This document outlines five experiments to test for the presence of various components in food samples: starch, reducing sugars, non-reducing sugars, proteins, and lipids. Each experiment provides the aim, materials, method, expected and actual results in a tabular form, and discusses limitations, sources of error, and conclusions. The experiments follow the scientific method and provide a procedure to methodically test foods using common reagents.
This document outlines five experiments to test for the presence of various components in food samples: starch, reducing sugars, non-reducing sugars, proteins, and lipids. Each experiment provides the aim, materials, method, expected and actual results in a tabular form, and discusses limitations, sources of error, and conclusions. The experiments follow the scientific method and provide a procedure to methodically test foods using common reagents.
This document outlines five experiments to test for the presence of various components in food samples: starch, reducing sugars, non-reducing sugars, proteins, and lipids. Each experiment provides the aim, materials, method, expected and actual results in a tabular form, and discusses limitations, sources of error, and conclusions. The experiments follow the scientific method and provide a procedure to methodically test foods using common reagents.
This document outlines five experiments to test for the presence of various components in food samples: starch, reducing sugars, non-reducing sugars, proteins, and lipids. Each experiment provides the aim, materials, method, expected and actual results in a tabular form, and discusses limitations, sources of error, and conclusions. The experiments follow the scientific method and provide a procedure to methodically test foods using common reagents.
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Food Test Lab 1
Title: Starch test
Aim: To test food samples for the presence of starch. Background Information: -Insert information on starch and the testApparatus: 1. One (1) spotting tile 2. One (1) teat pipette 3. One (1) mortar and pestle 4. One (1) spatula Materials: 1. Flour 2. Milk 3. Carrot 4. Potatoes 5. Onion 6. Rice Reagent: 1. Iodine Solution Diagram: (showing set up of materials and apparatus during experiment)
2. Using a spatula, place a small amount of the crushed food sample on to an empty slot of the spotting tile. 3. Add two to three drops of iodine solution to each food sample on the spotting tile. 4. Record all observations in tabular form.
Expected Results: (complete the table below by stating 'present' or 'absent' for each food sample) Food Sample Carrot Flour Milk Potato Onions Rice
Presence or Absence of Starch
Table showing Expected Results to be obtained from the Starch Test
Actual Results: (Complete the observation column inserting the colour change noted with the iodine solution) Food Sample Carrot Flour Milk Potato Onions Rice
Limitations: Factors outside of your control and that could have affected the validity of the results obtained. e.g. Concentration of the Iodine Solution, Impurities Present in the reagent due to improper storage, Contamination of food items during manufacturing or Expiration of food samples used.
Sources of Error: Inaccuracies on the part of you, the experimenter. e.g. Adding an insufficient or varying amounts of reagent to the samples, Not identifying the correct colour change observed with the reagent etc.
Precautions: Steps that should have been taken to prevent the occurrence of errors. e.g. washing and cleaning the apparatus before use to avoid contamination, measuring and using the correct amount of reagents etc.
Conclusion: A simple one line conclusion that captures the essence of the test. e.g. It can be concluded that A, B and C contain starch since it gave a blue-black colour with the iodine solution while D, E and F did not and as such do not contain starch in significant amounts.
Reference: A list of the sources from where the background information and conclusion was obtained, stated in the CORRECT FORMAT.
Aim: To test food samples for the presence of reducing sugars. Background Information: -Insert information on reducing sugars and the testApparatus: 1. Seven (7) test tubes 2. One (1) test tube rack 3. Two (2) glass rods 4. Two (2) spatulas 5. One (1) mortar and pestle 6. Two (2) pipettes 7. Two (2) test tube holders 8. One (1) water bath 9. One (1) petri dish 10. One (1) knife 11. One (1) measuring cylinder 12. One (1) wash bottle Materials: 1. White Sugar
2. Distilled Water Diagram: (showing set up of materials and apparatus during experiment)
Method: 1. Crush and place a small amount of each food sample in to different test tubes to a depth of 2cm. 2. Add distilled water to the test tubes containing the food samples and stir with a glass rod. Leave to stand for three (3) minutes. 3. Add 1 cm3 of Benedict's solution drop wise to the test tubes and stir with the glass rod. Leave to stand for three (3) minutes. 4. Place the test tube with their contents into a hot water bath and leave to stand for 10 minutes so that the mixture can be thoroughly heated. 5. Remove the test tubes and place them into a test tube rack to allow the contents t settle. 6. Record all observations in tabular form.
Expected Results: (complete the table below by stating 'present' or 'absent' for each food sample) Food Sample White Sugar Brown Sugar Carrot Ripe Mango Onion Cow's Milk Ripe Plantain
Presence or Absence of Reducing Sugars
Table showing Expected Results to be obtained from the Reducing Sugars Test
Actual Results: (Complete the observation column inserting the colour change noted with the Benedict's solution and heating) P.I.A.Walker October,2015 Laboratory Report (MM/ORR)
L6 Food Tests
Food Sample White Sugar Brown Sugar Carrot Ripe Mango Onion Cow's Milk Ripe Plantain
Observations
Inference
Table showing Actual Results obtained from the Reducing Sugars Test and the Inferences made
Discussion: (Clear, to the point and accurate)
Limitations: Sources of Error: Precautions: Conclusion: Reference:
Aim: To test food samples for the presence of non-reducing sugars.
