Quiz: Required Practical - Food Tests (Benedict’s, Iodine, Biuret, Lipids)
AQA GCSE Combined Science specification.
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You've already learned about microscopy and osmosis. Now, let's test your understanding of food tests, including Benedict’s, iodine, Biuret, and lipids!
Which reagent is used to test for the presence of starch in food?
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Which of the following are correct results from food tests? (Select all that apply)
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The Benedict’s test is used to identify the presence of {{blank0}}, which is a type of {{blank1}}.
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Match the items on the left with their correct pairs on the right
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A student used Benedict’s solution and observed a brick-red precipitate. If the original glucose concentration was 0.5 mol/dm³ and it decreased by 0.2 mol/dm³ during the test, what is the remaining concentration?
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What does a purple colour in the Biuret test indicate?
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Match the items on the left with their correct pairs on the right
Which of the following describes a positive result for the iodine test?
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The Biuret test detects {{blank0}}, which are made up of smaller molecules called {{blank1}}.
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