Antigen tests look for viral proteins rather than the genetic material of the virus. They cannot detect very small amounts of virus, so you need a higher amount of virus in your sample to get a positive result. This means you're most likely to get accurate results when you have the most virus in you
A test commonly used to identify the presence of starch in a sample is the iodine test. One of the two components of starch, specifically amylose, reacts with iodine to produce the dark blue color. While the presence of simple carbohydrates can also be detected using Benedict's solution, starches an
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