The correct option is (a).
Explanation
The qualitative analysis of food components involves specific tests to identify macromolecules such as carbohydrates, proteins, and fats. The presence of fats (lipids) is commonly identified using the paper spot test, which relies on the physical property of lipids to render cellulose (paper) translucent.
Statement-wise Analysis:
- Statement 1 is Correct: When a food item is rubbed or crushed on a piece of paper, the lipids present in the food penetrate the paper fibers. This results in an oily patch that makes the paper translucent (allowing partial light transmission). This is a standard indicator for the presence of fats.
- Statement 2 is Incorrect: Many food items contain water. When such items are rubbed on paper, they leave a wet patch due to the moisture content. While this wet patch eventually dries up and disappears (unlike an oily patch), the statement that it will "never leave a wet patch" is factually wrong. A wet patch is formed initially but is not permanent.
- Statement 3 is Incorrect: The test for starch involves applying a dilute iodine solution to the food sample, which turns blue-black if starch is present. Heating the paper is not a test for starch. In the context of testing for fats, the paper may be allowed to dry or be slightly warmed to evaporate any water content to distinguish it from oil, but this procedure is unrelated to starch detection.
Key Takeaway:
Fats are detected by the formation of a permanent translucent oily patch on paper. Water creates a temporary wet patch that dries up, while starch is identified using the iodine test.