Activity No.

1: Test for the Presence of Carbohydrates, Lipids and Proteins

Objective:
Detect the presence of carbohydrates (simple and complex) using Lugol’s and
Benedict’s test.

Materials
Iodine’s solution, Benedict’s Solution, test tube, test tube rack, test tube holder, test
tube brush, beaker (500 mL, 250 mL, 50 mL), dropper, cooked pasta, cracker, cooked
rice, cornstarch, table sugar, apple juice, potato juice, milk

Procedure
A. Simple Sugar Test
NOTE:
Observe safety precaution, Benedict’s solution is corrosive.
Benedict’s solution has varying color changes. From blue to green (trace amount
of reducing sugar), to yellow (higher amount of reducing sugar) to orange/red
(highest amount of reducing sugar).
1. Place a pinch of food samples in their separately labeled test tubes. Transfer 1 ml
of the sample if it is liquid.
2. Add 3 drops of Benedict’s solution in each test tube.
3. In a hot water bath, place the test tubes inside the beaker for 2 minutes.
4. Transfer the hot test tubes in test tube rack and let it cool. Observe the changes in
its color, and for the presence of simple sugar use the symbol below:

Symbol Interpretation
0 No sugar present
+ Traces of sugar is found
++ Higher Amount of Sugar
+++ Very High Amount of Sugar

5. Record your observations in Table No. 1

Table No. 1
Presence and Amount of
Food Sample Observations Sugar
(0, +, ++, +++)
Water
Cooked Pasta
Cracker
Cooked Rice
Cornstarch
Table Sugar
Apple Juice
Potato Juice
Questions:
 1. Which of the food samples has the presence of simple sugars? Explain your
answer.
2. Which food samples has the highest presence of simple sugars?
3. From the activity how can you define simple sugars?

B. Complex Sugar Test

NOTE: Iodine is used to test the presence of starch in food. Starch is made up of
many monosaccharide units.
1. Place a pinch of each food sample in their labeled test tubes.
2. Use your calibrated dropper to add two to three drops of tincture of iodine in
each test tube.
3. Observe the color change of the solution inside the test tube.
4. Complete Data Table No. 2

Table No. 2
Presence of
Food Sample Observations Complex Sugar
( √ or X )
Water
Cooked Pasta
Cracker
Cooked Rice
Cornstarch
Table Sugar
Apple Juice
Potato Juice

Questions:
1. Which of the food samples contain starch? What is the evidence that supports your
answer?
2. What happened to the table sugar when you place a drop of tincture of iodine? What
do you think is the reason?