Chemical Food Tests

Question 1

What is the reagent used to detect starch?

Answer 1

Iodine solution

Question 2

What is the reagent used to detect protein?

Answer 2

Biuret solution

Question 3

What reagent is used to detect lipids?

Answer 3

Ethanol

Question 4

What is the reagent used to detect reducing sugars?

Answer 4

Benedict’s solution

Question 5

What color does the iodine solution turn when starch is not present?

Answer 5

Yellow/brown

Question 6

What color does the iodine solution turn when starch is present?

Answer 6

Black/dark blue

Question 7

Name some foods that contain starch.

Answer 7

Cooked rice, bread, cookies, potatoes, pasta etc.

Question 8

What color does the biuret solution turn when protein is not present?

Answer 8

Blue

Question 9

What color does the biuret solution turn when protein is present?

Answer 9

Purple

Question 10

Name some foods that contain protein.

Answer 10

Egg, milk, cheese, beans, nuts, meats, etc.

Question 11

What happens to the ethanol when lipids aren’t present?

Answer 11

Stays clear

Question 12

What happens to the ethanol when lipids are present?

Answer 12

Turns cloudy

Question 13

Name some foods with lipids in them

Answer 13

Egg, oil, milk, cheese, butter etc.

Question 14

What color does the Benedict solution turn when reducing sugars are not present?

Answer 14

Blue

Question 15

What color does the Benedict solution turn when reducing sugars are present? (Name them in order of low concentration to high concentration )

Answer 15

Green → yellow → orange → brick red

Question 16

Name some foods with reducing sugars

Answer 16

Milk, bread, cookie, beans, vegetables, etc.