AIM OF THE EXPERIMENT

Totest the presence of sugars (carbohydrates) in plant and animal food materials.
MATERIALS REQUIRED
Glasswares: Test tubes, spirit lamp, beakers, pipette.
Chemicals: Benedict'sreagent, Fehling's solution Aand B, Seliwanoff's reagent.
Miscellaneous: Test tube holder, test tube stand, urine/blood sample.
> PREPARATION OF REAGENTS
1. Benedict's reagent: In 600 mL of distilled water in a beaker add 173 g of sodium citrate and 100 g of
anhydrous sodium carbonate. Mix and warm gently. Mark this as solution A. In another beaker take 100
mLof distilled water and dissolve 17.3 gofhydrated CuSO, in it. Mark this as solution B. Add solution Ato
solution Band make up the mixture to 1 L with distilled water.
2. Fehling's reagent A: In 100mL of distilled water dissolve 6.93 g of CuSO4.
3. Fehling's reagent B:Dissolve 20 g of KOH and 34.6 g of sodiumpotassium tartarate (Rochelle's salt) in l00
mL of distilled water.
4. Seliwanoffsreagent: Dissolve l g resorcinol in 330 mL concentrated HCI. Dilute the solution to 1 Lwith
distilled water.
5. Sample preparation: Crush the fruit samples separately and collec theirjuices in different test tubes. Label
each tube correctly to identify.
THEORY
Benedict'sand Fehling's reagents are clear blue because of the presence of cupric copper ions, Cu2++, When added to
glucose and heated, the cupric ions are reduced to a cuprous form (Cut) and then oxidised to form copper oxide
(Cu,O).
Copper Oxide is a brownish-orange substance that is insoluble in water.
OCEDU

Testfor
Glucose
A.
Experiment Observations Inference
Benedict'sTest:
B
5 mL of(Benedict's reagent in
() Take tube and add 0.5 mL of food
Light green precipitate. 0.1-0.5% reducing sugar
atest present.
sample.
Green precipitate 0.5-1.09% reducing sugar
present.
flame
l) Hold the test tube over the 1.0-2.0% reducing sugar
till the solution starts boiling. Note Yellow precipitate present.
the colour change of the solution.
Brick red precipitate >2.0% reducing sugar
present.
Fehling's Test:
0) Take 2 mL of Fehling's solution A Yellow/orange/brick red Reducing sugar present.
and 2 mL of Fehling's solution B in precipitate.
a test tube and mix well.
() Add I mLof food sample dropwise
to the test tube.
(u) Heat the tube after adding each
drop. Note the colour change of
the solution.
Seliwanoff's Test:
(Only to be performed when urine sample gives
positive result for Benedict's/Fehling's test)
(i) Add l mL of food sample to 3 mL
of Seliwanoff's reagent.
(i) Boil the solution for 2 minutes.
(ui) Continue boiling for 5 minutes Red/orange colour. Fructose present.
and observe the colour change.
Faint orange/No colour. Glucose present.
(a) (b)

(b) Result of Seliwanoes

Fig. 9.1 (a) Results of Benedict's and Fehling's test
 B. Test for Sucrose

S. No. Experiment Observations Inference

1. Benedict's and Fehling's Test:
(i) Add2 mL of Benedict's reagent Nochange in colour.
to the sample and boil. Simple sugars absent, sucrose
(ü) Add equal volumes of Fehling's may be present.
solutions A and B in another test No change in colour.
tube containing 1 mLof sample.
2. Hydrolysis Test:
(i) In a test tube take 5 mL of the
sample and add a few drops of
Conc. HCI to it.
(ü) Boil the tube for sometime.
(i) After cooling, add 4 mL of 1M
NaOH or Na,CO, to the test
tube.
(iv) Check the pH of the solution
with a litmus paper. Put a drop
of solution on litmus paper with
a glass rod. If the solution is not
neutral add more NaOH.
(u) Now, divide the solution into
two equal parts. Transfer one
part in test tube 1' and the
other part in test tube '2.
(vi) Perform Benedict's test with Colour changes to Sucrose is present.
sample in test tube 1' and note orange/brick red.
the colour change.
(vi) Perform Fehling's test with Brick-red precipitate is Sucrose is present.
sample in test tube 2' and note formed.
the colour change.

