B3.3 - Food Chemistry 0.0 / 5 ? BiologyChemistry of foodGCSEAQA Created by: maxb4Created on: 12-07-19 16:51 How do you test for starch? Iodine - yellow/red iodine turns blue/black if starch is present 1 of 10 How do you test for sugars? Benedict's solution - blue Benedict's solution turns red on heating if a sugar is present 2 of 10 How do you test for protein? Biuret - blue Biuret reagent turns purple if protein is present 3 of 10 How do you test for lipids? Ethanol - ethanol added to a solution gives a cloudy white layer if a lipid is present 4 of 10 What is the danger of testing for sugars? Heating with bunsen burner - burns 5 of 10 What is the risk assessment of testing for sugars? Be careful not to touch flame/have on safety flame/heat gently 6 of 10 What is the danger of testing for protein? Biuret solution is corrosive 7 of 10 What is the risk assessment of testing for protein? Wear goggles and be careful not to get on skin 8 of 10 What is the danger of testing for lipids? Ethanol is highly flammable and harmful 9 of 10 What is the risk assessment of testing for lipids? Don't do the test near naked flames 10 of 10
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