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?

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.

NCERT Class 6 Science — Chapter 2: Components of food

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With reference to the test for fats in food items, consider the following statements:

An oily patch on paper generally indicates the presence of fat in the food item.
If a food item contains water, it will never leave a wet patch on the paper.
The paper should be heated strongly to check for the presence of starch.

Which of the statements given above is/are correct?

Official previous-year question

Verified 1 Aug 2026.

Options

A1 only
B2 only
C1 and 3 only
D1, 2 and 3

Did you get this right?

Solution

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.

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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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

Consider the following statements regarding Vitamins: 1. Vitamin A keeps the skin and eyes healthy. 2. Vitamin C is primarily responsible for the clotting of blood. 3. Vitamin D helps the body to use Iron for bones. Which of the statements given above is/are correct?

easy

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The correct option is (a).

Explanation

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.