CARBOHYDRATES, PROTEINS, and FATS in Food Sources

CARBOHYDRATES, PROTEINS, and FATS in Food Sources
SAMPLE DATA
ï‚· Read description on the [bio]Organic Molecules page for the website:
PART A: PERFORM TESTS FOR IDENTIFYING CARBOHYDRATES
ï‚· Read the description for Carbohydrates:
ï‚·
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ï‚· Benedict’s Test:
o Initial color of reagent (Water + Benedict’s solution) and heated for 5 minutes:
o Color after carbohydrate is added (Glucose + Benedict’s solution) and heated for
5 minutes:
o Determine color of positive and negative test result: