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YS 11 Laboratory Activity # 3

This laboratory activity document provides instructions for testing common foods for the presence of starch using iodine solution, which turns blue-black in the presence of starch. Students are asked to test foods like carrots, wheat, apple, egg white, tomato, oats, potato, and bread and record the results to determine which contain starch based on the color change when iodine is added. The purpose is to identify sources of starch in the diet and understand the significance of starch and protein in different foods.

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HECTOR ARANTE TAN
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62 views2 pages

YS 11 Laboratory Activity # 3

This laboratory activity document provides instructions for testing common foods for the presence of starch using iodine solution, which turns blue-black in the presence of starch. Students are asked to test foods like carrots, wheat, apple, egg white, tomato, oats, potato, and bread and record the results to determine which contain starch based on the color change when iodine is added. The purpose is to identify sources of starch in the diet and understand the significance of starch and protein in different foods.

Uploaded by

HECTOR ARANTE TAN
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name: ___________________________ Date: ________________

Moderator: ________________________

Laboratory Activity # 3
TEST FOR STARCH IN FOOD

INTRODUCTION
Starch is the most common carbohydrate in the human diet and is contained in
many staple foods. The major sources of starch intake worldwide are cereals (rice,
wheat, and maize) and root vegetables (potatoes and cassava). We can use iodine
solution to test for the presence of starch. If starch is present is a food item, it turns
blue-black color when iodine solution is added to it

OBJECTIVES:
To test the presence of starch in common food using reagents such as tincture of
iodine.

PROCEDURES:
The procedure for the laboratory activity can be access thru this link:
http://amrita.olabs.edu.in/?sub=79&brch=15&sim=121&cnt=1

DATA AND RESULTS:

Test for Starch


Food Tested Color Before the Color After the Presence of Starch
Addition of Tincture Addition of Tincture
of Iodine of Iodine
Carrots
Wheat
Apple
Egg White
Tomato
Oats
Potato
Bread
ANALYSIS:

1. Which among the food items that you tested contain starch?

2. Which food items did not react with the tincture of iodine?

3. How will you know if a food item contains starch?

4. What is the importance of the presence or absence of starch and protein in food?

CONCLUSION:

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