| What are the Different Stages, or Colours of Benedict's Reagent? | [No Sugars] Blue-->Green-->Yellow-->Orange-->Brick Red [Lots of Sugar] |
| How can you Test for Reducing Sugars? | -First, add Benedict's Reagent to the Sample and then Heat it up to 75 Degrees
-If Positive, then a Coloured Precipitate will Form which will Determine how much Sugar is in the Solution. Red= Lots of Sugar while Green = Little Sugar. |
| How can you Test for Non-Reducing Sugars? | -First, add Hydrochloric Acid to your Test Solution, followed with a Temperature Rise of 75 Degrees, then Finally adding Sodium-Hydrogen-Carbonate to Neutralise it
-Then, carry out Benedict's Test [Add the Sample simply]
-If the Solution is Blue - No Sugars
-If the Solution has a Coloured Precipitate, Non-Reducing Sugars is Present |
| What is the Difference between Reducing Sugars and Non-Reducing Sugars? | -REDUCING Sugars are just Simple Sugars made from ONE Unit, like Glucose, or a FEW MADE from Units joining Together, like Maltose
-NON-REDUCING Sugars are Complicated, but Sucrose is a Perfect Example [Note if your Test for Reducing Sugars went Negative, there still might be Sugars in there, Non-Reducing Sugars.] |
| How is Starch Tested for? | -Adding Iodine Solution to your Test Sample is Enough
-Starch Present = Dark Blue Colour
-No Starch Present = Brown/Orange Colur |
| How is Lipids Tested for? | -Use Ethanol and Mix with the Test Sample also Included - until its Dissolved
-Then pour into Water which can Result into 2 Results
-Lipids Present = Milky Emulsion [Little Droplets]
-No Lipids Present = Nothing. |
| How are Proteins Tested for? [Biuret Test] | -Add Sodium Hydroxide to your Testing Solution making it Alkaline
-Then, add Copper [II] Sulphate Solution which is Light Blue
-If Protein Present = Solution will turn Purple
-No Protein = Solution will Stay as Light Blue |
