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