Content

1. Introduction

2. Carbohydrates

 Test for carbohydrates

3. Oil and fats

 Test for oil and fats

4. Protein

 Test for Protein

5. Experiment.

6. Bibliography.
Introduction:-
Food is necessary material which must be supplied to the body for it normal and
proper functioning the function of the food are :-

I. To provide energy.

II. To Promote growth.

III. To replace amount tissue.

IV. T0 regulate body process like assimitation and digestion.

V. To sustain life.

The essential constituents of food are :-

I. Carbohydrates

II. Lipid (Fat & oil)

III. Protein.

IV. Minerals

V. Vitamins

VI. Water
Carbohydrates :-
The name carbohydrate is used for the compound having general formula
Cx(H2O)y. These are called carbohydrates. This defe has lost the significances
because of one following two reasons:
I. These are many compound which have general formula Cx(H2O)y as
carbohydrates. For eg :- oxalic acid (C2H2O) formaldehyde.
II. These are many compound which do not confirm to formula Cx(H2O)y.
but process characteristic property of carbohydrates and are treated as
carbohydrates.
Carbohydrates are polyhydroxy, aldehydes polyhydroxy ketones their
derivative which yield them on hydrolysis.

The carbohydrates which are ketose are called ketoses and those that
are aldehydes are called aldoes. The general term for all the
carbohydrates is glycose.
The carbohydrates which cannot be hydrolysed to simple
carbohydrates are called monosaccharide for eg glucose, fructose.
The carbohydrates which contain two or ten monosaccharide unit are
called polysaccharide.
A more general classification of carbohydrates is into sugar and non-
sugar. The sugar like glucose, fructose and canesugar are crystalline
water soluble, cellulose etc are amorphous insoluble in water tasteless
substance. The carbohydrates which can reduce Tollen’s reagent or
fehling solution are called reducing sugar. All monosaccharide are
reducing sugar. Sucrose is a non reducing sugar.
Test for Carbohydrates
Molisch’s Test :- All carbohydrates give this test Take 1-2ml of
aquoues of carbohydrates and add few drops of Molisch’s reagent
(10% alcoholic solution of α napthol) put one ml of concentrated
H2SO4 solution along the side of test tube.
A red violet ring is produced at the junction of two layers.
Fehling’s Test :- Take 2 ml of aqueous solution of carbohydrates and
add 1-2 ml each of fehling solution keep the test tube in boiling water
bath.
Reddish ppt indicates the presences of reducing sugar .
Pollen’s Test :- Take 2 ml of aqueous solution of carbohydrates and
add 1-2 ml each of. Tollen’s reagent keep the test tube in boiling
water bath.
A shinning silver mirror indicates of reducing carbohydrates .
Iodine Test :- To the aqueous suspension of the sample acid 1-2 drop
of iodine solution.
Appearance of blue colour indicates the presences of starch.

Oils and Fates :-

Chemically fats and oils are triesters of glycerol and higher fatty acid.
At ordinary temp oil are liquid white fats are solids. An compare to
fat oil contain a large proportion of unsaturated acidic radicals. Fats
and oil are of vegetable or animal origin. These serves as excellences
source of energy for the body as by combustion they produce heat and
energy. They form fatty tissue around dedicates organs to protect
them from injury. They also from a heat insulators coat around the
body.
Test for oils and facts :-
Solubility Test :- Take the amount of given sample with 5 ml of
water, alcohol and chloroform in three test tube.

 Chloroform is miscible in given sample then fat & oil are

present.

 If sample from a lower layer which on heating dissolves than

fat & oil are present.

 Sample is immiscible that fat & oil is present.

2. Translucent Spot Test :- Press a little of the substances in

the folds of the filter paper. On unfolding the filter paper appearence of
translucent of greasy spot in the filter paper indicates the presences of fat and
oil.

Protein :-
Protein are high molecules mass, long chain polymers composed of α–amino acid.
Amino acid are molecules that have both as amino and a carboxylic group. The
amino group in protein are called α-amino acid because they have the amino
group attached to the α-carbon atom, α-amino acids exist as zwitter ion and
crystalline solids.
The polypeptide having molecules mass greater than 1000 is called protein.
The 20 amino acid are glycine, Alanin, valine, leucine, isoleucine, arginine,
lysine, glutamic acid, aspartic acid, glutamine, asparagines, threonine, serine,
crysteine, methionine, phenylalanino, Tryrosine, Tryptophan, hislidine protine.
Protein are in the form of muscle, skin hair and other tissue enzyme, catalyse,
harmone and antibodies.
Test for Protein
1- Xanthoproteic test :- Take 2 ml of milk in a test tube and add few
drops of conc. HNO3 and heat.
A yellow ppt formed :-
Millions Test :- To 1-2 ml of milk add 2 drops of millions test.
A white ppt.
 Experiment
Objective :- To detect the presence of protein, fat and carbohydrates in the
following food stuff.
Grapes, rice, butter, potato, biscuit milk groundnut milk.

Theory :- The presence of carbohydrates fats and protein is any food stuff
is detected by performed test for carbohydrates fats and protein with the
extracted of the food stuff. These do not interfere with each other.

Apparatus :- Test tube, beaker, glass rod, pestle, mortar, burner.

Procedure :- First prepare the extract of the given food stuff by either dry
grinding in the mortar with a pestle or by boiling with minimum quantity of
water extracting with a small quantity of an organic solvent after grinding the
food stuff. The extracts of some of the food stuffs can be prepared as given
under:
For grapes - extract the juice
For potatoes - cut into slices and boil with water
For rice - boil with water
For butter - test directly
For biscuits - boil with water
For milk - test directly
For groundnut - grind in the mortar
 Observation
For fact and
For Carbohydrates For Proteins
oils
Zant
For Stuff Fehl Iodi Milli Spo
Tollen’ Molisc hopr Solubil
ing ne ons t
s Test h’s Test oteic ity Test
Test Test Test Test
Test
1 Graphes
2 Potatoes
3 Rice
4 Butter
5 Biscuits
6 Milk
7 Groundn
ut

Result
The given food stuff contains
1) ………………………………..
2) ………………………………..
3) ………………………………..
 Bibliography
iCBSE.com

Wikipedia,

Chemicalland.com

books.google.co.in