
Starch and Sugar Lab Flashcard

Flashcard
•
Science
•
10th Grade
•
Hard
Wayground Content
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15 questions
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1.
FLASHCARD QUESTION
Front
What is the control in an experiment testing for reducing sugars?
Back
The sample containing only water and Benedict’s reagent.
2.
FLASHCARD QUESTION
Front
What property of amylase is affected by pH changes?
Back
Enzymatic activity.
3.
FLASHCARD QUESTION
Front
What color change occurs in Benedict's solution when reducing sugars are present?
Back
It changes color from blue to green, yellow, or brick-red.
4.
FLASHCARD QUESTION
Front
Why is temperature control important during the iodine test for starch?
Back
Temperature fluctuations can alter the color response, leading to inaccurate readings.
5.
FLASHCARD QUESTION
Front
What type of bond does amylase break down during starch digestion?
Back
Glycosidic bonds.
6.
FLASHCARD QUESTION
Front
What is the function of Benedict's reagent in sugar testing?
Back
To detect the presence of reducing sugars by changing color.
7.
FLASHCARD QUESTION
Front
What is the role of amylase in the digestion of starch?
Back
Amylase catalyzes the breakdown of starch into simpler sugars.
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