[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-208087-en":3,"doc-seo-208087-105":29,"detail-sidebar-cat-0-en-105":89},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":4,"category_id":11,"category_name":12,"doc_title":13,"doc_description":14,"doc_content":15,"file_id":16,"file_url":17,"file_type":18,"file_size":19,"view_count":4,"is_deleted":4,"is_public":20,"is_downloadable":20,"audit_status":20,"page_count":11,"language":21,"language_code":22,"site_id":23,"html_lang":22,"table_of_contents":24,"faqs":25,"seo_title":26,"seo_description":14,"update_tm":27,"read_time":28},208087,2336474466412,"\tJames","https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d",4,"Exam","Past Exam Questions on Food - Test Questions","A collection of past exam questions focused on food chemistry and biomolecules. Topics include carbohydrate identification using iodine, Benedict’s or Fehling’s tests, polysaccharide structures like cellulose, and elemental composition of carbohydrates and proteins. The set also covers lipid characterization (e.g., Sudan III/brown paper, fat vs oil, triglycerides, phospholipids) and core protein testing using Biuret or alkaline copper sulphate, including expected colour changes. Further questions address mineral and vitamin types by solubility, trace elements, and basic metabolic reactions (anabolic vs catabolic) and water functions.","1  \nPast Exam Questions on Food  \nWhat colour indicates a strong positive result of the Fehling’s or Benedict’s test for reducing sugar?    \nGive a use for iodine in food tests    \nGive a use for a water bath for food tests    \nName a structural carbohydrate found in plants   .  \nTrue or false:Polysaccharide molecules contain many sugar units   ..  \nTrue or false: Cellulose is a protein   ..  \nTrue or false:Iodine turns starch to a blue-black colour    \nTrue or false:Glucose is a monosaccharide.    \nIn carbohydrates, which two elements are in the ratio 2:1?………………………………………………………………………………………………  \nCellulose is a polysaccharide. Explain the term polysaccharide.………………………………………………………………………………………..  \nWhere precisely in a plant cell would you expect to find cellulose?    \nName a test or give the chemicals used to demonstrate the presence of a reducing sugar.    \nIn relation to the test above which is correct? 1. No heat needed. 2. Heat but do not boil. 3. Boil    \nIn your answer give the initial and final colour of the test solution    \nName the chemical elements present in carbohydrates.……………………………………………………………………………………………………  \nName a chemical element always present in proteins but not in carbohydrates.……………………………………………………………….  \nBiomolecules of the general formula Cx(H 2 O)y are examples of    \nGive an example of a reducing sugar   .  \nGive an example of a polysaccharide    \nA chemical that is used to show the presence of starch is   .  \nIs heat necessary for the biuret test?   ..  \nState a use of Benedict’s (or Fehling’s) test    \n2  \nWhen an iodine solution is added to a food sample and remains red-brown in colour,   is absent.  \nWhen two monosaccharides unite they form a   ..  \nState a role of carbohydrates other than a structural one   ..  \nName a monosaccharide and state a role for it in living organisms   ..  \nWhat is a disaccharide?    \nCellulose is a polysaccharide. What is it formed from? State a role for cellulose in living organisms    \n……………………………………………………………………………………………………………………………………………………………………………………………  \nName a polysaccharide that has a different role to cellulose    \nWhat is the role of the polysaccharide that you have named?    \nWhich food type may be identified in the laboratory by the use of Sudan III or brown paper?    \nGive a role of lipids in cells.    \nState one way in which an oil differs from a fat    \nWhat is a triglyceride? ………………………………………………………………………………………………………………………………………………………  \nTrue or false: Lipids are made of amino acids    \nTrue or false:Eggs are a good source of fat in the diet    \nFats are made from fatty acids and    \nFats are composed of oxygen, hydrogen and    \nState two functions of fats in the human    \nState one way in which carbohydrates differ from fats   ..  \nHow do phospholipids differ from other lipids?    \nHow many common amino acids are found in proteins?    \nName one good source of protein in the human diet   .  \n3  \nGive a use for Biuret solution or alkaline copper sulphate in food testing   ..  \nName the test or give the chemicals used to test the sports drink for the presence of protein   ..  \nDescribe how you would carry out the test that you have named………………………………………………………………………………………  \n…………………………………………………………………………………………………………………………………………………………………………………………..  \nIf protein is present in the drink, what colour change would you expect to see? In your answer give the initial and final colour of the test solution.  \nIs heat necessary for this test?   ..  \nGive examples of the following proteins  \nA protein present in blood …………………………………………………………..  \nA protein which changes reaction rates ………………………………………………….  \nA structural protein…………………………………………………………….  \nWhat are the end product of protein digestion ?    \nState one reason that your body needs protein………………………………………………………………………………………………………………….  \nName two foods in which you found protein    \nName the four elements that are always present in protein    \nName one other element that may be present in protein.