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Biology Paper 1
Organisation- Biology paper 1
Food Tests- Practical
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louise
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When testing for a range of carbohydrates, we're looking at two different types:
starch
which is a
complex
carbohydrate, and
reducing sugars
which include
glucose
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Testing for
starch
1. Break the
food
apart to increase surface area
2. Mix with
water
and
filter
if food is dark in colour
3. Add
iodine
solution
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Iodine
solution
Reagent used to test for
starch
, turns dark
blue-black
in the presence of starch
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Testing for reducing sugars
1. Add
Benedict's
reagent (copper sulfate, sodium citrate, sodium carbonate)
2. Heat to around
70
degrees for 5 minutes
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Benedict's reagent
Reagent used to test for reducing sugars, turns green, yellow, orange, then red in the presence of reducing sugars
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Testing for proteins
Add Biuret reagent
(copper sulfate, sodium hydroxide, potassium sodium tartrate)
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Biuret reagent
Reagent used to test for proteins, turns purple in the presence of proteins
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Testing for lipids/fats
1. Rub food on
greaseproof
paper (leaves a greasy mark if lipids present)
2. Shake food with
ethanol
, then
water
(forms two layers if lipids present)
3. Add
Sudan red
/
3 dye
(red layer on top if lipids present)
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