Chemical Elements

Carbohydrates Lipids / Triglycerides Proteins
C, O, H C, O, H C, O, H, N, [S]
Glucose - Monosaccharide
Maltose - Disaccharide
Starch, Glycogen or Cellulose - Polysaccharide 1 Glycerol + 3 Farry acid chains
Fats - Solid at RTP
Oils - Liquid at RTP Long chains of amino acids
Same structure basically
20 amino acid types

REDUCING SUGARS - BENEDICTS

  1. Benedicts + Sample
  2. Heat and Shake at high temp water bath
  3. Observe change in colour → Blue to Orange/Brick Red

STARCH - IODINE

  1. Iodine Drops + Sample
  2. Orange Brown → Blue Black [if present]
  3. Orange Brown [If not present]

PROTEIN - BIURET

  1. Biurets + Sample
  2. Blue → Purple [If present]
  3. Blue [if not present]

LIPIDS - ETHANOL

  1. Ethanol + Sample