Food and Nutrition in

Humans

Food Test and Storage

Food Test theory

 Heat is required ONLY for Benedict’s test for

reducing and non-reducing sugars

 Reducing sugars are so called because they

reduce blue copper sulphate (CuSO4) in
Benedict’s solution to a reddish precipitate
Food Test theory cont’d

 Simple sugars are reducing sugars

 Some complex sugars are also reducing

sugars e.g. maltose

 Sucrose, a complex sugar is a non-reducing

sugar
Food Test theory cont’d
 There is no direct test for non-reducing sugars

 A non-reducing sugar can be broken down to simple sugars by

heating it with a dilute acid like HCl (hydrolysis)

 The resulting mixture is acidic and must first be neutralized by

adding a small amount of alkali like NaHCO3

 The test for reducing sugar can then be carried out

 The red precipitate obtained confirms that a non-reducing sugar

was originally present
Table summarizing the method and results of food tests
FOOD METHOD OBSERVATIONS FOR
SUBSTANCES POSITIVE RESULTS
Add 2-3 drops of iodine Blue-black
Starch

Reducing sugar Add Benedict’s solution and heat Blue-green, yellow, orange red
precipitate

Non-reducing i) Add Benedict’s solution and heat to boiling I. Remains blue

ii) Add (to fresh solution) dilute hydrochloric II. Blue-green, yellow,
sugar acid and heat. Add solid sodium hydrogen orange red precipitate
carbonate until fizzing stops.
iii) Add Benedict’s solution and heat
Add sodium hydroxide solution. Add 3-4 drops 1% Purple or violet
Protein copper sulphate solution

Fat or Oil Test 1. Rub or place a drop on absorbent paper Grease spot (translucent)
Test 2.
i) Add alcohol and shake White emulsion
ii) Pour clean liquid into water
Complete the following table to indicate where and
in what forms the named organisms store food

ORGANISMS FOOD STORED SITE OF STORAGE

Sugar cane

Irish potato

Onion

Mango

Man (i) (i)

(ii) (ii)
Complete the blank spaces in the following tale
which shows the method and positive results of
selected food tests
PROCEDURE RESULT CONCLUSION

Protein Present

Add Benedict’s
solution and heat

Blue-black colour
Essay Type
 (a) State clearly how you would test a sample of
flour for
 (b) Include the apparatus and materials you would
use
 (c) Describe the procedure and the results expected
if positive
 Starch
 Reducing Sugar
 Protein
 Fat
TYPE OF STORAGE AREA EXAMPLE TYPE OF FOOD
STORAGE ORGAN STORED

Root tubers Root Cassava, sweet Starch, small

potato amount of protein

Tap roots Root Beetroot, carrot Sucrose glucose

Stem tubers Stem Yam, Irish potato Starch, small

amount of protein

Rhizome Stem Ginger Starch, oils

Corm Stem Dasheen Starch

Bulb Leaves onion glucose

FOOD RESERVES AND SITES OF
STORAGE IN SOME COMMON SEEDS
STORAGE AREA PLANT EXAMPLE TYPE OF FOOD
STORED

COTYLEDON(S) Peas and Beans Protein, Starch

Nuts Protein, Oil
Sunflower Seeds Protein, Oil
Cocoa Fat
ENDOSPERM Corn, Rice Starch, Protein
Coconut Oil
Castor Oil Oil, Protein