Sheila Mae Grace G.

Garduque Grade 10 Rizal

Hyveth Jeshielle P. Bandoy February 22, 2017

Test for Carbohydrates and Lipids

Activity 1
I. Objectives
To detect the presence of carbohydrates and lipids in food samples using chemical
tests.

II. Materials Needed

Iodine solution
Benedicts solution
food samples for testing carbohydrates (cooked pasta, cracker, cooked rice, corn
syrup, table sugar, pineapple)
food samples for testing lipids (oil, peanut butter, egg, fried chicken, butter, milk,
burger)
6 pcs.small test tubes or vials per group
6 pcs. test tube holders per group
2 pcs.droppers per group
mortar & pestle per group
1 spot plate per group

III. Procedure
A. Carbohydrates
Iodine Test for Starch
1. Place teaspoon of each food sample on the well of a spot plate. Make sure that
the food samples are far from each other.
2. Add 3 drops of Lugols Iodine solution or tincture of iodine on each food sample.
3. Note that Lugols iodine solution or tincture of iodine changes from yellow to
blue or black in the presence of starch. 4. Write your observation in Table A.

B. Benedicts Test for Reducing Sugar

1. Place a pinch of the food samples to be tested into a test tube.
2. Add 1 full dropper of Benedicts solution to each test tube.
3. Gently shake the test tube or vial.
4. Place the test tubes in the hot water bath for 2-3 minutes. After 2-3 minutes,
return the test tubes to the test tube racks. If the substance in your test tube
contains sugar, Benedict solution will change color.
Positive Test: Benedicts solution changes from blue to green (very small amount
of reducing sugar), to yellow (higher amount of reducing sugar) to orange or brick
red (highest amount of reducing sugar). The change in color is due to the formation
of the brick red precipitate, Cu2O.
CAUTION: Always use a test tube holder to handle hot test tubes.
5. Observe your test tube (using white paper as a background). Record the amount
of sugar present in Table 1.

++ ++++
Amount 0 + +++
of Sugar Moderat
Little Much
in Food None Trace e Sugar
Sugar Sugar
Blue Orange/R
Color Blue Green Yellow
green ed

C. Ethanol Emulsion Test for Fats and Oils

Adapted: http://brilliantbiologystudent.weebly.com/ethanol-emulsion-test-for-
lipids.html (accessed: July 15, 2014)

Solid sample:
1. Crush a pinch of food sample and place in a dry test tube.
2. Add ethanol to about 2 cm3 above the level of the sample and shake thoroughly.
 3. Allow the solid to settle for about 3 minutes and decant the ethanol into another test
tube.
4. Add 2 cm3 of distilled water to the test tube
5. Write observations in Table 2.

Liquid sample:
1. Add a few drops of the liquid food sample to a dry test tube.
2. Add 2 cm3 ethanol and shake it thoroughly
3. Add 2 cm3 of distilled water.
4. Write observations

Test for Carbohydrates and Lipids

Table 2. Results of Carbohydrate Test

Test for Simple/ Reducing

Food Sample Iodine Test
Sugars/ Benedicts Test
Cooked pasta
Cracker
Cooked rice
Corn syrup
Table sugar
Pineapple

Table 3. Results of the Ethanol Emulsion Test for Lipids

Layer of Cloudy White

Food Sample Colorless
Suspension
Oil
Peanut
Egg
Fried Chicken
Butter
Milk
Burger
Mashed potato

IV. Results and Observations

Q1. Which of the foods samples tested would your body use for a quick burst of
energy? Which could be used for energy when no carbohydrates are available?

Q2. Why it is that Benedicts test gives a negative (-) result with sucrose or table
sugar?

Q3. What kind of foods rich in fats should be taken in moderation? Why?

V. Conclusion