Thursday, November 28, 2019

Lab Report Food Testing free essay sample

Food Tests Carbohydrates (Sugars and Starches) Reducing Sugars. The reducing sugars include all monosaccharides, Such as glucose and fructose, and some disaccharides, such as maltose. Use 0. 1 – 1% sugar solutions. Test for reducing sugar: Benedicts test: Add 2 cm3 of a solution of the reducing sugar to a test tube. Add an equal volume of benedicts solution. Shake and bring gently to the boil, shaking continuously to minimise spitting. Observation: The initial blue coloration of the mixture turns green, then yellowish and may finally form a brick red precipitate. Basis of test: Benedicts solution contains copper sulphate. Reducing sugars reduce soluble blue copper sulphate containing copper (II) ions (Cu2+) to insoluble red brown copper oxide containing copper (I). The latter is seen as a precipitate. Non- Reducing sugars. Non reducing sugars, the most common non reducing sugars is sucrose, a disacchriade. If reducing sugars have been shown to be absent (negative result in a above test) a brick red precipitate in the test below indicates the presence of a non reducing sugar. We will write a custom essay sample on Lab Report: Food Testing or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page If reducing sugars have been shown to be present, a heavier precipitate will be observed in the following test than with the reducing test if non reducing sugar is also present. Tests for non reducing sugar: Add 2 cm3 of sucrose solution to a test tube. Add 1 cm3 dilute Hydrochloric acid. Boil for 1 minute. Carefully neutralise with sodium hydrogencarbonate (Check with pH paper) Care is required because effervescence occurs. Carry out benedicts test. Observation: As benedicts test. Basis of test: Disaccharide can be hydrolysed to it’s monosaccharade constituents by boiling with dilute hydrochloric acid. Sucrose is hydrolysed to glucose and fructose, both of which are reducing sugars and give the reducing sugar result with the benedicts test. Test for starch: Iodine/potassium iodide test. Add 2cm3 of 1%starch solution to a test tube. Add a few drops of iodine potassium solution. Alternatively add the latter to the solid for of starch. Observation: A blue-black colouration. Basis of test: A polyiodide complex is formed with starch. Test for a lipid: Emulsion test: Add 2cm3 fat or oil to a test tube containing 2cm3 of absolute ethanol. Dissolve the lipid by shaking vigorously. Add an equal amount of cold water. Observation: A cloudy white suspension. Basis of test: Lipids are immiscible with water. Adding water to a solution of the lipid in alcohol results in emulsion of tiny droplets in the water which reflect light and give a white , opalescent appearance. Test for a protein: Biuret test: Add 2cm3 protein solution to a test tube. Add an equal volume of 5% potassium hydroxide solution and mix. Add 2 drops of 1% copper sulphate solution and mix. No heating is required. Observation: A mauve or purple colour develops slowly. Basis of test: A test for peptide bonds. In the presence of dilute copper sulphate in alkaline solution, nitrogen atoms in the peptide chain for a purple complex with copper(II) ions (Cu2+). Buiret is a compound derived from urea which also contains the –COHN- group and gives positive results.

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