Food Tests You Need to Know
Ever wondered how scientists identify what's actually in your food? These simple chemical tests will show you exactly what nutrients are present.
For starch, you'll use iodine solution which turns a distinctive blue-black colour when starch is detected. Benedict's solution tests for sugars - heat your sample in a water bath and watch for colour changes from blue to yellow, green, or brick red depending on sugar concentration.
Protein testing uses Biuret solution, which creates a purple or lilac colour when proteins are present. For lipids (fats), add ethanol to your ground food sample - a milky or cloudy appearance means fats are there. Remember to keep ethanol away from naked flames since it's highly flammable, and always wear safety specs when handling corrosive chemicals.
Quick Tip: The colour changes are your key to success - memorise blue-black for starch, brick red for high sugar, and purple for protein!
