Aim:

To detect the presence of carbohydrates, fats and proteins in the given food stuffs.

Theory:
The presence of carbohydrates, fats and proteins in any food stuff is detected by
performing the tests for proteins, fats and carbohydrates with the extract of the
foodstuff. The advantage is these tests do not interfere with each other.

Test for Carbohydrates: Reducing Sugars

1. Molisch’s test  – Given sample food + 1 drop Molisch’s reagent. Pour 1-2 mL of
conc. H2SO4 down the side of the test tube → Purple or violet ring confirms the
presence of carbohydrate.
2. Fehling’s test –  Given sample food + 1 mL Fehling’s reagent A + 1mL Fehling
reagent B. Heat in water bath → Red precipitate confirms the presence of
carbohydrates
3. Benedict’s test  – Given sample food + Benedict’s reagent → Red precipitate
confirms the presence of carbohydrates.
4. Tollen’s test –  Given sample food + Tollen’s reagent → Silver mirror confirms
the presence of carbohydrates.

Test for Carbohydrates: Starch

1. Molisch’s test  – Given sample food + 1 drop Molisch’s reagent. Pour 1-2 mL of
conc. H2SO4 down the side of the test tube → Purple or violet ring confirms the
presence of carbohydrate.
2. Iodine test – Given sample food + Iodine solution → Blue colour solution
confirms the presence of starch.
Observation and Inference:
Test for Proteins:
1. Biuret test  –  Given sample food + Aqueous copper sulfate + aq NaOH → Violet
 colouration confirms the presence of Proteins
2. Xanthoproteic test – Given sample food + Nitric acid → Yellow colour solution
confirms the presence of proteins.

Test for Oils and Fats:

1. Solubility test – Given sample food + Chloroform or alcohol → Miscible with
chloroform and immiscible with water the fat presence is confirmed.
2. Translucent spot test – Given sample food + rubbed between the folds of filter
paper → presence of translucent spot then the presence of fats is confirmed.

Materials Required: Molisch’s reagent, Fehling’s reagent, Benedict’s reagent,

Tollen’s reagent, Iodine solution, Copper sulfate solution, Sodium hydroxide, Nitric acid,
Test tubes, Test tube holder, Water bath, Dropper, Stirrer, Bunsen burner

Procedure:
To test the presence of carbohydrates, proteins, fats and oils in the given food sample,
first the extract of the given foodstuff is prepared by the following methods:

1. For potatoes – cut to slices and boil with water.

2. For butter – test directly
3. For grapes – Extract the juice.
4. For boiled egg – take the white portion grind and shake with water.
5. For milk – test directly

Precautions:
1. Always use minimum quantity of reagents and freshly prepared ones to test the
sample food.
2. Use droppers to take the reagents from the bottle.
3. Use lab aprons and hand gloves during the experiment.
Food stuff For carbohydrates For proteins For oils and fats
Reducing Sugar Non Reducing
Sugar

butter

potatoes

butter

boiled egg

milk