Food Tests - Required Practical
You'll definitely need to know these food tests for your exams, so let's break them down simply! Start by grinding your food sample with distilled water using a mortar and pestle, then filter out the lumps.
For starch, add iodine solution to your food sample - it'll turn blue-black if starch is present, staying orange if there isn't any. Sugar testing uses Benedict's solution (which is blue) and needs heating - you'll see colour changes from blue to green, yellow, orange, or brick red depending on sugar concentration.
Protein tests use Biuret solution that starts blue and turns pink or purple when proteins are detected. For lipids, you don't filter the solution - just add ethanol and distilled water, then shake gently.
Exam Tip: Make sure you can describe the colour changes for each test - examiners love asking about the specific colours you'll observe!