Objective: 1. To test the presence of starch, reducing sugars, non-reducing sugars,
proteins and lipids in food samples. aterials and apparatus: !odine solution, "enedict solution, sodium h#drogen carbonate solution, 2$ % sodium h#dro&ide solution, h#drochloric acid, 1 % copper'!!( sulphate solution and food samples 'un)no*n to students(. '+ , raisin-dates solution , " , pounded groundnut, . , mil) / ,hone# s#rup and 0- ma#onaise ( The food samples can varies. Test-tubes, test-tube holders, bea)ers, "unsen burner, dropper, *ire gau1e, tripod stand, *hite tile and filter paper. Procedure: 1. Five samples of food labeled +, ", ., / and 0 are prepared. 2. Food tests are carried out to determine presence of starch, reducing sugars, non- reducing sugars, proteins and lipids in these food samples. 2esults: Food sample Test for Procedure Observation Inference + " . / 0 Objective: 2. To determine the vitamin . content in various fruit juices. Problem: /o imported fruits contain more 3itamin . than local fruits4 aterial and apparatus: 1.$ % dichlorophenolindophenol solution '/.P!P(, $.1 % ascorbic acid solution, freshl# prepared guava juice, papa#a juice, mango juice , orange juice, )i*i juice and lime juice, specimen tubes, s#ringes *ith needles '1 ml and 5 ml(, bea)ers, gau1e cloth and )nife. Procedure: 1. 1 ml of 1.$% /.P!P solution is placed in a specimen tube using a 1 ml s#ringe. 2. The 5 ml s#ringe is filled *ith $.1 % ascorbic acid solution. 6. The needle of the s#ringe is placed into the /.P!P solution. 7. The ascorbic acid solution is added drop b# drop to the /.P!P solution. The mi&ture is gentl# stirred *ith the needle of the s#ringe. The ascorbic acid solution is continuousl# added until the /.P!P solution is decolourised. The volume of ascorbic acid solution used is recorded. 5. 8teps 1 to 7 are repeated using freshl# s9uee1ed guava juice, papa#a juice, mango 1 juice , orange juice, )i*i juice and lime juice. The volume of fruit juice re9uired to decolourise the /.P!P solution in each case is recorded. :. The results are tabulated. The percentage and the concentration of 3itamin . in each of the fruit juices are calculated using the formulae given. 2esults: 8olution-fruit juice 3olume of solution -fruit juice needed to decolourise 1 ml of /.P!P solution Percentage of 3itamin . in fruit juice 3itamin . concentration in fruit juice 1 2 6 +verage $.1% ascorbic acid guava juice papa#a juice mango juice orange juice )i*i juice lime juice .alculations:
3olume of $.1 % ascorbic acid used to decolourise /.P!P ; x cm< 3olume of fruit juice used to decolourise /.P!P ; y cm< x cm< $.1 % ascorbic acid ' concentration of 1 mg-cm6( can decolorise 1 cm< of /.P!P and y cm< of fruit juice concentration of k mg/cm< can decolourise 1 cm< of /.P!P so, the 9uantit# of ascorbic acid in x cm< of ascorbic acid $.1 % ; 9uantit# of ascorbic acid in y cm< of fruit juice thus, x cm< = 1 mg-cm< ; y cm< = k mg-cm< k mg-cm< ; x cm< = mg-cm< y cm< ; x mg-cm< y Therefore the concentration of ascorbic acid in fruit juice ; x mg-cm< y >uestions: 1. 0&plain the need for our diet to contain: carboh#drates? sodium chloride? fresh fruits and mil) 2. @o* do vegetarians ensure that the# receive a balanced diet4 6. The bod# cannot digest fibre. Ah# is it still important in our diet4 7. + slightl# over*eight friend decides to go on a crash diet. 8he-he tells #ou that she-he is onl# going to eat grapefruit and drin) blac) coffee for t*o *ee)s. Ahat advice *ould #ou give #our friend4 5. 0s)imos *ho eat mainl# fish, seal oil and *hale meat rather than beef and butter have a lo* incidence of heart disease. @o* do #ou e&plain this4 2