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Aim

To analyse the given food items for the presence

of fats, proteins & carbohydrates.


Chemicals required :- Test tubes, reagents as per fat, protein and carbohydrates testing experiments, food items to be testing. Theory As per experiments Test of Carbohydrates : 1. Molischs reagent test. 2. Fehlings solution test. Test of oil or fat 1. Spot test 2. Acrolein test Test of proteins 1. Biuret test 2. Xanthoproteic test S.No. Experiment (I) Test of Carbohydrate :1 Molischs reagent Test. 1ml aqueous solution of A purple ring at the Carbohydrate carbohydrate + 3 drops of junction molischs the test tube). 2 Fehlings solution Test. Take 1ml Fehling A in a test tube + 1ml Fehling B + Red carbohydrate solution heat. appears. Reducing sugar is precipitate present. reagent layers (1%alcoholic the sides of of two present. is Observation Inference

(II) Test of oil or fat :1 Spot Test. Put a drop of oil/fat on Appearance paper . 2 Acrolein Test. Oil/fat + KHSO4, heat. (III) Test of proteins :1 Biuret Test . 1 ml of protein solution water +5 droups NaOH + CuSO4 solution dropwise. Xanthoproteic Test. 2 1 ml of protein solution + few drops of conc. HNO3 Yellow ppt. heat. Procedure : Record the results from each food stuff systematically : S.No. Food stuff 1 Grapes Test performed 1- Molischs test 2- Fehlings test 2 Potatoes 1- Molischs test 2- Iodine solution 3 Rice test 1- Molischs test 2- Iodine solution test 3- Biuret test 4- Xnthoproteic test Violet colour Yellow ppt. Proteins Proteins Observation Violect ringq Red ppt.of Cu20 Violet ring Blue black colour Violet ringh Blue black colour Inference Carbohydrates Reducing carbohydrate Carbohydrate Starch Carbohydrates Starch Appearance of violet colour complex with Cu+2 ions. Protein is present Protein is present Smell of acrolein (irritating odour) translucent spot Oil/fat present of Oil/fat present

Bread

1- Molischs test 2- Iodine solution test 3- Biuret test 4- Xnthoproteic test

Violet ringh Blue black colour Violet colour Yellow ppt. Spot formed Pungent smell Violet ringh Blue black colour Violet colour Yellow ppt. Spot formed Pungent smell Violet ringh Red ppt. of Cu2O

Carbohydrates Starch Proteins Proteins Fats Fats Carbohydrates Starch Proteins Proteins Fats Fats Carbohydrates Reducing carbohydrate (lactise)

Butter

1- Translucent sport test. 2- Acrolein test 1- Molischs test 2- Iodine solution test 3- Biuret test 4- Xnthoproteic test 5- Translucent sport test. 6- Acrolein test 1- Molischs test 2- Fehlings test

Biscuits

Milk

3- Translucent sport test. 4- Acrolein test 5- Biuret test 6- Xanthoproteic 8 Groundnut test 1-Translucent test 2- Acrolein test 3- Xanthoproteic 9 Boiled egg test 1- Millions test

Spot formed Pungent smell Violet colour Yellow ppt. Spot formed Pungent smell Yellow ppt Red colouration

Fats Fats Proteins Proteins Fats Fats Proteins Proteins

2- Biuret test 3- Xanthoproteic test

Violet colour Yellow ppt.

Proteins Proteins