Food Test

Nutrient/Food Test Description Expected Positive

Results
Reducing Sugar – Benedict's solution, a transparent blue Green, yellow, orange
Benedict’s Test solution, is used to test for reducing and brick red
sugars. Reducing sugars are simple precipitate depending
sugars like glucose and reduce the Cu+2 on the amount of
ions in Benedict’s solution. reducing sugar present.
Non-Reducing Sugar Non-reducing sugars are complex sugars Green, yellow, orange
like sucrose and do not reduce the Cu+2 and brick red
ions in the Benedict’s solution. precipitate depending
Therefore, hydrochloric acid must be on the amount of
added first to break the complex sugars reducing sugar present.
into simple ones. Sodium
hydrogencarbonate must be used after to
neutralize the acid before the Benedict’s
test can be performed.
Starch – Iodine Test Iodine is used to identify the presence of Blue-black precipitate.
starch. Iodine is yellow-brown in colour.
Protein – Biuret Test Biuret solution (sodium hydroxide and Purple precipitate.
copper sulphate) is used to identify the
presence of protein. Biuret reagent is a
blue solution.
Fats – Emulsion Test Fats are insoluble in water but soluble Cloudy white
in ethanol. Ethanol and water are mixed precipitate.
with foods containing fats.
Fats – Greaseproof Greaseproof paper is opaque but A translucent (clear)
Paper Test becomes transparent when rubbed with spot.
fats.