A Level biology – Tests for reducing sugars, non-reducing sugars and starch.
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- Question 1 of 20
1. Question
Which biochemical test is used to test for reducing sugars?
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2. Question
Why is sucrose known as a non-reducing sugar?
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3. Question
What is a positive result for the Benedict’s test?
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4. Question
What do you need to do to non-reducing sugars such as sucrose before testing with Benedict’s reagent?
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5. Question
Which test is used to test for starch?
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6. Question
What is a positive result when testing for starch with iodine or potassium iodide?
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7. Question
Which colour is seen with the Benedict’s test when there is trace amount of reducing sugar?
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8. Question
Which colour is seen with the Benedict’s test when there is no reducing sugar?
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9. Question
Which colour is seen with the Benedict’s test when there is a moderate amount of reducing sugar?
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10. Question
Which colour is seen with the Benedict’s test when there is large amount of reducing sugar?
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11. Question
Which colour is seen with the Benedict’s test when there is large amount of non-reducing sugar?
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12. Question
What technique could be used to separate a mixture of monosaccharides to identify their components?
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13. Question
Reduction is a chemical reaction involving the….
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14. Question
What do reducing sugars donate to Benedict’s reagent?
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15. Question
What is the insoluble red precipitate formed when a reducing sugar is heated with Benedict’s reagent?
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16. Question
To test for reducing sugars, a food sample is ground up in water, mixed with Benedict’s regaent and then…
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17. Question
Potassium iodide is used to test for the presence of which polysaccharide?
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18. Question
The test for starch is carried out at what temperature?
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19. Question
To test for reducing sugars, non-reducing sugars and starch, a food sample must first be…
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20. Question
Copper (I) oxide, formed when Benedict’s reagent is incubated with a reducing sugar, is an…
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