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15 Cards in this Set
- Front
- Back
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Test For Starch |
1. Fill test tube with food extract 2. Add two or three drops of iodine solution If present = Blue Black If not = Yellow/Light Brown |
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Test For Sugar |
1. Put food sample in a test tube 2. Place a beaker on a heat proof mat, fill half with boiling water. 3. Add Benedicts Solution to test tube with food sample, place in hot water If present = Red or Orange maybe Green If not = Blue |
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Test For Protein |
1. Fill test tube with protein sample 2. Add five six drops of Biuret Solution - Copper Sulphate + Sodium Hydroxide If present = Purple, Violet or Lilac If not = Blue |
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Test For Fat |
1. Put chopped or grinded sample of fat in a test tube 2. Add ethanol, enough to cover the sample 3. Put a stopper and shake contents 4. Add water to half fill test tube 5. Shake test tube again If present = White emulsion, looks Cloudy White or Milkey If not = Nothing Happens |
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Proteases |
Breaks down proteins -> amino acids - egg |
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Lipases |
Break down fats -> fatty acids and glycerol - butter |
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Amylases |
Break down starch -> glucose - bread |
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Cellulases |
Break down cellulose fibres |
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Enzymes |
Proteins produces by organisms that speed up chemical reactions - biological catalyst |
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Pectinases |
Breaks down pectines - used for extracting fruit juices and softening vegetables |
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Monocotyledons |
● Parallel veins ● Long narrow leaves ● Flowers parts are in multiples of three ● One cotyledon inside each seed |
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Dicotyledons |
● Network of branching veins ● Broad leaves ● Stamens are in multiples of four or five in each flower ● Two cotyledons inside each seed |
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Osmosis - Dialysis Tubing |
Cell A - increases in mass, water diffuses into the cell by osmosis Cell B- decrease in mass, water diffuses out the cell by osmosis |
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Osmosis - Potato Cells |
A - not as firm as from the start B - same length and firmness from the start C - shorter, softer and bendier then from the start |
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Leaf Test For Starch |
Starch present = blue, black Not present = red/brown |
