A Level biology – Tests for reducing sugars, non-reducing sugars and starch.
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Question 1 of 20
1. Question
Which biochemical test is used to test for reducing sugars?
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Question 2 of 20
2. Question
Why is sucrose known as a non-reducing sugar?
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Question 3 of 20
3. Question
What is a positive result for the Benedict’s test?
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Question 4 of 20
4. Question
What do you need to do to non-reducing sugars such as sucrose before testing with Benedict’s reagent?
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Question 5 of 20
5. Question
Which test is used to test for starch?
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Question 6 of 20
6. Question
What is a positive result when testing for starch with iodine or potassium iodide?
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Question 7 of 20
7. Question
Which colour is seen with the Benedict’s test when there is trace amount of reducing sugar?
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Question 8 of 20
8. Question
Which colour is seen with the Benedict’s test when there is no reducing sugar?
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Question 9 of 20
9. Question
Which colour is seen with the Benedict’s test when there is a moderate amount of reducing sugar?
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Question 10 of 20
10. Question
Which colour is seen with the Benedict’s test when there is large amount of reducing sugar?
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Question 11 of 20
11. Question
Which colour is seen with the Benedict’s test when there is large amount of non-reducing sugar?
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Question 12 of 20
12. Question
What technique could be used to separate a mixture of monosaccharides to identify their components?
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Question 13 of 20
13. Question
Reduction is a chemical reaction involving the….
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Question 14 of 20
14. Question
What do reducing sugars donate to Benedict’s reagent?
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Question 15 of 20
15. Question
What is the insoluble red precipitate formed when a reducing sugar is heated with Benedict’s reagent?
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Question 16 of 20
16. Question
To test for reducing sugars, a food sample is ground up in water, mixed with Benedict’s reagent and then…
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Question 17 of 20
17. Question
Potassium iodide is used to test for the presence of which polysaccharide?
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Question 18 of 20
18. Question
The test for starch is carried out at what temperature?
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Question 19 of 20
19. Question
To test for reducing sugars, non-reducing sugars and starch, a food sample must first be…
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Question 20 of 20
20. Question
Copper (I) oxide, formed when Benedict’s reagent is incubated with a reducing sugar, is an…
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