Which one of the following best explains why there was a difference between the food test result and the food packaging?The test was only for non-reducing sugars, they need to test for the presence of the other types of sugars. This could explain why there was a difference between the food label and the food test results.The student did not add enough Benedict's reagent therefore a positive result might have been missed.The test was only for reducing sugars (e.g. glucose) and does not detect the presence other types of sugars, namely non-reducing sugars. This could explain why there was a difference between the food label and the food test results.There was not enough of the sample when adding Benedict’s reagent.I DON'T KNOWSUBMIT ANSWER

Evie wanted to confirm whether a particular food substance contained sugar. There was no colour change when Benedict’s reagent was added. This was confirmed by multiple results of other students in Evie's class.However, the food packaging clearly stated that the substance had a high sugar content.Which one of the following best explains why there was a difference between the food test result and the food packaging?The test was only for non-reducing sugars, they need to test for the presence of the other types of sugars. This could explain why there was a difference between the food label and the food test results.The student did not add enough Benedict's reagent therefore a positive result might have been missed.The test was only for reducing sugars (e.g. glucose) and does not detect the presence other types of sugars, namely non-reducing sugars. This could explain why there was a difference between the food label and the food test results.There was not enough of the sample when adding Benedict’s reagent.I DON'T KNOWSUBMIT ANSWERLearning MaterialChoose your materialCENTURY ExplainsSlideshowInvestigating Biological MoleculesResults TableEquipment IEquipment IIReagentsMethod: Preparing the Food Samples IMethod: Preparing the Food Samples IIMethod: Testing for Glucose (Reducing Sugar) IMethod: Testing for Glucose (Reducing Sugar) IIMethod: Testing for Glucose (Reducing Sugar) IIIResults: Testing for Glucose (Reducing Sugar)Method: Testing for StarchResults Table: Testing for StarchMethod: Testing for ProteinResults Table: Testing for ProteinMethod: Testing for Lipids — Emulsion (Ethanol)Results Table: Testing for Lipids — Emulsion (Ethanol)Method: Testing for Lipids — Sudan III SolutionResults Table: Test for Lipids — Sudan IIIResults: SummaryQuestionQuestionQuestionQuestionQuestionQuestionQuestionQuestionQuestionQuestionQuestionQuestionQuestion

We use chemical reagents in food tests to identify the presence of biological molecule.Identify the correct colour change you would expect, when a substance tests positively for the presence of glucose after Benedict's solution is added.Blue to purpleOrange-brown to blue-blackClear to cloudy emulsionBlue to brick redI DON'T KNOWSUBMIT ANSWER

3.The test for which food group requires you to rub the food sample on white paper?

A student mixed a sample of urine rom a person with benedicts solution and heated,the colour changed to orangea]What was present in the urine sampleb]What did the student conclude on the health status of the personc]Which organ in the person may not be functioning properly

hich one of the following reagents is used to test for the presence of glucose (a reducing sugar)?Benedict’s reagentEthanol and waterBiuret reagentIodine solution