Food Test Lab 1Title: Starch testAim: To test food samples for the presence of starch.Background Information: -Insert information on starch and the test-Apparatus: 1. One (1) spotting tile2. One (1) teat pipette3. One (1) mortar and pestle4. One (1) spatulaMaterials: 1. Flour2. Milk3. Carrot4. Potatoes5. Onion6. RiceReagent: 1. Iodine SolutionDiagram: (showing set up of materials and apparatus during experiment)

Method: 1. Crush a small amount of each food sample.2. Using a spatula, place a small amount of the crushed food sample on to an empty slot of the spotting tile.3. Add two to three drops of iodine solution to each food sample on the spotting tile. 4. Record all observations in tabular form.

Expected Results: (complete the table below by stating 'present' or 'absent' for each food sample)Food SamplePresence or Absence of Starch

Carrot

Flour

Milk

Potato

Onions

Rice

Table showing Expected Results to be obtained from the Starch Test

Actual Results: (Complete the observation column inserting the colour change noted with the iodine solution)Food SampleObservation with IodineInference

CarrotAbsent

FlourPresent

MilkAbsent

PotatoPresent

OnionsAbsent

RicePresent

Table showing Actual Results obtained from the Starch Test and the Inferences made

Discussion: (Clear, to the point and accurate)

Limitations: Factors outside of your control and that could have affected the validity of the results obtained.e.g. Concentration of the Iodine Solution, Impurities Present in the reagent due to improper storage, Contamination of food items during manufacturing or Expiration of food samples used.

Sources of Error: Inaccuracies on the part of you, the experimenter. e.g. Adding an insufficient or varying amounts of reagent to the samples, Not identifying the correct colour change observed with the reagent etc.

Precautions:Steps that should have been taken to prevent the occurrence of errors.e.g. washing and cleaning the apparatus before use to avoid contamination, measuring and using the correct amount of reagents etc.

Conclusion: A simple one line conclusion that captures the essence of the test.e.g. It can be concluded that A, B and C contain starch since it gave a blue-black colour with the iodine solution while D, E and F did not and as such do not contain starch in significant amounts.

Reference:A list of the sources from where the background information and conclusion was obtained, stated in the CORRECT FORMAT.

Food Test Lab 2Title: Reducing SugarsAim: To test food samples for the presence of reducing sugars.Background Information: -Insert information on reducing sugars and the test-Apparatus: 1. Seven (7) test tubes2. One (1) test tube rack3. Two (2) glass rods4. Two (2) spatulas5. One (1) mortar and pestle6. Two (2) pipettes7. Two (2) test tube holders8. One (1) water bath9. One (1) petri dish10. One (1) knife11. One (1) measuring cylinder12. One (1) wash bottleMaterials: 1. White Sugar 7. Ripe Plantain2. Brown Sugar3. Carrot4. Ripe Mango5. Onion6. 5 cm3 cow's milkReagent: 1. 25 cm3 Benedict's solution2. Distilled WaterDiagram: (showing set up of materials and apparatus during experiment)

Method: 1. Crush and place a small amount of each food sample in to different test tubes to a depth of 2cm. 2. Add distilled water to the test tubes containing the food samples and stir with a glass rod. Leave to stand for three (3) minutes.3. Add 1 cm3 of Benedict's solution drop wise to the test tubes and stir with the glass rod. Leave to stand for three (3) minutes.4. Place the test tube with their contents into a hot water bath and leave to stand for 10 minutes so that the mixture can be thoroughly heated.5. Remove the test tubes and place them into a test tube rack to allow the contents t settle.6. Record all observations in tabular form.

Expected Results: (complete the table below by stating 'present' or 'absent' for each food sample)Food SamplePresence or Absence of Reducing Sugars

White Sugar

Brown Sugar

Carrot

Ripe Mango

Onion

Cow's Milk

Ripe Plantain

Table showing Expected Results to be obtained from the Reducing Sugars Test

Actual Results: (Complete the observation column inserting the colour change noted with the Benedict's solution and heating)Food SampleObservations Inference

White Sugar

Brown Sugar

Carrot

Ripe Mango

Onion

Cow's Milk

Ripe Plantain

Table showing Actual Results obtained from the Reducing Sugars Test and the Inferences made

Discussion: (Clear, to the point and accurate)

Limitations: Sources of Error: Precautions:Conclusion: Reference:

Food Test Lab 3Title: Non-Reducing SugarsAim: To test food samples for the presence of non-reducing sugars.Background Information: -Insert information on non-reducing sugars and the test-Apparatus: 1. Seven (7) test tubes2. One (1) test tube rack3. Two (2) glass rods4. Two (2) spatulas5. One (1) mortar and pestle6. Two (2) pipettes7. Two (2) test tube holders8. One (1) water bath9. One (1) petri dish10. One (1) knife11. One (1) measuring cylinder12. One (1) wash bottleMaterials: 1. White Sugar 7. Ripe Plantain2. Brown Sugar3. Carrot4. Ripe Mango5. Onion6. 5 cm3 cow's milkReagent: 1. 25 cm3 Benedict's solution2. Distilled Water3. 25 cm3 hydrochloric acid4. 20 g calcium carbonateDiagram: (showing set up of materials and apparatus during experiment)Method: 1. Crush and place a small amount of each food sample in to different test tubes.2. Add a few drops of hydrochloric acid to each test tube.3. Place the test tubes into a water bath and leave to stand for five minutes.4. Remove the test tubes from the water bath and leave to cool on a test tube rack.5. Add calcium carbonate to each test tube until effervescence ceases.6. Place 1 cm3 of Benedict's solution into 7 separate test tubes. 7. Then place 1 cm3 of the samples to these test tubes containing the Benedict's solution.8. Place the test tubes into a hot water bath for ten minutes and allow the mixture to be heated thoroughly. 9.Remove the test tubes and place them in a test tube rack to allow the contents to settle.10. Record all observations in tabular form. Expected Results: Food SamplePresence or Absence of Non-Reducing Sugars

