Topic Two (1.2): Food tests
Objectives
By the end of this topic you should be able to:
- describe how to test foods for starch, lipids, sugar, and protein
- describe the positive result for each food test.
Introduction
How do scientists work out the nutritional information to add to food packets? They use food tests. In this topic you will learn about some tests for different nutrients. Interestingly nutritionists and researchers are beginning to realise the amount of sugar in a food and what our bodies do with it varies depending on the type of sugar. We are very complex organisms!
Working through your coursebook
- Read pages 26–27 of Activate 2.
- Make sure that you know the chemicals/apparatus needed to test for starch, lipids, sugar and protein and ensure that you know the colour changes that take place.
- Watch this video to see more detail on these food tests. Make a table in your note book of the different food tests, what they test for and the chemicals/apparatus used.
COMPLETE - Fat Test Worksheet Download COMPLETE - Fat Test Worksheet
Review
Answer summary questions 1 and 2 on page 27.
You can check your understanding of this topic by completing Question 2 of the interactive Vocab Builder below:
COMPLETE – (Question 2) Biology 2 Vocab Builder 1 (Kerboodle) Links to an external site.
Support activity for this topic
Watch this Revision Monkey video if you are still a bit unsure about these food tests:
Extension activity for this topic
This video of a food testing laboratory shows some other tests that might be done on food:
Check your answers
CHECK - Fat Test Worksheet - Mark Scheme Download CHECK - Fat Test Worksheet - Mark Scheme
CHECK - Student Book Answers - Biology 2 Chapter 1 [Not available on sample course]