class 6

1. OBJECTIVES
• FOLLOW THE PROCEDURE AND PERFORM FOOD TESTS FOR STARCH,
PROTEINS AND FATS
• TABULATE WHICH NUTRIENT IS ABUNDANT IN WHICH FOOD
PRODUCT.
• APPLY THIS KNOWLEDGE IN ANSWERING QUIZ QUESTIONS.

2. FOOD TESTS
• TEST FOR STARCH- PUT A FEW DROPS OF IODINE ON THE FOOD
SAMPLE. BLUEISH BLACK COLOR INDICATES PRESENCE OF STARCH.
• TEST FOR PROTEIN- ADD TWO DROPS OF COPPER SULPHATE
SOLUTION AND 10 DROPS OF SODIUM HYDROXIDE. VIOLET COLOR
INDICATES PRESENCE OF PROTEIN.
• TEST FOR FATS- PRESS THE CRUSHED FOOD SAMPLEIN BETWEEN
FILTER PAPER. GREASE SPOTS INDICATE PRESENCE OF FATS.

3. FOOD TESTS
SNO. FOOD ITEM TEST FOR
STARCH
TEST FOR
PROTEINS
TEST FOR FATS CONCLUSION
1. MILK
2. BOILED POTATO
3. BUTTER
4. BOILED EGG
5. CHIPS
6. PASTA
7. CURD
8. BOILED RICE
9. ROTI

4. LETS SEE WHAT WE HAVE LEARNT
1. TO TEST PRESENCE OF STARCH WE USE………………
2. CHEWED RICE WILL/ WILL NOT TURN BLUE BLACK WITH
IODINE.
3. PRESENCE OF VIOLET COLOR ON ADDING COPPER SULPHATE
AND SODIUM HYDROXIDE INDICATE PRESENCE OF…………
4. MILK SHOWS THE PRESENCE OF………………..
5. THE NUTRIENT THAT IS ABUNDANT IN POTATO IS………
6. EGG IS A GOOD SOURCE OF…………..
7. FAT LEAVES A …………… PATCH ON FILTER PAPER.
8. TOO MANY CHIPS SHOULD BE AVOIDED AS THEY ARE RICH
IN……….
9. ………..AND …………… ARE KNOWN AS COMPLETE FOODS.