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Food tests and nutrition investigations

Organisation in animals and plants · Lesson 5 of 5

Lesson 5 of 5

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Lesson 5 of 5 · Organisation in animals and plants

Food tests and nutrition investigations

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Describe and carry out the standard food tests for starch, reducing sugars, protein and lipids, including the reagents used, the method and the positive result.
Interpret the colour changes or visible results of food tests to identify the presence or absence of biological molecules in known and unknown samples.

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Explain how to improve the accuracy, precision, validity and reliability of food and nutrition investigations, including repeats, controls and appropriate apparatus.

Calculate simple quantitative outcomes from food investigations, such as mean values, temperature change or energy released where required by the method used.

Apply appropriate laboratory safety when heating substances, using Benedict’s solution, iodine solution, biuret reagents, ethanol or water baths.

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