[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-208084-en":3,"doc-seo-208084-105":30,"detail-sidebar-cat-0-en-105":90},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":4,"is_deleted":4,"is_public":20,"is_downloadable":20,"audit_status":20,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":14,"update_tm":28,"read_time":29},208084,687207024643,"Rhys","https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2",4,"Exam","GCSE Biology required practical activity - Food tests","GCSE Biology required practical activity focused on testing food for carbohydrates, lipids (fats), and proteins using qualitative chemical reagents. The activity includes written risk assessment and safety guidance, plus step-by-step methods for preparing samples, using distilled water, and observing characteristic colour or layer changes. Results are recorded in tables after Benedict’s solution and iodine tests, followed by Sudan III and Biuret tests to identify fats and proteins.","GCSE Biology required practical activity: Food tests  \nUsing qualitative reagents to test for a range of carbohydrates, lipids and proteins  \nRisk assessment  \n􀁸 Safety goggles should be worn when carrying out the tests.  \n􀁸 Wash off spills on skin immediately.  \n􀁸 Take care with boiling water.  \nMethod  \nYou are provided with the following:  \n􀁸 food to be tested  \n􀁸 a pestle and mortar  \n􀁸 a stirring rod  \n􀁸 filter funnel and filter paper  \n􀁸 2 􀁵 beaker, 250 ml  \n􀁸 a conical flask  \n􀁸 2 􀁵 test tube  \n􀁸 Benedict’s solution  \n􀁸 iodine solution  \n􀁸 kettle for boiling water  \n􀁸 a thermometer  \n􀁸 safety goggles.  \nRead these instructions carefully before you start work.  \n1. Use a pestle and mortar to grind up a small sample of food.  \n2. Transfer the ground up food into a small beaker. Then add distilled water.  \n3. Stir the mixture so that some of the food dissolves in the water.  \n4. Filter using a funnel with filter paper to obtain as clear a solution as possible.  \nThe solution should be collected in a conical flask.  \n5. Half fill a test tube with some of this solution.  \n6. Add 10 drops of Benedict’s solution to the solution in the test tube.  \n7. Put hot water from a kettle in a beaker. The water should not be boiling.  \nPut the test tube in the beaker for about five minutes.  \n8. Note any colour change.  \nIf a reducing sugar (such as glucose) is present, the solution will turn green, yellow, or brick-red. The colour depends on the sugar concentration.  \n9. Take 5 ml of the solution from the conical flask and put it into a clean test tube.  \n10. Add a few drops of iodine solution and note any colour change.  \nIf starch is present, you should see a black or blue-black colour appear.  \n11. Record your results in a table such as the one below.  \n\n| Name of food tested | Colour produced with Benedict’s solution | Colour produced with iodine solution |\n| --- | --- | --- |\n|  |  |  |\n\n2. Testing for lipids  \nIn this experiment you will test one or more foodstuffs for the presence of lipids (fats) .  \n\n| Learning outcomes |\n| --- |\n| 1\u003Cbr>2\u003Cbr>3\u003Cbr>Teachers to add these with particular reference to working scientifically |\n\nRisk assessment:  \n􀁸 Safety goggles should be worn when carrying out the tests.  \n􀁸 Sudan III contains ethanol, which is highly flammable. Keep the solution away from naked flames.  \n􀁸 Wash off spills on skin immediately.  \nMethod  \nYou are provided with the following:  \n􀁸 food to be tested  \n􀁸 a pestle and mortar  \n􀁸 a stirring rod  \n􀁸 2 􀁵 beaker, 250 ml  \n􀁸 a test tube  \n􀁸 Sudan III stain solution.  \n􀁸 safety goggles.  \nRead these instructions carefully before you start work.  \n1. Use a pestle and mortar to grind up a small sample of food.  \n2. Transfer the ground up food into a small beaker. Then add distilled water.  \n3. Stir the mixture so that some of the food dissolves in the water. Do not filter.  \n4. Half fill a test tube with some of this solution.  \n5. Add 3 drops of Sudan III stain to the solution in the test tube. Shake gently to mix.  \n6. If fat is present: a red-stained oil layer will separate out and float on the water surface.  \n3. Testing for proteins  \nIn this experiment you will test one or more foodstuffs for the presence of protein.  \n\n| Learning outcomes |\n| --- |\n| 1\u003Cbr>2\u003Cbr>3\u003Cbr>Teachers to add these with particular reference to working scientifically |\n\nRisk assessment:  \n􀁸 Safety goggles should be worn when carrying out the tests.  \n􀁸 Biuret solution contains copper sulphate, which is poisonous, and sodium hydroxide, which is caustic.  \n􀁸 Wash off spills on skin immediately.  \nMethod  \nYou are provided with the following:  \n􀁸 food to be tested  \n􀁸 a pestle and mortar  \n􀁸 a stirring rod  \n􀁸 a filter funnel and filter paper  \n􀁸 2 􀁵 beaker, 250 ml  \n􀁸 a test tube  \n􀁸 Biuret solution  \n􀁸 safety goggles.  \nRead these instructions carefully before you start work.  \n1. Use a pestle and mortar to grind up a small sample of food.  \n2. Transfer the ground up food into a small beaker. Then add ","cbCaihqso3l3PDWV","https://ap.wps.com/l/cbCaihqso3l3PDWV","pdf",315324,1,5,"English","en",105,"# Food tests\n## Carbohydrates: Benedict’s solution and iodine\n## Testing for lipids (Sudan III)\n## Testing for proteins (Biuret solution)","[{\"question\":\"What safety measures are required before starting the food tests?\",\"answer\":\"Wear safety goggles and wash off any spills on skin immediately. Take care with boiling water, and keep Sudan III away from naked flames due to high flammability.\"},{\"question\":\"How are reducing sugars tested using Benedict’s solution?\",\"answer\":\"Add Benedict’s solution to the prepared filtered food solution in a test tube, then heat the test tube in warm water for about five minutes. Reducing sugars cause a colour change to green, yellow, or brick-red depending on concentration.\"},{\"question\":\"How are lipids and proteins identified in the food tests?\",\"answer\":\"Lipids are identified by adding Sudan III to the sample; fat presence forms a red-stained oil layer that separates and floats on the water. Proteins are identified using Biuret solution; proteins turn the solution pink or purple.\"}]","GCSE Biology required practical activity - Food tests | PDF",1788602383,13,{"code":4,"msg":31,"data":32},"ok",{"site_id":24,"language":23,"slug":33,"title":13,"keywords":34,"description":14,"schema_data":35,"social_meta":85,"head_meta":87,"extra_data":89,"updated_unix":28},"gcse-biology-required-practical-activity-food-tests","",{"@graph":36,"@context":84},[37,53,67],{"@type":38,"itemListElement":39},"BreadcrumbList",[40,44,48,51],{"item":41,"name":42,"@type":43,"position":20},"https://docshare.wps.com","Home","ListItem",{"item":45,"name":46,"@type":43,"position":47},"https://docshare.wps.com/document/","Document",2,{"item":49,"name":12,"@type":43,"position":50},"https://docshare.wps.com/document/exam/",3,{"item":52,"name":13,"@type":43,"position":11},"https://docshare.wps.com/document/gcse-biology-required-practical-activity-food-tests/208084/",{"url":52,"name":13,"@type":54,"author":55,"headline":13,"publisher":57,"fileFormat":60,"inLanguage":23,"description":14,"dateModified":61,"datePublished":61,"encodingFormat":60,"isAccessibleForFree":62,"interactionStatistic":63},"DigitalDocument",{"name":9,"@type":56},"Person",{"url":41,"name":58,"@type":59},"DocShare","Organization","application/pdf","2026-09-05",true,{"@type":64,"interactionType":65,"userInteractionCount":4},"InteractionCounter",{"@type":66},"ViewAction",{"@type":68,"mainEntity":69},"FAQPage",[70,76,80],{"name":71,"@type":72,"acceptedAnswer":73},"What safety measures are required before starting the food tests?","Question",{"text":74,"@type":75},"Wear safety goggles and wash off any spills on skin immediately. Take care with boiling water, and keep Sudan III away from naked flames due to high flammability.","Answer",{"name":77,"@type":72,"acceptedAnswer":78},"How are reducing sugars tested using Benedict’s solution?",{"text":79,"@type":75},"Add Benedict’s solution to the prepared filtered food solution in a test tube, then heat the test tube in warm water for about five minutes. Reducing sugars cause a colour change to green, yellow, or brick-red depending on concentration.",{"name":81,"@type":72,"acceptedAnswer":82},"How are lipids and proteins identified in the food tests?",{"text":83,"@type":75},"Lipids are identified by adding Sudan III to the sample; fat presence forms a red-stained oil layer that separates and floats on the water. 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