i. A qualitative test for proteins: Xanthoproteic test
|(a) Urine||Yellow precipitate||The formation of yellow precipitate suggests
the presence of protein in the food material
|(b) Water||No precipitate|
ii. A qualitative test for fats: Emulsification test
|(a) Sweat||Oil droplets||Formation of oil droplets
i.e., emulsification signifies the presence of fats
in the provided food material.
|(b) Water||No oil droplet|
iii. A qualitative test for oils: Paper test
|(a) Food material
|Paper turns into a
|Opaque paper becomes
suggests the presence
of fats in the food
|(b) Water||Paper gets soggy|
iv. A qualitative test for starch: Iodine test
|(a) Fruit juices||Blue-black colour
when few drops of
iodine are added.
|The formation of blueblack
colour suggests the
presence of starch in the
provided food material.
|(b) Water||No change in colour|
Answered by Abhisek | 1 year ago
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