Benedict's and Iodine Testing for Carbohydrates and Starch.

Benedicts Test:
Fill a beaker with about 200 mL of water and heat it to a light boil (around 95-100 degrees C)
While this is heating, obtain a test tube and place some Benedict’s solution and a section of smashed banana in the test tube
When the water comes to a light boil, place the banana/Benedict’s solution test tube in the hot water bath for a couple of minutes and note any colour change
Repeat this with a piece of Kit Kat (ground with mortar and pestle)

This is the Benedicts solution and the banana (on the left) and the Benedict’s solution and Kit Kat bar (on the right) in the 200mL beaker of water, on the hot plate. During this process, the Benedict’s solution reacted with each food respectively, allowing us to determine the relative amount of carbohydrates.



This is the Benedicts solution and the banana (on the left) and the Benedict’s solution and Kit Kat bar (on the right) after they were removed from the 200 mL beaker water, and cooled, the banana showed a change in color, and the frothy bubbles in the Kit Kat bar/Benedict’s solution compressed.



Iodine Potassium Iodine Test:

IKI Test
Obtain a small piece of Kit Kat grind in with a scoopula, or a mortar and pestle until it has a crumbly or powdery texture.
Use a medicine dropper to drop a few drops of IKI solution on the Kit Kat and watch for a colour change and note the shade of the solution after a minute or so
Repeat this process with a few slices of banana.
This is the Kit Kat bar broken into smaller pieces and tested with the Iodine Potassium Iodide solution.



This is the Banana broken into smaller pieces and tested with the Iodine Potassium Iodide solution.



Observation Tables - Qualitative Results: