Test for Starch, Sugar, Protein and Fat
Test for Starch, Sugar, Protein and Fat: Overview
In this topic, we will study the tests for starch, sugar, protein and fat with their procedure, observations and inferences. It discusses the methods to detect starch, sugar, protein and fat respectively from a mixture.
Important Questions on Test for Starch, Sugar, Protein and Fat
Which of the following is a test for glucose?
Mention the constituents of food if the end result of the test shows blue-green to deep red with the appearance of a precipitate when added to Fehling solution.
Mention the constituents of food if the end result of the test shows turning blue-black after adding iodine solution.
Mention the constituent of food if the end result of the test shows white to yellow and yellow to orange colour (after adding ammonium hydroxide)?
The presence of nutrients in the food can be tested. Benedict's test is used to detect:
Which one of the following nutrients includes both as simple sugars (monosaccharides)?
Benedict's test is used to determine the presence of reducing sugars.
The xanthoproteic reaction is a method that can be used to detect the presence of proteins in a solution.
Which of the following substance forms a brick red precipitate when it reacts with Benedict's solution?
What is Benedict’s reagent?
List some substances that give positive results for Benedict’s test.
Which chemical is used as the oxidising agent in Benedict's solution?
The test for _____ is also known as the benedict's test.
