1) Reagent used to test for starch a) benedicts and heat b) iodine c) Fehlings A and B d) alcohol 2) Reagent used to test for glucose a) iodine b) alcohol c) Benedicts and heat d) Fehlings A and B 3) Result of testing for glucose  a) Benedicts goes from blue to orange b) alcohol forms small (emulsified) globules c) Iodine goes from brown to purple d) Benedicts goes from orange to blue 4) Foods rich in protein a) fish  rice oats b) fish milk eggs meat lentils c) cheese chocolate  d) bananas 5) Foods rich in triglycerides ( fats and oils) a) mushrooms b) avocado and nuts  c) beans d) rice and wheat 6) Result of testing for fats and oils a) paper goes translucent b) benedicts goes orange c) a layer forms with alcohol d) Fehlings A and B goes blue 7) Structure of starch a) long chains of amino acids b) disaccharides c) long chains of glucose d) long chains of fatty acids 8) structure of protein a) long chains of amino acids b) long chains of cellulose c) dipeptides 9) elements found in a carbohydrate a) hydrogen and oxygen and calcium b) carbon and hydrogen only c) nitrogen and carbon and oxygen d) carbon hydrogen and oxygen 10) Reagent to test for protein a) Fehlings A and B b) Benedicts c) sodium hydroxide d) iodine 11) Result of protein test a) Fehlings turns purple to blue b) Iodine turns brown to purple/ black c) Fehlings turns blue to purple ( lilac) d) alcohol forms a layer 12) Examples of Vitamins a) A, B, C, D b) oranges c) Ca, K, Fe d) bananas 13) Examples of minerals a) potassium sodium iron b) bananas c) C, D, E, F 14) structure of a disaccharide a) 2 amino acid molecules linked together b) 2 fatty acids linked together  c) 2 sugar molecules linked together d) long chains of fatty acids 15) structure of a dipetide a) 2 amino acids linked together b) long chains of peptides c) two amino acids linked together d) two carbohydrates linked together 16) What is fat used for in our bodies a) insulation and energy b) instant energy supply c) builds muscle tissue 17) Why is protein required in our diet a) building tissues b) energy 18) symptoms of lack of vitamin C a) scurvy, joint pain bleeding gums loss teeth  b) anaemia- fatigue, pale skin, shortness of breath  c) ricketts - broken bones, weakness 19) symptoms of a lack of the mineral iron a) ricketts - broken bones, weakness b) anaemia- fatigue, pale skin, shortness of breath c) muscle cramps and nerve twitches 20) A diet that contains proteins carbohydrates lipids vitamins minerals and water  a) balanced b) unbalanced

Testing Food Groups

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