SBA#:

Skills assessed: ORR/MM Date: 16th August, 2023

Title: Food Tests

Aim: To determine the nutrients present in food samples

Apparatus/Materials: Petri dishes, water, Benedict’s solution, hot plate, boiling tubes, boiling
tube rack, Iodine solution, droppers, ethanol, Biuret’s reagent, beaker, crushed food samples:
cooked rice, cheese, sausage, bread, banana, peanuts.

Method#1: Testing for starch (Iodine test)

1. 5g of cooked rice was added to a petri dish.

2. Drops of Iodine solution was added to cover the entire food samples.

3. Observations were made and recorded.

4. Steps 1 to 3 were repeated for using 5g of the other food samples.

Method#2: Testing for reducing sugar (Benedict’s test)

1. A beaker was half filled with water and heated so that it boils.

2. 5g of cooked rice was added to a boiling tube.

3. 5 cm3 of Benedict’s solution was added to the food sample.

4. The boiling tube was placed in the hot water and left for five minutes.

5. Observations were made and recorded.

6. Steps 1 to 5 were repeated for using 5g of the other food samples.

Method#3: Testing for fats (Emulsion test)

1. 5cm3 of water was added to another boiling tube.

2. 5cm3 of ethanol was added to another boiling tube.

3. 5g of cooked rice was added into the boiling tube containing ethanol.

4. This tube was shake for 30 seconds.

5. The liquid portion was poured into the water.

6. Observations were made and recorded.

7. Steps 1 to 6 were repeated using 5g of other food samples.

Method#4: Testing for protein (Biuret test)

1. 5cm3 of Biuret’s reagent was added to a boiling tube.

2. 5g of cooked rice was added to the boiling tube and shake for 1 minute.

3. Observations were made and recorded.

4. Steps 1 to 3 were repeated for using 5g of the other food samples.