AQA GCSE Biology Trilogy: Food Tests
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30 Terms
1
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Carbohydrates consist of…
* Carbon
* Hydrogen
* Oxygen
* Hydrogen
* Oxygen
2
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Lipids consist of…
* Carbon
* Hydrogen
* Oxygen
* Hydrogen
* Oxygen
3
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Proteins consist of…
* Carbon
* Hydrogen
* Oxygen
* Nitrogen
* Hydrogen
* Oxygen
* Nitrogen
4
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What are complex carbohydrates made of?
Long chains of simple single units
5
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What is cellulose used for?
Cellulose is used for support in plants
6
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Fats and oils are classed as…
Lipids
7
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Which is the most efficient energy store?
Lipids
8
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Are lipids soluble in water?
No
9
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Which of these statements is true about lipids?
\
a. Made up of 3 molecules of glucose joined to 1 molecule of fatty acid
b. Made up of 3 molecules of fatty acids joined to 1 molecule of glycerol
c. Made up of 3 molecules of glycerol joined to 1 molecule of fatty acid
b. Made up of 3 molecules of fatty acids joined to 1 molecule of glucose
\
a. Made up of 3 molecules of glucose joined to 1 molecule of fatty acid
b. Made up of 3 molecules of fatty acids joined to 1 molecule of glycerol
c. Made up of 3 molecules of glycerol joined to 1 molecule of fatty acid
b. Made up of 3 molecules of fatty acids joined to 1 molecule of glucose
b. Made up of 3 molecules of fatty acids joined to 1 molecule of glycerol
10
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What decided whether a lipid is a solid or a liquid?
Fatty acids
11
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What are proteins used for?
* Building cells
* Building tissues
* Building tissues
12
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How much of the body is protein?
15 - 16%
13
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What foods consist of high protein levels?
* Meat
* Fish
* Pulses
* Cheese
* Fish
* Pulses
* Cheese
14
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What consists of long chains of amino acids?
Proteins
15
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What are protein bonds sensitive to?
* pH
* Temperature
* Temperature
16
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Name the 2 tests for carbohydrates
* Iodine test for starch
* Benedict’s solution test for sugars
* Benedict’s solution test for sugars
17
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Describe the colour change of iodine in the presence of starch
Yellow / red iodine turns blue / black
18
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Describe the colour change of iodine in the presence of proteins
No change
19
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Describe the colour change of iodine in the presence of lipids
No change
20
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Describe the colour change of Benedict’s solution in the presence of sugars
Blue Benedict’s solution turns brick red (when heated)
21
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Describe the colour change of Benedict’s solution in the presence of lipids
No change
22
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Describe the colour change of Benedict’s solution in the presence of proteins
No change
23
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Name the solution used in testing for the presence of lipids
Ethanol
24
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Describe the colour change of ethanol in the presence of lipids
Colourless ethanol turns cloudy white
25
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Describe the colour change of ethanol in the presence of sugars
No change
26
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Describe the colour change of ethanol in the presence of proteins
No change
27
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Name the solution used in testing for the presence of proteins
Biuret reagent
28
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Describe the colour change of Biuret reagent in the presence of proteins
Blue Biuret solution turns purple
29
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Describe the colour change of Biuret reagent in the presence of lipids
No change
30
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Describe the colour change of Biuret reagent in the presence of starch
No change