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tests alimentaires
| Question | Answer |
|---|---|
| colour of iodine | red/brown |
| starch examples | Bread, potato and pasta |
| Samlpe turns blue/black after iodine is added | starch is present |
| Reducing sugar examples | glucose |
| Non reducing sugar example | table sugar (sucrose) |
| What substance is used to test food for starch? | iodine |
| What substance is used to test food for reducing sugar? | benedicts solution |
| What colour is Benedicts reagent? | blue |
| Do i have to heat the sample in the reducing sugar test? | yes |
| If heated (sample and benedicts solution) remains blue. | no reducing sugar present |
| If heated (sample and benedicts reagent) turns red. | food sample has reducing sugar |
| What does fat do to brown paper? | permanently stains(water temporary stain) |
| The Biuret test is a test for what? | protein |
| What 2 liquids are used in the test for protein? | sodium hydroxide and copper sulfate |
| colour of sodium hydroxide? | no colour |
| Colour of copper sulfate? | blue |
| Do I add sodium hydroxide to the sample first? | yes |
| Do I heat (food sample + NaOH + CuSO4) | no |
| If colour turns purple in protein test | protein is present |
| Where is food energy located? | chemical bonds of the food |
| First law of thermodynamics? | energy cannot be created or destroyed only change from one form to another |
| How can chemical energy in food can be changed into heat energy? | by burning |
Created by:
sciencespook
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