What are the sources of error in a Biology food test lab? (food tests - redicing and non - reducing sugars , lipids and proteins)
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Answer: Common sources of error include instrumental, environmental, procedural, and human. All of these errors can be either random or systematic depending on how they affect the results.
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Answer:
Errors could occur because of Contamination, instruments, chemicals, and procedures.
Explanation:
Errors in a lab could occur because of these possible reasons:
- Contamination- It could occur possibly because of any bacteria or microbe present in the food which could make changes in the food.
- Instruments- Some errors could occur because of the instruments.
- Chemicals- Chemicals that are required for processing the test might be expired or contaminated with some other chemicals.
- Procedural errors- Humans make mistakes while performing experiments which could lead to possible errors.
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