Food Tests

Question 1

Starch

Answer 1

Uses iodine solution
Turns blue or black if starch is present.

Question 2

Protein

Answer 2

Uses Bioret solution
Turns purple or lilac if protein is present.

Question 3

Reducing sugar

Answer 3

Uses Benedict’s solution
Turns brick red is sugar is present.
May be green or orange if less sugar is present

Question 4

Lipids

Answer 4

Uses ethanol solution
Turns cloudy/milky white if lipid is present.

Question 5

Amylase

Answer 5

Turns starch to glucose

Question 6

Lipase

Answer 6

Turns lipids/ fatty acids into glycerol

Question 7

Protease

Answer 7

Turns proteins into amino acids

Question 8

Where is amylase produced by and found in?

Answer 8

Produced by -Salivary glands, pancreas
Found in- mouth, small intestine

Question 9

Where is protease produced by and found in?

Answer 9

Produced by- stomach, pancreas
Found in- stomach, small intestine

Question 10

Where is lipase produced by and found in?

Answer 10

Produced by- pancreas
Found in- small intestine

Question 11

Describe how a student could test cow’s milk to show whether it contains protein and different types of carbohydrate.

Answer 11

Using the Biuret test, you can detect protein. If there is a colour change to purple that means protein is present. To test for carbohydrates you can use Benedict’s solution where the colour will change to a brick red colour or an orange/green colour if there if there is a lower concentration of carbohydrates. To check for sugars (a type of carbohydrate), add Benedict’s solution and heat in a water bath at 80° for 5 minutes

Question 12

Explain one way that bile increases the rate of fat digestion.

Answer 12

Bile emulsifies fats, increasing the surface area for enzyme action.