Testing for Biomolecules in Food: Reducing and Non-Reducing Sugars
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Questions and Answers

Which test is used to detect the presence of reducing sugars?

  • Iodine test
  • Emulsion test
  • Benedict’s test (correct)
  • Biuret test

    • What color change is observed in the Benedict’s test if reducing sugars are present?

  • Yellow to blue
  • Purple to red
  • Blue to yellow (correct)
  • Red to green

    • How can the presence of starch be detected?

  • Benedict’s test
  • Biuret test
  • Iodine test (correct)
  • Emulsion test

    • Which type of molecules form a cloudy-white suspension in the emulsion test?

    <p>Lipids</p> Signup and view all the answers

    What color change indicates the presence of proteins in the Biuret test?

    <p>Blue to lilac</p> Signup and view all the answers

    What is the general formula for a monosaccharide?

    <p>C(H2O)n</p> Signup and view all the answers

    Which of the following is NOT a type of monosaccharide based on its carbon content?

    <p>Tetroses</p> Signup and view all the answers

    What type of bond joins two monosaccharides to form a disaccharide?

    <p>Glycosidic bond</p> Signup and view all the answers

    Which of the following is NOT a storage polysaccharide?

    <p>Sucrose</p> Signup and view all the answers

    What type of glycosidic bond is formed in amylose, one component of starch?

    <p>1,4 linked α-glucose molecules</p> Signup and view all the answers

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