This document provides instructions for students to perform laboratory tests to identify key components in various food samples. The tests include starch testing using iodine solution, protein testing using copper sulfate solution, lipid testing using ethanol and water, and reducing and non-reducing sugar testing using Benedict's solution. Students are instructed to crush or prepare each food sample, add specified reagents, observe any color changes, record their results in a table, and draw conclusions about the presence of each component in each food sample tested.
This document provides instructions for students to perform laboratory tests to identify key components in various food samples. The tests include starch testing using iodine solution, protein testing using copper sulfate solution, lipid testing using ethanol and water, and reducing and non-reducing sugar testing using Benedict's solution. Students are instructed to crush or prepare each food sample, add specified reagents, observe any color changes, record their results in a table, and draw conclusions about the presence of each component in each food sample tested.
This document provides instructions for students to perform laboratory tests to identify key components in various food samples. The tests include starch testing using iodine solution, protein testing using copper sulfate solution, lipid testing using ethanol and water, and reducing and non-reducing sugar testing using Benedict's solution. Students are instructed to crush or prepare each food sample, add specified reagents, observe any color changes, record their results in a table, and draw conclusions about the presence of each component in each food sample tested.
This document provides instructions for students to perform laboratory tests to identify key components in various food samples. The tests include starch testing using iodine solution, protein testing using copper sulfate solution, lipid testing using ethanol and water, and reducing and non-reducing sugar testing using Benedict's solution. Students are instructed to crush or prepare each food sample, add specified reagents, observe any color changes, record their results in a table, and draw conclusions about the presence of each component in each food sample tested.
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Food Tests Lab
Name:
Date:
Lab Number: (LEAVE BLANK)
Title: Starch test
Aim: To test food samples for the presence of starch.
Background Information: (INSERT INFORMATION and REFERENCE)
Apparatus: 1. One (1) spotting tile 2. One (1) teat pipette 3. One (1) mortar and pestle 4. One (1) spatula ADD ANY MISSING APPARATUS USED
Materials: 1. Carrot 2. Milk Powder 3. Baked Potato 4. Whole Wheat Flour 5. Boiled Rice 6. Onion 7. Beans 8. Cassava MAKE ANY CHANGES TO THE ABOVE LIST AS REQUIRED
Reagent: 1. Iodine Solution
Diagram: (showing set up of materials and apparatus during experiment) – Draw on typing sheets and then cut and paste into lab
P.I.A.W Unit I Biology Laboratory Report Format: Food Tests Skills Tested: ORR/MM Method: 1. Clean all apparatus to be used. 2. Crush a small amount of each food sample. 3. Using a spatula, place a small amount of the crushed food sample on to an empty slot of the spotting tile. 4. Add two to three drops of iodine solution to each food sample on the spotting tile. 5. Record all observations in tabular form.
Expected Results:
Actual Results:
(Complete the observation column inserting the colour change noted with the iodine solution) Food Sample Observation with Iodine Inference E.g. Boiled Rice Turned blue-black Starch is Present
Table showing Actual Results obtained from the Starch Test and the Inferences made
ALSO, INSERT PICTURE OF THE RESULTS OBTAINED DURING THE LAB HERE
Discussion:
Limitations: (if any)
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.
P.I.A.W Unit I Biology Laboratory Report Format: Food Tests Skills Tested: ORR/MM 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 information provided in the discussion was obtained, stated in the CORRECT FORMAT.
P.I.A.W Unit I Biology Laboratory Report Format: Food Tests Skills Tested: ORR/MM Name:
Date:
Lab Number: (LEAVE BLANK)
Title: Proteins
Aim: To test food samples for the presence of proteins.
Background Information: (INSERT INFORMATION and REFERENCE)
Apparatus: 1. Seven (7) test tubes 2. One (1) mortar and pestle 3. Two (2) teat pipettes
Materials: 1. Fish 2. Chicken 3. Egg Yolk 4. Egg White 5. Onion 6. Milk 7. Beans MAKE CHANGES TO LIST AS REQUIRED
Diagram: (showing set up of materials and apparatus during experiment)
Method: 1. Clean and wash all apparatus before use. 2. Crush small amounts of each food sample using a mortar and pestle. 3. Place the crushed food samples into separate test tubes. 4. Add enough Sodium Hydroxide to cover the samples in each test tube followed by 1 cm3 of copper sulphate solution. 5. Record all observations in tabular form.
