CONDUCT A QUALITATIVE TEST FOR:

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Presentation transcript:

CONDUCT A QUALITATIVE TEST FOR: Starch, Fat, A Reducing Sugar, A Protein, Vitamin C

Materials/Equipment Starch solution (1%) Iodine solution Glucose solution (1%) Benedict’s reagent (qualitative) Protein solution e.g. albumen (1%) or milk Sodium hydroxide solution (10%), Copper sulphate solution (1%) (or biuret reagent) Vegetable oil 6 Boiling tubes Beaker (250 cm3) Pipettes/droppers Thermometer Hot water bath (80 °C – 100 °C) Test-tube holder 3 Test-tube racks Disposable gloves Brown paper Scissors Labels Timer

Experiment List Go to Test for … Starch Fat A Reducing Sugar A Protein Vitamin C

(i) Test for starch

Procedure 1. Familiarise yourself with all procedures before starting. 2. Label boiling tube A ‘starch solution’ and boiling tube B ‘water’. 3. Place 2 cm3 of the starch solution into tube A. 4. Place 2 cm3 of water into tube B. This acts as the control.

Procedure 5. Add 2–3 drops of iodine solution to each tube. 6. Swirl each tube. 7. Record result.

Result Sample Initial colour Final colour A – Starch solution B – Water

Conclusion/Comment

(ii) Test for fat

Procedure 1. Familiarise yourself with all procedures before starting. 2. Cut two pieces of brown paper of similar size. 3. Place 2–3 drops of oil on one piece of paper and label it ‘oil’. 4. Place 2–3 drops of water on the other piece of paper and label it ‘water’. This acts as the control.

Procedure 5. Leave both aside to dry. 6. Hold both pieces of paper up to the light. 7. Record result.

Result Sample Translucent spot Before drying After drying Oil Water

Conclusion/Comment

(iii) Test for a reducing sugar

Procedure 1. Familiarise yourself with all procedures before starting. 2. Label boiling tube A ‘glucose solution’ and boiling tube B ‘water’. 3. Place 2 cm3 of the glucose solution into tube A. 4. Place 2 cm3 of water into tube B. This acts as the control.

Procedure 5. Add 2 cm3 of Benedict’s reagent to each tube. 6. Swirl each tube. 7. Place both tubes in the hot water bath and heat for 5 minutes. 8. Using the test-tube holder, carefully remove both tubes from the water bath and place in the test-tube rack. 9. Record result.

Result Sample Initial colour Final colour A - Glucose solution B - Water

Conclusion/Comment

(iv) Test for a protein

Procedure 1. Familiarise yourself with all procedures before starting. 2. Label boiling tube A ‘protein solution’ and boiling tube B ‘water’. 3. Place 2 cm3 of the protein solution into tube A. 4. Place 2 cm3 of water into tube B. This acts as the control.

Procedure 5. Add 2 cm3 of sodium hydroxide solution to each tube followed by 2–3 drops of copper sulfate solution (or add 2 cm3 of biuret reagent to each tube). 6. Swirl both tubes. 7. Record result.

Result Sample Initial colour Final colour A - Protein solution B - Water

Conclusion/Comment

(v) Test for Vitamin C

Procedure Add 2cm depth of DCPIP solution to a test tube Drip the food solution into the tube Look for a colour change from blue to pink and then colourless Repeat with water (control) and compare results

Result Sample Initial colour Final colour A – Fruit juice B - Water

Conclusion/Comment

Food Tests – Summary Chart Test for Materials Method Positive Results Starch Iodine Solution Add iodine to the food sample A blue/black colour Reducing sugar (Glucose) Fehling’s solutions I and II Add to sample and warm gently A brick red colour Protein Copper sulphate (CuSO4) and sodium hydroxide (NaOH) Add some NaOH to the moist food. Then gently pour CuSO4 solution down the side of the tube A violet colour Fat Brown Paper Rub the food onto the paper, warm gently to dry and hold the paper up to the light A translucent spot Vitamin C DCPIP Add to moist food or fruit juice A change from blue to pink or colourless

END