Explain in terms of their solubility in different solvents and the emulsion test, why you do not see false negatives due to:
Monosaccharides and disaccharides
Starch
Nucleic acid
Protein


The emulsion test in qualititive. How how could it be made that the basis for a semi-quantitative test or even a fully quantitative test for lipids?

What answer do you have so far?