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Bio Food Tests

The document outlines various food tests for biological molecules including proteins, starch, lipids, reducing sugars, and non-reducing sugars. Each test specifies the procedure and expected observations or results, such as color changes indicating the presence of specific molecules. These tests are essential for identifying the composition of food samples in a laboratory setting.

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alekspydie
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6 views1 page

Bio Food Tests

The document outlines various food tests for biological molecules including proteins, starch, lipids, reducing sugars, and non-reducing sugars. Each test specifies the procedure and expected observations or results, such as color changes indicating the presence of specific molecules. These tests are essential for identifying the composition of food samples in a laboratory setting.

Uploaded by

alekspydie
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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AS LEVEL BIOLOGY LAB [9700 – P3]

FOOD TESTS
BIOLOGICAL MOLECULE TEST OBSERVATION / RESULT
Put 1cm3 of sample into a test-tube, add Purple or violet colour
1cm3 of copper sulfate solution and 1cm3 of
potassium hydroxide solution.
PROTEIN OR
Put 1cm3 of sample into a test-tube add 1cm3
of Biuret reagent

Put 1cm3 of sample into a test-tube, add Blue-black colour


STARCH 1cm3 of iodine solution.
Put 1cm3 of sample into a test-tube, add White layer of emulsion
LIPIDS 1cm3 of ethanol and 1cm3 of water

Put 1cm3 of sample into a test-tube, add 1 or Green/yellow/orange/brown/brick-


2cm3 of Benedict’s solution. red colour (depends on the conc. of
REDUCING SUGAR Heat the test-tube in a boiling water-bath for reducing sugar)
a few minutes.

Put 1cm3 of the sample into a test tube, add Green/yellow/orange/brown/brick-


1cm3 of dilute hydrochloric acid, heat the test red colour (depends on the conc. of
tube in a boiling water bath for a few non-reducing sugar)
minutes, and then cool it down under the
running tap.
NON-REDUCING SUGAR Add a small amount of sodium hydrogen
carbonate until there is no more fizzing.
Then, add 2cm3 of Benedict’s solution and
heat the test tube in a boiling water bath for
a few minutes.

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