Test For Carbohydrates Activity 1

 

Sheila Mae Grace G. Garduque Hyveth Jeshielle P. Bandoy

Grade 10 Rizal February ! 01"

Test for Carbohydrates and Lipids #ctivity 1 I.

Objectives •

II.

Materials Needed • • •

•

• • • • •

III.

 $o  $o detect the %resence %resence o& carbohydrates carbohydrates and li%ids in &ood &ood sa'%les usin( usin( che'ical che'ical tests.

)odine solution Benedict*s solution &ood sa'%les &or testin( carbohydrates +coo,ed %asta! crac,er! coo,ed rice! corn syru%! table su(ar! %inea%%le&ood sa'%les &or testin( li%ids +oil! %eanut butter! e((! &ried chic,en! butter! 'il,! bur(er  %cs.s'all test tubes or vials %er (rou%   %cs. test tube holders %er (rou%   %cs.dro%%ers %er (rou%  'ortar / %estle %er (rou% 1 s%ot %late %er (rou%

Procedure A. Car Carboh bohydr ydrat ates es )odine $est &or Starch 1. Place  teas%oon teas%oon o& each &ood sa'%le on the ell o& a s%ot s%ot %late. Ma,e Ma,e sure sure that the &ood sa'%les are &ar &ro' each other. . #dd 2 dro%s dro%s o& 3u(ol*s 3u(ol*s )odine solution or tincture tincture o& o& iodine on each each &ood sa'%le. sa'%le. 2. 4ote that 3u(ol*s iodine solution or tincture o& iodine chan(es &ro' yello to blue or blac, in the %resence o& starch. 5. 6rite your observation in $able #.

B. Benedic Benedicts ts Test Test for !educin" #u"ar 1. Place Place a %inch %inch o& the &ood &ood sa'%les sa'%les to be tested tested into into a test test tube. . #dd 1 &ull &ull dro%%er dro%%er o& Benedic Benedict*s t*s solutio solution n to each test test tube. 2. Gently Gently sha,e sha,e the test tube or vial. vial. 5. Place the test tubes in the hot ater bath &or 72 'inutes. #&ter 72 'inutes! return retur n the the test test tubes tubes to the test tube tube rac,s. )& the the substance substance in your test tube contains su(ar! Benedict solution ill chan(e color. Positive Test$ Benedict*s solution chan(es &ro' blue to (reen +very s'all a'ount o& reducin( su(ar-! to yello +hi(her a'ount o& reducin( su(ar- to oran(e or bric, red +hi(hest a'ount o& reducin( su(ar-. $he chan(e in color is due to the &or'ation o& the bric, red %reci%itate! 8u9. CA%TION$ #lays use a test tube holder to handle hot test tubes. :. 9bserve your test tube +usin( hite hite %a%er as a bac,(round-. bac,(round-. Record Record the a'ount a'ount o& su(ar %resent in $able 1. ;;

#'ount o& Su(ar in Food

0

;

4one

 $  $race race

3ittle Su(ar

8olor

Blue

Blue (reen

Green

;;; Moderat e Su(ar htt%>==brilliantbiolo(ystudent.eebly.co'=ethanol7e'ulsion7test7&or7 li%ids.ht'l +accessed> July 1:! 015#olid sa'ple$ 1. 8rush 8rush a %inch %inch o& &ood &ood sa'%le sa'%le and %lace %lace in a dry test test tube. tube. . #dd ethanol ethanol to about  c'2 above the level o& o& the sa'%le and sha,e tthorou( horou(hly hly..

 

2. #llo the solid to settle &or about 2 'inutes and decant the ethanol into another test test tube. 5. #dd  c'2 o& disti distilled lled  ater ater to the test test tube tube :. 6rite 6rite observ observation ations s in $able . .

Li)uid sa'ple$ 1. . 2. 5.

#dd a &e &e dro%s dro%s o& the the liquid liquid &ood &ood sa'%le sa'%le to a dry test test tube. #dd  c'2 ethano ethanoll and sha, sha,e e it thorou thorou(hly (hly #dd  c'2 c'2 o& distilled distilled ater. ater. 6rit rite e observ observati ations ons

Test for Carbohydrates and Lipids Table *. !esults of Carbohydrate Carbohydrat e Test Test (ood #a'ple

Test for #i'ple+ !educin" #u"ars+ Benedicts Test Test

Iodine Test

8oo,ed %asta 8rac,er 8oo,ed rice 8orn syru%  $able  $able su(ar Pinea%%le

Table ,. !esults of the &thanol &'ulsion Test for Lipids (ood #a'ple 9il Peanut ?(( Fried 8hic,en 8h ic,en Butter Mil, Bur(er Mashed %otato

I.. I

Colorless

Layer of Cloudy -hite #uspension

!e !es sul ultts an and d Obse serv rvat atiion ons s @1. 6hich o& the &oods sa'%les tested ould your body use &or a quic, burst o& ener(yA 6hich could be used &or ener(y hen no carbohydrates are availableA

@. 6hy it is that Benedict*s Benedict*s test (ives a ne(ative +7- rresult esult ith sucrose sucrose or table su(arA

@2. 6hat ,ind o& &oods rich in &ats should be ta,en in 'oderationA 6hyA

.

Conclusion