The purpose of this lab was for students to test various foods for sugar, starch, fat,
and protein. Foods tested included bead, turkey, apple, potato, chocolate
chips, almonds, walnuts, doritos, potato chips, corn chips, and cheetos.
Sugar was tested for by adding 10 drops of Benedict's solution to the food
solution and heating for 2-3 minutes. An orange color was a positive test
for sugar. Starch was tested for by adding iodine to the food. A
blue or black color was a positive test for starch. Fat was tested for by
putting the food on a paper towel and looking for grease. Protein was
tested for by using the biuret test. 1 ml of reagent A and 5 drops of reagent
B were added to the foods. A purple color was a positive test for protein.