Objective: To identify the components of the solution in its pure form with various food tests and state the justifications.

Observations:

Tests | Observations |
Reducing sugar test a) Glucose | * White glucose solution changes colour to blue when Benedict’s solution is added. After the solution is heated, the blue solution forms moderate amount of brick red precipitate. | b) Fructose | * White fructose solution changes colour to blue when Benedict’s solution is added. After heating, blue solution forms more amount of brick red precipitate. | c) Lactose | * White lactose solution changes colour to blue when Benedict’s solution is added. After heating, blue solution forms least amount of brick red precipitate. Solution still have a slight blue colour. |
Non-reducing sugar test a) Sucrose | * Sucrose solution is neutralized with hydrochloric acid and sodium hydroxide solution. No changes is observed. Blue colour forms when the solution is added with Benedict’s solution. After heating, brick red precipitate is formed. |
Iodine test a) Starch | * Blue-black precipitate is formed after 3 drops of iodine is added. |
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Sudan III test | * Oil and distilled water were immiscible forming two separate layer. When Sudan III is added, fats globules are stained red. Fat layers forms at the top layer. The solution was opaque and forms at the bottom layer. |
Emulsion test | * After shaking- White, opaque solution was formed. * After settle down- Oil and distilled water were immiscible forming two separate layer. Oil are less dense than water and forms the top layer. The solution was opaque. The solution forms the bottom layer was in white and translucent. |
Millon’s test | * Red solid was formed suspended in the albumin suspension when millon’s reagent is added to albumin suspension and heated for 1 minute. |