Food Tests

• What are the different food tests covered in the video?

  Benedict's test, iodine test, Buret test, and Sudan 3 test
• What is the purpose of the Benedict's test?


  It tests for reducing sugars
• What is the iodine test used for?


  It is used for testing starch
• What does the Buret test detect?


  It detects proteins
• What is the Sudan 3 test used for?


  It is used for testing lipids
• What is the emulsion test for lipids?


  It tests for lipids by adding ethanol and distilled water
• What are the two types of sugars mentioned?

  Reducing sugars and non-reducing sugars
• What is the significance of the color change in the Benedict's test?


  A blue solution indicates no reducing sugars, while green, yellow, or brick red indicates their presence
• At what temperature should the water bath be set for the Benedict's test?


  75 degrees Celsius
• What color does the iodine solution turn if starch is present?


  It changes from browny orange to blue black
• What happens to the Buret solution if proteins are present?


  It changes from blue to pink or purple
• How much of the food sample is needed for the Buret test?


  2 centimeters cubed
• What indicates the presence of lipids in the Sudan 3 test?


  A bright red layer at the top of the solution
• What is the procedure for the emulsion test?


  Add 2 centimeters cubed of ethanol, shake, then add distilled water
• What does a cloudy white color indicate in the emulsion test?


  It indicates that lipids were present
• What are the key steps in the Sudan 3 test for lipids?


  1. Take 5 centimeters cubed of the food sample (no filtration needed)
  2. Add 3 drops of Sudan 3 stain solution
  3. Gently shake the test tube
  4. Observe for a bright red layer at the top
• What are the key steps in the emulsion test for lipids?


  1. Take the food sample
  2. Add 2 centimeters cubed of ethanol
  3. Shake vigorously
  4. Add an equal volume of distilled water
  5. Look for a cloudy white color