Consider the following statements about the test for fats: 1. If the paper wrapping the food item becomes oily and transparent, it indicates the presence of starch. 2. The test confirms the presence of water if the paper dries up without leaving an oily patch. 3. If no oily patch shows up after drying, the food item does not contain fat. Which of the statements given above are correct?

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.

NCERT Class 6 Science — Chapter 2: Components of food

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Consider the following statements about the test for fats:

If the paper wrapping the food item becomes oily and transparent, it indicates the presence of starch.
The test confirms the presence of water if the paper dries up without leaving an oily patch.
If no oily patch shows up after drying, the food item does not contain fat.

Which of the statements given above are correct?

Official previous-year question

Verified 1 Aug 2026.

Options

A1 and 2 only
B2 only
C2 and 3 only
D1, 2 and 3

Did you get this right?

Solution

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.

Your note

More from Chapter 2: Components of food

Consider the following statements regarding the testing of nutrients in food items: 1. A blue-black colour produced after adding dilute iodine solution indicates the presence of starch. 2. A violet colour produced after adding copper sulphate and caustic soda indicates the presence of fats. Which of the statements given above is/are correct?

easy

Consider the following statements regarding the preparation of solutions for nutrient testing: 1. A dilute solution of iodine is prepared by dissolving copper sulphate in water. 2. Copper sulphate solution is prepared by dissolving copper sulphate in water. 3. Caustic soda solution is prepared by dissolving caustic soda in water. Which of the statements given above are correct?

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With reference to the test for fats in food items, consider the following statements: 1. An oily patch on paper generally indicates the presence of fat in the food item. 2. If a food item contains water, it will never leave a wet patch on the paper. 3. The paper should be heated strongly to check for the presence of starch. Which of the statements given above is/are correct?

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Consider the following statements about dietary fibres: 1. Dietary fibres are also known as roughage. 2. They are mainly provided by animal products like milk and eggs. 3. They do not provide any nutrient to our body. Which of the statements given above are correct?

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With reference to the role of water in the body, consider the following statements: 1. Water prevents the body from absorbing nutrients from food. 2. It helps in throwing out some wastes from the body as urine and sweat. 3. The body gets water from liquids drunk as well as from cooked food items. Which of the statements given above are correct?

easy

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Correct Option

The correct option is (c).

Explanation

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.