Required Practical 4: Food Tests
Cards (23)
- What should you be able to describe by the end of the video?
- What is emphasized about the chemicals used in the tests?
- What safety equipment must be worn during the tests?
- What is the procedure for preparing a food sample for testing?
- What are the two main types of carbohydrates mentioned?
- How do you test for starch in a food sample?
- What color does iodine turn if starch is present?
- What color does iodine remain if no starch is present?
- How do you test for sugars like glucose?
- What color indicates a small amount of sugar in the Benedict test?
- What color indicates a lot of sugar in the Benedict test?
- What type of sugars does the Benedict test work for?
- What is the test for proteins?
- What color change indicates the presence of protein?
- What is the procedure for testing lipids?
- What indicates the presence of lipids in the test?
- Why is it important to avoid naked flames when testing for lipids?
- What can you find in the vision workbook related to chemical tests?
- Why do we stir the food solution after adding distilled water?
- What is the method used to grind food samples?
- Why is the Benedict test not effective for non-reducing sugars?
- What does the color change in the Benedict test indicate about sugar concentration?
- Why do we filter the solution after grinding the food sample?