Tests of Carbohydrates, Fats

and Proteins in Given Food

Stuffs
Carbohydrates provide essential energy to cells in the body, while
proteins play a vital role in the structure and function of cells. Fats
and oils, on the other hand, are the highest energy sources and
contain essential fatty acids not produced by the human body. In this
guide, we will explore the tests to detect the presence of
carbohydrates, fats, and proteins in different food stuffs.
Aim:

The aim of this experiment is to detect the presence of

carbohydrates, fats, and proteins in the given food stuffs.
Theory:
Carbohydrates, fats, and proteins can be detected in any food stuff
by performing specific tests with the extract of the foodstuffs. The
advantage of these tests is that they do not interfere with each other
, allowing for accurate detection of each component.
Test for Carbohydrates:
1. **Molisch ’s test:** A purple or violet ring confirms
the presence of carbohydrates.
2. **Fehling’s test:** A red precipitate confirms the
presence of carbohydrates.
3. **Benedict’s test:** A red precipitate confirms the
presence of carbohydrates.
4. **Tollen’s test:** A silver mirror confirms the
presence of carbohydrates.
5. **Iodine test:** A blue color solution confirms the
presence of starch.
Test for Proteins:
1. **Biuret test:** A violet coloration confirms the
presence of proteins.
2. **Xanthoproteic test :** A yellow color solution
confirms the presence of proteins.
3. **Millions test:** A brick red color solution
confirms the presence of proteins.
4. **Ninhydrin test:** A violet color solution confirms
the presence of proteins.
Test for Oils and Fats:
1. **Solubility test:** The fat presence is confirmed if it is
miscible with chloroform and immiscible with water.
2. **Translucent spot test:** The presence of a translucent spot
indicates the presence of fats.
3. **Acrolein test:** The presence of a pungent irritating odor
confirms the presence of fats or oils.
Materials Required:
Molisch’s reagent
Fehling’s reagent
Benedict’s reagent
Tollen’s reagent
Iodine solution
Copper sulfate solution Sodium hydroxide
Nitric acid
Mercuric sulfate
Sodium nitrite
Alcohol
Chloroform
Filter paper
Potassium bisulfate Concentrated hydrochloric acid Furfural solution
Test tubes
Test tube holder Water bath Dropper
Stirrer
Bunsen burner
Apparatus Setup:
No specific apparatus setup is required for this experiment.
However, test tubes, a test tube holder, a water bath, a dropper, a
stirrer, and a Bunsen burner may be used for certain tests.
Procedure:
In order to test the presence of carbohydrates, proteins, fats, and oils
in a given food sample, the extract of the foodstuff should be
prepared. This can be done by drying the foodstuff and grinding it in a
mortar with a pestle or by boiling it with a minimum quantity of water.
The extract is then obtained by extracting with a small quantity of an
organic solvent. The specific extraction method may vary depending
on the foodstuff.
Results and Discussions:
The given food sample contain
(carbohydrates/ proteins/ fats).
Precautions:
1. Always use minimum quantities of reagents, ensuring they are
freshly prepared, to test the sample food.
2. Use droppers to take the reagents from the bottle to avoid cross-
contamination.
3. Wear lab aprons and hand gloves for safety throughout the
experiment.