Types of Food Tests

Question 1

Glucose

Answer 1

Benedict’s solution.

Question 2

True or false: You put Benedict’s solution and food mixture in a water bath.

Answer 2

True.

Question 3

What type of sugars do Benedict’s solution react with only?

Answer 3

Reducing sugars.

Question 4

What colour can you see when a lot of reducing sugars are present with Benedict’s solution?

Answer 4

Dark red.

Question 5

What 2 colours can you see when a small amount of reducing sugars are present with Benedict’s solution?

Answer 5

Green- yellow.

Question 6

Starch

Answer 6

Iodine.

Question 7

What is the colour change when starch is present in food with iodine solution?

Answer 7

Orange to dark blue.

Question 8

Fat

Answer 8

Ethanol.

Question 9

What is the result when fat is present in the emulsion test using ethanol?

Answer 9

Milky white emulsion.

Question 10

Protein

Answer 10

Biuret.

Question 11

What is the colour change when protein is present in food with Biuret solution?

Answer 11

Blue to purple.

Question 12

For the pH effects on amylase activity practical,

why are test tubes containing different solutions
left in a water bath at 30C for 10 minutes?

Answer 12

To allow all solutions to reach the correct temperature.

Question 13

What is a buffer solution?

Answer 13

A solution used to produce a specific pH.