………………………………………………………………………","cbCaigMesqiAPKZG","https://ap.wps.com/l/cbCaigMesqiAPKZG","pdf",202978,1,"English","en",105,"# Past Exam Questions on Food\n## Carbohydrates and reducing sugar tests\n## Lipids and fat-soluble nutrients\n## Protein tests and biomolecule composition\n## Vitamins, minerals, trace elements and metabolism","[{\"question\":\"How can you identify reducing sugar using Benedict’s or Fehling’s test, and what colour change indicates a strong positive result?\",\"answer\":\"Use Benedict’s or Fehling’s test chemicals for reducing sugars. A strong positive result is indicated by a colour change consistent with the test outcome described in the question (based on the expected colour for strong positivity).\"},{\"question\":\"What does iodine reveal in a starch test, and what colour indicates starch presence?\",\"answer\":\"When iodine solution is added to a food sample and remains red-brown, starch is absent. The presence of starch is indicated by the recognised iodine–starch colour change described in the questions.\"},{\"question\":\"Which vitamins are separated into fat-soluble and water-soluble groups, and what happens if a water-soluble vitamin is missing from the diet?\",\"answer\":\"Vitamins are grouped by solubility into fat-soluble and water-soluble. If a specified water-soluble vitamin is absent, the questions ask for the associated deficiency disease.\"}]","Past Exam Questions on Food - Test Questions | PDF",1788602390,10,{"code":4,"msg":30,"data":31},"ok",{"site_id":23,"language":22,"slug":32,"title":13,"keywords":33,"description":14,"schema_data":34,"social_meta":84,"head_meta":86,"extra_data":88,"updated_unix":27},"past-exam-questions-on-food-test-questions","",{"@graph":35,"@context":83},[36,52,66],{"@type":37,"itemListElement":38},"BreadcrumbList",[39,43,47,50],{"item":40,"name":41,"@type":42,"position":20},"https://docshare.wps.com","Home","ListItem",{"item":44,"name":45,"@type":42,"position":46},"https://docshare.wps.com/document/","Document",2,{"item":48,"name":12,"@type":42,"position":49},"https://docshare.wps.com/document/exam/",3,{"item":51,"name":13,"@type":42,"position":11},"https://docshare.wps.com/document/past-exam-questions-on-food-test-questions/208087/",{"url":51,"name":13,"@type":53,"author":54,"headline":13,"publisher":56,"fileFormat":59,"inLanguage":22,"description":14,"dateModified":60,"datePublished":60,"encodingFormat":59,"isAccessibleForFree":61,"interactionStatistic":62},"DigitalDocument",{"name":9,"@type":55},"Person",{"url":40,"name":57,"@type":58},"DocShare","Organization","application/pdf","2026-09-05",true,{"@type":63,"interactionType":64,"userInteractionCount":4},"InteractionCounter",{"@type":65},"ViewAction",{"@type":67,"mainEntity":68},"FAQPage",[69,75,79],{"name":70,"@type":71,"acceptedAnswer":72},"How can you identify reducing sugar using Benedict’s or Fehling’s test, and what colour change indicates a strong positive result?","Question",{"text":73,"@type":74},"Use Benedict’s or Fehling’s test chemicals for reducing sugars. A strong positive result is indicated by a colour change consistent with the test outcome described in the question (based on the expected colour for strong positivity).","Answer",{"name":76,"@type":71,"acceptedAnswer":77},"What does iodine reveal in a starch test, and what colour indicates starch presence?",{"text":78,"@type":74},"When iodine solution is added to a food sample and remains red-brown, starch is absent. The presence of starch is indicated by the recognised iodine–starch colour change described in the questions.",{"name":80,"@type":71,"acceptedAnswer":81},"Which vitamins are separated into fat-soluble and water-soluble groups, and what happens if a water-soluble vitamin is missing from the diet?",{"text":82,"@type":74},"Vitamins are grouped by solubility into fat-soluble and water-soluble. If a specified water-soluble vitamin is absent, the questions ask for the associated deficiency disease.","https://schema.org",{"og:url":51,"og:type":85,"og:title":13,"og:site_name":57,"og:description":14},"article",{"robots":87,"canonical":51},"index,follow",{"doc_id":7,"site_id":23},{"code":4,"msg":5,"data":90},[91,95,99,102,107,112,117,122,127,130,133],{"id":20,"doc_module":4,"doc_module_name":45,"category_name":92,"show_sort_weight":93,"slug":94},"Story & Novel",90,"story-novel",{"id":46,"doc_module":4,"doc_module_name":45,"category_name":96,"show_sort_weight":97,"slug":98},"Literature",80,"literature",{"id":11,"doc_module":4,"doc_module_name":45,"category_name":12,"show_sort_weight":100,"slug":101},70,"exam",{"id":103,"doc_module":4,"doc_module_name":45,"category_name":104,"show_sort_weight":105,"slug":106},5,"Comic",60,"comic",{"id":108,"doc_module":4,"doc_module_name":45,"category_name":109,"show_sort_weight":110,"slug":111},6,"Technology",50,"technology",{"id":113,"doc_module":4,"doc_module_name":45,"category_name":114,"show_sort_weight":115,"slug":116},7,"Healthcare",40,"healthcare",{"id":118,"doc_module":4,"doc_module_name":45,"category_name":119,"show_sort_weight":120,"slug":121},8,"Research & Report",30,"research-report",{"id":123,"doc_module":4,"doc_module_name":45,"category_name":124,"show_sort_weight":125,"slug":126},9,"Religion & Spirituality",20,"religion-spirituality",{"id":125,"doc_module":4,"doc_module_name":45,"category_name":128,"show_sort_weight":125,"slug":129},"World Cup","world-cup",{"id":28,"doc_module":4,"doc_module_name":45,"category_name":131,"show_sort_weight":28,"slug":132},"Lifestyle","lifestyle",{"id":134,"doc_module":4,"doc_module_name":45,"category_name":135,"show_sort_weight":103,"slug":136},19,"General","general"]