How can you prove that liquid food taste is identified easily than solid food
Answers
Answer:
Food Chemistry Experiments Index
1. Sugar with Benedict's solution. 2. Protein with Biuret solution. 3. Fat with Sudan III stain. 4. Vitamin C with Vitamin C Reagent. 5. How much sugar is in my soda?
Using Simple Chemical Indicators
We can test for the presence of these important compounds in food by using chemical reagents that react in predictable ways in the presence of these nutrients.
Work in an area appropriate for handling chemicals that may stain furniture or the floor if spilled. Wear proper safety equipment including goggles, rubber gloves and a lab apron.
Outlined below are just the basic test procedures required to use these test solutions. You may wish to expand on them and design your own food testing project.
Supplies needed:
15 x 125mm test tubes. One per test sample.
Test tube clamps.
Test tube rack.
Mortar and Pestle.
Droppers.
Small beakers or glass jars.
Glass marking pen (Sharpie or China marker).
Hot water.
Nutrient solutions to be tested (made from foods you wish to test for sugar, protein, fat, and vitamin C content).
Food Test 1: Sugar test-Benedict's solution
Benedict's solution is used to test for simple sugars, such as glucose. It is a clear blue solution of sodium and copper salts. In the presence of simple sugars, the blue solution changes color to green, yellow, and brick-red, depending on the amount of sugar.
What to do.
Mix small amount of each food sample with distilled water to make a test liquid.
To a test tube, add 40 drops of liquid to be tested.
If testing more than one liquid, label each test tube with a marker.
Add 10 drops of Benedict's solution to each test tube. Carefully heat the test tubes by suspending in a hot water bath at about 40-50 degrees celsius for five minutes.
Note any color change. If sugar is present solution will turn green, yellow, or brick-red, depending on sugar concentration.