Topic 1 Key Concepts

Question 1

What do we use to test for starch

Answer 1

Iodine solution

Question 2

If starch is present, what colour does the iodine solution go

Answer 2

From orange to blue-black

Question 3

What do we use to test for reducing sugars

Answer 3

Benedict’s solution

Question 4

What colour does Benedict’s solution go when reducing sugar is present

Answer 4

Reddish brown

Question 5

What do we use to test for protein

Answer 5

Biuret test (potassium hydroxide and copper sulfate)

Question 6

What colour does the biuret test go when protein is present

Answer 6

Blue -> violet

Question 7

What do we use to test for lipids (fats and oils)

Answer 7

Emulsion test

Question 8

What does the emulsion test do if lipids are present

Answer 8

A white emulsion layer at the top of the sample

Question 9

Protein enzyme process

Answer 9

Protein
Protease
Amino acids

Question 10

Lipids enzyme process

Answer 10

Lipids
Lipase
Fatty acids and glycerol

Question 11

Carbohydrate enzyme process

Answer 11

Carbohydrates
Carbohydrase/amylase
Simple sugars e.g. glucose

Question 12

Energy transferred equation

Answer 12

Mass of water * 4.2 * temperature increase / mass of food