BIOLOGY FORM II

FOOD AND NUTRITION REVIEW

Test Procedure Observations Inference

Benedicts Test  Add 2cm3 of test solution into test Color change from blue to green to Reducing sugar
for Reducing tube. yellow to a brick red depending on the is present in test
Sugars  Add an equal amount of Benedict’s concentration of reducing sugar present. solution.
(NOTE: can use solution.(or Fehling’s Solution) (glucose or
Fehling’s  Heat gently while shaking fructose)
Solution)
TESTS FOR IDENTIFYING FOOD NUTRIENTS PRESENT

Test Procedure Observations Inference

Modified  3
Add 2cm of test solution into test tube. Color change from blue to green to Non-Reducing
Benedict’s  Add 1cm3 of dilute hydrochloric acid yellow to a brick red depending on sugar is present
test for  Gently heat the solution the concentration of non-reducing in test solution.
 Cool and add 1cm3 of sodium hydroxide sugar present. (sucrose,
Non-
to neutralize the acid. maltose)
reducing  Add 2cm3 of Benedict’s solution.
Sugars  Heat gently while shaking

Test Procedure Observations Inference

Iodine  Add a few drops of iodine solution to Color change to blue-black Starch is
Test for test solution or solid food. present in the
Starch test mixture.

Test Procedure Observations Inference

Sudan III  Put few drops of test substance in test The oil will take the red dye color of Lipids are
Test for tube containing 5cm3 of water. Sudan III and will float on the top of present in the
Lipids  Add a few drops of Sudan III the clear water. test mixture.
 Shake and Let stand for 5 minutes

Test Procedure Observations Inference

Biuret Test or  Add 2cm3 of 5% sodium Violet color appears Protein is
Copper Sulphate hydroxide to a test mixture. present in the
Test for Protein  Add a few drops of 1% test mixture.
copper sulphate solution

Million’s reagent  Add a few drops of Purple/reddish color appears Protein is

Test for Protein Million’s reagent to a test present in the
NOTE: test mixture.
tube with the test mixture.
TEST NOT USED
 BIOLOGY FORM II
FOOD AND NUTRITION REVIEW
because of danger of  Shake and boil one minute
mercury to humans
and the environment

THE ROLE OF NUTRIENTS IN THE MAMMALIAN BODY:

 CARBOHYDRATES: Provide Energy
(sugars and starches)
 LIPIDS: Provide Energy, high energy food reserve, and provide protection for organs.
(fats)
 PROTEINS: For growth and repair. (Can provide energy when the body lacks carbohydrates and fats.)
 VITAMINS/MINERALS: For growth and repair and protection from diseases. Also, critical for chemical
reactions in the body.
FOOD PROCESSING AND PRESERVATION
Definition: Any food that has been treated in some way to make it more edible or to preserve it.
Importance: Processing and preservation prolong the life of food by preventing decay that makes food inedible.
Food can be stored for later use in areas free from moisture and pests.
How Food Spoils: Bacteria and Fungi are decomposers. Decomposers produce enzymes that breakdown food and
produce wastes that are poisonous, causing disease to people who eat decaying food.
How to Prevent food decay (spoilage): Kill the bacteria and fungi or remove the conditions they require to live.
Preservatives: Chemicals that prevent these microorganisms to grow.
 Salts
 Sugar
 Organic acids (vinegar and lemon juice)
 Sulfur dioxide
Preservation Methods to remove conditions needed for microorganisms to live:
 Drying (without water)
 Asepsis (keeping them out of food, e.g. bottling)

Summary of Main Methods of Food Preservation:

 Bottling, canning, wrapping
 Boiling or pasteurization
 Use high temperatures to kill bacteria
 Use low temperatures to slow growth of microorganisms such as refrigeration and freezing.
 Drying and smoking
 Chemical preservatives such as mentioned (salts, sugar, vinegar)
 Irradiation with gamma rays to slow growth.

Traditional Methods:
 Smoking
 Drying in the sun
 Salting
Modern Methods:
 Pasteurization
 Refrigeration
 Freezing
 Irradiation
 Canning and bottling
 Chemical Additives

Comparing Traditional and Modern Methods

Modern methods are generally more effective and keep food longer
BIOLOGY FORM II
FOOD AND NUTRITION REVIEW
Modern Methods are more expensive making them unaffordable to many people and some require electricity
(refrigeration) which may not be available to people.
Traditional Methods are less expensive and can be used anywhere because they use local materials (salt, sugar).
Traditional Methods do not require advanced technology so can be done anywhere.