Practical Work on Food Tests

Q. "Complex sugars are made from simple sugars in the Golgi Apparatus."
Explain the statement in detail

Q. Iodine test can detect

1. Nucleic acids
2. Carbohydrates
3. Lipids
4. Proteins

Q. Glucose on reacting with Benedict's solution may give the following precipitates except

1. Violet precipitate
2. Orange red precipitate
3. Brick red precipitate
4. Green/yellow precipitate

Q. What experiment should you perform to understand action of saliva on flour? Explain it's procedure and opparatus that you followed.

Q. A reagent added to a sample shows change of colour from green to yellow. It is due to presence of reducing sugar. The test is

1. Elisa test for detecting AIDS
2. Ninhydrin test for detecting glucosidic linkage
3. Fehling's test for detecting hyperglycemia
4. Benedict's test for detecting glucosuria

Q. Fehlings solution is used to detect

1. Sucrose
2. Glucose
3. Fat
4. Starch

Q. Which has a higher iodine number: fat or oil?

Q. Emulsion test is conducted to detect

1. Proteins
2. Glucose
3. Starch
4. Fats

Q. What is the $R.Q.$ of glucose?

1. One
2. Infinite
3. Less than one
4. More than one

Q. The ‘lock and key’ model of enzyme action illustrates that a particular enzyme molecule

1. may be destroyed and resynthesised several times
2. interacts with a specific type of substrate molecule
3. reacts at identical rates under all conditions
4. forms a permanent enzyme-substrate complex

Q. Which of the following agent is used to detect the presence of fat in the food product?

1. Ethyl alcohol
2. Methyl alcohol
3. Iodine solution
4. Sodium hydroxide

Q. For the test of sugars _______ is used.

1. Fehling's solution
2. Benedict's solution
3. Iodine solution
4. All of the above