Food Tests

Question 1

What reagent is used in the test for Carbohydrates (glucose/sugars)?

Answer 1

Benedict’s solution

Question 2

What reagent is used in the test for Carbohydrates (starch)?

Answer 2

Iodine Solution

Question 3

What reagent is used in the test for proteins?

Answer 3

Biuret solution

Question 4

What reagent is used in the test for lipids (fats)?

Answer 4

Ethanol

Question 5

Is the test for Carbohydrates (glucose/sugars) heated? (+what temperature and how long)

Answer 5

Yes, heated for 5 minutes at at least 80°

Question 6

Is the test for Carbohydrates (starch) heated? (+what temperature and how long)

Answer 6

No

Question 7

Is the test for proteins heated? (+what temperature and how long)

Answer 7

No

Question 8

Is the test for lipids (fats) heated? (+what temperature and how long)

Answer 8

No

Question 9

What is the positive and negative result for the test for Carbohydrates (glucose/sugars)?

Answer 9

Positive: Brick red
Green, yellow, orange - some sugar present
Negative: Blue

Question 10

What is the positive and negative result for the test for Carbohydrates (starch)?

Answer 10

Positive: Blue-black or black
Negative: Stays orange-brown

Question 11

What is the positive and negative result for the test for proteins?

Answer 11

Positive: Purple/pink
Negative: Stays blue

Question 12

What is the positive and negative result for the test for lipids (fats)?

Answer 12

Positive: white emulsion appears
Negative: Stays colourless