Food Tests Flashcards

Flashcards for reviewing food tests: starch, reducing sugars, proteins, and lipids.

Starch

A polysaccharide that turns iodine solution blue-black.

Iodine Solution

Iodine solution; turns blue-black when starch is present.

Reducing Sugars

Sugars such as glucose and fructose.

Benedict's Solution

A solution used to test for reducing sugars; changes color when heated, indicating the presence of reducing sugars.

Benedict's Solution color change

From pale blue to green, yellow, orange, or brick red depending on the amount of reducing sugar present.

Proteins

A nutrient that the Biuret test is used to test for; solution turns violet when present.

Biuret test

Test used to test for the presence of protein.

Lipids

Nutrient group including fats and oils, tested using the ethanol emulsion test.

Ethanol Emulsion Test

A test for lipids: food mixed with ethanol, then water, forming a cloudy white emulsion if lipids are present.

synthase

Enzyme found in plants, makes starch from glucose

Test for synthase

Iodine,blue black