Nutrients

What is the basic unit of starch?

• glucose

• sucrose

• amino acids

• fatty acids

What are proteins made up of?

• glucose

• sucrose

• amino acids

• fatty acids

What are the two components that make up a fat molecule?

• amino acids & glucose

• fatty acids & glycerol

• water & sucrose

• fatty acids & amino acids

Which of the following are reducing sugars?

• glucose

• fructose

• maltose

• sucrose

Which of the following are complex sugars?

• cellulose

• starch

• sucrose

• glycogen

Which of the following is not a reducing sugar?

• sucrose

• glucose

• maltose

• lactose

Benedict's solution is used to test for the presence of reducing sugars.

What colour change shows the presence of reducing sugars?

• blue to orange-red

• blue to purple

• orange-red to blue

• purple to blue

Which chemical is used to test for the presence of starch in a food sample?

• Benedict's solution

• Iodine solution

• Biuret solution

• Ethanol solution

A sample of food contains proteins and reducing sugars.

Which food test results show this?

• Biuret solution turns purple and iodine solution turns blue-black.

• Biuret solution turns purple and a brick-red precipitate is formed with Benedict's solution.

• Biuret solution turns green and a white emulsion is formed with ethanol and water.

• Iodine solution turns blue-black and white emulsion is formed with ethanol and water.

A food sample is known to contain fats.

What will the student observe when a ethanol emulsion test is performed on it?

• The solution remains clear.

• The solution turns yellow.

• A cloudy white emulsion is formed.

• A cloudy yellow emulsion is formed.