GCSE Biology – Core practical 3 – Testing for starch, sugars, proteins and fats
Learning Objectives
-I can recall the identification tests for starch, sugars proteins and fats
-I can describe the use of calorimetry
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Question 1 of 20
1. Question
What type of solution is used to test for starch?
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Question 2 of 20
2. Question
What is used to test for starch?
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Question 3 of 20
3. Question
What colour solution is formed when testing for starch?
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Question 4 of 20
4. Question
What type of solution is used to test for sugars?
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Question 5 of 20
5. Question
What colour is Benedict’s solution initially?
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Question 6 of 20
6. Question
What colour solution is formed when testing for sugars?
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Question 7 of 20
7. Question
Which of the following is a type of reducing sugar?
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Question 8 of 20
8. Question
Which of the following is a type of reducing sugar?
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Question 9 of 20
9. Question
Which of the following is a type of reducing sugar?
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Question 10 of 20
10. Question
What type of solution is used to test for proteins?
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Question 11 of 20
11. Question
What is added when testing for proteins?
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Question 12 of 20
12. Question
What is added when testing for proteins?
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Question 13 of 20
13. Question
What colour solution is formed when testing for proteins?
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Question 14 of 20
14. Question
What are lipids?
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Question 15 of 20
15. Question
What type of solution is formed when testing for lipids?
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Question 16 of 20
16. Question
What is added when testing for lipids?
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Question 17 of 20
17. Question
What is added when testing for lipids?
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Question 18 of 20
18. Question
What type of chemicals does pasta mainly contain?
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Question 19 of 20
19. Question
How are calorimeters used in the food industry?
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Question 20 of 20
20. Question
How does calorimetry help the food industry?
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