Practical 12: Digestion in Humans Aim: To distinguish between 5 liquids to come to a conclusion from which region of the alimentary canal it was extracted from. Hypothesis In this practical‚ we have been given 5 unknown solutions hence it is not possible for us without any logical analysis to come up with a conclusion regarding the positioning along the alimentary canal. We cannot come up with a proper answer or predict results without running through the tests. I though can base my
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Identifying Organic Compounds 2. Purpose/Problem: I am doing this experiment to find out what kind of organic compounds are in test tubes A‚ B‚ C and D. I am curious to know if substance D was the lipid because it seemed thin and had a slightly yellow tint of color to it. 3. Research: In my research I was informed about facts and appearances of lipids. First of all lipids are non-polar compounds‚ thus they won’t dissolve in water. This is also known as being hydrophobic. They are made with one
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The reagent that was used is something called the Benedict’s solution which was made by a man named Stanley Rossiter Benedict. (Simoni‚ Hill‚ Vaughan‚ 2002) This solution consisted of 17.3g of Copper Sulfate in crystallized form‚ 173.0g of Sodium Citrate‚ 100.0g of Sodium Carbonate (anhydrous) as well as 1000.0 cc of distilled water. (Benedict‚ 1908) Reducing sugars are known as sugars that are oxidized by certain metal ions
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oil Oats and water 20 ml gelatin and water solution 20 ml potato and water mixture 20 ml apple juice and water mixture 20 ml unknown substance #1 20 ml unknown substance #2 Paper towels 600 ml beaker Brown paper Biuret reagent Benedict’s solution Iodine solution Procedure: 1. Place test tubes in the test tube rack. Use the grease pencil to label each test tube based on the substance that will be placed in them. 2. To test for starches‚ fill each test tube with
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Experiment 1: Isolation of Casein from Milk * pH of milk – 6.6 * milk = 87.1% water‚ 4.9 % CHO 3.9 %‚ fats‚ 0.7% minerals Experiment 2: Protein Hydrolysis and Characterization | Reagents | Principle | Test for | Positive Result | Negative Result | Biuret | CuSO4‚ NaOH | Complexation of Cu+2 with amide N atoms | Polypeptide bonds | Violet/purple solution | Blue color solution | Sakaguchi | 10% NaOH‚ 0.02% α-naphtol solution‚ 2% NaOBr | arginine condenses with α-naphtol and NaOH
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Pre-lab 1: Identifying Carbohydrates Abstract The point of this lab is to determine if a substance contains carbohydrates such as a reducing sugar and/or polysaccharides. This will be done by using Benedict’s reagent and Iodine stain tests. Benedict’s reagent will react to reducing substances in the solution by oxidizing it and changing the structure of the reducing sugar to form a colored precipitate. The color of this precipitate can be used to determine the concentration of reducing sugars in
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Reducing Sugars : Sugars that contain aldehyde groups that are oxidised to carboxylic acids are classified as reducing sugars. Common test reagents are : Benedicts reagent (CuSO4 / citrate) Fehlings reagent (CuSO4 / tartrate) They are classified as reducing sugars since they reduce the Cu2+ to Cu+ which forms as a red precipitate‚ copper (I) oxide. Remember that aldehydes (and hence aldoses) are readily oxidised (review ?) In order for oxidation to occur‚ the cyclic form must first ring-open
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carbonyl groups. In the carbohydrates‚ if the sugar contains aldehyde group it called reducing sugar and called non-reducing sugar if didn’t have the aldehyde group. The Benedict’s test shows us which sugars are reducing or non-reducing. Benedict’s reagent‚ which contains Cu2+ ions in alkaline solution with sodium citrate added to keep the cupric ions in solution. The alkaline conditions of this test causes isomeric transformation of ketoses to aldoses‚ resulting in all monosaccharides and most disaccharides
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January 1999 B io Factsheet Example glucose fructose galactose Number 39 Carbohydrates: Revision Summary Carbohydrates contain 3 elements: Carbon (C)‚ Hydrogen (H) and Oxygen (O). Thus‚ if we remove water from carbohydrates‚ all that remains is carbon. Carbohydrates can be divided into 3 categories; monosaccharides‚ disaccharides and polysaccharides (Table 1). Table 1. Structure of monosaccharides‚ disaccharides and polysaccharides Category Monosaccharide (made of 1 sugar molecule)
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through hydrolysis. We used different methods to show how different tests involving heat‚ acid‚ saliva‚ and bacteria can hydrolyze polysaccharides and proteins. Through this experiment we have found that heat and acid hydrolyze starch while using the Benedicts test. Using the same test in a different manner showed how saliva has a big effect on the breakdown of polysaccharides. Using the IKI test we noticed bacteria like B.Cereus are able to digest starch polysaccharides‚ where as E.Coli does not‚ and
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