Food tests

9.Why do we need to eat carbohydrates?

10.Why do we need to eat lipids?

11.Why do we need to eat proteins?

12.What is the name of the deficiency disease caused by a lack of protein?

13.A student tests a food sample with Benedict's solution and heats it in a water bath. The solution turns green. What does this indicate?

14.A food sample is tested using the emulsion test (ethanol). The mixture turns cloudy white. Which substance is present?

16.Which food test uses iodine solution?

17.A student tests a food sample with Biuret solution and observes a purple colour. Which food could the sample be?

18.A food sample is tested with iodine solution and remains yellow/brown. What does this mean?

19.In an experiment, a student adds Benedict's solution to a sample and heats it. The solution remains blue. What conclusion can be drawn?

20.Which of the following foods contains the most starch?

21.A student wants to test a colourless drink for reducing sugar. What is the correct procedure?

22.A student tests a food sample with Biuret solution and sees a purple colour. Then the same sample is tested with iodine solution and turns blue/black. What nutrients are present?

23.Which of the following foods would give a positive result with the ethanol emulsion test?

24.What colour change indicates the presence of protein when using Biuret solution?

25.A student adds a few drops of Biuret solution to a sample of milk. The solution changes from blue to purple. Which nutrient is present in the milk?

26.A food sample is heated with Benedict's solution in a water bath. The solution turns orange. What does this indicate?

27.A student adds iodine solution to a piece of bread. The iodine turns blue/black. Which nutrient is present?

28.A student tests a food sample with ethanol, then adds water and shakes. The mixture turns cloudy white. Which nutrient is present?

30.A student tests a food sample with Biuret solution and sees a purple colour. Then the same sample is tested with iodine solution and turns blue/black. Which nutrients are present?

31.What colour is Biuret solution before it is added to a food sample?

32.Which food test uses ethanol?

33.Iodine solution is initially what colour?

34.A student tests a food sample with Biuret solution and sees a purple colour. Then the same sample is tested with iodine solution and turns blue/black. Which nutrient(s) are present?

35.Which food test requires heating in a water bath?

36.Which of the following is a test for starch?

37.A student tests a colourless liquid with Benedict's solution and heats it in a water bath. The solution turns orange. What does this indicate about the liquid?

38.A food sample is tested with iodine solution and remains yellow/brown. The same sample is then tested with Biuret solution and turns purple. Which nutrients are present?

39.The diagram shows the result of a food test. Which test was carried out and what nutrient is present?

41.Benedict's test for sugar requires heating in a water bath.

42.Which of the following foods would give a positive result with the ethanol emulsion test? (Select all that apply)

43.A food sample tested with Biuret solution turns purple. This indicates the presence of starch.

44.Match each food test to the correct indicator of a positive result.

45.Put the steps for testing a food sample for sugar using Benedict's solution in the correct order.

46.Match each food test to the correct initial colour of the reagent.

47.Put the following steps for testing a food sample for sugar using Benedict's solution in the correct order.

48.A student tests a food sample with iodine solution and observes a blue-black colour. Which food could the sample be?

49.Which of the following foods would give a positive result with the Biuret test? (Select all that apply)

50.Match each food test to the reagent used.

51.State the name of the deficiency disease caused by a lack of protein.

52.A student tests a food sample with Benedict's solution and heats it. The solution turns orange. What is the relative concentration of sugar? (Assume the colour scale: blue = none, green = low, yellow = medium, orange = high, red = very high). Enter the number corresponding to 'high' (1 = none, 2 = low, 3 = medium, 4 = high, 5 = very high).

53.Complete the sentence.

54.Complete the sentence about the test for starch.

55.A student tests a food sample with Benedict's solution and heats it. The solution turns orange. According to the source, what concentration of sugar does this indicate? (Write the number of the concentration level, e.g., 1 for low, 4 for high.)

56.Name the reagent used to test for protein in a food sample.

57.Complete the sentence about the test for lipids.

58.Complete the sentences about food tests.

59.Complete the sentence about the test for protein.

60.A student tests a food sample with iodine solution and it remains yellow/brown. The same sample is then tested with Biuret solution and turns purple. Which nutrients are present in the food?

61.A student tests a food sample with iodine solution and it remains yellow/brown. The same sample is then tested with Biuret solution and turns purple. Which nutrients are present in the food? Explain your reasoning.

62.A student tests a food sample with iodine solution and it remains yellow/brown. The same sample is then tested with Biuret solution and turns purple. What nutrients are present in the food? Explain your reasoning.

63.Describe how you would test a food sample for the presence of lipids. Include the reagent used and the expected positive result.

64.A student tests a food sample with Benedict's solution and heats it. The solution turns orange. What is the relative concentration of sugar? (Assume the colour scale: blue = none, green = low, yellow = medium, orange = high, red = very high). Enter the number corresponding to 'high' (1 = none, 2 = low, 3 = medium, 4 = high, 5 = very high).

65.A student tests a food sample with Benedict's solution and heats it. The solution turns orange. According to the source, what concentration of sugar does this indicate? (Write the number of the concentration level, e.g., 1 for low, 4 for high.)