1) "A test must not five a positive result due to the presence of some other substance (this would be a false positive). Explain, it terms of their solubility is different solvents and your knowledge f the emulsion test, why you do not see false positives due to:
-Monosachharides and disaccharides
2) Outline a method for a fully quantitative test for reducing sugars.
3) Suggest how you could distinguish a sample of glucose from a sample of maltose using Benedict's reagent. [Hint: maltose is a disaccharide reducing sugar.]
4) Suggest improvements to the method for the qualitative sugar tests.
(If you don't know the reducing/non-reducing sugar tests then don't worry about answering the 4th question.)
Thanks in advance, I just found out that this is due tomorrow and counts towards my practical pass/fail so I really, REALLY appreciate any help.
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Biology questions on food testing watch
- Thread Starter
- 22-10-2015 17:36
- 24-11-2015 16:05
Im stuck on the first question too, have you found out the answer? Any advice would be great. Thank you
- 01-04-2016 11:33
I have to answer these too and have no idea about any of it! Can anyone help us out?