Biology Required Practical: Food Tests

GCSE Biology Required Practical - Food Tests

Investigate the use of chemical reagents to identify starch, reducing sugars, proteins and fats.

Carry out food tests shown below:

1. identify starch by using iodine solution
2. identify reducing sugars using Benedict’s solution (and a water bath)
3. identify protein using the Biuret test (adding potassium hydroxide to a solution of the food, followed by copper sulfate)
4. identify fats and oils (lipids) using the emulsion test to show the formation of a precipitate

Food Tests - GCSE Science Required Practical
How to test foods for four different chemicals?
00:00 Preparing food samples
04:37 Benedict’s test (glucose)
05:32 Iodine test (starch)
06:13 Ethanol test (fats and lipids)
07:16 Biuret test (protein)
08:20 Analysis

Required Practical: Food Tests
Describe how to carry out chemical tests for carbohydrates, proteins and lipids (fats). Preparation:

1. Take the food sample and grind this with distilled water using a mortar and pestle. We want to make a paste.
2. Transfer the paste to a beaker and add more distilled water. Stir so the chemicals in the food dissolve in the water.
3. Filter the solution to remove suspended food particles.

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Check out the sample question and solution on Sample Assessment Material (page 19), paper 1BI0/1BH and 1BIO/1BF.

The sugar molecule glucose can be detected by a chemical test.
Use words from the box to complete the sentences.

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