Correct Option
The correct option is (c).
Explanation
The test for fats (lipids) in food items is a simple physical test known as the paper spot test or translucent spot test. It relies on the property of lipids to produce a permanent translucent mark on paper, distinguishing them from water or other nutrients.
Statement-wise Analysis
- Statement 1 is Incorrect. An oily and transparent (or translucent) patch on the paper indicates the presence of fats, not starch. The presence of starch is tested using a dilute iodine solution, which turns the substance blue-black.
- Statement 2 is Correct. Food items often contain water. When rubbed on paper, the moisture may wet the paper. However, unlike fats, water evaporates over time. If the paper dries up completely without leaving a permanent oily mark, it confirms that the initial wetness was due to water.
- Statement 3 is Correct. The definitive indicator for fats is a persistent oily patch that allows light to pass through partially (translucency). If the paper dries and no such patch remains, it can be concluded that the food item does not contain fat.
Key Takeaway: The paper test for fats is based on the formation of a permanent translucent oily patch; temporary wetness that evaporates indicates the presence of water, while the iodine test is used for starch.