Food Reagents

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4 Terms

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Benedicts

A chemical solution used to detect reducing sugars, which turns from blue to brick-red when sugars are present. It is commonly used in food testing and clinical diagnostics.

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Iodine

A reagent used to test for the presence of starch. It changes from brown to blue-black when starch is present.

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Biuret

Is used to detect proteins. It turns from blue to purple in the presence of peptide bonds, indicating protein presence.

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Ethanol

A reagent used to test for the presence of lipids. It forms a cloudy white emulsion with lipids, indicating their presence.