• Starch: Add few drops of iodine, +ve result = blue-black color
• Reducing sugars: Add Benedict’s reagent, then mixture is heated in water bath for 2 to 3
minutes.
• +ve result (increasing concentration of sugar) = blue green yellow orange red
• -ve result = remains blue
• Proteins: Add few drops of Biuret reagent, +ve result = mauve color, -ve result = remains blue
• Fats: Emulsion test; ethanol is added to mixture, and this is poured into a test tube with an
equal amount of distilled water, +ve result = milky-white emulsion
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