Category: Food testing

The iodine test for food is a well-established chemical procedure used since the 19th century to indicate the presence of starch. When an iodine solution is added to a food sample, a dramatic color change from a yellowish-brown to a deep blue-black or purple reveals a positive result. This reaction is based on the interaction between iodine molecules and the specific helical structure of amylose, a component of starch.

According to biologists, proteins are essential macromolecules composed of amino acids linked by peptide bonds. This guide explains how to use the reliable Biuret test to determine if protein is present in various food samples and interpret the results correctly.

According to food analysis experts, proteins are crucial macromolecules with distinctive chemical properties that allow for their detection, even in liquid form. Here's how can you test for protein in a drink using accessible, simple methods suitable for at-home experimentation or general interest, confirming the nutritional claims of your favorite beverages.

According to the National Celiac Association, a significant number of foods marketed as gluten-free may still be cross-contaminated during processing. This reality makes testing for gluten a critical tool for those with celiac disease or severe gluten sensitivities.

Vitamin C, or ascorbic acid, is highly sensitive to degradation from heat, light, and storage, impacting its concentration in food. For those who need to accurately determine vitamin C in food, several methods exist, ranging from simple kitchen experiments to complex laboratory analysis.

According to scientific principles, iodine reacts with starch to produce a distinctive blue-black color. Therefore, to know if starch is not present in a sample, you must conduct the iodine test and observe for a negative result, where the yellow-brown color of the iodine solution remains unchanged.