Abstract:
Use qualitative reagents to test for a range of carbohydrates, lipids, and proteins.
To include: Benedict’s test for sugars, iodine test for starch, and Biuret reagent for protein.
Hints & Tips:
- Some people are allergic to some foods such as peanuts, so it’s important to check.
- If using uncooked foods that may be contaminated with bacteria, take care to prevent cross-contamination between cooked and uncooked foods and take the appropriate control measures.
- Benedict’s solution is a safer alternative to Fehling’s solutions to test for reducing sugars.
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