Scientific Report on the Tests of Substances in Food

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of Biurret solution was added onto the different food products and left for approximately a minute before results began to appear.

Starch - Lugol’s iodine solution was added to the food products and there were immediate results.

Result Table:

Food Protein Glucose Starch Lipids NaCl

Potato ✗- No Reaction ✗- No Reaction ✓ - Turned dark blue/black ✗- No Reaction ✗- No Reaction

Apple ✗- No Reaction ✓- Turned brownish-orange the strongest. ✓ - Turned dark blue/black ✓ - Paper went transparent ✗- No Reaction

Celery ✗- No Reaction ✓- Small reaction, more visible after longer period of time. ✗- No Reaction ✓ - Paper went transparent ✗- No Reaction

Pears ✗- No Reaction ✗- No Reaction ✓ - Turned dark blue/black ✗- No Reaction ✗- No Reaction

Fish ✓ - Turned slightly purple ✗- No Reaction ✗- No Reaction ✓ - Paper went transparent ✗- No Reaction

Peanuts ✓ - Turned slightly purple ✗- No Reaction ✗- No Reaction ✗- No Reaction ✗- No Reaction

Mince ✓ - Turned slightly purple ✗- No Reaction ✗- No Reaction ✓ - Paper went transparent ✗- No Reaction

Conclusion:

After testing NaCl wasn’t present in any of the foods, starch was present in potato as well as apple, and pear. Protein was strongly present in mince, fish and peanuts as first thought. Lipids were found in not only mince and fish but also slightly in apple and celery. Glucose was also found in celery as well as apple.

Next time the test was done it would be more effective to crush the peanuts and to mush the peas so they are more exposed to the chemicals.

The experiment was only done once and not repeated so it may not have been as reliable as it could have been if repeated and improved upon. There are factors that could have interacted with the validity of the experiment, most experienced during this experience was the temperature and the humidity disturbing the chemicals.