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12 July, 02:14

When testing to determine the presence of lipids in food, which solution or reagent should be used?

A) Biuret solution

B) Iodine solution

C) Sudan Red solution

D) Benedict's solution

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Answers (1)
  1. 12 July, 06:00
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    The answer should be C, Sudan red solution.

    Sudan red solution dissolves in lipids, which can show a color of orange/red if lipid is present.

    On the other hand, Biuret solution/reagent is used to test for proteins, and it'll show a color or purple if protein is present.

    Iodine solution is used to test for the presence of starch, and it'll show a blue black color if starch is present.

    And lastly, Benedict's solution is used to test for reducing sugars, and it'll show a brick red color (or green as small amounts) if reducing sugars are present after heating under boiling water bath.
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