Q What were the indicators used for each of the tests for macromolecules? (sugar, protein, fat, starch) Give an example of an item in your home lab that you could use to create a positive test for each of the macromolecules (sugar, protein, fat, starch). Assume that you have access to the indicators needed. What would you use to make a negative control for these tests? Why is it necessary to develop positive and negative controls for each test? List the solutions (A through F) and the macromolecules that were detected in each. What could be done to increase the sugar content of Sample B?

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