This table lists several chemical tests that can identify different biomolecules in a sample. It shows that starch can be identified with an iodine solution test turning orange-brown to blue-black, reducing sugars with Benedict's solution turning blue to orange/brick red, proteins with a Biuret test turning blue to violet/purple/lilac, and fats and oils with an ethanol emulsion test becoming cloudy. Vitamin C can also be detected when it causes the blue color of the DCPIP dye to disappear.
This table lists several chemical tests that can identify different biomolecules in a sample. It shows that starch can be identified with an iodine solution test turning orange-brown to blue-black, reducing sugars with Benedict's solution turning blue to orange/brick red, proteins with a Biuret test turning blue to violet/purple/lilac, and fats and oils with an ethanol emulsion test becoming cloudy. Vitamin C can also be detected when it causes the blue color of the DCPIP dye to disappear.
This table lists several chemical tests that can identify different biomolecules in a sample. It shows that starch can be identified with an iodine solution test turning orange-brown to blue-black, reducing sugars with Benedict's solution turning blue to orange/brick red, proteins with a Biuret test turning blue to violet/purple/lilac, and fats and oils with an ethanol emulsion test becoming cloudy. Vitamin C can also be detected when it causes the blue color of the DCPIP dye to disappear.