Question

Testing of food items for Carbohydrate, Protein, Fat Rice​

Answer 1

Answer:

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

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

Tollen’s test – Given sample food + Tollen’s reagent → Silver mirror confirms the presence of carbohydrates.

Iodine test – Given sample food + Iodine solution → Blue colour solution confirms the presence of starch.

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.

Millions test – Given sample food + Mercuric sulfate in the presence of sodium nitrite and sulfuric acid → Brick red colour solution confirms the presence of proteins.

Ninhydrin test – Given sample food + Pyridine solution of ninhydrin → Violet 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:

Carbohydrates provides energy to cells in the body. Protein is the major functional and structural component of all the cells of the body. Fats and oils are the highest energy sources contain fatty acids which is essential for health which is not produced by the human body.