Found this place in my own personal quest for some. There might be better.
http://www.sciencecompany.com/sci-exper/food_chemistry.htm#Biuret%20Reagent
The reagent commonly used to test for proteins is Biuret reagent. It reacts with peptide bonds in proteins to form a color change, ranging from blue (negative) to purple (positive), indicating the presence of proteins in the sample.
Proteins are present when biuret reagent turns purple. Biuret reagent reacts with peptide bonds in proteins, causing the color change.
The test for proteins is called the Biuret test. This test is based on the principle that proteins react with copper sulfate in an alkaline solution to produce a violet color.
An iodine test is used to test for the presence of starch (or polysaccharides, specifically amylose or amylopectin). A Biuret solution test is used as an indicator for peptide bonds within proteins. Therefore, if you get a negative iodine test and a positive Biuret test, you would probably be testing a animal food source (beef, chicken, pork). Overall, any food that doesn't have starch present within it would be appropriate to use. Hope this helps!
That the unknown sample is not a monosaccharide and is does not contain peptide bonds (is not a protein). This is because they both produced negative results because Biuret tests positive in solutions that contain peptide bonds and will turn a violet color. Benedict reagent reacts to monosaccharides and will turn green-reddish orange when a monosaccharide is present. Neither of these things happened so the results are negative.
The biuret solution used in the biuret test for peptide bonds is blue in the absence of peptide bonds or biuret which also results in a positive result. A positive result for peptide bonds or biuret is apparent as the biuret solution turns purple/violet in color.
Biuret solution is typically blue-violet in color before the test.
Biuret solution
The normal color of biuret solution is light blue. When proteins are present and react with the biuret reagent, the solution changes to a violet or purple color, indicating the presence of peptide bonds. This color change is often used as a test for proteins in various laboratory applications.
protein
Fats and oils show no color change when tested with biuret solution. This is because biuret reagent specifically tests for proteins, and fats have a different chemical composition that does not react with the reagent to produce a color change.
Biuret solution contains chemicals that can be harmful if ingested, inhaled, or if it comes into contact with skin or eyes. It should be handled with care and proper protective equipment should be worn when using it. Additionally, biuret solution can be corrosive to certain materials, so it should be stored in appropriate containers and disposed of properly.
The reagent commonly used to test for proteins is Biuret reagent. It reacts with peptide bonds in proteins to form a color change, ranging from blue (negative) to purple (positive), indicating the presence of proteins in the sample.
biuret reagent
Proteins are present when biuret reagent turns purple. Biuret reagent reacts with peptide bonds in proteins, causing the color change.
Pepsin does not test positive in the biuret test. The biuret test is used to detect the presence of proteins in a solution, which contain peptide bonds. Pepsin is an enzyme that breaks down proteins into smaller peptides, so it does not give a positive result in the biuret test.
process that release energy by breaking down food molecules in the presence of oxygen