The diagram illustrates some stages in a laboratory procedure used to detect whether non-reducing sugars are present in a food sample. Several terms are omitted. Step X Step Y end colour Z. Which terms are correct for the expected result when the concentration of non-reducing sugar is very low?
- AX: acid hydrolysis; Y: Benedict’s test; Z: orange
- BX: Benedict’s test; Y: acid hydrolysis; Z: orange
- CX: acid hydrolysis; Y: Benedict’s test; Z: green
- DX: Benedict’s test; Y: acid hydrolysis; Z: green