Yes, both disaccharides and polysaccharides will give a positive result in a Molisch test. The Molisch test detects the presence of any compound containing a significant amount of glycosidic bonds, which are present in both disaccharides and polysaccharides.
Yes, proteins can give a positive iodine test. When iodine reacts with proteins, it forms a complex that results in a brown color change, indicating a positive test for proteins.
No, albumin will not give a positive result to the Benedict test. The Benedict test is used to detect the presence of reducing sugars such as glucose, fructose, and maltose, not proteins like albumin.
No, methanol will not give a positive result in the iodoform test. The iodoform test is specifically used to detect the presence of compounds with the CH3CO- group in them, such as methyl ketones, which are required for a positive reaction.
Yes, waxes can give a positive result in an acrolein test because acrolein is a byproduct of the thermal degradation of some waxes, leading to its presence in the sample being tested.
No. You wouldn't get enough alcohol in your system to be positive.
yes,it give positive test
Positive controls : an experimental treatment that will give the desired result Negative controls: An experimental treatment that will NOT give the dersired result.
Yes, it can.
yes
No
French vanilla coffee creamer will not give a false positive in an alcohol breath test. Nor will it make you drunk making a positive positive.
can periactin show up positive for drugs in urine
nitration of the benzene ring and gives positive
No
Acetaminophen is not expected to give a positive result in Lassaigne's test for nitrogen and sodium due to its lack of nitrogen-containing functional groups. Similarly, it is unlikely to give a positive result in the ferrox paper test, which is typically used for detecting the presence of phenols.
Yes, both disaccharides and polysaccharides will give a positive result in a Molisch test. The Molisch test detects the presence of any compound containing a significant amount of glycosidic bonds, which are present in both disaccharides and polysaccharides.