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  • Describing Food Tests: Test For Glucose (A Reducing Sugar)

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    This document describes several common food tests to identify key components like glucose, starch, protein, lipids, and vitamin C. The glucose test uses Benedict's solution and heat to detect a color change from blue to orange/red. The starch test uses iodine to detect a color change from orange-brown to blue-black. The protein test uses Biuret solution to detect a change from blue to purple. The lipid test detects cloudiness when ethanol and food samples are mixed with water. And the vitamin C test detects fading of the blue DCPIP dye.

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    Describing Food Tests

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    This document describes several common food tests to identify key components like glucose, starch, protein, lipids, and vitamin C. The glucose test uses Benedict's solution and heat to detect a color change from blue to orange/red. The starch test uses iodine to detect a color change from orange-brown to blue-black. The protein test uses Biuret solution to detect a change from blue to purple. The lipid test detects cloudiness when ethanol and food samples are mixed with water. And the vitamin C test detects fading of the blue DCPIP dye.

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    © All Rights Reserved
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    13 views2 pages

    Describing Food Tests: Test For Glucose (A Reducing Sugar)

    Uploaded by

    bhin008057
    This document describes several common food tests to identify key components like glucose, starch, protein, lipids, and vitamin C. The glucose test uses Benedict's solution and heat to detect a color change from blue to orange/red. The starch test uses iodine to detect a color change from orange-brown to blue-black. The protein test uses Biuret solution to detect a change from blue to purple. The lipid test detects cloudiness when ethanol and food samples are mixed with water. And the vitamin C test detects fading of the blue DCPIP dye.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Describing Food Tests

    Test for glucose (a reducing sugar)


    • Add Benedict’s solution into sample solution in test tube
    • Heat at 60 – 70 °c in water bath for 5 minutes
    • Take test tube out of water bath and observe the colour
    • A positive test will show a colour change from blue to orange or brick red

    Test for starch using iodine


    • We can use iodine to test for the presence or absence of starch in a food sample.

    • Add drops of iodine solution to the food sample


    • A positive test will show a colour change from orange-brown to blue-black

    Test for protein


    • Add drops of Biuret solution to the food sample
    • A positive test will show a colour change from blue to violet / purple
    Test for lipids
    • Food sample is mixed with 2cm3 of ethanol and shaken
    • The ethanol is added to an equal volume of cold water
    • A positive test will show a cloudy emulsion forming

    Test for vitamin C


    • Add 1cm3 of DCPIP solution to a test tube
    • Add a small amount of food sample (as a solution)
    • A positive test will show the blue colour of the dye disappearing

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