food tests - practical

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13 Terms

1

what is the first step to preparing a food sample for a food test?

grind up the food using a pestles and mortar

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2

what is the second step to preparing a food sample for a food test, after grinding it up?

add water and stir to dissolve the food

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3

what is the third and final step to preparing a food sample for a food test, after adding water?

filter the mixture to remove the lumps of food, and then the remaining solution can be used for testing

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4

what do we call the test for reducing sugars (like glucose) ?

benedict’s test is the test for reducing sugars

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5

what do we call the test for starch?

the iodine test is for starch

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6

what do we call the test for proteins?

the biuret test is the test for proteins

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7

what are the two tests for lipids?

the emulsion test, and the sudan iii stain test

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8

what is the first step to carrying out the benedict’s test?

add 10 drops of benedict’s solution to your food sample

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9

what is the second and final step to carrying out the benedict’s test?

heat in a water bath at 75 degrees celsius for five minutes, and then look for a colour change

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10

what colour change are you looking for in the benedict’s test?

a colour change from blue (no sugar), to green (low conc. reducing sugar), to orange (medium conc. reducing sugar), to brick red (high conc. reducing sugar) - this indicates hat reducing sugars are present

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11

how would you perform the test for starch and what colour change would you look for?

take your food sample and add a few drops of iodine - if starch is present it will change from browny-orange to blue-black

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12

how would you perform the test for protein and what colour change would you look for?

take your food sample and add an equal volume of biuret solution - if protein is present it will change from blue to purple

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13

how would you perform the test for starch and what change would you look for?

place 5cm3 of your food sample in a test tube, add 3 drops of sudan iii stain solution, and then gently shake it - if a red layer separates out on top, then lipid was present

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