AQA practicals – Food tests
Use qualitative reagents to test for a range of carbohydrates, lipids and proteins.
To include: Benedict’s test for sugars; iodine test for starch; and Biuret reagent for protein.
Safe use of a Bunsen burner and a boiling water bath.
Use of qualitative reagents to identify biological molecules.
Carry out experiments appropriately having due regard for the correct manipulation of apparatus, and health and safety considerations.