More cards in this set

What causes the colour change?

How is the iodine test used in brewing?

How is 'relatively short' defined?

Why is it important for the chains to be relatively short in brewing?

What type of molecule is a reducing sugar?

What does the term 'reducing sugar' include?

Why are they known as reducing sugars?

What is the procedure for testing for a reducing sugar?

What is Benedict's solution?

How can you tell if the sample is or contains a reducing sugar?