Food Test Experiments
Testing for Starch, Sugars, Proteins, and Fats
Perform chemical tests to identify nutrients in different foods. Observe color changes that indicate the presence of starch, reducing sugars, proteins, and fats!
Select a Food Sample
Current Test: None
Observation:
Select a food sample and choose a test to perform. Observe the color changes in the test tubes.
The Science Behind Food Tests
Test Methods:
- Starch: Iodine solution turns blue-black in presence of starch
- Reducing sugars: Benedict's solution turns from blue to green/yellow/orange/red when heated
- Protein: Biuret reagent changes from blue to purple/violet
- Fats: Ethanol emulsion test produces a cloudy white emulsion
How They Work:
These tests use chemical reagents that react specifically with certain nutrients, producing characteristic color changes that serve as indicators of their presence.
