Food Tests Write-Up
The aim of the experiments was to test food samples to see which food group the sample belongs to. I also did tests to determine what type of carbohydrate an unknown carbohydrate was. I did the biuret test to determine if a sample was a protein, the benedict’s test to determine if a sample was a reducing sugar, the emulsion test to determine if the sample was a fat and used hydrochloric acid to split a non-reducing sugar into its monomers and then used the benedict’s test to check that the monomers are reducing sugars. I predict that the sample containing protein will turn purple, benedict’s reagent will turn reducing sugars to a brick red colour, the emulsion test will produce a white precipitate and starch will turn iodine black/brown.
Apparatus Lists
Biuret test
- Biuret Reagent
- Test Tube
- Pipette
- Protein Sample (Egg Albumin)
Benedict’s test for reducing sugars
- Benedict’s reagent
- Reducing Sugar Sample
- Test tubes
- Water Bath or heating apparatus (Bunsen burner, tripod, gauze, valve and heat-proof mat)
- Pipettes
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Teacher Reviews
Here's what a teacher thought of this essay
A four star piece of work. Excellent introduction and description of each food test given. Great accurate set of results with an excellent scientific evaluation used. Overall this is a well planned experiment which shows a good understanding of each food test and how the results are achieved.