1. Mix small amount of each food sample with distilled water to make a test liquid.
2. To a test tube, add 40 drops of liquid to be tested.
3. If testing more than one liquid, label each test tube with a marker.
4. Add 10 drops of Benedict's solution to each test tube. Carefully heat the test tubes by suspending in a hot water bath at about 40-50 degrees celsius for five minutes.
5. Note any color change. If sugar is present solution will turn green, yellow, or brick-red, depending on sugar concentration.

1. To a test tube, add 40 drops of liquid to be tested.
2. If testing more than one liquid, label each test tube with a marker.
3. Add 3 drops of Biuret reagent solution to each test tube. Shake gently to mix.
4. Note any color change. Proteins will turn solution pink or purple.

1. To a test tube, add equal parts of test liquid and water to fill about half full.
2. If testing more than one liquid, label each test tube with a marker.
3. Add 3 drops of Sudan III stain to each test tube. Shake gently to mix.
4. A red-stained oil layer will separate out and float on the water surface if fat is present.

First, prepare test solution by grinding vitamin C reagent tablet into a powder using a mortar and pestle or back of a spoon. Pour powder into dropper bottle and add 30ml (1 oz.) of distilled water.

If testing more than one liquid, label each test tube with a marker. Fill each with 50 drops of blue vitamin C indicator solution.

Now add juice one drop at a time to the indicator solution in the test tube.

Count drops until dark blue color turns clear. This is your end point.

Compare different juices. Those that require more drops to reach the clear end point are LOWER in vitamin C.