Category: Chemical tests

The iodine test, a classic biochemical technique, is the standard method for identifying certain polysaccharides, with a blue-black color change confirming the presence of starch. But what is the test for starch and glycogen, and how can a simple solution differentiate between them? This guide will detail the procedure and the fascinating chemical principles behind this colorimetric reaction, essential for any biology or chemistry student.

Over 2% of the global population is affected by diabetes, a condition often monitored by testing for reducing sugars like glucose. Distinguishing between reducing and non-reducing sugars is a fundamental laboratory technique crucial in both medical diagnostics and food science.

According to laboratory studies, the Biuret test is a reliable chemical test for detecting protein in a sample. This is the food test that turns purple when protein is present, providing a visible indicator of this essential macronutrient. This color change is caused by a specific chemical reaction between the test reagent and the protein molecules within the food sample.