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

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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?

Lipids Signup and view all the answers

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

Blue to lilac Signup and view all the answers

What is the general formula for a monosaccharide?

C(H2O)n Signup and view all the answers

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

Tetroses Signup and view all the answers

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

Glycosidic bond Signup and view all the answers

Which of the following is NOT a storage polysaccharide?

Sucrose Signup and view all the answers

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

1,4 linked α-glucose molecules Signup and view all the answers