Part 1 of 3
What food is made of
identify
Try it yourself
identify: name or select.
Match each nutrient to the elements it contains.
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Scope and sources
Cambridge IGCSE Biology 0610 · 2026–2028 v3 · Original learning materials.
The elements in carbohydrates, fats and proteins (4.1.1); starch, glycogen and cellulose from glucose, proteins from amino acids, fats and oils from fatty acids and glycerol (4.1.2); the iodine, Benedict's, biuret, ethanol emulsion and DCPIP tests (4.1.3) through the food-tests practical; the structure of DNA (Supplement 4.1.4) in the reading and practice. Colours and drop counts in the experiment come from a teaching model.
Apparatus, amounts and times in the experiment are illustrative. Real practical work follows a teacher-approved safety method.
Official Cambridge syllabus