BIOLOGY LAB 5

Date: 16th December, 2022

Title: Food tests
Aim: To determine the presence of fat, starch and protein in various foods
Materials/Apparatus:
1. Boiled rice
2. Bread
3. Milk
4. Cheese
5. Egg white
6. Honey
7. Potato
8. Oil
9. Iodine
10. Ethanol
11. Biuret solution
12. Test tubes
13. Petri dishes
Diagram:
Method:
1. Place a small sample of solid food items in petri dishes and liquid food items in test
tubes.
2. Label each food item.
3. Add 3-4 drops of iodine on each food sample and observe the changes.
4. Repeat steps 1-3 using ethanol and biuret solution.
5. Record the results in a suitable table.
Results:
PLACE IN A TABLE.
Discussion:
1. Define fat, starch, protein
2. Explain each test for fat, starch and protein
3. State which food items tested positive for fat, starch and protein
Limitations: if any- on
Sources of errors: at least 2 Food items were expired
Precautions: at least 2
Conclusion: relate to aim

ORR
Discussion- explanation of each test- 3/3 marks (1 for each) and which food tested positive
for fat, starch and protein (1/1 mark for this)
At least 1 source of error- 1/1
Language- 1/1
Table -1/1
Order/sequence- 0.5/1
Conclusion- 2/2