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Learning Task 1, Test for Carbohydrates We can detect the presence of carbohydrates in food samples based on color reactions after adding a certain chemical. lodine solution or tincture of lodine and Benedict's solution are used to food samples to test the presence of carbohydrates. Lugol's iodne solution or tincture of lodine changes from yelow to blue or black in the presence of starch, If the substance that you test contains sugar, Benedict's solution will change color. Pos tive Test: Benedict's solution changes from blue to green (very small amount of reducing sugar), to yellow (higher amount af reducing sugar) to grange or brick red (highest amount of reducing sugar). The change in color is due to the formation of the brick red precipitate, Cu20. Procedure: 1. This activity will be using given data as assumed results from the activity. 2. The tables below contain food samples that after a certain chemical was added into it, the color of each sample changed (color reacton). 3. Given the color reaction of each food sample, decide whether the sample tested posifve (+) or negative (-). 4. Take note of the given positive color reaction for a specific test. Use this as your reterence. 5. Use a separate paper to copy the tables below and write your answer. TABLE A. lodine Test for Starch (positive color blue or black) Food Sample NG Color of the sample after adding Lugol's odine Solution lodine Test for Starch If positive, write + If negative, write- Food sample 1 Food sample 2 Food sample 3 Food sample 4 Food sample 5 blue blue yellowish blue-black Dark yellow TABLE B. Benedict's Test for Reducing Sugar (positive green - yellow - brick red) Food Sample Color of the sample after adding Benedict's Solution and putting it in a water bath. Benedict's Test for Reducing Sugar If positive, write + If negative, write. Food sample 1 Food sample 2 Food sample 3 Food sample 4 Food sample 5 blue orange yelow - orange dark red green

Learning Task 1, Test for Carbohydrates We can detect the presence of carbohydrates in food samples based on color reactions after adding a certain chemical. lodine solution or tincture of lodine and Benedict's solution are used to food samples to test the presence of carbohydrates. Lugol's iodne solution or tincture of lodine changes from yelow to blue or black in the presence of starch, If the substance that you test contains sugar, Benedict's solution will change color. Pos tive Test: Benedict's solution changes from blue to green (very small amount of reducing sugar), to yellow (higher amount af reducing sugar) to grange or brick red (highest amount of reducing sugar). The change in color is due to the formation of the brick red precipitate, Cu20. Procedure: 1. This activity will be using given data as assumed results from the activity. 2. The tables below contain food samples that after a certain chemical was added into it, the color of each sample changed (color reacton). 3. Given the color reaction of each food sample, decide whether the sample tested posifve (+) or negative (-). 4. Take note of the given positive color reaction for a specific test. Use this as your reterence. 5. Use a separate paper to copy the tables below and write your answer. TABLE A. lodine Test for Starch (positive color blue or black) Food Sample NG Color of the sample after adding Lugol's odine Solution lodine Test for Starch If positive, write + If negative, write- Food sample 1 Food sample 2 Food sample 3 Food sample 4 Food sample 5 blue blue yellowish blue-black Dark yellow TABLE B. Benedict's Test for Reducing Sugar (positive green - yellow - brick red) Food Sample Color of the sample after adding Benedict's Solution and putting it in a water bath. Benedict's Test for Reducing Sugar If positive, write + If negative, write. Food sample 1 Food sample 2 Food sample 3 Food sample 4 Food sample 5 blue orange yelow - orange dark red green

Chemistry
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Learning Task 1. Test for Carbohydrates We can detect the presence of carbohydrates in food samples based on color reactions after adding a certain chemical. lodine solution or tincture of iodine and Benedict's solution are used to food samples to test the presence of carbohydrates. Lugol's iodine solution or tincture of iodine changes from yelow to blue or black in the presence of starch. It the substance that you test contains sugar, Benedict's solution will change color. Positive Test: Benedict's solution changes from blue to green (very small amount of reducing sugar), to yellow (higher amount af reducing sugar) to orange or brick red (highest amount of reducing sugar). The change in color is due to the formation of the brick red precipitate, Cu20. Procedure: 1. This activity will be using given data as assumed results from the activity. 2. The tables below contain tood samples that after a certain chemical was added into it, the color of each sample changed (color reacton). 3. Given the color reaction of each food sample, decide whether the sample tested positve (+) or negative (-). 4. Take note of the given positive color reaction for a specific test. Use this as your reference. 5. Use a separate paper to copy the tables below and write your answer. TABLE A. lodine Test for Starch (positive . color blue or black) Color of the sample after adding Lugol's lodine Solution lodine Test for Starch If positive, write + If negative, write - Food Sample ING Food sample 1 Food sample 2 Food sample 3 Food sample 4 Food sample 5 blue blue yellowish blue - black Dark yellow TABLE B. Benedict's Test for Reducing Sugar (positive - green - yellow - brick red) Food Sample Color of the sample after adding Benedict's Solution and putting it in a water bath. Benedict's Test for Reducing Sugar If positive, write + If negative, write- Food sample 1 Food sample 2 Food sample 3 Food sample 4 Food sample 5 blue orange yellow - orange dark red green
Transcribed Image Text:Learning Task 1. Test for Carbohydrates We can detect the presence of carbohydrates in food samples based on color reactions after adding a certain chemical. lodine solution or tincture of iodine and Benedict's solution are used to food samples to test the presence of carbohydrates. Lugol's iodine solution or tincture of iodine changes from yelow to blue or black in the presence of starch. It the substance that you test contains sugar, Benedict's solution will change color. Positive Test: Benedict's solution changes from blue to green (very small amount of reducing sugar), to yellow (higher amount af reducing sugar) to orange or brick red (highest amount of reducing sugar). The change in color is due to the formation of the brick red precipitate, Cu20. Procedure: 1. This activity will be using given data as assumed results from the activity. 2. The tables below contain tood samples that after a certain chemical was added into it, the color of each sample changed (color reacton). 3. Given the color reaction of each food sample, decide whether the sample tested positve (+) or negative (-). 4. Take note of the given positive color reaction for a specific test. Use this as your reference. 5. Use a separate paper to copy the tables below and write your answer. TABLE A. lodine Test for Starch (positive . color blue or black) Color of the sample after adding Lugol's lodine Solution lodine Test for Starch If positive, write + If negative, write - Food Sample ING Food sample 1 Food sample 2 Food sample 3 Food sample 4 Food sample 5 blue blue yellowish blue - black Dark yellow TABLE B. Benedict's Test for Reducing Sugar (positive - green - yellow - brick red) Food Sample Color of the sample after adding Benedict's Solution and putting it in a water bath. Benedict's Test for Reducing Sugar If positive, write + If negative, write- Food sample 1 Food sample 2 Food sample 3 Food sample 4 Food sample 5 blue orange yellow - orange dark red green
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