Unit 4 – P1, M1, D1
Qualitative and Quantitative Data
“Qualitative data is the measure of 'types' and may be represented by a name, symbol, or a number
code” [Quantitative and Qualitative Data, July 2013]. Qualitative data characterises and so an example question
would be ‘what is your marital status?’
Because qualitative data focuses on words, it allows answers to be expanded and therefore more
research is gained.
Tests carried out:
Benedict’s test
Iodine test
Ethanol test
Filter paper test
Biuret test
Foods used in each test:
o Cookie
o Wotsit
o Bread
o Popcorn
o Sugar
o Egg white
o Egg yolk
o Fruit juice
o Water
Cation test
Anion test
“Quantitative data is the measure of values or counts and are expressed as numbers” [Quantitative and
Qualitative Data, July 2013]. Quantitative data uses measurements and so an example question would be
‘how much do you weigh?’
Because quantitative data focuses on numbers, it gives a factual answer that has been proven.
Tests carried out:
Preparing standard solutions
Titration
……………………………………………………………………………………………………………………………………………….
Thank you for previewing the example, to view the rest feel free to buy, or buy the Unit 2 Bundle
for all three assignments, or buy any of the singular tasks xxx
,Qualitative Tests:
Benedict’s Test – Reducing Sugars
Equipment:
Food being tested Test tubes Test tube rack Bunsen burner
Heat proof mat Tripod Wired gauze Beaker
Water Matchstick Pipette
Method:
1. Assemble equipment as show in the picture
2. Fill the beaker halfway with water and place onto the wired
gauze
3. Turn the gas on and light the Bunsen burner with a matchstick
4. Leave the beaker above the Bunsen burner to allow the water to
boil
5. Place a small amount of each piece of food into separate labelled
test tubes
6. Using a clean pipette, pick up the benedict's reagent and place enough of
the reagent in each test tube to cover the food
7. Once the water has started to boil, place the test tubes into the water
8. Allow the solution to heat up for 5minutes
9. After this time, observe the colour change, if any occurred
Reactions:
Blue – no reducing sugar
Green – small traces
Orange – moderate
Red – large amounts of reducing sugar
Results:
Foods being tested (in order of left to right): Result:
Cookie Minimal traces
Wotsit Minimal traces
Bread Small traces
Popcorn Small traces
Sugar None
Fruit juice High traces
Egg yolk None
Water None
Egg white None
, Iodine Test – Starch
Equipment:
Food being tested Spotting tile Iodine Pipette
Method:
1. Assemble equipment as show in the picture
2. Place a small amount of each piece of food into separate
dents of the spotting tile
3. Using a clean pipette, pick up iodine and over each piece
of food place 2-3 drops
4. Observe the colour change of the food, if any occurred
Reactions:
Brown (iodine's original colour) – no starch is present
Blue/Black – starch is present
Results:
Foods being tested (left to right in rows): Result:
Egg white No
Bread Yes
Wotsit Yes
Sugar No
Water No
Egg yolk No
Cookie Yes
Fruit juice No
Popcorn Yes
Qualitative and Quantitative Data
“Qualitative data is the measure of 'types' and may be represented by a name, symbol, or a number
code” [Quantitative and Qualitative Data, July 2013]. Qualitative data characterises and so an example question
would be ‘what is your marital status?’
Because qualitative data focuses on words, it allows answers to be expanded and therefore more
research is gained.
Tests carried out:
Benedict’s test
Iodine test
Ethanol test
Filter paper test
Biuret test
Foods used in each test:
o Cookie
o Wotsit
o Bread
o Popcorn
o Sugar
o Egg white
o Egg yolk
o Fruit juice
o Water
Cation test
Anion test
“Quantitative data is the measure of values or counts and are expressed as numbers” [Quantitative and
Qualitative Data, July 2013]. Quantitative data uses measurements and so an example question would be
‘how much do you weigh?’
Because quantitative data focuses on numbers, it gives a factual answer that has been proven.
Tests carried out:
Preparing standard solutions
Titration
……………………………………………………………………………………………………………………………………………….
Thank you for previewing the example, to view the rest feel free to buy, or buy the Unit 2 Bundle
for all three assignments, or buy any of the singular tasks xxx
,Qualitative Tests:
Benedict’s Test – Reducing Sugars
Equipment:
Food being tested Test tubes Test tube rack Bunsen burner
Heat proof mat Tripod Wired gauze Beaker
Water Matchstick Pipette
Method:
1. Assemble equipment as show in the picture
2. Fill the beaker halfway with water and place onto the wired
gauze
3. Turn the gas on and light the Bunsen burner with a matchstick
4. Leave the beaker above the Bunsen burner to allow the water to
boil
5. Place a small amount of each piece of food into separate labelled
test tubes
6. Using a clean pipette, pick up the benedict's reagent and place enough of
the reagent in each test tube to cover the food
7. Once the water has started to boil, place the test tubes into the water
8. Allow the solution to heat up for 5minutes
9. After this time, observe the colour change, if any occurred
Reactions:
Blue – no reducing sugar
Green – small traces
Orange – moderate
Red – large amounts of reducing sugar
Results:
Foods being tested (in order of left to right): Result:
Cookie Minimal traces
Wotsit Minimal traces
Bread Small traces
Popcorn Small traces
Sugar None
Fruit juice High traces
Egg yolk None
Water None
Egg white None
, Iodine Test – Starch
Equipment:
Food being tested Spotting tile Iodine Pipette
Method:
1. Assemble equipment as show in the picture
2. Place a small amount of each piece of food into separate
dents of the spotting tile
3. Using a clean pipette, pick up iodine and over each piece
of food place 2-3 drops
4. Observe the colour change of the food, if any occurred
Reactions:
Brown (iodine's original colour) – no starch is present
Blue/Black – starch is present
Results:
Foods being tested (left to right in rows): Result:
Egg white No
Bread Yes
Wotsit Yes
Sugar No
Water No
Egg yolk No
Cookie Yes
Fruit juice No
Popcorn Yes
