Practical work on food test. Activity 1.1.3 from understanding life science. Study the type of reaction on chemical used.

Here's a breakdown of the practical food tests, correcting some of the associations in your notes: Benedict's Solution What it tests for: Reducing sugars* (e.g., glucose, fructose, maltose). It does not test for starch or general carbohydrates. Procedure*: Add Benedict's solution to the food sample and heat gently in a water bath. Positive result*: The solution changes color from blue to green, yellow, orange, or brick-red, depending on the concentration of reducing sugar. Notes' correction*: Your notes incorrectly associate Benedict's with starch. Starch is a non-reducing sugar. Fehling's Solution (A and B) What it tests for: Reducing sugars*. Fehling's test is similar to Benedict's test. Procedure*: Mix equal parts of Fehling's Solution A and B, add to the food sample, and heat gently in a water bath. Positive result*: The solution changes color from blue to green, yellow, orange, or brick-red precipitate. Notes' correction*: Your notes incorrectly associate Fehling's with lipids, salts, and oils. Iodine Solution What it tests for: Starch*. Procedure*: Add a few drops of iodine solution directly to the food sample. Positive result*: The solution changes color from yellow-brown to blue-black. Notes' correction*: Your notes incorrectly associate Iodine with proteins. Here are the correct associations for food tests: Benedict's Solution / Fehling's Solution: Tests for reducing sugars*. Iodine Solution: Tests for starch*. (Additional common tests not in your notes but relevant)*: Biuret Test: Tests for proteins*. Positive result is a color change from blue to violet/purple. Emulsion Test: Tests for lipids (fats and oils)*. Positive result is a cloudy white emulsion forming when the sample is mixed with ethanol and then water. Send me the next one 📸