2 Phos 2 1 0.527 0.527 3 Phos 3 1 0.248 0.248 4 Phos 4 1 0.050 0.05 5 Carb 1 4 0.646 2.584 6 Carb 2 1 0.490 0.490 7 Carb 3 1 0.127 0.127 8 Graph: Abs 280 (Undiluted) Table 2: Biuret Raw Data A F G H I J Sample Dilution before adding Biuret reagent Additional dilution factor (Biuret reagent) Total dilution factor into cuvetter (F x G) Measured Abs 540 Undiluted Abs 540 (H x I) HEW 40 5 200 0.127 25.41 LOAD 5 5 25 0.117 2.925 Phos 1 2 5 10 0.102 1.020 Phos 2 1 5 5
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organisms.html) A few experiments were performed to test for the presence of the different types of macromolecules of various solutions. The iodine tested for starch and glycogen‚ Benedict’s test tested for reducing sugars for carbohydrates and biuret test was performed to test for proteins. It is necessary to understand how important controls are in a lab experiment. A control is where all of the experimental variables can be controlled and monitored. Results are determined by comparing these
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LABORATORY 3: LABORATORY 3: Basic Chemistry for Investigating Living Systems Abstract The purpose of this experiment was to explain how colorimetry can be used to qualitatively detect cellular chemical components; to chemically differentiate between proteins‚ sugars‚ starches‚ and lipids; to identify the roles of molecular components in living systems; to comprehend the value of using a systematic approach to research; and to describe why hypotheses‚ controls‚ standards‚ and quality control
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tubes * Solutions : ( A‚B‚C‚D‚E‚F‚ and G) * Reagents: ( Iodine‚ Biuret‚ Benedict‚ Ethanol) * Spatula * Heating plate * A test tube cleaning brush * Tray * Beaker * Distilled water * Pipette ( comes with reagents since they are in bottles) Method/Procedure: Step #1: poor the solution into four different test tubes Step #2: In the first test tube put a few drops of a reagent called "biuret". If the solution turns purple‚ then the solution contains protein. Step
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adipose tissue Biuret reagent‚ iodine‚ Benedict’s reagent‚ Sudan IV‚ spot test Positive control‚ negative control Eukaryote‚ prokaryote‚ yeast‚ budding‚ cilia‚ pseudopod‚ chloroplast‚ nucleus‚ cytoplasmic streaming‚ chromoplast‚
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solution‚ 5% -Known foods; glucose‚ corn starch -Cornstarch suspension‚5% -Detergent solution -Unknown food samples -Benedict’s reagent -Lugol’s solution -Sudan IV indicator -Unglazed brown paper -Gelatine solution‚ 5% -Biuret reagent Procedure: 1. Safety goggles and lab apron were put on. Part A: Carbohydrate Test 2. Poured 300 mL of water into a 400 mL beaker. Secured the beaker with a ring clamp‚ placed it on a hot plate‚ and heated the water to 80 °C
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OBSERVATION: Table showing observation made on Benedict’s test-Reducing sugar. Food Test | Food Items | Observations | Benedict’s test –Reducing sugar.2cm3 of food was added to a test tube. An equal solution of Benedict’s solution was added and shaken the brought to a boil. | MilkCheeseButterWhite breadWhole wheat bread | -Initially white-When Benedict’s solution was added the mixture turned faint blue.-When boiled the mixture turned yellow.-Initially faint yellow.-When Benedict’s solution
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through the use of indicators: Sudan III‚ Lugol’s iodine‚ Benedict’s solution‚ and Biuret’s reagent. After testing the gelatin solution in the presence of the indicators‚ the results showed that Lugol’s reacted‚ turning orange-pink (oils) and the Biuret reagent (protein) reacted with the gelatin solution‚ turning lilac. Thus it was determined that the gelatin solution held both proteins as well as oils. Introduction: Lipids‚ nucleic acids‚ carbohydrates‚ and proteins are essential parts of daily
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a brick-red precipitate. | Sucrose | Reducing Sugar | As Benedict’s Test | Iodine Solution | Starch | A Blue-Black Colouration | Sudan III | Lipids | A Red-Stained Oil Layer separates on the surface of the water‚ which remains uncoloured | Biuret Solution | Proteins | Mauve or Purple Colour Slowly Develops | ‘ Table 2 . Biochemical Tests On Common Foodstuffs Sample | Proteins | Lipids | Starch | Sugars | Egg white | Turns Purple / +ve | Turns pale orange / -ve | Turn yellow/-ve
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filtered. III. Chemical test for the different components of milk A. The filtrate from the previous procedure was boiled until it coagulates. It was filtered and reserved for part B. The coagulum was divided into two portions and the Biuret test and heating was performed. B. The filtrate from III.A was used for the other tests. a.> Test for lactose. 5 drops of the filtrate was added with 3 ml Benedicts’ reagent. It was heated in a water bath. The results were noted. b
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