SHRI SHIVAJI SCIENCE COLLEGE, AMRAVATI

SIMPLE TEST FOR CARBOHYDRATES, PROTEIN, FATS AND OILS

Activity Dates: 21/08/2024

Type of Activity: Outreach Activity

Organizing Department: Department of Chemistry

Program Coordinators: Dr.A.B.Bodade, Ms.R.D.Bankar

Head of the Department: Dr.A.S.Burghate

External Collaborator (if any): NO

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Objectives:

• Identifying and quantifying carbohydrates: Carbohydrate tests identify and quantify the amount of carbohydrates in a sample.
• Dietary carbohydrates are digested to glucose, fructose and/or galactose, and absorbed into the blood in the small intestine.
• The secret is to choose complex carbs more often than simple carbs.
• All carbohydrates contain alcohol functional groups, and either an aldehyde or a ketone group (or a functional group that can be converted to an aldehyde or ketone).
• They help fuel your brain, kidneys, heart muscles, and central nervous system.

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No of Beneficieries: 100 B.Sc I students (Chemistry Opting)

Classes Involved: B.Sc I students

Venue of the Activity: Chemistry Laboratory

Activity Report:

Activity: Simple Test on Carbohydrates, Proteins, Fats, and Oils.
Objective: To assess students' understanding of Carbohydrates, Proteins, Fats, and Oils and to promote hands-on learning.
Test Highlights:
- Students demonstrated their knowledge of Carbohydrates, Proteins, Fats, and Oils through a simple test.
- The test covered various aspects, including identification, properties, and applications.
- Students actively participated and engaged with the test, showcasing their enthusiasm for chemistry.
Procedure For Simple chemical tests for oils and fats:
1. Iodine Test:
- Add 2-3 drops of iodine solution to the oil/fat sample.
- Observe the color change:
- Brown or blue-black indicates unsaturation (e.g., vegetable oils).
- No color change indicates saturation (e.g., animal fats).
2. Sulfuric Acid Test:
- Add 1-2 drops of sulfuric acid to the oil/fat sample.
- Observe:
- Soap-like substance forms with fats.
- No reaction or slow reaction with oils.
3. Phosphoric Acid Test:
- Add 1-2 drops of phosphoric acid to the oil/fat sample.
- Observe:
- White precipitate forms with fats.
- No precipitate with oils.
4. Acetic Acid Test:
- Add 1-2 drops of acetic acid to the oil/fat sample.
- Observe:
- Fats will turn cloudy or form a precipitate.
- Oils will remain clear.
5. Bromine Water Test:
- Add 1-2 drops of bromine water to the oil/fat sample.
- Observe:
- Reddish-brown color indicates unsaturation (e.g., vegetable oils).
- Yellow or no color change indicates saturation (e.g., animal fats).
Precautions Taken-
Tests were performed in a well-ventilated area, Protective gloves and eyewear were used where essential, and Proper laboratory safety protocols was followed.
1. Solubility Test:
- Oils are soluble in organic solvents like ether, chloroform, or benzene.
- Fats are insoluble in water but soluble in organic solvents.

2. Floatation Test:
- Oils float on water.
- Fats may sink or float depending on their density.

3. Emulsification Test:
- Oils don't mix with water, but when shaken, they form an emulsion.
- Fats can be emulsified with water using an emulsifier.

4. Iodine Test:
- Oils and fats turn brown or blue-black when mixed with iodine solution (iodine test for unsaturation).
5. Saponification Test:
- Fats react with alkali (like NaOH or KOH) to form soap and glycerol (saponification).
- Oils may not react or react slowly.
6. Acid Test:
- Oils and fats react with sulfuric acid to form a soap-like substance.
7. Melting Point Test:
- Different oils and fats have distinct melting points.
8. Rancidity Test:
- Oils and fats can become rancid when oxidized, leading to an unpleasant smell and taste.
Simple tests for carbohydrates:
1. Molisch's Test
- Reagent: Molisch's reagent (α-naphthol)
- Procedure:
1. Add 2-3 drops of Molisch's reagent to the carbohydrate solution.
2. Add 1-2 mL of concentrated sulfuric acid.
3. Observe for purple ring formation.
Positive Result: Carbohydrates (sugars, starch) give a purple ring.
2. Benedict's Test
- Reagent: Benedict's solution
- Procedure:
1. Boil the carbohydrate solution with Benedict's solution.
2. Observe for color change (blue to green, yellow, or brick-red).
3. Precipitate formation indicates presence of reducing sugars.
Positive Result: Reducing sugars (glucose, fructose) give a color change.
3. Fehling's Test
- Reagent: Fehling's solution (CuSO4 + NaOH)
- Procedure:
1. Boil the carbohydrate solution with Fehling's solution.
2. Observe for brick-red precipitate formation.
3. Precipitate indicates presence of reducing sugars.
Positive Result: Reducing sugars (glucose, fructose) give a brick-red precipitate.
4. Iodine Test
- Reagent: Iodine solution
- Procedure:
1. Add iodine solution to the carbohydrate solution.
2. Observe for blue-black color formation.
Positive Result: Starch gives a blue-black color.
5. Barfoed's Test
- Reagent: Barfoed's reagent (CuSO4 + acid)
- Procedure:
1. Boil the carbohydrate solution with Barfoed's reagent.
2. Observe for precipitate formation.
3. Precipitate indicates presence of monosaccharides.
Positive Result: Monosaccharides (glucose, fructose) give a precipitate.
Carbohydrate Classification:
1. Monosaccharides (glucose, fructose)
2. Disaccharides (sucrose, maltose)
Outcomes:
- Students gained hands-on experience with Carbohydrates, Proteins, Fats, and Oils.
- The activity helped reinforce theoretical concepts, promoting better understanding and retention.
- Internal assessment marks were awarded to participating students, encouraging attendance and engagement.
Feedback:
- Students found the test informative and engaging.
- The activity helped clarify concepts and sparked interest in further learning.
Recommendations:
- Conduct similar activities regularly to maintain student engagement and enthusiasm.
- Consider expanding the scope to cover more topics or incorporate advanced concepts.
Conclusion:
The DBT Activity Simple Test was a success, promoting student engagement and understanding of Carbohydrates, Proteins, Fats, and Oils. We look forward to organizing more such activities in the future.
TO, ALL BSc I CHEMISTRY STUDENTS
Don't miss out! Take the test and boost your confidence!

You are required to attend a Simple Test on Carbohydrates, Proteins, Fats, and Oils today in the Chemistry laboratory at 4:00 PM sharp.

Learning is an adventure - embark on it by taking the simple test!

Please note that:
- Attendance is compulsory

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Outcomes:

• Carbohydrates are important food components affecting taste and nutrition. The determination of the types and concentrations of carbohydrates in foods is integral for energy evaluation, nutritional labeling, quality control, and for identifying possible adulteration.
• The main types of carbohydrates are monosaccharides, disaccharides and polysaccharides.
• Peptide bond are the bonds which hold together the monomer units of proteins.
• Denaturation of proteins involves both secondary and tertiary structures being disrupted and potentially destroyed.
• Milk, ice cream, yogurt, fruit, whole juice of fruits and grains. Bread, rice, cereal, crackers. Legumes. Beans and other proteins based on plants. Vegetables that are starchy.

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Photos:

Protein Test	Fats Test
Oil Test	Test

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Attendance Sheet:

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