GCSE Biology – Testing for sugars, starch and protein
Learning Objectives
-I can describe the food tests for reducing sugars, starch and protein
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Question 1 of 14
1. Question
What type of solution is used to test for sugars?
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Question 2 of 14
2. Question
What colour is Benedict’s solution initially?
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Question 3 of 14
3. Question
What colour solution is formed when testing for sugars?
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Question 4 of 14
4. Question
Which of the following is a type of reducing sugar?
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Question 5 of 14
5. Question
Which of the following is a type of reducing sugar?
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Question 6 of 14
6. Question
Which of the following is a type of reducing sugar?
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Question 7 of 14
7. Question
What type of solution is used to test for starch?
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Question 8 of 14
8. Question
What is used to test for starch?
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Question 9 of 14
9. Question
What colour solution is formed when testing for starch?
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Question 10 of 14
10. Question
What type of solution is used to test for proteins?
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Question 11 of 14
11. Question
What is added when testing for proteins?
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Question 12 of 14
12. Question
What is added when testing for proteins?
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Question 13 of 14
13. Question
What colour solution is formed when testing for proteins?
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Question 14 of 14
14. Question
What type of chemicals does pasta mainly contain?
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