3 – To Investigate Quantitatively the Level of Reducing Sugars in a Range of Food Samples (LC 2027) (Leaving Cert Biology): Quizzes
📚Quizzes
Practise the questions
10 questions from this quiz
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Practise the questions
10 questions from this quiz
What key advantage does quantitative testing have over qualitative testing?
What key advantage does quantitative testing have over qualitative testing?
Provides exact measurements
What is Benedict's test also called?
What is Benedict's test also called?
Fehling's test
What is the initial colour of Benedict's quantitative solution before heating?
What is the initial colour of Benedict's quantitative solution before heating?
Blue
For how long must samples be heated in the water bath?
For how long must samples be heated in the water bath?
Exactly 5 minutes
What does a green colour indicate after Benedict's test?
What does a green colour indicate after Benedict's test?
0.5 to 1% reducing sugar
What concentration of reducing sugar does a red colour indicate?
What concentration of reducing sugar does a red colour indicate?
Greater than 2%
Why is a water control used in this investigation?
Why is a water control used in this investigation?
Shows what happens with no reducing sugar
What colour should the water control remain throughout the test?
What colour should the water control remain throughout the test?
Blue
What is the colour progression as reducing sugar concentration increases?
What is the colour progression as reducing sugar concentration increases?
Blue to green to yellow to orange to red
What does an orange colour indicate after heating?
What does an orange colour indicate after heating?
1.5 to 2% reducing sugar