Question

test for protine carbohydrates and fats​

Answer 1

Answer:

Explanation:

Test for Carbohydrates:

Molisch’s test – Given sample food + Molisch’s reagent → Purple or violet ring confirms the presence of carbohydrate.

Fehling’s test – Given sample food + Fehling’s reagent → Red precipitate confirms the presence of carbohydrates

Test for Proteins:

Biuret test – Given sample food + Aqueous copper sulfate → Violet colouration confirms the presence of Proteins

Xanthoproteic test – Given sample food + Nitric acid → Yellow colour solution confirms the presence of proteins.

Test for Oils and Fats:

Solubility test – Given sample food + Chloroform or alcohol → Miscible with chloroform and immiscible with water the fat presence is confirmed.

Translucent spot test – Given sample food + rubbed between the folds of filter paper → presence of translucent spot then the presence of fats is confirmed.

Acrolein test – Given sample food + Potassium bisulfite KHSO4 → Pungent irritating odor then the presence of fats or oil is confirmed.

Answer 2

Answer:

Test for Proteins:

Biuret test – Given sample food + Aqueous copper sulfate → Violet colouration confirms the presence of Proteins. Xanthoproteic test – Given sample food + Nitric acid → Yellow colour solution confirms the presence of proteins

Test for Carbohydrates:

Fehling's test – Given sample food + Fehling's reagent → Red precipitate confirms the presence of carbohydrates. Benedict's test – Given sample food + Benedict's reagent → Red precipitate confirms the presence of carbohydrates.

Test for fats:

Take a small quantity of the food item to be tested.

Wrap the food item in a piece of paper and crush it.

Straighten the paper.

Dry the paper by keeping it in sunlight for a while.

Observe the paper.

An oily patch on the paper indicates the presence of fats in the tested food item

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