Practical 2: Food Test. Objective: 1.

To test the presence of starch, reducing sugars, non-reducing sugars, and lipids in food samples. Materials and apparatus: Iodine solution, Benedict solution, sodium hydrogen carbonate solution, 20% sodium hydroxide solution, hydrochloric acid, 1% copper(II) sulphate solution and food samples (A, B, C. D and E). Test-tubes, test-tubes holders, beakers, Bunsen burner, dropper, wire gauze, tripod stand, white tile and filter paper. Procedure: (A) To test for the presence of starch. 1. Pour 2 ml of sample A into a test tube. 2. Add three drops of iodine solution to the food samples. 3. Observe what happens. 4. Repeat steps 1 to 3 with other food samples. (B) To test for the presence of reducing sugar. 1. Pour about 2 ml of sample A into a test tube. 2. Add about 1 ml of Benedicts solution to the food sample. 3. Shake the mixture. Then, heat the test tube by placing it in a water bath until the mixture is brought to a boil. 4. Observe any colour change that takes place. 5. Repeat step 1 to 4 using other food samples. (C) To test the presence of non-reducing sugar. 1. Pour 2 ml of sample A into a boiling tube. Then add afew drops of dilute hydrochloric acid. 2. Heat the mixture in a water bath for about five minutes. 3. Remove the boiling tube from the water bath and cool the mixture under a running tap. 4. Neutralise the acid by adding sodium hydrogen carbonate powder until the effervescence stops. 5. Then, conduct Benedicts test on the mixture. 6. Observe any colour change in the mixture. 7. Repeat steps 1 to 6 using other food samples. (D) To test for the presence of protein. 1. Pour 2 ml of sample A into a test tube. 2. Add 20% sodium hydroxide solution in excess to the food sample and shake well.

3. Slowly, add a few drops of 1% copper(II) sulphate solution to the mixture. 4. Shake well and allow the mixture to stand. 5. Observe any colour change in the mixture. 6. Repeat steps 1 to 5 using other food samples. (E) To test for the presence of lipid. 1. Rub a small amount of each food sample on a piece of filter paper. 2. Dry filter paper. You may use a hairdryer. 3. Hold the filter paper against the light. Record your observations. Results: Food Sample Test for A Starch B C D E Reducing sugar Non-reducing sugar Fat Protein Procedure Iodine test Benedict test Benedict test Grease spot Biuret test Observation Yellow > dark blue Blue >orange Blue remain unchanged Grease spot formed Blue > purple Inference

Objective: 2. To determine the vitamin C content in various fruit juices. Materials and apparatus: 1.0% dichlorophenolindophenol solution (DCPIP), 1.0% ascorbic acid solution and orange juice. Specimen tubes, syringes with needles (1 ml and 5 ml), beakers, gauze cloth and knife. Procedure: 1. Fill a specimen with 1 ml of DCPIP solution using a 1 ml syringe. 2. Fill a 5 ml syringe with 0.1 ascorbic acid solution. 3. Place the needle of the syringe into the DCPIP solution. 4. Add the ascorbic acid solution to the DCPIP drop by drop, stirring gently with the syringe needle. Continue adding the ascorbic acid solution until the DCPIP solution becomes colourless. Record the volume of ascorbic acid solution used. 5. Repeat steps 1 to 4 using freshly squeezed fruit juice. Each time, record the volume of fruit juice required to decolourise the DCPIP solution. 6. Tabulate the result. Calculate the percentage and then the concentration of vitamin C in each of the fruit juices using the formulae below:

Percentage of vitamin C = volume of 0.1 ascorbic acid solution X 0.1 In fruit juice volume of fruit juice

Concentration of vitamin C = volume of 0.1 ascorbic acid solution X 0.1 mg cm-3 In fruit juice volume of fruit juice

Results: Solution/fruit juice Volume of solution/fruit juice needed to decolourise 1 ml of DCPIP solution 1 2 3 Average 1.6 1.8 1.8 1.83 2.4 2.2 2.0 2.20 3.6 3.4 3.0 3.33 7.4 7.4 7.0 7.27 5.2 5.1 5.0 5.10 3.1 3.2 3.0 3.10 6.4 6.0 6.0 6.13 Percentage of Vitamin C in fruit (%) 0.10 0.08 0.06 0.03 0.04 0.06 0.03 Vitamin C concentration in fruit juice (mg/cm3) 1.00 0.83 0.55 0.25 0.36 0.59 0.30

0.1% ascorbic acid Guava juice Papaya juice Mango juice Orange juice Kiwi juice Lime juice