FOOD TEST

PART1: TESTING FOR SIMPLE SUGARS

Tube Sample Initial Colour Colour after Conclusion

heat
1 Water Blue Blue The sample does not
contain simple sugars since
colour remained blue.
2 Glucose Blue Brick red Colour changed from blue
to brick red meaning
simple sugars are present.
3 Starch Blue Blue Sample remained blue
meaning it does not contain
simple sugars.
4 Orange juice Blue Orange Colour for orange juice
sample changed from blue
to orange hence sample is
positive for simple sugars.
5 Regular soda Blue Orange Regular soda contains
simple sugars since colour
changed from blue to
orange.
6 Diet soda Blue Blue Diet soda does not contain
simple sugars since colour
remained blue.
7 Unknown Blue Blue This sample does not
contain simple sugars since
colour remained blue.

PART 2: TESTING FOR STARCH

(Lubol’s Reagent: IKI Solution turns dark blue/ black in the presence of starch)

RESULTS

Tube Sample Initial colour Colour after Conclusion

IKI
1 Water Dark brown Dark brown The sample does not
contain starch
2 Glucose Dark brown Dark brown There is no starch in this
sample
3 Starch Dark brown Blue-black Starch is present since the
colour changed from dark
brown to blue-black.
4 Orange juice Dark brown Dark brown Starch is absent
5 Regular soda Dark brown Dark brown The sample does not
contain starch
6 Diet soda Dark brown Dark brown There is no starch present
7 Unknown Dark brown Dark brown Starch test tested negative
meaning it’s not present in
this sample.

PART 3: TESTING FOR LIPIDS

A: PAPER TEST

RESULTS

Tub Sample Appearance after drying Conclusion

e
1 Water No translucent mark Lipids are not present
2 Oil The paper had translucent mark Lipids are present
3 Cream The paper had translucent mark Lipids are present
4 Unknown The paper had translucent mark Lipids are present

B: SUDAN IV TEST

RESULTS

Tube Sample Appearance after Sudan іv test Conclusion

1 Water The water remains clear Lipids are not present
2 Oil The oil turns red. Lipids are present
3 Cream The cream turns red. Stains lipid red Lipids are present
4 Unknown Red colour observed Lipids are present

PART 4: TESTING FOR PROTEINS

BIURET’S REAGENT TURNS DARK BLUE-PURPLE IN PRESENCE OF

PEPTIDE BONDS.

RESULTS

Tube Sample Initial colour Colour after Conclusion

biuret
1 Water Blue Blue Protein is absent
2 Starch Blue Blue Protein is absent
3 Egg albumen Blue Purple This sample contain protein
4 Glucose Blue Blue Protein is absent
5 Regular soda Blue Blue Protein is not present
6 Unknown Blue Purple This sample contain protein

UNKNOWN

By looking at the collected data, the union or fusion of major molecules present in the
mixture which is unknown are lipids and proteins since the unknown mixture tested
positive for lipids and proteins.

