Science form 2

(Food Test)

Name Class

: Muhammad Anwar Azizan Bin Asming : 2 delima

Teachers name : sir faisal bin mohd yaakub

Activity 2.1 Aim : To test for glucose ,protein and fat.

Materials : 1% starch solution , 10% glucose solution , 1% albumen solution ,cooking oil , Benedicts solution, iodine solution , millons reagent ,ethanol ,distilled water. Apparatus : Dopper ,test tube ,beaker ,tripod stand , wire gauze , Bunsen burner

A Iodine test for starch

1. 2 cm of starch solution had poured into the test tube. 2. the 2 cm drops iodine has added . the colour change been observed.

B Benedicts test for glucose 1. 2 cm of glucose solution had poured into the test tube. 2. 2cm of Benedicts solution has Been added. 3. The mixture in the water bath as shown in figure 2.2 has been heated.Any colour change has been observed in the mixture.

C millons test for protein 1. 2 cm of albumen solution had poured into the test tube. 2. 2 drops of millons reagent has Been added into the alBumen solution. 3. The mixture in the water bath has been heated. Any change has been observed in the mixture.

D emulsion test for fat

1. 5 drops of the ethanol has been added into the test tube 2. the 2 drops of the cooking oil has been added into the same test

tube. the mixture in the test tube has been shook.

3. the distilled water has been added into the same test tube until it

is half full and the mixture has been shook thoroughly.

4. the mixture has been allowed to stand for about 2 minutes. any

change has been observed in the mixture.

Result
test
Iodine test for starch

observation

inference

Benedicts test for glucose

Millons test test for protein

Emulsion test for fat

Question
1. Why do you use a water bath to heat the mixture in the test tubes in activities B and C? 2. Is cooking oil soluble in ethanol? 3. What classes of food function as sources of energy for our body acticities? 4. What chemical elements make up carbohydrates? 5. Why is protein an important nutrient?

6. What happens to a person who does not have sufficient (a) vitamin A and (b) vitamin C ? 7. What are some common foods that contain calcium? 8. How can starch be detected?