SIXTH FORM BIOLOGY

FOOD TESTS
1. Carbohydrates
a. Reducing Sugar (Benedicts Test)
Reducing sugars will reduce the blue Cu2+ ions in copper (II) sulphate solution to Cu+
ions. These Cu+ ions form a brick red precipitate, although the colours may vary,
depending on the amount of sugar present (for example green, blue, yellow, orange or
brick red)
b. Non-Reducing Sugar Test
Non-reducing sugars do not reduce Cu2+ ions, but they can be hydrolysed in order to do
so. The Benedicts test would be carried out first, but once there is a negative result, the
sugars would have to be hydrolysed. This would be done by heating with hydrochloric
acid to break the glycosidic bonds, then neutralizing with sodium hydroxide. The
Benedicts test would follow using the regular procedure.
c. Starch Test
This test depends on the fact that iodine dissolved in potassium iodide combines with
amylase in starch to make a complex blue-black compound.
2. Proteins (Biurets Test)
The peptide bonds in proteins will react with copper ions in an alkaline condition to form
a mauve, lilac or purple compound called biuret.
3. Lipids (Fat Emulsion Test)
While lipids are insoluble in water, they will dissolve in ethanol. However, when the
lipid-ethanol mixture is poured into water, the lipids form tiny droplets which are seen as
an emulsion.
**PLEASE NOTE THAT YOU NEED TO REVISIT THE PROCEDURES
INVOLVED IN ALL THE FOOD TESTS OUTLINED ABOVE. THESE CAN BE
VIEWED IN THE Biological Science 1 & 2.