Results
| Food | Iodine test | Biuret’s test | Emulsion lipid test | Results |
| Solution A | Orange-brown | Purple | Milky white | When adding iodine to solution A, it turned to orange-brown implying that the solution has no starch. However, when biuret’s test was done on solution A, the solution turned to purple implying that the solution has protein (Fennema, Damodaran, & Parkin, 2017). Lastly, when emulsion lipid test is conducted the solution turned to milky white. Therefore, solution A can be Yogurt, Mayonnaise, or Cream Cheese |
| Solution B | Orange-brown | Purple | Milky White |
Similarly, when adding iodine to solution B, it turned to orange-brown implying that the solution has no starch. However, when biuret’s test was done on solution B, the solution turned to purple implying that the solution has protein(Fennema, Damodaran, & Parkin, 2017). Lastly, when emulsion lipid test is conducted the solution turned to milky white. Therefore, solution B can be Mayonnaise, Yogurt Or Cream Cheese |
| solution C | Orange-brown | Blue | Colorless | When adding iodine to solution C, it turned to orange-brown implying that the solution has no starch (Fennema, Damodaran, & Parkin, 2017). However, when biuret’s test was done on solution C, the solution turned to blue implying that the solution has no protein. Finally, when emulsion lipid test is conducted the solution turned colorless meaning that the solution had no fats. Therefore, solution C can be either Tomato Soup or Fruit Punch |
| Solution D | Orange-brown | Purple | Milky white | Additionally, when adding iodine to solution D, it turned to orange-brown implying that the solution has no starch (Fennema, Damodaran, & Parkin, 2017). However, when biuret’s test was done on solution D, the solution turned to purple implying that the solution has protein. Lastly, when emulsion lipid test is conducted the solution turned to milky white. Therefore, solution D can be either Mayonnaise or Yogurt, Cream Cheese |
| Solution E | Orange-brown | Blue | Colorless | When adding iodine to solution C, it turned to orange-brown implying that the solution has no starch. However, when biuret’s test was done on solution A, the solution turned to blue implying that the solution has no protein (Fennema, Damodaran, & Parkin, 2017). Finally, when emulsion lipid test is conducted the solution turned colorless meaning that the solution had no fats. Therefore, solution C can be either Tomato Soup or Fruit Punch |
| Solution F | Blue-black | Blue | Colorless | Lastly, when adding iodine to solution F, it turned to blue-black implying that the solution has starch (Fennema, Damodaran, & Parkin, 2017). However, when biuret’s test was done on solution F, the solution turned to purple implying that the solution has protein. Lastly, when emulsion lipid test is conducted the solution turned to colorless implying the solution has no fats. Therefore, solution F is Potato Soup. |
References
Fennema, O. R., Damodaran, S., & Parkin, K. L. (2017). Introduction to food chemistry. In Fenneman’s Food Chemistry, Fifth Edition (pp. 1-16). CRC Press.
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