Biochemical Food Tests Flashcards

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1
Q

What reagent is used for test for reducing sugars?

A

Benedict’s reagent

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2
Q

Does benedict’s test require heating?

A

Yes

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3
Q

What is the colour change in the reducing sugar benedict’s test?

A

Blue to red

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4
Q

What is the method of testing for non-reducing sugars?

A

Benedict’s normal test
Using the solutions that tested negative:
boil with acid and neutralise , acid = HCL, alkaline = sodium hydrogencarbonate
heat with benedicts solution
red precipitate

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5
Q

What 3 reagents are used in the test for non-reducing sugars?

A

Benedicts
HCl
NaHCO3 - sodium hydrogen carbonate

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6
Q

What is the regnant used to test for starch?

A

Iodine

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7
Q

Does the test for starch require heating?

A

No

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8
Q

What is the colour change for the test for starch?

A

Orange-brown to blue-black

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9
Q

What reagent is used to test for proteins?

A

Biuret reagent

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10
Q

Does the test for proteins need to be heated?

A

No

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11
Q

What is the colour change for proteins test?

A

Blue to lilac

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12
Q

What is the method for testing for lipids?

A

Add ethanol to test tube
Shake
Add water
A cloudy white emulsion will form

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13
Q

Does the test for lipids need to be heated?

A

No

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14
Q

What reagent is used in the test for lipids?

A

Ethanol

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15
Q

What is the colour change in the test for lipids?

A

Blue solution to emulsion formed

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16
Q

How do you meausre the quantity of reducing sugar in sample without using calorimeter?

A

filter and dry
weigh the mass