You are provided with solutions of food samples labelled A, B and C. Carry out the tests indicated in the table and record your observations and inferences accordingly

Here is the completed table based on standard chemical tests:

TEST	OBSERVATION	INFERENCE
(a) $2 \, \text{cm}^3$ of soln A + 3 drops of iodine soln	Reddish brown	Absence of starch
(b) $2 \, \text{cm}^3$ of soln B + $2 \, \text{cm}^3$ of Tollens reagent + boil for 5 minutes	Silver mirror	Presence of reducing sugar
(c) $2 \, \text{cm}^3$ of soln C + 5 drops of Biuret reagent, shake carefully and allow to stand for about 3 minutes	Violet/Purple color	Presence of protein

Explanation of changes:

• For test (a), the iodine test for starch typically yields a blue-black color if starch is present. A reddish-brown observation (the color of iodine solution) indicates the absence of starch.
• For test (c), the Biuret test is used to detect proteins. A positive result is a violet or purple color, indicating the presence of protein. I have assumed a positive result for this test to complete the table.