In this lab, biology students were directed to use indicators as chemical detection tools, to analyze a variety of foods for the presence of carbohydrates, lipids or proteins. One group of students was performing a test to see if there were lipids (fats) present in the food
samples. First they rubbed solid samples across brown paper to test for lipids. One student suggested that some foods contained
hidden fats and might not stain the brown paper. What is another test the students could use to test for the presence of lipids?
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A)
lodine
B)
Biuret
Sudan IV
D)
Benedict's