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FOOD ITEMS
FOR PRESENCE OF
CARBOHYDRATES
FATS, &
PROTEINS
CERTIFICATE OF AUTHENTICITY
Theoretical Background
Bibliography
1.CARBOHYDRATES
2. FATS & Oils
3. PROTEINS
THEORITICAL BACKGROUND
Properties:
- Molisch’s Test
- Fehling’s solution test
- Benedict’s solution test
- Tollen’s test
- Iodine test
FATS & OILS
Chemical composition:
APPARATUS REQUIRED: -
Test tubes
Test tube stand
CHEMICALS REQUIRED: -
Reagents as required for testing and analysis of
fats, proteins and carbohydrates for various
test.
A sample of potatoes in crushed with water.
PROCEDURE:-
Molisch’s test:
Take about 50 grams of mashed potatoes in a test
tube.
Dissolve it in 0.5 ml of water and add 2 drops of
10% solution of α - naphthol in alcohol or carbon
tetra chloride (molisch’s reagent)
OBSERVATIONS:
Sl. Test performed Observations Inference
1. Molisch’s Test Violet ring Carbohydrate
APPARATUS REQUIRED: -
Test tubes
Test tube stand
CHEMICALS REQUIRED: -
Reagents as required for testing and analysis of
fats, proteins and carbohydrates for various
test.
A sample of Bread crushed with water.
PROCEDURE: -
Molisch’s test:
Take about 50 grams of meshed bread in a test
tube.
Dissolve it in 0.5 ml of water and add 2 drops of
10% solution of α - naphthol in alcohol or carbon
tetra chloride (molisch’s reagent)
Add 1 ml of conc. Sulfuric acid along the side of the
tube, so that its form another layer.
Note the observation. A violet/ red rind confirms
to the presence of carbohydrates.
Biuret Test:
Dictionary of Science
Selected Web-sites