Food Testing

So the lab that we did was quit interesting. We got simple products; sugar, honey etc. and tested if they were mono, di, or polysaccharieds. How we did this was using iodine and benedict. This helped us see which one it was; a mono, di or poly. After we got some products and put some drops of iodine or benedict, we put it in hot water for about five minutes. Pretty soon, the product started to turn colors. Some of them didn't change at all. This determined that the products where di. Some products turned dramastically. Some just stayed the same like I said before.