Food Tests

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Author:
gpiney
ID:
242389
Filename:
Food Tests
Updated:
2013-10-23 14:13:28
Tags:
Food Tests
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Description:
Biology Food tests
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  1. Starch Test
    Add few drops of idoine solution to the sample. Will turn blue black if starch is present
  2. Reducing Sugar Test
    Add Benedicts solution (alkaline copper sulfate) to sample and heat at 80oC in a water bath. If reducing sugar is present Benedict's solution turns from Blue to Orange-Red precipitate (copper oxide)
  3. Non-reducing sugar test
    • If reducing sugar test is negative, boil with hydrochloric acid, cool and neutralise with sodium hydrogencarbonate solution or sodium carbonate solution; repeat Benedict’s test.
    • Benedict’s solution turns from blue to Orange-red precipitate (copper oxide) – on second test.
  4. Protein Test
    • Add a Pbiuret reagent
    • Purple colour slowly develops in the surface of the protein solution.
  5. Lipid Test
    • Add ethanol to extract (dissolve) lipid and pour
    • alcohol into water in another test tube.
  6. Reason for Starch Test Result.
    The iodine bonds between the coils of the starch.
  7. Reason for the non-reducing sugar test result.
    • Boiling the sample with hydrochloric acid hydrolyses any sucrose present, splitting the sucrose molecules to give glucose and fructose monosaccharides. 
    • Then when Benedict’s solution is added the test will now give a positive result because the monosaccharides glucose and fructose are present.
  8. Reason for the Reducing Sugar Test
    Described as precipitate because the orange-red substance comes out of solution and forms solid particles dispersed in solution.
  9. Reason for results of the Lipid Test
    Lipids are soluble in alcohols, but when added to the water the lipid comes out of solution and becomes dispersed as tiny droplets in the water.
  10. Reason for results of the Protein Test
    The sodium hydroxide and copper sulphate (Biuret agent) react with the peptide bonds found in protein, which results in the colour change.

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