Given what we know, we can confirm that the negative control most often used in tests involving proteins, lipids, sugars, and starch is distilled water.
What we know about negative controls.
- A negative control is a form of a controlled variable.
- This is the subject in the experiment to which no changes are made.
- This is done in order to have a base version of the subjects.
- This is important so that the user can compare the results to the "normal version".
Therefore, given the definition of a negative control as the control variable to which no changes are made in order to have a base to which compare the results of the other test groups, we can confirm that the most commonly used negative control for these tests is distilled water.
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