Summary
Food Test Procedure Summary Sheet
- Institution
- CIE
Summary sheet with all the food test procedures you have to memorise for the CAIE A-level practical paper
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Method
1. Using a pipette, place one drop of starch solution Method
into a depression in a spotting tile. 1. Place about 5cm³ of protein solution in a
2. Add a couple drops of iodine solution into starch test tube
solution in the spotting tile 2. Add an equal volume of biuret reagent
3. The starch solution should go from colourless to a 3. A lilac solution is formed (biuret from
↑
blue black ( indicator goes from yellow to blue blue to lilac)
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black)
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Method
Method
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1. Place a few drops of lipid (liquid form) into
1. Place about 2cm³ of sucrose solution in a a clean, dry test tube
test tube
Method 2. Add 3 drops of dilute HCL
2. Add roughly 5cm³ of ethanol and shake
1. Place about 2cm³ of glucose solution in a test tube thoroughly to dissolve the lipid
3. Shake the tube and place it in a water 3. Pour the mixture into a test tube 3/4
2. Add 4cm³ of Benedict’s solution
bath at 80 C for 5 minutes filled with cold water
3. Put the tube in a water bath at 80°C for 3
4. Remove the tube and let it cool 4. A white emulsion is formed on the surface
minutes
5. Add 3 drops of dilute NaOH solution and of the cold water
4. A brick-red precipitate will form (Benedict’s from
mix (to neutralise the acid)
blue to brick red)
6. Preform the reducing sugar test
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7. A brick-red precipitate is formed
(Benedict’s from blue to brick-red)
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