Spit Lab
10/29/10
Honors Biology
Period 12
Chemical Aspects of Life & Spit Lab
ABSTRACT:
The objective for the Spit lab was to test two different types of crackers for the presence or absence of starch and of reducing sugars. Also, to test the chewed cracker, the one that didn’t have a reducing sugar, for the presence or absence of a reducing sugar with the saliva in it. Adding on, another part of the objective is to determine the effect of amylase on starch. For the Chemical Aspects lab, the objectives were to test for the presence or absence of carbohydrates, lipids and proteins in several test samples. In the starch test, the objective was to find the substances that contain starch. In the starch test, iodine was used. In the reducing sugar test, the objective was to find the test materials that have a reducing sugar. In the reducing sugar test benedicts was used. In the grease spot test, the objective was to find all the samples that had a lipid. Another one of the lipid tests were the dye test which was a more specific test to find the substances that all contained a fat by using a solution of Sudan 4 and water. The protein test’s purpose was to determine all the test materials that contained a protein by using biuret solution. The procedure for the Spit lab was to perform the starch test and reducing sugar test on both crackers. Then chew up the cracker that doesn’t have reducing sugars. Next, test the sample for a reducing sugar. The results of the Chemical Aspects lab were that starch, potato juice, cracker solution, and cereal contain starch. In the reducing sugar test glucose, fructose, lactose, and milk contain a reducing sugar. In the grease spot test, salad oil, milk, and chips are lipids. In the dye test, salad oil and chips are fats. Egg albumin, cereal, and cracker mixture show that they are proteins. In the Spit lab the saliva and cracker test showed up positive. The starch test for saltine was positive. The reducing sugar test for saltine was
Honors Biology
Period 12
Chemical Aspects of Life & Spit Lab
ABSTRACT:
The objective for the Spit lab was to test two different types of crackers for the presence or absence of starch and of reducing sugars. Also, to test the chewed cracker, the one that didn’t have a reducing sugar, for the presence or absence of a reducing sugar with the saliva in it. Adding on, another part of the objective is to determine the effect of amylase on starch. For the Chemical Aspects lab, the objectives were to test for the presence or absence of carbohydrates, lipids and proteins in several test samples. In the starch test, the objective was to find the substances that contain starch. In the starch test, iodine was used. In the reducing sugar test, the objective was to find the test materials that have a reducing sugar. In the reducing sugar test benedicts was used. In the grease spot test, the objective was to find all the samples that had a lipid. Another one of the lipid tests were the dye test which was a more specific test to find the substances that all contained a fat by using a solution of Sudan 4 and water. The protein test’s purpose was to determine all the test materials that contained a protein by using biuret solution. The procedure for the Spit lab was to perform the starch test and reducing sugar test on both crackers. Then chew up the cracker that doesn’t have reducing sugars. Next, test the sample for a reducing sugar. The results of the Chemical Aspects lab were that starch, potato juice, cracker solution, and cereal contain starch. In the reducing sugar test glucose, fructose, lactose, and milk contain a reducing sugar. In the grease spot test, salad oil, milk, and chips are lipids. In the dye test, salad oil and chips are fats. Egg albumin, cereal, and cracker mixture show that they are proteins. In the Spit lab the saliva and cracker test showed up positive. The starch test for saltine was positive. The reducing sugar test for saltine was