JS3 HOME ECONOMICS

SIMPLE FOOD TEST

Simple tests to identify the presence of nutrients in foodstuffs.

Test for Protein

Millions Test:- The presence of protein in food can be tested by the use of a chemical called million
reagents.

Procedure

Place 1-3g of egg white or other ground protein in a test tube.

Add about 4ml of water and shake.

Add about 2.5ml of Millions reagent.

Observe a white precipitate that will be formed.

Place the test tube in a beaker that is half-filled with water.

Heat the water gently.

Observation: The precipitate will turn red, indicating the presence of protein.

Burette Test:

Obtain a small quantity of ground meat or egg white.

Place in a test tube and mix with a few drops of water.

Add about one cube centimeter (1cm3) of dilute caustic soda (NaOH) and mix well. Add, drop by drop,
1% copper (ii) sulphate solution. Shake thoroughly after each drop.

Observation: A purple or violet colour indicates the presence of protein.

Test for Carbohydrates..

Test for starch (yam, potatoes, rice, maize etc)

Iodine Test

Procedure

Get a slice of yam.

Place it on a clean glass slide or flat plate.

Add 1-2 drop of iodine solution to the cut slice of yam.

Observation: The yam turns blue-black in colour. This shows the presence of starch.

Fehling’s test

Test for simple sugars. (table sugar, honey, fruits e.g. ripe bananas)

Procedure

Place about 5ml of 5% sugar solution in a test tube.

Prepare the Fehling’s solution by adding equal amounts of Fehling’s solution. A (copper (II) sulphate in
water) and B (sodium potassium tartrate and sodium hydroxide in water).

Add 5ml of Fehling’s solution to sugar solution.

Place the tube in beaker that has been half-filled with water.

Heat the beaker gently to boiling point.

Observation: An orange or brick-red precipitate will be formed. This shows the presence of sugar.

Test for Oils

The Grease Spot Test

Procedure

Rub or mark a little piece of butter of groundnut oil on a sheet of light, white paper.

Hold up the paper.

Observation: A translucent patch is formed by the oil mark.

Sudan III Test

Procedure

Place a small quantity of groundnut paste (or any other chopped or mashed food substance that
contains fat) in a test tube.

Add a few drops of Sudan (III) solution or osmic acid.

Observation: A distinct red colouration is produced

 EFFECTS OF HEAT ON FOODS

(Moist and Dry Heat)

The application of heat is very essential in food preparation. Cooking food has some advantages as
well as disadvantages.

Advantages:

We cook foods to make them palatable.

To improve their texture.

For the body to be able to digest.

To improve the flavor.

To destroy bacteria (harmful organisms) that may be present in the food.

Disadvantages:

Generally heat destroys some food nutrients.

Food can also develop some unfavourable colour changes especially when an inappropriate method of
cooking is used.

Dry and moist Heat

There are about four different media by which heat is used to cook the food we eat. They are water, air
steam and fat/oil.

Effects of Heat on Protein

Dry Heat

Obtain a small piece of beef.

Trim off excess fat.

Wash and allow to drain.

Place in a pan.

Place in the centre of a pre-heated oven.

Turn meat over half way through cooking.

Observation:
When it is cooked, it will be observed that it has become smaller. This shows that protein shrinks when
heated. Dry heat hardens the outside of the meat.

Moist Heat

Place an egg gently into a saucepan or a poacher.

Boil or poach the egg for 10 minutes.

Remove the egg.

Let it cool down, shell and cut it into two.

Observation: The white of the egg has a solidified or set during boiling or poaching. This effect of the
heat on protein is known as coagulation. The same changes takes place when milk, meat or fish are
cooked.

Effects of Heat on carbohydrates

Dry Heat on starch

Obtain a slice of bread (a slice of yam can also be used).

Place the slice in a very hot oven or a toaster.

Leave until light turns light brown.

Observation: Light brown colour will be observed. The product is called Dextrin. The process is known as
dextrinilation.

Moist Heat and Starch

Place 2 teaspoonful of corn starch paste (akamu/ogi) in a bowl.

Add 6-7 teaspoonful of cold water.

Mix thoroughly to obtain a slightly liquid consistency.

Pour boiling water rapidly onto the mixture.

Observation: The starch will swell and a jelly substance will form. The process is called gelatinization.
The product is a gel.

Dry Heat on Sugar

Place about 50g of sugar in a small saucepan.

Heat gently, do not stir.

Continue heating until there is colour change.

Observation: A brown honey-like substance is formed. This process of production of caramel is known as
caramelization. Different shades of brown (from light to very dark brown) can be obtained depending on
how long it is heated.

Moist Heat on Sugar

Pour about 30g of sugar into a pot or a saucepan containing 150mls of water.

Heat gently and allow the mixture to dissolve.

Continue heating until syrup is formed.

Observation: The syrup is formed as the liquid evaporates.

Effects of Heat on Fats and Oils

Solid fat melts when heated.

Oil expands when heated.

When fat and oil are heated to a very high temperature, they burn and can catch fire. Fumes and
unpleasant odours are given out. These irritates the eyes and gives a choking sensation.