GCSE Biology – Testing for starch, sugars, proteins and fats
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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- Current
- Review
- Answered
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1. Question
What is starch made from?
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2. Question
What type of solution is used to test for starch?
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3. Question
What is used to test for starch?
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4. Question
What colour solution is formed when testing for starch?
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5. Question
What type of solution is used to test for sugars?
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6. Question
What colour is Benedict’s solution initially?
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7. Question
What colour solution is formed when testing for sugars?
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8. Question
Which of the following is a type of reducing sugar?
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9. Question
Which of the following is a type of reducing sugar?
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10. Question
Which of the following is a type of reducing sugar?
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11. Question
What are proteins made from?
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12. Question
What are amino acids made from?
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13. Question
What type of solution is used to test for proteins?
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14. Question
What is added when testing for proteins?
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15. Question
What is added when testing for proteins?
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16. Question
What colour solution is formed when testing for proteins?
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17. Question
What are lipids?
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18. Question
What are lipids made from?
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19. Question
What type of solution is formed when testing for lipids?
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20. Question
What is added when testing for lipids?
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21. Question
What is added when testing for lipids?
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22. Question
What type of chemicals does pasta mainly contain?