Which flow chart outlining the test for non-reducing sugars is correct?

2.1.1 describe and carry out the Benedict’s test for reducing sugars, the iodine test for starch, the emulsion test for lipids and the biuret test for proteins

2.1.2 describe and carry out a semi-quantitative Benedict’s test on a reducing sugar solution by standardising the test and using the results (time to first colour change or comparison to colour standards) to estimate the concentration

2.1.3 describe and carry out a test to identify the presence of non-reducing sugars, using acid hydrolysis and Benedict’s solution