
1. Take small amount of crushed food sample or 10 drops of aqueous solution of the
sample in a test tube.
2. Add 3-4 drops of iodine solution.
3. Note any color change.

Food Test 4: Protein – Biuret solution

Biuret solution is used to identify the presence of protein. Biuret reagent is a blue solution
that, when it reacts with protein, will change color to pink-purple.
1. Take small amount of crushed food sample or 10 drops of aqueous solution of the
sample in a test tube.
2. If testing more than one liquid, label each test tube with a marker.
3. Add 3 drops of Biuret reagent solution to each test tube. Shake gently to mix.
4. Note any color change.

Food Test 5: Fat – Spot test using a white paper

When a sample containing fats is pressed or rubbed on a clean white sheet of paper, a
greasy spot (translucent spot) appears
1. Take a food sample to be tested and press or rub it on a clean white sheet of paper.
2. Hold it against light to see if the paper become transparent or not.

Human and Social Biology 2

Observation Result

Food Sample

Benedict’s Test Iodine Test Biuret’s Test Spot Test Nutrients

Present

Key
+ for positive result
- for negative result

Human and Social Biology 3