Food tests for starch, glucose, proteins and fats

The Procedures

Procedure #1 – Protein Test

Test for: Proteins
Test Reagents: SODIUM HYDROXIDE, COPPER SULPHATE

Procedure

1. Add egg white suspension to clean test tube, to a height of 1cm.

2. Add HALF the amount of sodium hydroxide to the test tube.
3. Add copper sulphate to the mixture, DROP by DROP, shaking the test tube
after EACH drop. Take note of the colour changes.

CAUTION:
If too much copper sulphate is added too quickly, a blue complex will form, and it will
make your test inaccurate.

COLOUR CHANGES
Positive: Lilac/purple colourations observed (Indicates the presence of proteins).
Peptide bonds react with copper (II) solution.

Negative: Light blue colouration observed (CuSO4 is light blue).

OBSERVATIONS
Test with egg white: Lilac colouration
Test with water: Light blue colouration

CONCLUSIONS
Test with egg white: There are proteins present in the egg white suspension.
Test with water: Proteins are absent in the water.

Procedure #2 – Fats/Lipids Test

Test for: Fats
Test Reagents: ETHANOL, WATER

Procedure
 1. Add one drop of vegetable oil to a clean, DRY test tube.
2. Add ethanol to the test tube, to a height of 2cm. Shake the test tube to mix the
contents.
3. Add a few drops of water to the mixture and take note of the colour changes.

COLOUR CHANGES
Positive: Cloudy suspension formed.
Negative: Colourless suspension formed.

(Lipids dissolve in ethanol, lipid-ethanol mixture disperses when water is added)

OBSERVATIONS
Test with vegetable oil: A white cloudy suspension is formed.
Test with water: A colourless suspension is formed.

CONCLUSIONS
Test with vegetable oil: There are lipids present in the vegetable oil.
Test with water: There are no lipids present in water.

Procedure #3 – Starch Test

Test for: Starch
Test Reagent: IODINE SOLUTION

Procedure
1. Add starch solution to a clean test tube, to a height of 1cm. Take note of the
initial colour.
2. Add 2 to 3 drops of iodine solution to the test tube. Gently shake the mixture
and take note of the colour changes.
3. Repeat the test with water.

COLOUR CHANGES
Positive: Blue-black colouration seen because of presence of starch
Negative: Yellowish-brown colouration

OBSERVATIONS
Test with starch: A blue-black colouration is seen in the test tube.
Test with water: A yellowish-brown colouration remains.
CONCLUSIONS
Test with starch: There is starch present in the starch solution due to the starch-iodine
complex formed.
Test with water: There is no starch present in the water.

Procedure #4 – Glucose Test

Test for: Glucose
Test Reagent: BENEDICT’S SOLUTION

Procedure
1. Add glucose solution to a clean test tube, to a height of 1cm.
2. Add an EQUAL amount of Benedict’s solution to the test tube. Gently shake the
test tube to mix the contents. Take note of the colour of the mixture and record
it.
3. Put the test tube in a boiling water bath for about 2 to 3 minutes. Take note of
all the colour changes that take place as the mixture is heated.

CAUTION
a) Make sure the water level in the water bath is higher than that of the contents of
the test tube.
b) Do not overheat the mixture.

COLOUR CHANGES
Positive: Little amount – Green precipitate
Moderate amount – Orange precipitate
Large amount – Brick-red precipitate
Negative: Blue solution