Food tests

Investigating the presence of proteins, carbohydrates and fats in different foods

You can test samples of foods to see whether they contain these three components.
The tests are qualitative they only tell you if the substance is there, not how much of it.

Task 1
Here are some typical food samples say which components you think they will contain:

Fat

Protein

Starch

Sugar

crisps
banana
chicken breast
cheddar cheese
potato
apple
white rice
chocolate
egg white
wholemeal bread

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Food tests
Practical work: food tests summary
Lipids

Translucent spot

Rub a sample on
filter paper,
warm

Non-drying grease spot

shows lipid present

Ethanol
emulsification

Stir tiny sample

thoroughly with
ethanol. Add
water

Milky if lipid present.

Haze if trace only.

Iodine test

Add a few drops

of iodine solution
to solid

Dark blue/black shows

starch present

fats/oils

Carbohydrates
starch

The next two tests each need a small sample of the liquid produced when some of the
food is stirred very thoroughly with water. Benedicts test needs a beaker of boiling
water.
Proteins

Biuret test

Add Biuret
reagent to test
tube

Purple colour shows

protein, blue no protein

Carbohydrates

Benedicts test

Add Benedicts
reagent to test
tube, place in
boiling water
bath

Colour goes from clear

blue cloudy green,
yellow, orange with
increasing glucose

sugar (glucose)

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Results of food tests
Fill in your observations and results for each food that you tested.
Food tested

lipids

proteins

starch

glucose

Comment on your findings:

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Teaching notes
Page 1
Use task 1 prior to carrying out the food tests, it could make a useful homework task.
Page 2
The summary sheet is a handy reference for students when carrying out the food tests.
Page 3
The final sheet can be used by students to record their observations.

N.B. See CLEAPPS Hazcards to carry out a risk assessment before doing food tests with
a class. www.cleapss.org.uk/

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