C. Test for Starch

S. No. Experiment Observations Inference

1. (i) Take 2 mL of the sample in a

test tube and add lor 2 drops of
dilute iodine solution to it.
Colour changes to blue-black.
(ü) Note the colour change.
(ii) Heat the solution and let it cool. Blue-black colour disappears Starch is present.
Observe the colour change and then reappears.
after. Starch is confirmed.
 Fig.9.2 Result of starch test

>RESULT
Note down the results in the table given below.
S. No. Name of the food Colour of the Glucose present Sucrose present Starch prese
sample solution/precipitate
Banana extract

Apple juice
3 Milk
4. Onion extract
5.
 AIM OF THE EXPERIMENT
food materials.
To test the presence of proteins in plant and animal
MATERIALS REQUIRED
Glasswares: Test tubes, spirit lamp.
Chemicals: 40% NaOH, 1% CuSO, solution, Conc. HNO^, 20% NaOH.
Miscellaneous: Test tube holder, test tube stand.
Sample: Milk,egg white, gram seed extract.
THEORY
clustered amide groups of proteins castine.
Biuret reagent contains copper ions, These copper ions reflect off closely
positive reaction in a Biuret Test.
Violet color to a solution with proteins. This violet color is a
and nitrate them. This reaction ie
IIn Xanthoproteic Test, the nitric acid reacts with the side chains of the amino acids
visible as colour change.

PROCEDURE

S. No. Experiment Observations Inference

1. Biuret Test:
(i)) Take 2 mL of the sample in a test tube
and add ImL of 40% NaOH solution
to it.
(ü) Now add 1 or 2 drops of 1% CuSO, Violet colour appears. Protein is present.
solution and observe the colour
change.

2. XanthoproteicTest:
(i) Take 2 mL of the sample in a test tube Awhite precipitate is
and l mL of conc. HNO, to it. formed.
(iü) Now boil the solution. Colour changes to yellow.
(üi) Coolthe test tube and add 2 mL. of 20% Colour changes to orange. Protein is confirmed.
NaOH tothe solution.
 Fig. 9.3 (a) Result for Biuret test
(b) Result for
} DISCUSSION Xanthoproteic test
Different proteins have different side
different stains, hence these do not chains containing different
respond to all colour reactions.radicals. These radicals react
RESULT differently with
The following food samples
were found to have protein:

PRECAUTIONS
1. Always wear a
lab coat before
2. Keep the
chemical bottles the
off
performing tests. the
3.
While heating the test tubes, bench and do not
Keep shalking the tube hold the test tube in an contaminate pipettes.
while heating. inclined position with themouth away
from your face.
EXPERIMENT 9.3
AIM OF THE
Totest the EXPERIMENT
presence fats (lipids) of in plant and animal food
MATERI ALS REQUIRED
Glasswares: Test tubes.
materials.

Chemic als: Sudan IlI, ethyl alcohol, chloroform, ether,

Sample: Oil, Test tube holder, test tube stand.. benzene.
Miscellaneous:
ghee, butter.
THEORY
Lipids or fats
I
Sudan red is aare usually insoluble in water but soluble in
organic solvents.
fat-soluble dye that stains lipids red.
> PROCEDURE
Inference
S. No. Experiment Observations
1. Solubility Test:
() Take five test tubes and label them A, B, C, D
and E.
(ii) Place the tubes in a test tube stand.
(iii) In each tube add the following:
Test tube A: 2 mL water + ImL sample
Test tube B: 2 mL ether + l mL sample
Test tube C: 2 mL chloroform +lmL sample
Test tube D: 2 mL benzene +1 mL sample
Test tube E: 2 mL ethyl alcohol + 1 mL
sample.
(iv) Shake each test tube thoroughly. Fat is present.
In test tube A, sample
floats on the surface.
In allother test tubes,
sample dissolves.

2. Sudan IIITest:
)Take 2 mL of sample in a test tube and add equal
volumes of water to it. Shake wel1.
(ü)Add3 drops of Sudan III solution/a pinch of A red coloured layer Fat is present.
Sudan III to the tube and shake again. separates and floats on the
colourless water surface

Fig. 9.4 Result of Sudan lll test

RESULT
The following food samples were found to have protein:
 FOOd IS

> PRECAUTIONSs
1. Always wear a lab coat before
2.
performing the tests.
Keep the chemical bottles off the bench and do not contaminate
3.
pipettes.
Whie neating the test tubes, hold the test tube in an incined positionwith the mouth awayfrom your taCe.
Keep shaking the tube while heating.