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B2: Quiz 6
B2: Quiz 6
1) The process for preparing our food samples is pretty much the same for all of the different food tests that you need to know for this GCSE. Outline this general process.
For the following questions, you do not have to discuss how to prepare the sample of food that we are testing.
2) Describe the test for starch.
3)
a) Describe the test for lipids.
b) When we are preparing our food sample for the testing of lipids, do we filter it to get rid of any solid bits?
4) Describe the test for proteins.
5) We can test for the presence of reducing sugars by using Benedict’s test.
a) Outline the steps that we undertake for Benedict’s test.
b) What colour will the test tube with our food sample and Benedict’s solution be if the food sample does not contain any reducing sugars?
A teacher gives a student 4 different solutions that contain different concentrations of reducing sugars. The student undertakes Benedict’s test on the four different solutions and the colours of the tests tubes after she does Benedict’s test are shown in the table below.
For the following questions, you do not have to discuss how to prepare the sample of food that we are testing.
2) Describe the test for starch.
3)
a) Describe the test for lipids.
b) When we are preparing our food sample for the testing of lipids, do we filter it to get rid of any solid bits?
4) Describe the test for proteins.
5) We can test for the presence of reducing sugars by using Benedict’s test.
a) Outline the steps that we undertake for Benedict’s test.
b) What colour will the test tube with our food sample and Benedict’s solution be if the food sample does not contain any reducing sugars?
A teacher gives a student 4 different solutions that contain different concentrations of reducing sugars. The student undertakes Benedict’s test on the four different solutions and the colours of the tests tubes after she does Benedict’s test are shown in the table below.
c) Order the 4 different solutions based on their concentrations of reducing sugars. Start with the lowest concentration of reducing sugars and end with the highest concentration of reducing sugars.