White SugarPresent

Brown SugarPresent

CarrotAbsent

Ripe MangoAbsent

OnionAbsent

Cow's MilkAbsent

Ripe PlantainAbsent

Table showing Expected Results to be obtained from the Non-Reducing Sugars TestActual Results: Food SampleObservations Inference

White SugarOrange ppt with settled sugar crystalsPresent

Brown SugarDark brown ppt with settled sugar crystalsPresent

CarrotCloudy, yellow layer at the top, white emulsion at the bottomAbsent

Ripe MangoCreamy, yellow colour; slightly emulsifiedAbsent

OnionLight yellow with white emulsionAbsent

Cow's MilkCloudy white emulsionAbsent

Ripe PlantainWhite emulsion at top, yellow layer at bottomAbsent

Table showing Actual Results obtained from the Non-Reducing Sugars Test and the Inferences madeDiscussion: Limitations: Sources of Error: Precautions:Conclusion: Reference:

Food Test Lab 4Title: ProteinsAim: To test food samples for the presence of proteins.Background Information: -Insert information on proteins and the test-Apparatus: 1. Seven (7) test tubes2. One (1) mortar and pestle3. Two (2) teat pipettesMaterials: 1. Fish 7. Beans2. Chicken3. Egg Yolk4. Egg White5. Onion6. MilkReagent: 1. Distilled Water2. Sodium Hydroxide Solution3. Copper Sulphate Solution

Diagram: (showing set up of materials and apparatus during experiment)

Method: 1. Crush small amounts of each food sample using a mortar and pestle.2. Place the crushed food samples into separate test tubes.3. Add enough Sodium Hydroxide to cover the samples in each test tube followed by 1 cm3 of copper sulphate solution. 4. Record all observations in tabular form.

Expected Results: (complete the table below by stating 'present' or 'absent' for each food sample)Food SamplePresence or Absence of Proteins

Fish

Chicken

Egg yolk

Egg white

Onion

Milk

Beans

Table showing Expected Results to be obtained from the Proteins Test

Actual Results: (Complete the observation column inserting the colour change noted)Food SampleObservations Inference

Fish

Chicken

Egg yolk

Egg white

Onion

Milk

Beans

Table showing Actual Results obtained from the Proteins and the Inferences made

Discussion: (Clear, to the point and accurate)

Limitations: Sources of Error: Precautions:Conclusion: Reference:

Food Test Lab 5Title: LipidsAim: To test food samples for the presence of lipids.Background Information: -Insert information on lipids and the test-Apparatus: 1. Eight (8) test tubes2. One (1) mortar and pestle3. One (1) spatulaMaterials: 1. Oil 2. Butter3. Carrot4. SugarReagent: 1. Distilled Water2. Ethanol

Diagram: (showing set up of materials and apparatus during experiment)

Method: 1. Crush and chop small amounts of each food sample and place it into different test tubes. 2. Add ethanol to each test tube and shake the test tubes vigorously until the contents are thoroughly mixed.3. Fill a different test tube with distilled water.4. Pour the liquid part of each food sample (ethanol and food sample) into the test tube with distilled water.5. Record all observations in tabular form.

Expected Results: (complete the table below by stating 'present' or 'absent' for each food sample)Food SamplePresence or Absence of Lipids

Carrot

Butter

Oil

Brown Sugar

Table showing Expected Results to be obtained from the Lipids Test

Actual Results: (Complete the observation column inserting the colour change noted)Food SampleObservations Inference

Carrot

Butter

Oil

Brown Sugar

Table showing Actual Results obtained from the Lipids and the Inferences made

Discussion: (Clear, to the point and accurate)

Limitations: Sources of Error: Precautions:Conclusion: Reference:

Name: ......................................................................

Teacher's Signature: ..............................................

Skills Assessed: O/R/R

CriteriaPossible Mark(s)Mark(s) Allocated

1. Organize and present information using spelling, punctuation, and Grammar with an acceptable degree of accuracy5.0

2. Report written in a clear and logical sequence1.0

3. Clear, noticeable and appropriate headings present for every section of the report1.0

4. Record observations, measurements, and methods with due regard for precision, accuracy and unit1.0

5. Record and report expected results2.0

6. Present data in an appropriate manner, using the acceptable convention of recording errors, uncertainties and limitations2.0

Total12.0

Name: ......................................................................

Teacher's Signature: ..............................................

Skills Assessed: M/M

CriteriaPossible Mark(s)Mark(s) Allocated

1. Test tubes cleaned before using/spotting tiles cleaned before using2.0

2. Test tubes placed in racks1.0

3. Food materials grounded finely to increase surface area2.0

4. Small quantity of reagents used without spilling1.0

5. Stopper immediately replaced on reagents' bottle2.0

6. Bottles returned to appropriate resting place after use1.0

7. Proper use of hot water bath to test for the presence of sugar2.0

8. Proper disposal of materials on completion of practical1.0

Total12.0

P.I.A.Walker October,2015 L6 Food Tests Laboratory Report (MM/ORR)