Identifying Foods – 1.13

Food Science – Edexcel GCSE (1BI0): Higher Tier

In this course, Dr Matt Ivory (Cardiff University) breaks down the chemistry of food covering topics 1.13B and 1.14B in the Pearson Edexcel GCSE Biology (9-1) Higher Tier. We first (i) discuss the various chemical reactions that we can use to identify food including testing for starch, reducing sugars, proteins and fats (Topic 1.13B). Then (ii) we finish up by breaking down how we can calculate the energy contained within the food we consume (Topic 1.14B).

Identifying Foods – 1.13

In this first mini-lecture we look at how we identify the various compounds within food. This includes chemical tests for starch, reducing sugars, proteins and fats using iodine, Benedict's solution, Biuret solution and ethanol.