Chemical Food Tests
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What is the reagent used to detect starch?
Iodine solution
What is the reagent used to detect protein?
Biuret solution
What reagent is used to detect lipids?
Ethanol
What is the reagent used to detect reducing sugars?
Benedict’s solution
What color does the iodine solution turn when starch is not present?
Yellow/brown
What color does the iodine solution turn when starch is present?
Black/dark blue
Name some foods that contain starch.
Cooked rice, bread, cookies, potatoes, pasta etc.
What color does the biuret solution turn when protein is not present?
Blue
What color does the biuret solution turn when protein is present?
Purple
Name some foods that contain protein.
Egg, milk, cheese, beans, nuts, meats, etc.
What happens to the ethanol when lipids aren’t present?
Stays clear
What happens to the ethanol when lipids are present?
Turns cloudy
Name some foods with lipids in them
Egg, oil, milk, cheese, butter etc.
What color does the Benedict solution turn when reducing sugars are not present?
Blue
What color does the Benedict solution turn when reducing sugars are present? (Name them in order of low concentration to high concentration )
Green → yellow → orange → brick red
Name some foods with reducing sugars
Milk, bread, cookie, beans, vegetables, etc.