5 Questions
What is the primary function of Benedict's reagent in the test for sugars?
To detect the presence of sugars in a food sample
What is the purpose of grinding up food in the tests for carbohydrates, lipids, and proteins?
To increase the surface area of the food sample, allowing for better reaction with the reagents
What is the characteristic color change observed in the test for starch?
From orange/brown to blue-black
What is the role of ethanol in the test for lipids?
To extract the lipids from the food sample, making them more accessible to the water
What is the significance of the Biuret reagent in the test for proteins?
To detect the presence of proteins by changing the color of the solution from blue to purple or lilac
Identify the tests for different biomolecules. Learn how to detect sugars, starch, and lipids through various chemical reactions and observations.
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