* Benedict's solution: Turns from blue to green, yellow, orange, or red depending on the concentration of sugar present.

* Fehling's solution: Turns from blue to green, yellow, orange, or red depending on the concentration of sugar present.

* Barfoed's solution: Turns from blue to colorless or yellow depending on the concentration of sugar present.

* Nylander's reagent: Turns from blue to green, yellow, or red depending on the concentration of sugar present.

Starches:

* Iodine solution: Turns from yellow to blue-black in the presence of starch.

* Benedict's solution: Turns from blue to green, yellow, orange, or red depending on the concentration of sugar present.

* Fehling's solution: Turns from blue to green, yellow, orange, or red depending on the concentration of sugar present.

* Barfoed's solution: Turns from blue to colorless or yellow depending on the concentration of sugar present.

* Nylander's reagent: Turns from blue to green, yellow, or red depending on the concentration of sugar present.

Lipids:

* Sudan III: Stains lipids red or orange.

* Oil Red O: Stains lipids red.

* Nile Blue A: Stains lipids blue or bluish-white.

* Fluorescein diacetate: Stains lipids green fluorescent.

Proteins:

* Biuret reagent: Turns from blue to purple in the presence of protein.

* Ninhydrin reagent: Turns from yellow to purple in the presence of protein.

* Xanthoproteic acid: Turns from yellow to orange in the presence of protein.

* Millon's reagent: Turns from colorless to red in the presence of protein.

* Folin-Ciocalteu reagent: Turns from yellow to blue in the presence of protein.