11 Questions
True or false: Adding iodine solution to foods rich in starch turns the solution from brown to blue-black?
True
True or false: Adding iodine solution to foods with no starch turns the solution orange-brown?
True
True or false: Benedict's solution turns from blue to orange/red when mixed with glucose solution?
True
True or false: Benedict's solution remains blue when mixed with water as it is a non-reducing sugar solution?
True
True or false: The translucent stain caused by water disappears when dried on brown paper?
True
True or false: The translucent stain caused by butter/oil is permanent, showing the presence of lipids?
True
True or false: The practical activity to test for starch involves rubbing substances onto brown paper?
False
True or false: The practical activity to test for reducing sugar involves adding iodine solution to test tubes?
False
True or false: The practical activity to test for lipids involves placing test tubes in a hot water bath?
False
True or false: The practical activity to test for lipids involves adding Benedict's solution to substances?
False
True or false: The practical activity to test for reducing sugar involves adding a few drops of iodine solution to each substance?
False
Test your knowledge of identifying starch in food items with this quiz. Learn about the practical activities and methods used to detect the presence of starch in various sources, including bread, potato, pasta, egg whites, and apple. Challenge yourself to differentiate between the color changes of iodine solution when it reacts with starch-rich and starch-free substances.
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