[b]Tests of Carbohydrates and

Proteins in Given Food Stuffs

Carbohydrates provide energy to cells in the body. Protein is the major functional and structural
component of all the cells of the body. Fats and oils are the highest energy sources that contain
fatty acids which is essential for health and are not produced by the human body.

Aim:
To detect the presence of carbohydrates and proteins in the given food stuffs.

Theory:
The presence of carbohydrates and proteins in any food stuff is detected by performing the tests for
proteins and carbohydrates with the extract of the foodstuff. The advantage is these tests do not
interfere with each other.

Test for Carbohydrates:

1. Molisch’s test – Given sample food + Molisch’s reagent + Add 1ml of conc H2SO4 along the
sides of the test tube → Purple or violet ring confirms the presence of carbohydrate.
2. Fehling’s test – Given sample food + Fehling’s reagent → Red precipitate confirms the
presence of reducing sugars
3. Benedict’s test – Given sample food + Benedict’s reagent → Red precipitate confirms the
presence of reducing sugars.
4. Tollen’s test – Given sample food + Tollen’s reagent → Silver mirror confirms the presence
of reducing carbohydrates
5. Iodine test – Given sample food + Iodine solution → Blue colour solution confirms the
presence of starch.

Test for Proteins:

1. Biuret test – Given sample food +2ml of NaOH+ Aqueous copper suphate→ Violet
colouration confirms the presence of Proteins
2. Xanthoproteic test – Given sample food + con Nitric acid → Yellow colour solution confirms
the presence of proteins.
3. Ninhydrin test – Given sample food + 3-4 drops ninhydrin → Violet colour solution confirms
the presence of proteins.

Materials Required:
Molisch’s reagent, Fehling’s reagent, Benedict’s reagent, Tollen’s reagent
Iodine solution, Copper sulphate solution, Sodium hydroxide, Nitric acid

Ninhydrin solution, Filter paper, Test tubes, Test tube holder, Water bath

Dropper, Stirrer, Bunsen burner

Procedure:
To test the presence of carbohydrates and proteins in the given food sample, first the extract of the
given foodstuff should be prepared. Dry the given foodstuff in the mortar with a pestle or by boiling
with minimum quantity of water extracting with a small quantity of an organic solvent after grinding
the foodstuff.

Some of the examples of preparing extract of food stuff is given below.

For potatoes – cut to slices and boil with water.

For butter – test directly

For grapes – Extract the juice.

For boiled egg – take the white portion grind and shake with water.

For rice – boil with water

For biscuits- boil with water

For milk -Test directly

For ground nut -Grind in the mortar

With the solution or suspension perform tests for carbohydrates and fats
 For food Fehlings Tollens test Iodine test Biuret test Ninhydrin Inference
stuff test test
1.Grapes Red Silver - - - Presence of
precipitate mirror reducing
sugars
2.Rice - - Blue colour - - Presence of
starch
3.Potato - - Blue colour - - Presence of
starch
4.Milk Red Silver - Bluish Intense Prsence of
precipitate mirror violet blue colour reducing
colour sugars and
protein
5.Boiled - - - Bluish Intense Presence of
Egg violet blue colour protein
colour

Result:
Presence of 1]Reducing sugars in grapes

2]Presence of starch in rice

3]Presence of starch in potato

4]Presence of reducing sugars and protein in milk

5]Presence of protein in boiled egg white