WJEC A-Level Biology 601-5290-0
Chemical Elements Are Joined Together to Form Biological Compounds
Cell Structure and Organisation
Cell Membranes and Transport
Biological Reactions Are Regulated by Enzymes
Nucleic Acids and Their Functions
Genetic Information Is Copied and Passed on to Daughter Cells
All Organisms Are Related Through Their Evolutionary History
Adaptations for Gas Exchange
Adaptations for Transport
Adaptations for Nutrition
Importance of ATP
Photosynthesis Uses Light Energy to Synthesise Organic Molecules
Respiration Releases Chemical Energy in Biological Processes
Microbiology
Population Size and Ecosystems
Human Impact on the Environment
Homeostasis and the Kidney
The Nervous System
Sexual Reproduction in Humans
Sexual Reproduction in Plants
Inheritance
Variation and Evolution
Application of Reproduction and Genetics
DiseaseOption A
AntibioticsOption A
Immune ResponseOption A
Skeletal TissuesOption B
Structure and Function of Human SkeletonOption B
JointsOption B
The BrainOption C
NeuroscienceOption C
BehaviourOption C
Working Scientifically: Practical Skills
Use of Apparatus and Techniques
Mathematical Requirements (Appendix C)
How Science Works (Appendix D)
Chemical Elements Are Joined Together to Form Biological Compounds
Food Tests for Biological Molecules
- 3 things to know
- AS Unit 1
Overview
Benedict's test for reducing and non-reducing sugars, the biuret and emulsion tests, why each step is done, making Benedict's semi-quantitative, the controls and safety precautions, and interpreting results.
What you need to know
Answer each one before you reveal it.
A food sample gives a purple colour with biuret reagent and a brick-red precipitate with Benedict's. What does this tell you?
A sugar solution gives a negative Benedict's test. How would you test whether it contains a non-reducing sugar?
Questions from this subtopic
Each one with the model answer underneath.
- 1
What is the brick-red precipitate produced in a positive Benedict's test?
Model answer
It is copper(I) oxide, formed when the reducing sugar reduces the copper(II) ions in the reagent.
- 2
A sugar solution gives a negative Benedict's test. How would you test whether it contains a non-reducing sugar?
Model answer
Boil a fresh sample with dilute hydrochloric acid to hydrolyse it, neutralise with sodium hydrogencarbonate, then repeat the Benedict's test; a brick-red precipitate now shows a non-reducing sugar was present.
- 3
Why must the hydrolysed sample be neutralised before the Benedict's test is repeated?
Model answer
Benedict's reagent is alkaline and will not work in acid conditions, so the acid must be neutralised for the colour change to occur.
- 4
How is the biuret test for protein carried out?
Model answer
Add sodium hydroxide solution to the sample, then a few drops of dilute copper(II) sulfate solution; a purple or lilac colour shows that protein is present.
- 5
Why is the biuret test carried out without heating?
Model answer
The copper ions react with the peptide bonds at room temperature, so no heat is needed and heating would only risk denaturing the sample.
- 6
How is the emulsion test for a lipid carried out?
Model answer
Shake the sample with ethanol to dissolve any lipid, then pour the solution into water; a cloudy white emulsion shows that lipid is present.
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