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    Food Tests Notes

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    School Application
    The document describes several tests that can be used to identify key components in foods, including tests for glucose, starch, protein, lipids, and vitamin C. The glucose test uses Benedict's solution and looks for a color change from blue to orange/red. The starch test uses iodine and looks for a color change from orange-brown to blue-black. The protein test uses Biuret solution and looks for a change from blue to purple. The lipid test uses ethanol and water and looks for an emulsion. The vitamin C test uses DCPIP solution and looks for the blue color to disappear.

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    Food Tests Notes

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    School Application
    70 views7 pages
    The document describes several tests that can be used to identify key components in foods, including tests for glucose, starch, protein, lipids, and vitamin C. The glucose test uses Benedict's solution and looks for a color change from blue to orange/red. The starch test uses iodine and looks for a color change from orange-brown to blue-black. The protein test uses Biuret solution and looks for a change from blue to purple. The lipid test uses ethanol and water and looks for an emulsion. The vitamin C test uses DCPIP solution and looks for the blue color to disappear.

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    Food Tests notes

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    The document describes several tests that can be used to identify key components in foods, including tests for glucose, starch, protein, lipids, and vitamin C. The glucose test uses Benedict's solution and looks for a color change from blue to orange/red. The starch test uses iodine and looks for a color change from orange-brown to blue-black. The protein test uses Biuret solution and looks for a change from blue to purple. The lipid test uses ethanol and water and looks for an emulsion. The vitamin C test uses DCPIP solution and looks for the blue color to disappear.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    70 views7 pages

    Food Tests Notes

    Uploaded by

    School Application
    The document describes several tests that can be used to identify key components in foods, including tests for glucose, starch, protein, lipids, and vitamin C. The glucose test uses Benedict's solution and looks for a color change from blue to orange/red. The starch test uses iodine and looks for a color change from orange-brown to blue-black. The protein test uses Biuret solution and looks for a change from blue to purple. The lipid test uses ethanol and water and looks for an emulsion. The vitamin C test uses DCPIP solution and looks for the blue color to disappear.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 7

    1

    Food Tests
    Test for glucose (a reducing sugar)

     Add Benedict's solution into sample solution in test tube


     Heat at 60 - 70 °c in water bath for 5 minutes
     Take test tube out of water bath and observe the colour
     A positive test will show a colour change from blue to orange or brick red

    The Benedict's test for glucose

    Amber Arif Hussain


    2

    Test for starch using iodine

     We can use iodine to test for the presence or absence of starch in a food sample.

    The iodine test for starch

     Add drops of iodine solution to the food sample


     A positive test will show a colour change from orange-brown to blue-black

    Testing a potato to prove the presence of starch

    Amber Arif Hussain


    3

    Test for protein

     Add drops of Biuret solution to the food sample


     A positive test will show a colour change from blue to violet / purple

    The Biuret test for protein 

    Test for lipids

     Food sample is mixed with 2cm3 of ethanol and shaken


     The ethanol is added to an equal volume of cold water
     A positive test will show a cloudy emulsion forming

    The ethanol test for lipids

    Amber Arif Hussain


    4

    Test for vitamin C

     Add 1cm3 of DCPIP solution to a test tube


     Add a small amount of food sample (as a solution)
     A positive test will show the blue colour of the dye disappearing

    Amber Arif Hussain


    5

     Line graphs should be used to present the results of enzyme rate experiments


    o The data should be plotted with the independent variable on the x-axis and
    the dependent variable on the y-axis
    o If a trend can be identified, a line of best fit (straight or curved) should be
    added to the graph
    o If asked in an exam, you can use this line of best fit to interpolate (reading
    off values in between existing data points) or extrapolate (going beyond the
    range of existing data points to read off values)
    o Using the graph and best fit line below, for example, you can
    use interpolation to conclude that, at a substrate concentration of 3 arbitrary
    units, the rate must have been 1.8 arbitrary units and you can
    use extrapolation to conclude that, at a substrate concentration
    of 10 arbitrary units, the rate will be 6 arbitrary units

    The results of an enzyme rate experiment, with substrate concentration as the


    independent variable

    Amber Arif Hussain


    6

     For some enzyme rate experiment graphs, it may be necessary to plot more than
    one set of data on the same graph
    o For example, if investigating the effect of temperature on the rate of an
    enzyme-controlled reaction, you may need to plot a line graph with multiple
    lines, where each line represents the data collected at a specific temperature
    o When drawing a graph like this, make sure to clearly label each line
    o An example is shown below:

    Tips for plotting line graphs

     When plotting line graphs for enzyme rate experiments, remember the following:


    o Plot data points accurately
    o Use appropriate linear scales on axes
    o Choose scales that enable all data points to be plotted within the graph
    area
    o Label axes, with units included
    o Make graphs that fill the space the exam paper gives you
    o Draw a line (or curve) of best-fit to identify trends. The line must be smooth
    and have a balance of data points above and below the line
    o In some cases, the line of best fit should be drawn through the origin, for
    example for rate–concentration graphs (the reaction cannot occur if the
    concentration of enzyme or substrate is 0). The line of best fit should only go
    through the origin if the data and trend allow it

    Amber Arif Hussain


    7

    Amber Arif Hussain

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