FOOD TEST / BIO-CHEMICAL TEST

Food /
Test Name Procedure Observation Conclusion
Chemical
Take 2cm3 of sample and add some drops of
Blue – Black colour Starch is present
Iodine solution
Iodine Test
Starch (Iodine in Potassium Iodide)
Yellow / Brown colour Starch is absent
Take 2cm3 of sample and add equal volume of Green – yellow – Orange – Reducing Sugar
Reducing Sugar Benedict’s solution (reagent) and heat it in Red – Brick red present
{Glucose, Benedict’s Test water bath at 80º to 90º C (for 4 – 5 min.) Reducing Sugar
Maltose, etc.} Blue
absent
Take 2 cm3 of sample and add equal volume
Green – yellow – Orange – Non - Reducing
Non – Reducing Hydrolysis. of dil. HCl, and then boil in water bath for Red – Brick red Sugar present
about 5 min.
sugar & Then add equal vol of dil. NaOH/NaHCO3 sol.
{Sucrose} Benedict’s Test Non - Reducing
For Neutralization. Blue
Sugar absent
Then perform Benedict’s Test
Take 2 cm3 of sample and add equal volume
Purple / Violet Protein present
of Biuret’s reagent and shake.
Protein Biuret’s Test (The alternate for Biuret reagent is equal vol.
of dil. NaOH and some drops of CuSO4 Light Blue Protein absent
solution)
Add some volume of Ethanol to sample and First the solution turns
Shake. Milky White and then Lipid present
Lipid Emulsion
Lipid Then add equal volume of Water and shake Lipid emulsion is formed
Test vigrously Colourless Lipid absent

Note: The Benedict’s test is generally even termed as a semi-quantitative test, as it even gives a rough estimate of the
concentration of Reducing/non-reducing sugar in the solution, but not the exact amount.