1. HOME ECONOMICS SIMPLE FOOD TEST

2. TEST FOR PROTEIN Million Reagent: the food turns to red if present. Biuret Test: the food turns to purple or violet in colour. TEST FOR CARBOHYDRATE Iodine Test: the food turns blue black Fehling Test; the food turns to orange or brick red.

3. Benedict Test: the food turns to red orange or yellow precipate TEST FOR FAT AND OIL Grease Spot Test: a translucent patch is formed on the paper Sudan(III) Test:it turns to red colour

4. EFFECT OF HEAT ON FOODS Dry heat on protein: the food shrinks Moist heat on protein: the food coagulates Dry heat on sugar: caramelalization occurs Moist heat on sugar: syrup is formed Dry heat on bread: dextrin is formed Moist heat on bread: a gel is formed

5. ASSIGNMENT What happens to the following nutrient when you apply dry heat: a.) protein b.) sugar What will you use to test the following nutrient( mention two each): a) protein b) carbohydrate c) fat and oil