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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)

Method:
P.I.A.Walker
October,2015
Laboratory Report (MM/ORR)

L6 Food Tests

1. Crush a small amount of each food sample.


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

Observation with Iodine

Inference
Absent
Present
Absent
Present
Absent
Present

Table showing Actual Results obtained from the Starch Test and the Inferences made

Discussion:
P.I.A.Walker
October,2015
Laboratory Report (MM/ORR)

L6 Food Tests

(Clear, to the point and accurate)

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.

Food Test Lab 2


P.I.A.Walker
October,2015
Laboratory Report (MM/ORR)

L6 Food Tests

Title: Reducing Sugars


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

7. Ripe Plantain

2. Brown Sugar
3. Carrot
4. Ripe Mango
5. Onion
6. 5 cm3 cow's milk
Reagent:
1. 25 cm3 Benedict's solution
P.I.A.Walker
October,2015
Laboratory Report (MM/ORR)

L6 Food Tests

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:

Food Test Lab 3


Title: Non-Reducing Sugars
P.I.A.Walker
October,2015
Laboratory Report (MM/ORR)

L6 Food Tests

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

7. Ripe Plantain

2. Brown Sugar
3. Carrot
4. Ripe Mango
5. Onion
6. 5 cm3 cow's milk
Reagent:
1. 25 cm3 Benedict's solution
2. Distilled Water
P.I.A.Walker
October,2015
Laboratory Report (MM/ORR)

L6 Food Tests

3. 25 cm3 hydrochloric acid


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

Presence or Absence of Non-Reducing Sugars


Present
Present
Absent
Absent
Absent
Absent
Absent

Table showing Expected Results to be obtained from the Non-Reducing Sugars Test
Actual Results:
Food Sample
White Sugar
Brown Sugar

Observations
Orange ppt with settled sugar crystals
Dark brown ppt with settled sugar

P.I.A.Walker
October,2015
Laboratory Report (MM/ORR)

Inference
Present
Present
L6 Food Tests

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:

Food Test Lab 4


Title: Proteins
P.I.A.Walker
October,2015
Laboratory Report (MM/ORR)

L6 Food Tests

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

7. Beans

2. Chicken
3. Egg Yolk
4. Egg White
5. Onion
6. Milk
Reagent:
1. Distilled Water
2. Sodium Hydroxide Solution
3. Copper Sulphate Solution

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.

P.I.A.Walker
October,2015
Laboratory Report (MM/ORR)

L6 Food Tests

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

Discussion:
(Clear, to the point and accurate)

Limitations:
P.I.A.Walker
October,2015
Laboratory Report (MM/ORR)

L6 Food Tests

Sources of Error:
Precautions:
Conclusion:
Reference:

Name: ......................................................................
Teacher's Signature: ..............................................
Skills Assessed: O/R/R
P.I.A.Walker
October,2015
Laboratory Report (MM/ORR)

L6 Food Tests

Criteria

Possible Mark(s)

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

5.0

Total

12.0

Mark(s)
Allocated

1.0
1.0
1.0
2.0
2.0

Name: ......................................................................
Teacher's Signature: ..............................................
Skills Assessed: M/M

Criteria

Possible Mark(s)

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

Total

P.I.A.Walker
October,2015
Laboratory Report (MM/ORR)

Mark(s)
Allocated

2.0
1.0
2.0
1.0
2.0
1.0
2.0
1.0
12.0

L6 Food Tests