Name: ________________________________________________ Date: _____________

Grade and Section: _______________________________________ WW: _____ PT: ____

Activity 1
To test for the presence of starch
Materials:
Tripod, Bunsen burner, wire gauze, 100ml beaker, 2 test tubes with stoppers, Lugols solution
(diluted iodine solution), corn starch, water, diastase/amylase powder.

Procedures
1. Add a pinch of corn starch to a beaker containing 75ml water
2. Heat the mixture gently, but do not boil.
3. Allow the mixture to cool and divide it equally into test tubes A and B.
4. Add drop of Lugols solution to test A and B.
5. Add a pinch of diastabe/amylaste powder ( a plant extract that digests starches) to test
tube B.
6. Put a stopper on both test tubes and gently shake the test tubes for about one minute each.
7. Warm both tubes by holding them with your hands for about 10 minutes. Observe
carefully.
8. Record all your observations.

Performance Task
Data observation
Test Tube A Test Tube B
Initial color before adding solution
Color change
Color Change after 10 minutes

Written Work
Questions and Analysis
1. What difference did you observe between test tubes A and B?
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2. Why was there a color change in test tube B?
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3. What is the purpose of using test tube A?
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Conclusion:
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Name: ________________________________________________ Date: _____________
Grade and Section: _______________________________________ WW: _____ PT: ____

Activity 2
To test for the presence of proteins in some foods

Materials
Egg whites, Meat, milk, tofu, water, 4 test tubes, test tube rack, Biuret reagent

Procedures
1. Put samples of the food items in the test tubes separately.
2. For the meat, add some water and try to squash it.
3. In another test tube, put water (control)
4. Add about 2ml of Biuret reagent in each test tube.
5. Note the changes in color. Record all your observations.
6. A purple or pink change in color indicates the presence of proteins in the sample.
7. Other food items with proteins could be used in this activity.

Performance Task
Data and Observation:
Egg Meat Milk Tofu Crackers Cheese
whites
Color before
proteins
Color after
introducing
proteins

Written Works
Questions and Analysis

1. How many test tubes show a change in color? What does each test tube show?
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2. Was there a change when you mixed water with the Biuret reagent? Why?
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Conclusion:
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