Food tests: practical
I can carry out tests for nutrients and some of the substances they are broken down into.
Food tests: practical
I can carry out tests for nutrients and some of the substances they are broken down into.
These resources will be removed by end of Summer Term 2025.
Lesson details
Key learning points
- Chemical reagents can be used to test for large food molecules including protein, fat, and carbohydrates such as starch.
- Chemical reagents can be used to test for smaller food molecules, such as sugars from the breakdown of starch.
- Interpretation of qualitative food test results.
Keywords
Food test - A food test shows if a specific type of food is present in a sample.
Reagent - A reagent is a chemical used to test for a type of food.
Qualitative - A qualitative test is one that gives an indication of presence, but not an exact figure.
Quantitative - A quantitative test is one that gives a measurable, numerical, value.
Common misconception
Confusing the reagents and the substances they test for, or the results of the tests.
Each test is dealt with separately and the positive and negative results are discussed sequentially.
Equipment
pestle & mortar, distilled water, white tile, Iodine & Benedict's solutions, boiling tube water bath
Content guidance
- Risk assessment required - equipment
Supervision
Adult supervision required
Licence
This content is © Oak National Academy Limited (2024), licensed on Open Government Licence version 3.0 except where otherwise stated. See Oak's terms & conditions (Collection 2).
Lesson video
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Starter quiz
6 Questions
Fish
Butter
Potato
Amino acids
Glycerol and fatty acids
Sugars
Exit quiz
6 Questions
the iodine will turn blue/black in colour.
the iodine will stay red/brown in colour.
the Benedict's solution will change colour.
the Benedict's solution will stay blue.