QUESTIONS

1. The monomers that make up carbohydrates

-Monosaccharides are the monomers that make up carbohydrates which are
known as simple sugars which cannot be further broken down into smaller units
or smaller sugars. These Monosaccharides are the ones that combine to form
complex carbohydrates such as oligosaccharides, polysaccharides and
disaccharides.
-Monosaccharides are of three types, these are;
(a) Trioses- Trioses contain three atoms of carbon. They include
dihydroxyacetone and glyceraldehyde.
(b) Hexoses- Hexoses contain six atoms of carbon. Examples of hexoses are
Fructose, galactose and glucose.
(c) Pentoses- They contains five atoms of carbon. They include deoxyribose
and ribose.
-If Monosaccharides are joined together, they form much complex
carbohydrates by a process which is known as Dehydration synthase. In this
process, a water molecule is removed from two Monosaccharides, and the
Monosaccharides that remain are fused or bonded by a covalent bond together.
-Below is a list of carbohydrates and their monosaccharides components:
(і) Fructose- Insect monosaccharide which is found in honey and fruits
(іі) Glucose- This is a common monosaccharide which is found in different
kinds in foods such as vegetables and fruits.
(ііі) Starch- This is a polysaccharide which is made of many molecules of
glucose. Plants store carbohydrates in this form.
(іv) Maltose- Maltose is a disaccharide which is produced by the breaking
down of starch by the process of digestion. It is made up of two glucose
molecules. It is found in plant grains.
(v) Sucrose- This is a disaccharide which is made up of fructose and glucose
bonded together.
 (vі) Galactose- It is found in milk and some daily products. It is a
monosaccharide.
(vіі) Glycogen- It is made of many glucose molecules hence it is a
polysaccharide. Animals store carbohydrates in form of this polysaccharide. It is
mainly stored in animal muscles and the liver.
(ііx) Lactose- it is made up of two forms of carbohydrates which are galactose
and glucose hence it is a disaccharide. It is mainly found in milk and other dairy
products.
2. The monomers that form up proteins
-Amino acids are the monomers that form up proteins. Amino acids are of 20
types that are mostly found in proteins. Each amino acid have a structure which
is different from the other and this gives each protein it’s unique properties.
-Amino acids are bonded together by peptide bonds to form proteins and these
peptide bonds are produced by a reaction which is called dehydration synthesis.
This reaction removes a water molecule from two main amino acids. This
reaction can be a reversible one through a reaction of hydrolysis which adds a
molecule of water to a peptide bond and break it.
-Below is a list of amino acids and the protein that they are found in:
(і) Arginine- It is found in elastin, collagen and immunoglobulin.
(іі) Alamine- It is found in in many proteins like myosin, keratin and
hemoglobin.
(ііі) Valine- It is found in myosin, Hemoglobin and other proteins found in the
muscles.
(іv) Tryosin- This amino acid is found in epinephrine, thyroxin and other
proteins.
(v) Tryptophan- It is found in melatonin, serotonin and other proteins.
(vі) Tubeonine- It is found in collagen, elastin and other proteins.
(vіі) Serine- It is found in immune globulins, enzymes and other proteins.
(ііx) Proline- It is found in elastin, keratin and collagen.
(іx) Phenylalanine- It is found in phenylalanine hydroxylase which is an
enzyme that convert phenylalanine to tyrosine.
(x) Lysine- It is found in elastin, enzymes and collagen.
(xі) Leucine- It is found in myosin and hemoglobin.
(xіі) Isoleucine- It is found in myosin, hemoglobin and other proteins.
(xііі) Histioine- It is found in hemoglobin, Cytochrome C and histamine.
(іvx) Glycine- It is found in elastin, hemoglobin and collagen.
(vx) Cysteine- It is found in insulin, antibodies and keratin.
(xvі) Aspartic acid- It is found in hormones, enzymes and neurotransmitters.
(xvіі) Arginine- It is found in elastin, collagen and immunoglobulin.
3. Which test could you use to distinguish diet and regular soda? What would
the test detect?
 -To distinguish regular and diet soda, iodine test for starch is used. This test will
detect the presence of sugar in soda. Diet soda does not contain sugars whereas
regular soda contains sugars. During the test, if the soda remains orange-brown,
then it is diet soda and if the soda turns a deep blue-black colour, it means its
regular soda.
-One can use refractometer which is a device that measures refractive index of a
liquid. This refractive index of a liquid is affected by its concentration of
dissolved solids. Diet soda will have a lower refractive index than regular soda
since sugar is a dissolved solid. If the refractive index on the scale is way above
1.35 then the soda is regular whilst if the refractive index is below 1.35, then its
diet soda.

4. What is the Biuret test actually detecting? Be as specific as possible.

-Biuret test detects the presence of two or more peptide bonds specifically. The
peptide bonds are those that join amino acids together forming proteins. This
biuret test works by producing a complex with the copper ions in the biuret
reagent.

-This complex turns the solution to a purple colour. The intensity of the purple
colour is proportional to the number or quantity of peptide bonds in the
solution.

5. Each test included a sample that was just water. Why it is important to
include a water only sample for each test?

-For these two reasons that’s why water is included:

(і) To control for reagent test’s purity- Test reagents are those chemicals that
are used to detect the presence of a particular substance or the absence of a
particular substance in a food sample. When the reagents are not pure, false
results that are either positive or negative can be given. Through the
inclusion of a water-only sample, this will make sure that the test reagents are
not giving results that are not correct.

(іі) To regulate the effects of other substances in a food sample- Food is a

complex mixture of many different kinds of substances. A lot of these
substances may interfere or disrupt the reagents of the test and thus false
results may be given. Through the inclusion of a water-only sample, some
substances present in the food sample that will be interfering with the test can
easily be identified.
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