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In cases where several food extracts can match the carbohydrate profile of an unknown solution, suggest differences in composition between the food extracts that could be tested for in order for you to determine which food extract is actually present in your unknown solution (not limited to carbohydrates). Provide the references you used.

Hey Amal,

Say if you extract proteins from a particular food. We know that proteins contains a high amount of nitrogen. The biuret test is a chemical test used for detecting the presence of peptide bonds. In the presence of peptides, a copper(II) ion forms a violet-colored complex in an alkaline solution. Similarly, to test whether the content you extracted is composed of proteins, the Lowry protein assay can be used. This test is a biochemical assay for determining the total level of protein in a solution. The total protein concentration is exhibited by a color change of the sample solution in proportion to protein concentration.

For carbohydrates, you can use the iodine and potassium iodide test. Starches form deeply coloured blue-black complexes with iodine. Starches contain alpha amylose, a helical saccharide ppolyer, and amylopectic. IOdine forms a large complex polysacchardie with blue-black color.

Bial's test can be used to distinguish between pentoses and hexose sugars. Similar the Seliwanoff's test distinguished between aldoses and ketoses.

You see, all these tests can be used to distinguish what molecules are being extracted.

If you need further assistance, reply back ;).

thnks aloooooooooooooooot man

very wel explained