P.I.A.W Unit I Biology Laboratory Report Format: Food Tests Skills Tested: ORR/MM Expected Results:
Actual Results: (Complete the observation column inserting the colour change noted with the Copper Sulphate solution) Food Sample Observation with Copper Sulphate Inference E.g. Fish Turned Dark-Purple Proteins Present
Table showing Actual Results obtained from the Proteins Test and the Inferences made
ALSO, INSERT PICTURE OF THE RESULTS OBTAINED DURING THE LAB HERE
Discussion: (Clear, to the point and accurate)
Limitations:
Sources of Error:
Precautions:
Conclusion:
Reference:
P.I.A.W Unit I Biology Laboratory Report Format: Food Tests Skills Tested: ORR/MM Name:
Date:
Lab Number: (LEAVE BLANK)
Title: Lipids
Aim: To test food samples for the presence of lipids.
Background Information: (INSERT INFORMATION and REFERENCE)
Apparatus: 1. Eight (8) test tubes 2. One (1) mortar and pestle 3. One (1) spatula
Materials: 1. Oil 2. Butter 3. Carrot 4. Brown Sugar 5. Avocado MAKE ANY CHANGES TO THE ABOVE LIST AS REQUIRED
Reagent: 1. Distilled Water 2. Ethanol
Diagram: (showing set up of materials and apparatus during experiment)
Method: 1. Clean all apparatus before use. 2. Crush and chop small amounts of each food sample and place it into different test tubes. 3. Add ethanol to each test tube and shake the test tubes vigorously until the contents are thoroughly mixed. 4. Fill a different test tube with distilled water. 5. Pour the liquid part of each food sample (ethanol and food sample) into the test tube with distilled water. 6. Record all observations in tabular form.
P.I.A.W Unit I Biology Laboratory Report Format: Food Tests Skills Tested: ORR/MM Expected Results:
Actual Results: (Complete the observation column inserting the change noted with the Distilled water) Food Sample Observation with Distilled Water Inference E.g. Fish Cloudy white appearance Lipids Present
Table showing Actual Results obtained from the Lipids Test and the Inferences made
ALSO, INSERT PICTURE OF THE RESULTS OBTAINED DURING THE LAB HERE
Discussion: (Clear, to the point and accurate)
Limitations:
Sources of Error:
Precautions:
Conclusion:
Reference:
P.I.A.W Unit I Biology Laboratory Report Format: Food Tests Skills Tested: ORR/MM Title: Reducing Sugars Aim: To test various food samples for the presence of reducing sugars. Materials/ 1. Five (5) test tubes Apparatus: 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 13. Benedict’s solution 14. Distilled water 15. LIST MATERIALS TESTED 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. Pour out 2ml of the liquid part of each into separate test tubes. 4. Add 2ml of Benedict's solution drop wise to the test tubes and gently shake them to mix the solutions together. 5. Place the test tubes into a hot water bath and leave to stand for 5-10 minutes so that the mixture can be thoroughly heated. 6. Remove the test tubes and place them into the test tube rack to allow the contents to settle. 7. Record all colour changes observed.
P.I.A.W Unit I Biology Laboratory Report Format: Food Tests Skills Tested: ORR/MM Title: Non-Reducing Sugars Aim: To test various food samples for the presence of non-reducing sugars. Materials/ 1. Five (5) test tubes Apparatus: 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 13. Benedict’s solution 14. Distilled water 15. Dilute Hydrochloric Acid 16. Sodium hydrogen carbonate 17. pH paper 18. LIST MATERIALS TESTED
P.I.A.W Unit I Biology Laboratory Report Format: Food Tests Skills Tested: ORR/MM Method: 1. Crush (if necessary) and place a small amount of each food sample in to different test tubes to a depth of 2cm. 2. Test each food sample for the presence of reducing sugars and record the results obtained. 3. Add a few drops of dilute HCl to each test tube. 4. Place the test tubes into a water bath and leave to stand for five minutes. 5. Remove the test tubes from the water bath and leave to cool on a test tube rack. 6. Add small amounts of sodium hydrogen carbonate to each test tube until effervescence ceases. 7. Place 2ml of Benedict’s solution into five separate test tubes. 8. Add 2ml of the solution to the test tubes containing the benedict’s solution and gently shake them to mix the solutions together. 9. Place the test tubes into a hot water bath and leave to stand for 5-10 minutes so that the mixture can be thoroughly heated. 10. Remove the test tubes and place them into the test tube rack to allow the contents to settle. 11. Record all colour changes observed.
P.I.A.W Unit I Biology Laboratory Report Format: Food Tests Skills Tested: ORR/MM
