Date: Activity 6.

1 Aim Materials Nutrient Content in Different Food Samples To determine the nutrient content in different food samples. Benedicts solution, dilute hydrochloric acid, sodium bicarbonate powder, starch suspension, Millons reagent, filter paper, distilled water, grape juice, carrot juice, potato, peanuts, bread, cooking oil, boiled egg white and sucrose solution. Test tubes, test tube holder, beaker, measuring cylinder (5 ml), white tile, tripod stand, Bunsen burner, wire gauze, mortar and pestle. 1. Carry out food test on various food samples according to the steps listed in the observation column. Solid foods should be crushed using a mortar and pestle. Then, mix it well with water to extract the soluble products. Record all your observation. Food tests on various food samples were carried out. Observations made were recorded. Experiment Test for reducing sugar Put 1 ml of grape juice and 1 ml of Benedicts solution in a test tube. Heat it in a water bath. Record any change in the mixture. Repeat steps 1 to 3 using carrot juice, boiled egg white and sucrose solution. Test for non-reducing sugar Put 1 ml of sucrose solution and a few drops of dilute hydrochloric acid in a test tube. Heat the mixture in a water bath for 5 minutes. Cool it under running water. Add sodium bicarbonate until there is no effervescence. Carry out Benedicts test. Record your observation. Repeat steps 1 to 5 using bread and egg white. Test for starch Put a few drops of iodine solution on a piece of bread. Observe the colour. Repeat step 1 using potato and groundnut. Test for protein Add a few drops of Millons reagent to groundnut suspension. Heat it in a water bath. Observe for any change. Repeat steps 1 to 3 using bread, potato and egg white. Test for lipid Press a few pieces of crushed groundnut on to a piece of filter paper. Leave the filter paper to dry. Hold the filter paper against the light. Note for a translucent mark. Repeat steps 1 to 3 using cooking oil, grape juice and crushed potato. Food sample Grape juice Observation
A red precipitate is formed

Apparatus

Procedure

2. Method 1. 2.

Observation A 1. 2. 3. 4.

Carrot juice Egg white Sucrose solution

A red precipitate is formed

Clear blue solution Clear blue solution

B 1. 2. 3. 4. 5. 6.

Sucrose solution Bread

A red precipitate is formed A red precipitate is formed

Egg white

Clear blue solution

C 1. 2. D 1. 2. 3. 4.

Bread Potato Groundnut

Dark blue colour appears Dark blue colour appears Dark blue colour appears

Groundnut Bread Potato Egg white

Brick red coagulate is formed White coagulate is formed White coagulate is formed Brick red coagulate is formed

E 1. 2. 3. 4.

Groundnut Cooking oil Grape juice Potato

A translucent mark appears

A translucent mark appears

No translucent mark No translucent mark

Discussion

1.

What is the end product obtained when carrying out Benedicts test? Copper (I) oxide.

2.

Explain the chemical process involved in production of the end product mentioned in Question 1. The blue colour of copper (II) sulphate is reduced to red copper (I) oxide by reducing sugar when carrying out Benedicts test.

3.

To test for non-reducing sugar, why must the food sample be heated with dilute hydrochloric acid? To hydrolyse non-reducing sugar to reducing sugar.

4.

What is the function of sodium bicarbonate in the test for non-reducing sugar? To neutralise the excess hydrochloric acid.

5.

Why must the test for reducing sugar be carried out before testing for non-reducing sugar in any food sample? To make sure that there is no reducing sugar in the food sample.

Conclusion

Different food samples have different nutrient content. Grape juice and carrot juice have reducing sugar while bread and sucrose solution have non-reducing sugar. Egg white has protein. Groundnuts have starch, protein and lipid. Potato has starch while cooking oil has lipid.