Nutrition
Food Tests
Outline
•Describe the tests for various nutrients
• Starch
• Lipids
• Protein
• Reducing Sugar
• Non-reducing Sugar
2
Iodine Test for Starch
1. Pour about 2cm3 of the
food sample to a test
tube.
2. Add 2-3 drops of iodine
solution to the food
sample and mix.
3. A blue/black colour
change indicates a
positive result
3
Iodine Test for Starch
4
Emulsion Test for
Lipids
1. Add 2cm3 of ethanol to an
equal volume of the food
sample to a test tube and
shake vigorously.
2. Pour the mixture into a
boiling tube containing water.
3. If a cloudy white suspension
is produced then the food
sample contains lipids.
5
Emulsion Test for Lipids
6
Grease Spot Test for
Lipids
1. Place a drop of the food
sample onto a piece of
paper.
2. Place a drop of water
next to the drop of the
food sample for
comparison.
3. Let the spot dry.
4. If a permanent
translucent spot is seen
then the sample
contains lipids.
7
Grease Spot Test for Lipids
8
Biuret Test for
Proteins
1. Add about 2cm3 of the biuret
reagent to a test tube
containing an equal volume
of the food sample.
2. Mix well.
3. A purple or violet colour
change indicates a positive
result.
The biuret reagent is made
of potassium hydroxide and
copper sulfate. (It is blue)
9
Biuret Test for Proteins
10
Reducing Vs Non-Reducing Sugars
Reducing Sugar Non-reducing Sugar
• Examples: sucrose (disaccharide)
• They will donate electrons to other
compounds during a chemical reaction
• Examples: glucose, galactose, fructose
(monosaccharides) lactose, maltose
(disaccharides)
11
Benedict’s Test for Reducing
1. Add about 2cm of the
3
Sugars
Benedict’s solution to a
boiling tube containing an
equal volume of the food
sample.
2. Heat the mixture in a water
bath and observe any colour
changes.
12
Reducing Sugar Test
13
Benedict’s Test for Non-reducing
Sugars
1. Add about 1cm3 of dilute hydrochloric
acid to about 2cm3 of the food
sample and heat the mixture for
about 2 minutes.
2. Add sodium hydroxide little by little
until there is no more fizzing.
3. Add 2cm3 of benedict’s solution then
heat again in a water bath.
4. Observe any colour changes.
14
Non-reducing Sugar Test
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