Required Practical: Food Tests | AQA GCSE Biology

What is the aim of the food tests practical?

• To use qualitative reagents to test for a range of carbohydrates, lipids, and proteins

• To measure the quantity of carbohydrates, lipids, and proteins in food

• To identify the taste of different foods

• To determine the pH level of various foods

Which test is used to detect the presence of sugars?

• Benedict’s test

• Iodine test

• Biuret reagent test

• Emulsion test

What is the purpose of using a pestle and mortar in preparing a food sample?

• To measure the food

• To cool the food

• To heat the food

• To break up the food

What should you do if any chemicals get onto your skin during the practical?

• Wash hands immediately

• Apply lotion

• Ignore it

• Rub it with a cloth

Which reagent is used in the test for proteins?

• Iodine solution

• Ethanol

• Benedict’s solution

• Biuret reagent

What is a qualitative food test?

• A test that measures the exact amount of a substance

• A test that indicates if a substance is present or absent

• A test that determines the pH level

• A test that identifies the taste of food

Why is it important to wear goggles during the practical?

• To protect your eyes from dangerous chemicals

• To see better

• To look professional

• To avoid getting food in your eyes

What is the hazard associated with ethanol in the food tests?

• It is a strong base

• It is a strong acid

• It is corrosive

• It is highly flammable

What should you do with the Bunsen burner when using ethanol?

• Cover it with a lid

• Increase the flame

• Move it closer

• Turn it off completely

What is the first step in preparing a food sample for testing?

• Break up the food using a pestle and mortar

• Add distilled water

• Filter the mixture

• Mix the food with water