Vitamin c content in vegetables
Tittle :
Identification of Biochemicals in Their Pure Form
Objective :
To identify the component of the solution in its pure form with various food tests and state the justifications.
Apparatus :
Test-tube , test-tube holder , water bath 95’c , measuring cylinder , white tile , test-tube rack .
Materials :
Glucose, sucrose , fructose , hydrochloric acid , potassium hydroxide , albumin , cooked starch , corn oil , copper (ll) sulphate solution , ascorbic acid solution , DCPIP solution , Millon’s reagent , Sudan lll , tap water, ethanol , iodine solution , Benedict’s solution.
Observation :
Part One : Identification of Carbohydrates
Reducing sugar
Test
Observation
Fructose
Colourless fructose solution turned to reddish brown solution.
Glutose
Colourless glucose solution turned to reddish brown solution.
Lactose
Colourless lactose solution turned to reddish brown solution.
Initial sugar solution which is colourless.
Mixture of sugar solution and Benedict’s solution.
Sugar solution after heating.
Non-reducing sugar
Test
Observation
Sucrose
Colourless solution turned from colourless to blue after Benedict’s solution is added. While heating, blue solution turned to yellow then green and final colour was reddish orange.
Sucrose solution before anything is added.
Sucrose solution after heating for 1 minute.
Test for Starch
Test
Observation
Iodine test
Cooked starch which is colourless turned to dark purple when iodine is dropped into it on a white tile.
Colourless Cooked starch.
Colour of Cooked starch after iodine was dropped in.
Part Two : Identification of Lipids
Test
Observation
Sudan lll
Yellowish oil layer became fat globes that stained red and floats on water.
Before Sudan lll is added into it.
After Sudan lll is added into it.
Corn oil before anything is added.
After tap water is added into mixture of corn oil and ethanol.
Part Three : Identification of Protein
Test
Identification of Biochemicals in Their Pure Form
Objective :
To identify the component of the solution in its pure form with various food tests and state the justifications.
Apparatus :
Test-tube , test-tube holder , water bath 95’c , measuring cylinder , white tile , test-tube rack .
Materials :
Glucose, sucrose , fructose , hydrochloric acid , potassium hydroxide , albumin , cooked starch , corn oil , copper (ll) sulphate solution , ascorbic acid solution , DCPIP solution , Millon’s reagent , Sudan lll , tap water, ethanol , iodine solution , Benedict’s solution.
Observation :
Part One : Identification of Carbohydrates
Reducing sugar
Test
Observation
Fructose
Colourless fructose solution turned to reddish brown solution.
Glutose
Colourless glucose solution turned to reddish brown solution.
Lactose
Colourless lactose solution turned to reddish brown solution.
Initial sugar solution which is colourless.
Mixture of sugar solution and Benedict’s solution.
Sugar solution after heating.
Non-reducing sugar
Test
Observation
Sucrose
Colourless solution turned from colourless to blue after Benedict’s solution is added. While heating, blue solution turned to yellow then green and final colour was reddish orange.
Sucrose solution before anything is added.
Sucrose solution after heating for 1 minute.
Test for Starch
Test
Observation
Iodine test
Cooked starch which is colourless turned to dark purple when iodine is dropped into it on a white tile.
Colourless Cooked starch.
Colour of Cooked starch after iodine was dropped in.
Part Two : Identification of Lipids
Test
Observation
Sudan lll
Yellowish oil layer became fat globes that stained red and floats on water.
Before Sudan lll is added into it.
After Sudan lll is added into it.
Corn oil before anything is added.
After tap water is added into mixture of corn oil and ethanol.
Part Three : Identification of Protein
Test