Food tests
Cards (28)
- What should you be able to describe by the end of the video?
- Why must safety goggles be worn during the tests?
- What are the key things to learn for the tests?
- What is the first step in preparing a food sample for testing?
- What is the purpose of filtering the solution?
- What do carbohydrates include?
- How do you test for starch in a food sample?
- What color does iodine turn if starch is present?
- What color is Benedict solution before testing?
- What indicates the presence of sugar in the Benedict test?
- What does a green color in the Benedict test indicate?
- What does a brick red color in the Benedict test indicate?
- What type of sugars does the Benedict test work for?
- What color does the Biuret solution turn if protein is present?
- How do you test for lipids in a food sample?
- What indicates the presence of lipids in the test?
- Why do we not filter the solution when testing for lipids?
- Why is ethanol considered hazardous during the lipid test?
- What should be avoided when using ethanol in tests?
- Where can you find questions on testing for chemicals in foods?
- What is the procedure for grinding food samples with distilled water?
- Why is it important to stir the solution after adding distilled water?
- What specific volumes of chemicals are used in the tests?
- What does the color change in the Benedict test signify?
- What is the distinction between reducing and non-reducing sugars?
- How do you prepare the Biuret test for proteins?
- Why do we not filter the lipid test solution?
- What safety precautions should be taken when handling ethanol?