Biology Food Tests

Question 1

What is the aim?

Answer 1

use qualitative reagents to test for a range of nutrients, including; sugars, starch, protein, and lipids.

Question 2

Benedict’s Test for Reducing Sugars -

Answer 2

Benedict’s solution changes colour from blue to green, yellow, or brick-red, depending on the concentration of reducing sugars present.

Question 3

lodine Test for Starch -

Answer 3

lodine solution turns from yellow-orange to blue-black when it reacts with starch.

Question 4

Biuret Test for Protein -

Answer 4

This test causes a colour change from blue to purple if proteins are present in the food sample.

Question 5

Sudan Ill and Emulsion Tests for Lipids -

Answer 5

The Sudan Ill test results in a distinct red upper layer if lipids are present, whereas the emulsion test forms a white emulsion.

Question 6

Which regent is used in the test for reducing sugars?

Answer 6

Benedicts solution

Question 7

What is the purpose of preheating the water bath in the carb test

Answer 7

To accelerate the reaction between the food sample and Benedicts solution

Question 8

Which protein test is reagent is added in addition to the food sample in protein test?

Answer 8

Biurets

Question 9

Info for iodine