Food tests are essential laboratory experiments designed to identify the presence of key nutrients such as proteins, fats, carbohydrates, and vitamins in various food samples. Each test uses specific reagents to trigger visible changes that indicate the presence of these nutrients. For example, the Biuret test detects proteins by turning violet in their presence, while the iodine test identifies starch by turning blue-black. Benedict’s test reveals reducing sugars through a color change from blue to red when heated. For Vitamin C’s bright glow, DCPIP helps us know, in citrus fruits, it quickly fades, and the blue turns clear, in lemon’s aid. These tests provide valuable insight into the nutritional content of foods and helped the grade 9 students to understand their composition.
IODINE TEST
BENEDICT TEST
BIURET TEST
DCIP TEST
