Food Test 1a

Before beginning any of the tests the food samples were selected and separately blended in a small blender with water. This step was necessary for the food samples to fit into test tubes. Each food sample was left in a separate beaker to await the experiments.
The first step of test 1a was to prepare 6 test tubes. They were labeled by what their future contents would be. The control for this experiment was a glucose standard solution; it would test positive for reducing sugars. 1.5mL of the Benedict’s reagent was added to each test tube. After the Benedict’s was added, .25mL of the glucose, .25mL of the water, and .25mL of each food sample were added to their corresponding test tubes. Each test tube was gently swirled then placed in a beaker of boiling water that was prepared earlier. After two minutes, the test tubes were taken out of the water and placed in the test tube rack. The solutions were observed and the findings were recorded in a table. If the solution turned red/ brown it is positive for reducing sugars. If it turned blue, it was negative.
For test 1b, instead if using test tubes, the students used a porcelain spot plate. 6 of the wells on the plate were properly labeled. The control for this experiment was a starch standard solution. Using transfer pipettes, 5 drops of the water, the starch and the food samples were added to their …show more content…
They were labeled similarly to the test tubes in test 1a. The only difference was the control for test 1a was a glucose standard solution and the control for test 2a was an albumin standard solution. After the test tubes were labeled 15 drops of each sample was added to their corresponding test tubes. Then 25 drops of the Biuret reagent was added to each test tube and the contents were gently mixed. The changes in the samples were observed and recorded in a table. If the solution turned purple it was positive for protein. If it turned light blue it was negative for