Benedict's color for crisps typically refers to a pale yellow or light amber hue. This color is often associated with the presence of certain reducing sugars in the solution when testing for glucose or other sugars using Benedict's reagent. The intensity of the color can vary based on the concentration of sugars present in the sample being tested.
because it contains glucose
Crisps are made from potatoes which are very high in starch. When iodine is added to starch it forms a complex with it and results in a purplish color. you get the same thing if you put an iodine sol'n on bread or cornstarch.
Sarah Bosmans-Benedicts died in 1949.
Sarah Bosmans-Benedicts was born in 1861.
Benedicts solution
Egg yolks have a natural white or pale yellow color. Without the addition of sugar, egg yolks will not change color when heated in the classic Eggs Benedict dish.
St. Benedicts Harps GAC was created in 1983.
The collective noun for crisps is a packet of crisps.
It tests for glucose.
Maria Ratzinger
can I take sweets and crisps to Ausrtalia..Sydney
Crisps are normally made from potatoes