How to identify the hidden nutrients in your food
In short: Master the essential chemical indicators used to detect sugars, proteins, and lipids. This video guides you through the specific colour changes and procedures required for the 2027/28 GCSE Biology food test practicals.
The video covers the systematic preparation of food samples by dissolving them in distilled water. It demonstrates how to use Benedict's reagent to identify reducing sugars through a colour shift from blue to green, yellow, or brick-red. You will also learn to detect starch using iodine, which turns from browny-orange to blue-black, and proteins via the Biuret test, which changes from blue to pink or purple.
For lipids, the guide explains the Sudan III stain method, which creates a red-stained top layer, as well as the ethanol emulsion test. In the latter, adding ethanol and shaking produces a cloudy white emulsion.
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Sources
- Summary by Intellect · source: GCSE Biology - Food Tests Practicals (2027/28 exams)
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