What’s Really in Our Food?
Nutrient Testing in Year 8
Year 8 students became analytical chemists in their Science lesson, investigating the nutrients found in everyday foods. Using four classic chemical tests – Iodine, Biuret, Benedict’s and Ethanol, they identified starch, protein, sugar and fat.
Working carefully with their test tubes and reagents, students observed colour changes that revealed each nutrient: Iodine turning blue-black for starch, Biuret solution turning lilac for protein, Benedict’s changing from blue to orange for sugar, and Ethanol forming a cloudy white emulsion for fat.
Acting like real laboratory scientists, students recorded their observations, analysed their results and discussed what the data showed about the nutritional content of different foods. The lesson offered a hands-on insight into how chemistry is used to test and understand the world around us, right down to what’s on our plates.
