Maltose is a reducing disaccharide produced during the enzymic breakdown of starch by amylase. A student wants to determine the concentration of maltose in an unknown sample using a quantitative Benedict's test and a colorimeter.
Describe how the student could prepare a calibration curve and calibrate a colorimeter to determine the concentration of maltose in the unknown sample.
16 exam-style questions on OCR A A Level Biology Planning. Each one has a worked solution and a mark scheme showing where the marks go.