Lab 11
1. Describe the controls used in the starch test (Activity 1).
2. In the quick test for fats (Activity 3), is there a relationship between the size of the spot and the fat content of the food? Explain your answer.
3. In which test tube(s) did protein digestion occur (Activity 4)? How do you know?
4. What do you think would happen if the saliva treatment of the starch (cracker) was conducted under very cold conditions? Very hot conditions?
