Food Testing Basics
Learning to test for different nutrients is like being a food detective. You'll use four main chemical tests, each designed to spot a specific type of nutrient through dramatic colour changes.
The Benedict's test reveals sugars by turning from blue to yellow, green, or brick red depending on how much sugar is present. You'll need to heat your sample in a 75°C water bath for about 2 minutes - the hotter colours (brick red) mean more sugar.
For starch detection, the iodine test is your go-to method. Simply add a few drops of iodine solution to your food sample and watch for the telltale blue-black colour that screams "starch present!" The original orange-brown iodine colour means no starch detected.
Top Tip: Always use a test tube holder when working with heated samples - safety first, burnt fingers never!
