required practical: food tests

• What is the focus of the required practical mentioned?

  Testing for carbohydrates, proteins, and lipids
• What must be worn due to the hazardous nature of chemicals?

  Safety goggles
• What is the procedure for preparing a food sample for testing?

  • Grind food sample with distilled water
  • Transfer paste to a beaker
  • Add more distilled water
  • Stir to dissolve chemicals
  • Filter to remove suspended particles
• What are the two types of carbohydrates mentioned?

  Starch and sugars
• How do you test for starch in a food solution?

  Add iodine solution to the food solution
• What color change indicates the presence of starch when using iodine solution?

  From orange to blue-black
• How do you test for sugars like glucose?

  Add Benedict solution and heat in water
• What color indicates a small amount of sugar in the Benedict test?

  Green
• What color indicates a lot of sugar in the Benedict test?

  Brick red
• What type of sugars does the Benedict test work for?

  Reducing sugars like glucose
• What is used to test for proteins in a food solution?

  Benedict solution
• What color change indicates the presence of protein using Biuret solution?

  From blue to purple or lilac
• What is the procedure for testing lipids in a food sample?

  • Grind food with distilled water
  • Do not filter the solution
  • Transfer to a test tube
  • Add distilled water and ethanol
  • Gently shake the solution
  • Look for a white cloudy emulsion
• What indicates the presence of lipids in the test?

  A white cloudy emulsion forms
• Why is it important to avoid naked flames when testing for lipids?

  Because ethanol is highly flammable
• What can you find in the vision workbook related to chemical tests?

  • Questions on testing for chemicals
  • Additional practice problems
  • Detailed explanations of tests
• What is the significance of using a mortar and pestle in preparing food samples?

  To grind food into a paste
• Why is it important to filter the solution after preparing the food sample?

  To remove suspended food particles
• How does the color change in the Benedict test indicate sugar concentration?

  Different colors represent varying sugar amounts
• What is the difference between reducing and non-reducing sugars?

  Reducing sugars can be tested with Benedict's
• What is the role of distilled water in the lipid test?

  To help mix the food sample
• Why is the order of steps important in the lipid test?

  To ensure accurate results and avoid errors