TESTS FOR FOOD

Benedict's test is for reducing sugars.

Glucose and most monosaccharides (reactive sugars).

Can react with reducing sugar and give color change.

BRICK RED Strong Reaction

ORANGE (color fades) Weaker Reaction

GREEN/BLUE No Reaction

Benedict's test does not result in a reaction with a starch solution.

- Starch is a polysaccharide held together with glycosidic bonds.

- If amylase is added to starch solution, some color change will be observed.

- Amylase breaks the polysaccharide down into glucose molecules. Benedict's test will react with glucose.

Iodine is used to test for starch.

- In presence of starch, iodine turns from brown to blueish-black.

Iodine and halogens are used to test for saturation in fats.

Unsaturated fats are liquid at room temperature (contain one or more double C-C bond)

Saturated fats are solid at room temperature (contain no double C-C bonds).