RP4

• What are the different food tests?

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

  To test for reducing sugars
• What does the iodine test detect?

  It detects starch in food samples
• What does the buret test identify?

  It identifies proteins in food samples
• What is the Sudan 3 test used for?

  To test for lipids in food samples
• What is the emulsion test for lipids?

  A test that detects lipids using ethanol
• What is the procedure to prepare a food sample for testing?

  1. Break food using a mortar and pestle
  2. Add crushed food to distilled water in a beaker
  3. Stir until dissolved
  4. Filter using a funnel lined with filter paper
• What is the first step in the Benedict's test?

  Prepare the food sample
• At what temperature should the water bath be set for the Benedict's test?

  75 degrees Celsius
• What color indicates the presence of reducing sugars in the Benedict's test?

  Green, yellow, or brick red
• What color change occurs in the iodine test if starch is present?

  Changes from brownish-orange to blue-black
• How much of the food sample is used in the buret test?

  2 centimeters cubed
• What color change indicates the presence of proteins in the buret test?

  Changes from blue to pink or purple
• What is the result of the Sudan 3 test if lipids are present?

  A bright red layer at the top
• What happens in the emulsion test if lipids are present?

  The solution turns cloudy white
• What is the first step in the emulsion test for lipids?

  Add 2 centimeters cubed of ethanol
• What are the common steps in preparing food samples for all tests?

  • Break food into smaller pieces
  • Mix with distilled water
  • Stir until dissolved
  • Filter to remove solids
• What are the key differences between reducing and non-reducing sugars?

  • Reducing sugars can donate electrons
  • Non-reducing sugars cannot donate electrons
  • Benedict's test only detects reducing sugars