Food Component Testing and Analysis

This video tutorial explains how to test for the presence of starch, protein, and fat in food items. It begins with an introduction to the concept of a complete food, using milk as an example. The tutorial then provides step-by-step instructions for conducting experiments to identify starch in potatoes, proteins in pulses, and fats in cashew nuts. Each experiment uses specific reagents and methods to confirm the presence of these components. The video concludes by summarizing the findings and emphasizing the importance of these components in a balanced diet.

What is meant by a complete food?

• Food that contains only carbohydrates

• Food that contains all essential nutrients

• Food that is high in fats

• Food that is low in calories

Why is milk considered a complete food?

• It is low in fats

• It contains only proteins

• It is high in carbohydrates

• It contains all required food components

Which of the following is NOT required for the food component testing activity?

• Caustic soda solution

• Vinegar

• Copper sulfate solution

• Iodine solution

What color change indicates the presence of starch in the iodine test?

• Yellow

• Green

• Blue-black

• Red

Which food item showed the presence of starch in the test?

• Potato

• Pulses

• Water

• Cashew nuts

What color change indicates the presence of proteins in the test?

• Red to orange

• Green to yellow

• Blue to violet

• Black to white

Which food item was confirmed to contain proteins?

• Potato

• Pulses

• Cashew nuts

• Water

What indicates the presence of fat in the paper test?

• An oily patch

• A wet patch

• A dry patch

• A colored patch

Which food item was confirmed to contain fat?

• Potato

• Pulses

• Cashew nuts

• Water

What is the purpose of using a candle in the fat test?

• To observe light passing through the oily patch

• To heat the food items

• To burn the paper

• To melt the food items