2.7 describe the tests for glucose and starch

2.7 •test for glucose: Benedict’s Reagent 

                 •add an excess amount of reagent (blue) to use all the sugar, and heat gently 

                 •it will form a orange-red precipitate 

                            •the colour goes from blue-green-yellow-orange-brick red (blue to orange-red)

                                      •the higher the concentration of sugar, the further the colour change

       •test for starch: iodine

                 •add excess iodine (red-brown) to the sample 

                 •the colour goes from red-brown to black-blue