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Carry out positive food tests for protein, fat, glucose and starch. We will then use these techniques to identify food groups in as range of foods.

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Introduction

Aim: The aim of this experiment is to carry out positive food tests for protein, fat, glucose and starch. We will then use these techniques to identify food groups in as range of foods. Risk Assessment: Physical Hazards * Avoid chemicals such as Sodium Hydroxide to touch your skin as it may damage the tissue in our skin. * Were safety goggles to protect our from unexpected splashes of chemicals getting into our eyes. Chemical Hazards * Avoid accidents such as spilling the chemical as it may get our clothes and stain it or burn it. (E.g. the iodine which we will use for the starch test will permanently stain cloths. * Do not attempt to sniff or drink any of the chemicals used in this experiment as they could be toxic and may poison you. Biological Hazards There are no biological hazards in this experiment. Test Apparatus Method Positive Test Result Protein Test * Test Tube * Test Tube Rack * Sodium Hydroxide solution (Biuret A) ...read more.

Middle

Potential Errors: The potential errors that could occur when we are going to conduct this experiment could be to do with contaminating the food that we are going to test because the apparatuses for this experiment may not be clean enough or the food could go out of date and lose it's glucose or protein etc. Results Table: Food Protein Fat Glucose Starch Biscuits ? ? ? ? Apple ? ? ??? ? Cheese ? ? ? ? Potato ??? ? ? ? Carrot ? ? ? ??? Bread ??? ??? ? ? Margarine ? ? ? ? The crosses or ticks that are squared are the correct results which we should have got in the experiment. Anomalous Results: The Anomalous results are shown on the results table above. The experiment for these results was conducted by other groups of pupils from our lab. In the group that I was in we experimented on biscuits. The results we found that was close to being anomalous was that in our glucose test the colour only changed to orange and didn't change further to brick-red. ...read more.

Conclusion

Weaknesses * We were unable to use the glass tubes which were required for this experiment but instead we had to use small trays in which it was very difficult to deal with the chemicals. * The equipment we used looked unclean and contaminated. * Some of the food that the other groups tested did not give a clear result because they had gone off. Sources of Errors In the group that I was conducting the experiment with we did not identify any errors but that group near to us was carrying out the tests on an apple. The apple had gone off therefore there was no glucose present in that apple. This gave the anomalous result which is shown on the results table on the previous page. The method of these tests were very easy to carry out and does not need any amending but to overcome these errors in future experiments we should use new packed up food that will only be opened at the start of the experiment. We should also be provided with the required equipment that has been thoroughly cleaned and sterilised by the science technician. Chemical Test on Food Science Coursework 1 Argha Sarkar 10E ...read more.

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