1.

7 Activity
Identifying Nutrients Part 1: Monosaccharide Test
In this activity, you will use laboratory tests to identify Benedict’s reagent is an indicator for monosaccharides
single sugars (monosaccharides), starches, proteins, and some disaccharides, such as maltose. Table 1
and lipids. You will then use these tests to identify the summarizes the quantitative results obtained when a
nutrients present in an unknown sample. simple sugar reacts with Benedict’s reagent.
Table 1
Question Colour of Benedict’s Approximate sugar
What nutrients are present in the unknown sample? reagent concentration
blue nil
Materials
light green 0.5%–1%
safety goggles, laboratory test-tube racks
green to yellow 1%–1.5%
apron, and gloves hot plate
orange 1.5%–2%
400-mL beaker egg albumin
8–16 test tubes Benedict’s reagent red to red-brown >2%
test-tube brushes 5% glucose solution
thermometer 5% fructose solution 2. Prepare a water bath by heating 300 mL of tap
distilled water 5% sucrose solution water in a 400-mL beaker on a hot plate. Heat
test-tube holder 5% starch suspension the water until it reaches approximately 80°C.
depression spot plate vegetable oil 3. Using a 10-mL graduated cylinder, measure 3 mL
test-tube brush whipping cream each of distilled water, fructose, glucose, sucrose,
10-mL graduated gelatin starch, and the unknown solution. Pour each
cylinder Lugol’s solution solution into a separate, appropriately labelled
wax pencil skim milk test tube. Rinse the graduated cylinder after
medicine droppers Biuret reagent pouring each solution. Add 1 mL of Benedict’s
rubber stoppers Sudan IV indicator reagent to each of the test tubes.
detergent solution unglazed brown paper 4. Using a test-tube holder, place each of the test
utility stand (2 letter-sized sheets) tubes in the hot-water bath.
ring clamp 1 unknown solution
(a) When you first notice a colour change in any one
of the test tubes, record the colour in all test tubes.
Wear eye protection, a laboratory apron, and
gloves at all times.
Part 2: Starch Test
Benedict’s reagent, Lugol’s solution, Sudan IV
indicator, and Biuret reagent are toxic and can
Lugol’s solution contains iodine and is an indicator
cause an itchy rash. Avoid skin and eye contact. for starch. Iodine turns blue-black in the presence of
Wash all splashes off your skin and clothing starch.
thoroughly. If you get any chemical in your eyes, 5. Using a medicine dropper, place a drop of water
rinse for at least 15 min at the eyewash station and
on a depression spot plate and add a drop of
inform your teacher. Sudan IV indicator is
flammable. Keep away from the hot plate. Lugol’s solution.
Never touch the ceramic surface of a hot plate, as (b) Record the colour of the mixture.
the unit may be hot. Turn off and unplug the unit 6. Repeat the procedure, this time using drops of
when finished.
starch, glucose, sucrose, and your unknown
solution.
Procedure
1. Construct a table to record your results for all (c) Record the colour of each mixture in a chart.
parts of the activity. Which mixtures indicate the presence of starch?

38 Unit 1 NEL

Part 3: Sudan IV Lipid Test
Sudan IV solution is an indicator of lipids, which are
soluble in certain solvents. Lipids turn Sudan IV
solution from a pink to a red colour. Polar compounds
will not cause the Sudan IV indicator to change colour.
7. Using a 10-mL graduated cylinder, measure 3 mL
each of distilled water, vegetable oil, skim milk,
whipping cream, and the unknown solution. Pour
each solution into a separate labelled test tube.
Rinse the graduated cylinder with water after
pouring each solution. Add six drops of Sudan IV
indicator to each test tube. Place stoppers on the
test tubes and shake them vigorously for 2 min.
To mix the contents of a stoppered test tube
thoroughly, make sure the stopper is on tight. Place
your index finger on top of the stopper, gripping the
test tube firmly with your thumb and other fingers.
Then shake away from others.
(d) Record the colour of the mixtures in a chart.
Part 4: Translucence Lipid Test
Lipids can be detected using unglazed brown paper.
Because lipids allow the transmission of light through
the brown paper, the test is often called the
translucence test.
8. Draw one circle (5-cm diameter) on a piece of
unglazed brown paper. Place one drop of water
in the circle and label the circle accordingly. Using
more sheets, draw a total of seven more circles
(5-cm diameter). Place one drop of vegetable oil,
skim milk, whipping cream, and the unknown
solution, each inside its own circle, labelling the
circles as you go. When the water has evaporated,
hold all papers to the light and observe.
(e) Record whether or not the paper appears
translucent.
Part 5: Protein Test
Proteins can be detected by means of the Biuret reagent
test. Biuret reagent reacts with the peptide bonds that
join amino acids together, producing colour changes
from blue (indicating no protein) to pink (), violet
(), and purple (). The  sign indicates the
relative amounts of the peptide bonds present.
NEL
Activity 1.7
9. Measure and pour 2 mL of water, gelatin, albumin,
skim milk, and the unknown solution into
separate labelled test tubes. Add 2 mL of Biuret
reagent to each of the test tubes, then tap the test
tubes with your fingers to mix the contents.
(f) Record any colour changes in a chart.
Analysis
(g) What laboratory evidence suggests that not all
sugars are monosaccharides?
(h) Answer the Question by summarizing your
results for all nutrient tests performed.
Evaluation
(i) Which test tube or depression plate served as a
control in each test?
(j) Explain the advantage of using two separate tests
for lipids.
(k) Why should the graduated cylinder be rinsed
with water after you measure out each solution?
(l) List possible sources of error and indicate how
you could improve the procedures.
Synthesis
(m) A drop of iodine accidentally falls on a piece of
paper. Predict the colour change, if any, and
provide an explanation for your prediction.
(n) A student heats a test tube containing a large
amount of protein and Biuret reagent. She
notices a colour change from violet to blue.
Explain why heating causes this colour change.
(o) Predict the results of a lipid test on samples of
butter and margarine.
CAREER CONNECTION
A food technologist looks for better ways to preserve, process,
package, and distribute food and beverage products, including
the ingredients that go into them. A food technologist also
studies the nature, composition, and behaviour of food, including
what happens to its flavour, colour, and nutritional properties
when cooked or placed in storage. Describe this career: duties,
education, job opportunities, and strengths and skills required.
GO www.science.nelson.com
Cellular Biology 39