food tests Flashcards

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1
Q

what is benedict’s solution used for?

A

finding glucose/reducing sugars

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2
Q

what is iodine solution used to test for?

A

starch

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3
Q

what is Biuret solution used to test for?

A

protein

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4
Q

what is emulsion the test for?

A

lipids

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5
Q

what colour change occurs in iodine solution when it tests for starch?

A

orange -> blue/black

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6
Q

what colour change occurs in benedict’s solution when it tests for glucose?

A

blue -> red, orange, green (red is highest concentration of glucose, green is lowest)

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7
Q

what colour change occurs in Biuret solution when it tests for protein?

A

blue -> pale purple

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8
Q

what happens when lipids are present in the emulsion test?

A

the solution turns a cloudy white colour, caused by an emulsion forming

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9
Q

how do you test for glucose/reducing sugars?

A
  1. add benedict’s solution to a sample of food solution
  2. place in a water bath at 80 degrees C for 5 mins
  3. if a reducing sugar is present, it will turn from blue brick red. it will go orange/green if a lower concentration of it is present.
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