Why can a substance taste sweet but give a negative result for the Benedict’s test? Fructose is a monosaccharide, but has a similar taste to sucrose. What test will it be positive for, and what tests will it be negative for?

What part of our body would be high in protein?

What part of a plant is likely to be high in starch?

What are the correct subunits for the following?
a. Carbohydrate:
b. Lipid:
c. Protein:
d. Nucleic Acid:

What might be another good (simple) test to determine if a molecule is a lipid or not?