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This test was used to show us the presence of monosaccharides (simple sugars) in different indigestibles.

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We were required to use 10 different test tubes, each holding a different food item. We added Benedict's Solution to every test tube and put them in a warm water bath. Some tubes should experience drastic color changes over a period of 3 to 5 minutes from the original blue to red, orange, yellow, green, or brown, signifying the presence of the monosaccharide.

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Each test we completed was used to show us the presence of different nutrients in various foods.

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Our group was instructed to complete 5 tests: Benedict's Test, Lugol's Iodine Test, Biuret Test, Brown Paper Test, and Ninhydrin Test.

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We gave each test tube a number that correlated with its food item (seen below).

1. Honey
2. Egg White
3. Corn Oil
4. Lettuce
5. Gelatin
6. Butter
7. Potato
8. Apple Juice
9. Distilled Water
10. Unknown #1

Our test was effective. We did see the coloration in some of the tubes, meaning that some ingredients did have the monosaccharide. Unfortunately, however, the colors were not very prominent on our tubes, which was most-likely attributed to us only warming them up for 3 minutes and 50 seconds. Time constraints limited our ability to continue, but our results were adequate enough.

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Adding the test tubes to the warm water bath

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Adding the test tubes to the warm water bath

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Lugol's Iodine Test was a process to show us the commonality of polysaccharides (starches) in different food items

Biuret Test was used to identify whether protein was present in each different food.

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In the end, 3. Corn Oil, 4. Lettuce, 6. Butter, 7. Potato, and 8. Apple Juice experience discoloration; therefore, they have monosaccharides. These will be broken down by enzymes, such as maltase.

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In both tests, we used a paper to add the solutions onto. We dropped small amount of each food onto the designated spots and then added two drops of each solution into their respective areas. The paper was separated into three columns, the left for the labeled food items, the middle for the Iodine Test, and the right one for Biuret Test  For the Lugol's Iodine Test, we would add acetate on top of the same indigestibles used in the Benedict's Test. Lugol's Iodine Solution's default color is orange. If there was a deep blue or black discoloration, iodine was present in the food item

For the Biuret Test, we added two drops of acetate onto the food. We were looking for the solutions to turn to cloudy pale purple that deviated from the clear color by default for the acetate.

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The process was fairly non-problematic. We were able to get results with little issues.

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Biuret:
Only 3. Corn Oil 6. Butter, and 8. Apple Juice showed positive reactions, a cloudy pale purple. Therefore, they had protein. These would be broken down by enzymes, such as pepsin.

Iodine:
Every nutrient changed color

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The Brown Paper Test was used to teach us how to find lipids (fats) in different foods.

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We used brown paper as our canvas, dividing it into 10 different squares for each nutrient. We added 1 drop of each solution onto the paper and waited for it to dry. If there was a see thru spot after drying, that substance has lipids in it.

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As easy as the test seemed to be, it was a little difficult, mainly due to the quality of brown paper we used. It is already "spotty," so it was hard to determine which substance generated a translucent spot.

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We used the poisonous substance, ninhydrin, to determine the presence of amino acids in each substance.

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We divided pieces of filter paper into 4 quadrants, each designated for their relative food items. We put 2 drops of each solution into its designated area. Then, we added a drop of ninhydrin to to each spot, carefully doing so without touching the solution with our bare skin.

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From the test, we noticed that 3. Corn Oil, 6. Butter, and 8. Apple Juice made the brown paper translucent. These can be broken down by lipase.

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The majority of the class used information from one group, as we wanted to minimize exposure to danger.

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The food items that showed changes in color were 2. Egg White, 4. Lettuce, 5. Gelatin, 7. Potato. Therefore, these materials had amino acids, which can be broken down by carboxypeptidase.