unit 11 - P5 use appropriate chemical tests to identify different dietary nutrients

Unit 11 – Physiology of Human Body Systems

P5 – use appropriate chemical tests to identify different dietary nutrients
Biochemical Test Results:
Test Glucose Bread Egg Egg Milk Rice Sugar Oil Fruit Vit C
yolk white powder juice tablets

Iodine No Yes No No No Yes No No No No

Starch


Benedict’s Yes High No No Yes Partial No No Very No
yes high
Reducing
sugars


HCl and No No No No Yes No Yes No No No
Benedict’s

Non-
reducing

sugars


Ethanol Yes Very No Yes Partial No No Yes No No
small yes
Lipids


Biuret No No Yes Yes Yes No No No No No

Proteins


DCPIP No No No No No No No No Yes Yes

Vitamin C



To conclude, in the food item glucose, only reducing sugars and lipids are present. The food item
bread contains starch, high amounts of reducing sugars and partial amount of lipids. The food item
egg contains proteins in both the white and yolk but only lipids in the egg white. The food item milk
powder proved positive for most tests carried out containing both reducing and non-reducing
sugars, a small amount of lipids and proteins. The food item contains starch and a small amount of
reducing sugars. The food item sugar only contains non-reducing sugars as it doesn’t contain the free
agent to be able to reduce. The food item oil only contains lipids. The food items fruit juice and
vitamin C tablets contain the mineral vitamin C but fruit juice also contains very high traces of
reducing sugars as well.