Food substances are chemical compounds and therefore can be tested chemically.   Test for carbohydrates Test for glucose (a reducing sugar) To a little solution of glucose, add small quantities of Fehling’s solutions A and B (equal amount) and heat gently. A brick-red precipitate shows the presence of glucose.   Benedict’s Test Equal quantities of glucose solution and Benedict’s solution in a test-tube are boiled and allowed to cool. Result: Red or orange precipitate is formed showing the presence of glucose.   Test for starch Iodine test: To a starch solution, add few drops of iodine solution. Result: Blue black colour shows the presence of starch. OR To a surface…

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