: Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate Solutions
Title : Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate Solutions
Objective : To investigate the action of saliva and 3 hydrochloric acid in two carbohydrate solution
Results
Table1:
Observation Conclusion
Solution A Benedict’s test:
Blue coloration turned to brick red precipitate. Reducing sugar is present in the solution A.
Iodine test:
The coloration remained unchanged. Starch is absent in solution A.
Solution B Benedict’s test:
The blue coloration remained unchanged. Reducing sugar is absent in solution B.
Iodine test:
The coloration turn into dark blue coloration. Starch is present in solution B.
Table 2:
Tube Contents
Temperature(°C) Benedict's Test-Colour Observation
After min 5th min
(from tubes 1 - 4 into 1' - 4') After 35th min
(from tubes 1 - 4 into 1' - 4') 1 10 ml solution B
1 ml saliva 37 Blue coloration turned into translucent green. Blue coloration turned to green and finally moderate amount of brick red precipitate suspended in solution. The solution was opaque. 2 10 ml solution B
3 M HCI 37 The blue coloured solution remains unchanged. The blue coloured solution remains unchanged. 3 10 ml solution B
3 M HCI 95 White coloured translucent suspension formed in moderate amount. A very big amount of white suspension formed which is very opaque. Turned back into translucent and remaining solution was blue which is translucent. 4 10 ml solution B
1 ml saliva 95 The blue coloured solution remains unchanged. The blue coloured solution remains unchanged as well.
Discussion :
In the experiment, the enzyme amylase was involved. Amylase breaking down the starch suspension into maltose and maltose into glucose when HCL was added into solution B .This is because solution B was hydrolyzed and the H+ ions present break down the bond in between molecules of the solution B.
Saliva enzyme works the best at the
Objective : To investigate the action of saliva and 3 hydrochloric acid in two carbohydrate solution
Results
Table1:
Observation Conclusion
Solution A Benedict’s test:
Blue coloration turned to brick red precipitate. Reducing sugar is present in the solution A.
Iodine test:
The coloration remained unchanged. Starch is absent in solution A.
Solution B Benedict’s test:
The blue coloration remained unchanged. Reducing sugar is absent in solution B.
Iodine test:
The coloration turn into dark blue coloration. Starch is present in solution B.
Table 2:
Tube Contents
Temperature(°C) Benedict's Test-Colour Observation
After min 5th min
(from tubes 1 - 4 into 1' - 4') After 35th min
(from tubes 1 - 4 into 1' - 4') 1 10 ml solution B
1 ml saliva 37 Blue coloration turned into translucent green. Blue coloration turned to green and finally moderate amount of brick red precipitate suspended in solution. The solution was opaque. 2 10 ml solution B
3 M HCI 37 The blue coloured solution remains unchanged. The blue coloured solution remains unchanged. 3 10 ml solution B
3 M HCI 95 White coloured translucent suspension formed in moderate amount. A very big amount of white suspension formed which is very opaque. Turned back into translucent and remaining solution was blue which is translucent. 4 10 ml solution B
1 ml saliva 95 The blue coloured solution remains unchanged. The blue coloured solution remains unchanged as well.
Discussion :
In the experiment, the enzyme amylase was involved. Amylase breaking down the starch suspension into maltose and maltose into glucose when HCL was added into solution B .This is because solution B was hydrolyzed and the H+ ions present break down the bond in between molecules of the solution B.
Saliva enzyme works the best at the