Page 25 - Science Class 06

Aim : To test the presence of protein in food items.
Procedure : Take a small quan ty of any food item and crush it. Now, put one gram of this
crushed food into a test tube and add a few drops of concentrated nitric acid to it.
If the colour of the food sample turns yellow, it means the food sample contains protein.
Now, wash this crushed food with water and add ammonium hydroxide to it. If it turns

from yellow to deep orange then the presence of protein is confirmed.

Vitamins

Vitamins are very
Test the presence of Vitamin C in any
important nutrients.
food item.
However, vitamins
are required by our Protec ve Food Procedure : Take about one gram of

body in a small quan ty, yet the deficiency starch in a test tube and add about 5 ml of
of vitamins can cause illness. Therefore, water to it. Boil it for a minute and then
vitamins are also called protec ve food. cool it. Now, add a few drops of iodine
solu on to it, you will observe that the
Scien sts have found 15 different types of
vitamins so far. colour of the solu on turns blue.
Now, add a few drops of food item in the
All the vitamins are grouped into two
form of juice to this solu on and shake it
categories:
well. If the solu on turns into light brown,
v (i) Water soluble and (ii) Fat soluble then it means the sample of the food item

Water soluble : Vitamin B Complex (Vitamin contains Vitamin C.
B1, B2, B3, B4, B9, B12) and Vitamin C
are water soluble.

Fat soluble : Vitamin A, Vitamin D, Vitamin E and Vitamin K are fat soluble.
Important Vitamins and Their Sources

Vitamins Sources

A Green leafy vegetables, carrots, apple, cod liver, oil
B1 Milk, soybean, green vegetables, cereals, eggs, seafood

B2 Milk, peas, beans, yeast, bananas, cherries, raisins, meat and eggs
B9 Green leafy vegetables, sprouted beans

B12 Milk, liver, meat, eggs
C Citrus fruits like amla, lime, lemon, orange, guava

D Milk, fish, liver, oil, eggs, sunlight
E Green leafy vegetables, tomatoes, germinated gram, vegetable oils

K Green leafy vegetables, cabbage, tomatoes, egg-yolk

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