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Question 1 of 5

1. Question
Question 1:

Based on Table 1, which foods contained starch?
- A. Banana, Coconut, Peanut, Carrot
- B. Coconut and Potato
- C. Banana and Peanut
- D. Cabbage and Carrot
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Question 2 of 5

2. Question
Question 2:

Based on the information in the passage and the information presented in Table 1, the Biuret’s solution would have been which color after testing the potato?
- A. blue
- B. orange
- C. black
- D. purple
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Question 3 of 5

3. Question
Question 3:

The students noted that the sweetest tasting foods resulted in positive Benedict’s tests. What is the most likely explanation for this observation?
- A. Sweeter foods would contain a lot of glucose.
- B. Sweeter foods would contain a lot of starch.
- C. Sweeter foods would contain a lot of protein.
- D. Sweeter foods are full of chemicals that can result in false positives.
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Question 4 of 5

4. Question
Question 4:

A student forgot to label his vials when testing for glucose and protein. Both vials appeared blue after the addition of Benedict’s and Biuret’s. How could the student determine which vial contained which indicator?
- A. Add starch to both tubes and see which one turns orange to determine which solution is Benedict’s.
- B. Add starch to both tubes and see which one turns black to determine which solution is Biuret’s.
- C. Add protein to both tubes and see which one turns purple to determine which solution was Biuret’s.
- D. Add protein to both tubes and see which one turns orange to determine which solution was Benedict’s.
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Question 5 of 5

5. Question
Question 5:

Some people may go on a “cabbage diet” to lose weight. Based on Tables 1 and 2, would you predict the cabbage diet to be successful at promoting weight loss?
- A. Yes; Table 2 shows that there is no sugar or protein in cabbage.
- B. Yes; Cabbage has less sugar content than any of the other foods listed in Table 2.
- C. No; Table 2 shows that there is no sugar or protein in cabbage.
- D. No; Cabbage has more sugar content than any of the other foods listed in Table 2.
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Science 39

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