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Food tests can be used to identify specific macromolecules present in unknown food samples by applying biochemical assays that indicate the presence of carbohydrates, proteins, and lipids. For example, the Benedict's test can detect reducing sugars, while the iodine test is used for starch, and the Biuret test identifies proteins. Additionally, the grease spot test can indicate the presence of fats. By combining these tests, one can create a profile of the unknown sample, aiding in its identification.

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1mo ago

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