EXPERIMENT 3.

Aim: To test for the presence of starch, glucose, protein and fat.

Materials: Iodine solution, 1% starch suspension, Benedict's solution, 10% glucose solution, Millon’s

reagent, albumen suspension, ethanol, cooking oil and distilled water

Apparatus: Test tube, dropper, beaker, Bunsen burner, wire gauze, tripod stand, test tube holder,

stopper and test tube rack

A) Iodine test for starch

Figure 3.3

1) 2 ml of starch suspension was poured into a test tube.

2) Two drops of iodine solution were added into the test tube (Figure 3.3).
3) The observations were recorded

B) Benedict's test for glucose

Figure 3.4

1. Pour 2 ml of glucose solution was poured into a test tube.

2. 2 ml of Benedict's solution was added into the test tube the solutions were shaken to mix it.

3. The test tube was heated in a water bath for 5 minutes (Figure 3.4).

4. The observations were recorded.

C) Millon's test for protein

Figure 3.5

1. 5 ml of albumen suspension was poured into a test tube.

2. Two to three drops of Millon's reagent were added into the test tube (Figure 3.5 (a)). Then,

the test tube was shaken to mix the solutions.

3. The test tube was heated in a water bath for 5 minutes (Figure 3.5 (b)).

4. The observations were recorded.

D) Alcohol-emulsion test for fat

Figure 3.6

1. 3 ml of ethanol was poured into a test tube.

2. 2 to 3 drops of cooking oil were added into the test tube (Figure 3.6 (a)). Then, the test tube was
closed with a stopper.

3. The test tube was shaken slowly and it was leaved it in a test tube rack for 2 to 3 minutes.

4. 4 to 5 drops of the mixture from the test tube was placed into another test tube filled with 20 ml
of distilled water (Figure 3.6 (b)).
5. The test tube was closed with the stopper and shake slowly. The test tube was leaved in the test
tube rack for 2 to 3 minutes.

6. The observations were recorded.

Result

Activity Observation
A Solution turned into dark blue
B A brick-red precipitate formed
C A brick-red precipitate formed
D A cloudy white emulsion formed

Discussion

1. Why is the heating in the Benedict's is test and Millon’s test carried out in a water bath?

The contents of the test tube will splash out if it is heated directly

2. You are given a food sample in powder form. How do you determine the food class of the food
sample?
Dissolve the powder sample in distilled water, then do the food grade test.

3. What are the inferences you can make from each of the activity above?
Activity A: Because there is a presence of starch in activity A
Activity B: Because there is a presence of glucose in activity B
Activity C: Because there is a presence of protein in activity C
Activity D: Because there is a presence of fat in activity D

Conclusion

1. The presence of starch can be tested using iodine solution

2. The presence of glucose can be tested using Benedict's solution
3. The presence of protein can be tested using Millon's reagent
4. The presence of fat can be tested using Ethanol