The Fehling’s test was done to show the presence of carbohydrates. Two small test tubes were used and 5 mL of Fehling’s reagent was added to it. Five drops of 1% glucose was added to one test tube, the control. This tube was then boiled and if a brown-red precipitate was formed, it would indicate that there was a carbohydrate present. The other tube had 5 mL of the Fehling’s reagent put in it and five drops of the filtrate after the ethyl acetate was gone and the filtrate had been cooled. If this created a brown-red precipitate, it would indicate that there was a carbohydrate…
The enzyme used in this experiment is Invertase. This enzyme catalyzes the breakdown of sucrose (table sugar) into glucose and fructose.…
-2) Lactose Tolerance Test: This test takes a baseline level of glucose and measures the levels of glucose in your blood every 30 minutes for about 90 minutes. Since lactose is a disaccharide composed of glucose and galactose, people who properly digest lactose see a rise in glucose levels because lactose is being broken down, followed by a slight decrease in glucose levels as it is being absorbed. However, people who don’t properly digest lactose will not see a rise in glucose levels because lactose remains intact. *Look at picture in notes for a visual representation*…
We used a negative control to see if there is any amylase in the maltose…
The purpose of this lab is to determine the presence of glucose, starch, and protein in various samples through standard tests.…
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…
In test tube #1 the enzyme broke down the lactose . Lactose is a disaccharide of glucose and galactose. The lactose tablet contained lactase which hydrolyzed the lactose into constituent galactose and glucose. Glucose is naturally occurring in skim milk thus in test tube # 2 found in a much smaller amount than test tube #1.…
If I test milk for nutrients then it will test possitive for lipids,protein,and fats but negative for starch because it consists of those nutrients.…
Abstract: This lab was developed to investigate blood glucose and diabetes. Diabetes is a lifelong chronic disease in which there are high levels of sugar in the blood (Diabetes). The spectrophotometer was applied to this lab to determine the absorbance of blood glucose in diabetic and non-diabetic blood samples. In order to prove this, tests were conducted by taking the blood samples at different times right before a meal was eaten then 30, 60, 90, and 120 minutes after the meal. The 6 test tubes had been placed in the spectrophotometer to measure the absorbance of blood glucose in the diabetic and non-diabetic blood. It was hypothesized that people with diabetes will absorb more light from the higher amount of glucose in their body measured by the spectrophotometer compared to non-diabetics being less absorbent from lack of glucose. The results will show the significant difference in the absorption level for diabetic and non-diabetic blood. The level of blood glucose will remain higher longer in diabetics than non-diabetics. This experiment could have been easily flawed by human error but collectively the hypothesis seemed to be correct in this experiment. Those with diabetes would absorb more light from the higher amount of glucose in their body compared to non-diabetics measured by the spectrophotometer.…
8. Follow the instructions in the “Question” column to complete the virtual lab. You must test each lactose sample at all pH levels: 3,5,7,9, and 11. Record your data in Table 1 on the Lab Worksheet.…
The results of the test to find simple sugars weren't significant enough to be classified as simple,…
The two types of fermentation that are well known are alcoholic fermentation as well as lactic acid fermentation. Fermentation is vital for many organisms, such as yeast and bacteria, because it allows them to obtain energy required to carry on life processes. Alcoholic fermentation is especially important for human beings, as it is used to produce alcoholic beverages, bread, and many other everyday items that are consumed (Alba-Lois, 2010). On the other hand, lactic acid is a waste product of certain bacteria (Lactobacillales), which is utilized to create many dairy products such as yogurt and cheese. In addition, humans can resort to lactic acid fermentation when oxygen is limited, so it is used as an extra source to obtain oxygen. In our experiment we will be using yeast, a single-celled organism that utilizes sugar as a food source, and it produces energy substances through the breakdown of sugar molecules. Specifically, the type of sugar as a source of food, impacts the speed of fermentation in yeast. In this lab, we will calculate the rate of fermentation in yeast with different solutions of sugar, such as sucrose, fructose, and lactose with glucose being the control. It is important to humans that the yeast uses the best sugar source during fermentation, as it creates important everyday items we consume like bread, alcohol, and…
The Santa Fe Trail was beneficial to the growth of New Mexico. It was a highway that allowed passage between Missouri and Santa Fe. It was also used as a major passage way to get to other places like Los Angeles, Mexico city, and Camino Real. It allowed for trade to occur in Santa Fe. The Santa Fe trail was one of the big three trails in United States history that opened up the roadway to the west.…
In 7.3 after 10 minutes, the results came to be 500 mg/dL of glucose in the lactose tube and 1000…
To answer question one it’s important to not that Nike has created a very powerful image in the minds of consumers in America. Nike wanted consumers to see it as an innovative brand that produces top of the line performance gear that was associated with very powerful and important athletes (mostly males). Their profile users are represented as famous athletes such as Michael Jordan or Tiger Woods. The athletes reflected the brand personalities such as competitive, winners, strong, and better than the rest. This also is a way for Nike to obtain credibility and quality. With the Air Jordan line, Nike sold over $100 million shoes in the first year (129).…