Food substance reagent used color change for result

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Food Substance Reagent used Color change for + result Protein Simple Sugar/Reducing sugar Starch Lipid Part II: Test Different Foods: Organic Molecules When you have finished Part I, you will click on the foods button, to test for the presence of organic compounds that are found in various common foods. Write your results in the data table given below for each of the Organic Molecules. Simple sugars/reducing sugars Food Reagent Color Change Positive result (Y/N) Potatoe Orange juice Nuts Eggs Salmon milk Starches Food Reagent Color Change Positive result (Y/N) Potatoe
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Orange juice Nuts Eggs Salmon milk Proteins Food Reagent Color Change Positive result (Y/N) Potatoe Orange juice Nuts Eggs Salmon milk Lipids Food Reagent Color Change Positive result (Y/N) Potatoe Orange juice Nuts Eggs Salmon milk R eview Questions 1. Monosaccharides and polysaccharides are two classes of ______________. 2. Long chains of amino acids make up ___________ and contain the atom _____________ which is unique to this macromolecule. 3. Fats like triacylglycerols are the macromolecule _______________. 4. We looked at two typed of carbohydrates in lab. Glucose is a simple sugar called a _____________, whereas starch contains compound carbon chains and is a _____________.
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5. All cells that have organelles are called ______________. 6. What is the difference between an aldose and a ketose? 7. Polysaccharides are formed by a dehydration synthesis reaction between monosaccharides. What does this mean? 8. For each of the following tests, please highlight which substance would give a positive result a. Benedict's test - glucose tap water oil (lipid)) starch protein b. Starch test - glucose tap water oil (lipid)) starch protein c. Sudan IV test - glucose tap water oil (lipid)) starch protein d. Biuret test - glucose tap water oil (lipid)) starch protein 9. All proteins contain carbon, hydrogen, oxygen and what other element? 10. When one glycerol molecule covalently bonds via dehydration synthesis with three fatty acid molecules the resulting macromolecule is called a _____________. 11. What are the three general categories of carbohydrates__________________________________ 12. Protein molecules contain carbon, oxygen, hydrogen and _______________. 13. Explain the difference between lipids and carbohydrates with respect to energy use and storage. 14. What caused the food dye to diffuse faster in hot water than in cold water?
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ID the test: Sudan IV, Benedict's, Biuret, Starch a. The cloudy, orange color that shows a positive result for the ___________ test is due to simple sugars reducing cupric ions to cuprous ions which oxidize to form copper oxide. b. If a solution contains macromolecules that test positive for the ___________ test, light refracts from copper-containing rings to produce a violet color. c. The reagent used in the ____________ test is soluble in lipid, but not in water. Adding ethanol to test solutions is necessary.
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