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Food tests

TermDefinition
To test for a reducing sugar: reducing sugar • Reducing sugar: Glucose • Control: Water • Chemicals used: Benedicts solution. • Colour change: Blue → brick red/orange. • Conclusion: Benedict’s solution turns brick red when heated in the presence of a reducing sugar.
To test for a reducing sugar: control • Control: Water
To test for a reducing sugar: chemical used • Chemicals used: Benedicts solution.
To test for a reducing sugar: colour change • Colour change: Blue → brick red/orange.
To test for a reducing sugar: Conclusion • Conclusion: Benedict’s solution turns brick red when heated in the presence of a reducing sugar
To test for starch: Chemicals used • Chemicals used: Iodine
To test for starch: Colour change •Colour change: red/yellow → blue/black .
To test for starch: Conclusion • Conclusion: Iodine turns blue/black in the presence of starch
To test for lipids: Control •Control: Water
To test for lipids: Equipment needed • Equipment needed: Brown paper .
To test for lipids: Result • Result: Lipid produces a translucent spot on paper.
To test for lipids: Conclusion • Conclusion: Brown paper turns translucent when it absorbs fat molecules
To test for protein: Protein • Protein: Milk
To test for protein: Control • Control: water
To test for protein: Chemicals used • Chemicals used: Copper sulphate & sodium hydroxide (Biuret Solution)
To test for protein: Colour change • Colour change: Blue → purple
To test for protein: Conclusion • Conclusion: Biuret solution is used to test for the presence of proteins.
Created by: Caoimhek
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