DETECTING STARCH AND SUGARS IN FOOD
Candidate Name: Dai Yangyang
Date: June 8th, 2012
Aim:
To detect the presence of starch and sugars (glucose and fructose) in different food sources.
Background:
We have many different foods in daily life and many of them contain nutrients like carbonhydrates which are essential to human life.
Starch is a polysaccharide, a group of nutrients known as carbonhydrates. Glucose and fructose are monosaccharides, simpler carbonhydrates which are often refered to as sugars.
In order to detect the different carbonhydrates content in ranges of food, we used two theories in our experiment. Firstly, starch can react with iodine to create a blue product. Secondly, glucose and fructose are reducing sugars which can be tested by Benedict’s reagent, because the reducing sugars which contain aldehydes group produce red copper(Ⅰ) oxide precipitate when react with Benedict’s reagent.
Materials and equipments:
2cm3 of 1% starch solution, 2cm3 of 1% glucose solution, 10 cm3 of 1% iodine solution, 30 cm3 of 1% Benedict’s reagent, small amounts of different type of food (mushrooms, potatoes, bread piece, sweet potatoes, lemon, onion, biscuit, cucumber, tomatoes, peanuts,lettus, tomato sauce, dark green vegetables, milk, cereal), white tile