Food Tests and Enzymatic Reactions

These flashcards cover essential vocabulary and concepts related to food tests and enzyme activities discussed in the lecture.

Benedict's Solution

A reagent used to test for reducing sugars; changes color from blue to green, yellow, orange, or brick-red depending on sugar concentration.

Iodine Solution

A reagent used to test for starch; changes color from brown to blue-black if starch is present.

Biuret Reagent

A solution used to test for proteins; turns purple from blue if protein is present.

Ethanol Test

A test for fats where a cloudy appearance in water indicates fat presence after mixing with ethanol.

Protease

An enzyme that digests proteins, commonly found in gastric juice.

Lipase

An enzyme that digests fats.

pH Levels

A measure of acidity or alkalinity, relevant in enzyme activity during digestion.

Cloudy to Clear Transition

Indicates the digestion of proteins or fats as enzymes break them down.