Question

please understand my problem and answer for this question

And this is not exam paper​

Answer 1

Answer with explanation:

Activity 1: When iodine solution were added to rice water, the solution turned blue black because presence of the starch. when iodine comes in contact with starch it forms starch iodine complex because iodine guest stuck in the beta coils in the structure of the almose of the starch.

Activity 2: When two drops of copper sulphate and ten drops of caustic soda or NaOH is added to egg, it turns violet. This indicates the presence of proteins.  This is Biuret's test and the principle is simple as follows:

In the presence of alkaline medium (caustic soda or NaOH), the Cu 2+  ions get reduced to Cu   +  and binds to the egg proteins, thereby giving a violet color.

Activity 3: I observe that an oily patch on white paper shows the presence of excessive oil. Because, frying temperature is a limiting factor in fat absorption in fried foods. The right temperature varies according to type of food, 160-180C . the lower temperture the more absorbed fat you get, the higher temperature the less oil absorption and the more crispiness you get but you at high risk of surface burning . So, try the one that fit tour products.

Activity 4: Fruits, Vegetables, Green vegetables, and nuts.