When testing to determine the presence of lipids in food, which solution or reagent should be used? a) biuret solution b) iodine solution c) sudan red solution d) benedict's solution

The answer should be C, Sudan red solution.

Sudan red solution dissolves in lipids, which can show a color of orange/red if lipid is present.

On the other hand, Biuret solution/reagent is used to test for proteins, and it'll show a color or purple if protein is present.

Iodine solution is used to test for the presence of starch, and it'll show a blue black color if starch is present.

And lastly, Benedict's solution is used to test for reducing sugars, and it'll show a brick red color (or green as small amounts) if reducing sugars are present after heating under boiling water bath.

The answer is d. disruptive