Background Information: -Insert information on non-reducing sugars and the testApparatus: 1. Seven (7) test tubes 2. One (1) test tube rack 3. Two (2) glass rods 4. Two (2) spatulas 5. One (1) mortar and pestle 6. Two (2) pipettes 7. Two (2) test tube holders 8. One (1) water bath 9. One (1) petri dish 10. One (1) knife 11. One (1) measuring cylinder 12. One (1) wash bottle Materials: 1. White Sugar
4. 20 g calcium carbonate Diagram: (showing set up of materials and apparatus during experiment) Method: 1. Crush and place a small amount of each food sample in to different test tubes. 2. Add a few drops of hydrochloric acid to each test tube. 3. Place the test tubes into a water bath and leave to stand for five minutes. 4. Remove the test tubes from the water bath and leave to cool on a test tube rack. 5. Add calcium carbonate to each test tube until effervescence ceases. 6. Place 1 cm3 of Benedict's solution into 7 separate test tubes. 7. Then place 1 cm3 of the samples to these test tubes containing the Benedict's solution. 8. Place the test tubes into a hot water bath for ten minutes and allow the mixture to be heated thoroughly. 9.Remove the test tubes and place them in a test tube rack to allow the contents to settle. 10. Record all observations in tabular form. Expected Results: Food Sample White Sugar Brown Sugar Carrot Ripe Mango Onion Cow's Milk Ripe Plantain
crystals Cloudy, yellow layer at the top, white emulsion at the bottom Creamy, yellow colour; slightly emulsified Light yellow with white emulsion Cloudy white emulsion White emulsion at top, yellow layer at bottom
Absent Absent Absent Absent Absent
Table showing Actual Results obtained from the Non-Reducing Sugars Test and the Inferences made Discussion: Limitations: Sources of Error: Precautions: Conclusion: Reference:
Aim: To test food samples for the presence of proteins.
Background Information: -Insert information on proteins and the testApparatus: 1. Seven (7) test tubes 2. One (1) mortar and pestle 3. Two (2) teat pipettes Materials: 1. Fish
Diagram: (showing set up of materials and apparatus during experiment)
Method: 1. Crush small amounts of each food sample using a mortar and pestle. 2. Place the crushed food samples into separate test tubes. P.I.A.Walker October,2015 Laboratory Report (MM/ORR)
L6 Food Tests
3. Add enough Sodium Hydroxide to cover the samples in each test tube followed by 1 cm3 of copper sulphate solution. 4. Record all observations in tabular form.
Expected Results: (complete the table below by stating 'present' or 'absent' for each food sample) Food Sample Fish Chicken Egg yolk Egg white Onion Milk Beans
Presence or Absence of Proteins
Table showing Expected Results to be obtained from the Proteins Test
Actual Results: (Complete the observation column inserting the colour change noted) Food Sample Fish Chicken Egg yolk Egg white Onion Milk Beans
Observations
Inference
Table showing Actual Results obtained from the Proteins and the Inferences made
Discussion: (Clear, to the point and accurate) P.I.A.Walker October,2015 Laboratory Report (MM/ORR)
L6 Food Tests
Limitations: Sources of Error: Precautions: Conclusion: Reference:
Food Test Lab 5
Title: Lipids Aim: To test food samples for the presence of lipids. P.I.A.Walker October,2015 Laboratory Report (MM/ORR)
L6 Food Tests
Background Information: -Insert information on lipids and the testApparatus:
1. Eight (8) test tubes 2. One (1) mortar and pestle 3. One (1) spatula Materials: 1. Oil 2. Butter 3. Carrot 4. Sugar Reagent: 1. Distilled Water 2. Ethanol
Diagram: (showing set up of materials and apparatus during experiment)
Method: 1. Crush and chop small amounts of each food sample and place it into different test tubes. 2. Add ethanol to each test tube and shake the test tubes vigorously until the contents are thoroughly mixed.
3. Fill a different test tube with distilled water.
4. Pour the liquid part of each food sample (ethanol and food sample) into the test tube with distilled water. 5. Record all observations in tabular form.
Expected Results: (complete the table below by stating 'present' or 'absent' for each food sample) Food Sample Carrot Butter Oil Brown Sugar
Presence or Absence of Lipids
Table showing Expected Results to be obtained from the Lipids Test
Actual Results: (Complete the observation column inserting the colour change noted) Food Sample Carrot Butter Oil Brown Sugar
Observations
Inference
Table showing Actual Results obtained from the Lipids and the Inferences made
1. Organize and present information using spelling, punctuation, and
Grammar with an acceptable degree of accuracy 2. Report written in a clear and logical sequence 3. Clear, noticeable and appropriate headings present for every section of the report 4. Record observations, measurements, and methods with due regard for precision, accuracy and unit 5. Record and report expected results 6. Present data in an appropriate manner, using the acceptable convention of recording errors, uncertainties and limitations
1. Test tubes cleaned before using/spotting tiles cleaned before using
2. Test tubes placed in racks 3. Food materials grounded finely to increase surface area 4. Small quantity of reagents used without spilling 5. Stopper immediately replaced on reagents' bottle 6. Bottles returned to appropriate resting place after use 7. Proper use of hot water bath to test for the presence of sugar 8. Proper disposal of materials on completion of practical
