FOOD TESTS [Autosaved].pptx

class 6

1. OBJECTIVES FOLLOW THE PROCEDURE AND PERFORM FOOD TESTS FOR STARCH, PROTEINS AND FATS TABULATE WHICH NUTRIENT IS ABUNDANT IN WHICH FOOD PRODUCT. APPLY THIS KNOWLEDGE IN ANSWERING QUIZ QUESTIONS .

2. FOOD TESTS TEST FOR STARCH- PUT A FEW DROPS OF IODINE ON THE FOOD SAMPLE. BLUEISH BLACK COLOR INDICATES PRESENCE OF STARCH. TEST FOR PROTEIN- ADD TWO DROPS OF COPPER SULPHATE SOLUTION AND 10 DROPS OF SODIUM HYDROXIDE. VIOLET COLOR INDICATES PRESENCE OF PROTEIN. TEST FOR FATS- PRESS THE CRUSHED FOOD SAMPLEIN BETWEEN FILTER PAPER. GREASE SPOTS INDICATE PRESENCE OF FATS.

3. FOOD TESTS SNO. FOOD ITEM TEST FOR STARCH TEST FOR PROTEINS TEST FOR FATS CONCLUSION 1. MILK 2. BOILED POTATO 3. BUTTER 4. BOILED EGG 5. CHIPS 6. PASTA 7. CURD 8. BOILED RICE 9. ROTI

4. LETS SEE WHAT WE HAVE LEARNT TO TEST PRESENCE OF STARCH WE USE……………… CHEWED RICE WILL/ WILL NOT TURN BLUE BLACK WITH IODINE. PRESENCE OF VIOLET COLOR ON ADDING COPPER SULPHATE AND SODIUM HYDROXIDE INDICATE PRESENCE OF………… MILK SHOWS THE PRESENCE OF……………….. THE NUTRIENT THAT IS ABUNDANT IN POTATO IS……… EGG IS A GOOD SOURCE OF………….. FAT LEAVES A …………… PATCH ON FILTER PAPER. TOO MANY CHIPS SHOULD BE AVOIDED AS THEY ARE RICH IN………. ………..AND …………… ARE KNOWN AS COMPLETE FOODS.