Procedure Food groups
Observation
Inference
lodine test
ins beli
Test for starch
i. Add 2mL of iodine solution to the 1%
starch solution in a test tube.
ii. Heat the above solution after making
observation in step i.
Test for lipids
Add 2mL of oil to 2mL of water in a test
tube. Add few drops of Sudan III and
shake it.
Biuret test
atic vess
Test for
proteins
Add 2mL of protein solution (which is an
extract of pulses, or egg albumin or milk)
and 2mL of Biuret reagent.
Questions
i. Name any two plant tissues that can be used to demonstrate the presence of protein.
ii. Identify one confirmatory test for the protein.
ii. Write any two precautions that you will take while conducting the test for starch.
iv. Explain the significance of this experiment in our daily life.
V. Design another method to test for the presence of lipids in food.

answer and explanation;

volcanic rocks are igneous rocks which form from lava, molten rock which has been thrust out of a volcano onto the surface of a rocky body such as an asteroid, planet, or dwarf planet.  

plutonic rocks are igneous rocks which form from subterranean chambers of molten rock or magma. plutonic rocks make up the base of continental crust as well as oceanic crust. their slow rate of formation causes them to be coarse grained since there is plenty of time for large crystals to form before the magma solidifies into rock.

the textural difference is that plutonic rocks are more coarse grained than volcanic rocks. plutonic rocks are coarse grained while volcanic are fine grained ; glassey or fragmental. since fine and coarse are adjectives the decision as to whether a rock is fine or coarse grained is generally made on the bases of whether or not the individual crystals can be seen in most if the rock.

japan is the correct anwser because i already took the test and i passed it