Food Test

Front 1

Reducing Sugar (All monosaccharides and some disaccharides)

Back 1

Benedict's Test

1) 2cm³ of test solution is added to a test tube.

2) 2cm³ of benedict's solution is added.

3) The mixture is shaken and brought gently to a boil.

Front 2

Non-Reducing Sugars

Back 2

1) 1cm³ of test solution is added to a test tube.

2) 1cm³ of dillute hydrochloric acid is added.

3) The mixture is boiled for 1 minute.

4) 1cm³ of aqueous sodium hydroxide is added.

5) 2cm³ of benedict's solution is then added.

6) The mixture is shaken and boiled gently.

Front 3

Starch

Back 3

1) 2cm³ of 1% starch solution is added to a test tube.

2) A few drops of iodine in potassion iodide solution is added. (Iodine may also be in its solid form)

Front 4

Protein

Back 4

Buriet test

1) 2 cm³ of protein solution is added to a test tube.

2) 2cm³ of 5% potassium iodide is then added.

3) The mixture is stirred

4) 2 drops of 1% copper sulphate is added.

Front 5

Lipids

Back 5

Ethanol Test

1) 2cm³ of fat solution or oil is added to a test tube.

2) 2cm³ if absolute ethanol is then added.

3) The mixture is shaken vigorously.

4) 3cm³ of water is then added.

Grease Spot Test

1) A drop of the sample is dropped on a piece of paper.