GCSE Biology – Testing for starch, sugars, proteins and fats

Last updated: 05/06/2020

Learning Objectives

-I can explain the importance of sugars, fatty acids and glycerol to the synthesis and breakdown of biological molecules
-I can describe qualitative tests for biological molecules

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  1. Current
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  3. Answered
  1. What is starch made from?

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  2. What type of solution is used to test for starch?

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  3. What is used to test for starch?

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  4. What colour solution is formed when testing for starch?

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  5. What type of solution is used to test for sugars?

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  6. What colour is Benedict’s solution initially?

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  7. What colour solution is formed when testing for sugars?

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  8. Which of the following is a type of reducing sugar?

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  9. Which of the following is a type of reducing sugar?

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  10. Which of the following is a type of reducing sugar?

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  11. What are proteins made from?

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  12. What are amino acids made from?

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  13. What type of solution is used to test for proteins?

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  14. What is added when testing for proteins?

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  15. What is added when testing for proteins?

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  16. What colour solution is formed when testing for proteins?

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  17. What are lipids?

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  18. What are lipids made from?

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  19. What type of solution is formed when testing for lipids?

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  20. What is added when testing for lipids?

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  21. What is added when testing for lipids?

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  22. What type of chemicals does pasta mainly contain?

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