Aim: to investigate the type of food stored in flowering plants. Apparatus and materials Different parts of plants used for food lodine solution Benedict's solution Dilute hydrochloric acid Tongs/test tube holder Sodium carbonate solution Test tube rack Method 1. Test five different parts of plants (stem, fruit,root, seed, leaves) for the type of food stored using the food test summary given in the table below. 2. Record your observations in a table like the one below. Use a tick to indicate if that food type is present and a cross if it is absent. 3. Crush the sample of each part of the plant provided using a mortar and pestle. 4. Transfer a spatula full of a given crushed specimen to five test tubes labelled A-E. A-starch test D - fat/oils B-reducing sugar test E-protein C-non-reducing sugar 5. To test tubes B -E, add 2 ml of distilled water. Use a glass rod to agitate the mixtures. All further food test instructions are noted in the table below. 6. If reducing sugars are present in a sample, skip the test for non-reducing sugars. 7. If cane juice is used, prepare your samples by adding about 3 drops of the juice to 2 ml of water and shake gently for mixing. 8. Copy and complete the table in the results section of your lab report. square square square square square square square square square square square square square square square square square square square square square square square square square

## Step 1: Understanding the Aim<br />### The aim is to investigate the type of food stored in different parts of flowering plants using biochemical tests.<br /><br />## Step 2: Listing Apparatus and Materials<br />### The materials required include different parts of plants (stem, fruit, root, seed, leaves), iodine solution, Benedict's solution, dilute hydrochloric acid, tongs/test tube holder, sodium carbonate solution, test tube rack, and distilled water.<br /><br />## Step 3: Preparing Samples<br />### Crush samples of each plant part using a mortar and pestle. Transfer a spatula full of each crushed specimen into five test tubes labeled A-E for different tests (A: starch, B: reducing sugar, C: non-reducing sugar, D: fats/oils, E: protein).<br /><br />## Step 4: Conducting Tests<br />### Follow the specific instructions for each test as outlined in the table:<br />- **Starch Test (A)**: Add a few drops of iodine to the crushed specimen.<br />- **Reducing Sugar Test (B)**: Add 2 cm of Benedict's solution, shake gently, and heat gently.<br />- **Non-Reducing Sugar Test (C)**: Add 1 ml of dilute hydrochloric acid, boil gently for 2 minutes, add solid sodium carbonate until fizzing stops, then follow steps for reducing sugar test.<br />- **Fats/Oils Test (D)**: Add 4 ml of ethanol, stopper, and shake vigorously.<br />- **Protein Test (E)**: Add 2 ml of Biuret reagent.<br /><br />## Step 5: Recording Observations<br />### Record observations in a table similar to the one provided. Use a tick (✓) to indicate the presence of a food type and a cross (✗) to indicate its absence.<br /><br />## Step 6: Special Instructions for Cane Juice<br />### If using cane juice, prepare samples by adding about 3 drops of juice to 2 ml of water and shake gently.<br /><br />## Step 7: Completing the Table<br />### Copy and complete the table in the results section of your lab report based on your observations.