Reactants Predictions Before Combining Observations After Combinin g Starch + I2 No reaction‚ starch will remain white Reaction; black deposits on the glass tube. Starch turns black Food coloring + NaOCl No reaction; will turn lighter Reaction; the solution that was dark blue turned into light blue Food coloring + CH3COOH No reaction; color will turn lighter No reaction; when both combined‚ the color (dark blue) remained the same Food coloring + NaOCl + CH3COOH No reaction; solution will remain
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halogen element Any of the six nonmetallic elements that constitute Group 17 (Group VIIa) of the periodic table. The halogen elements are fluorine (F)‚ chlorine (Cl)‚ bromine (Br)‚ iodine (I)‚ astatine (At)‚ and element 117 (temporarily named ununseptium [Uus]). They were given the name halogen‚ from the Greek roots hal- (“salt”) and -gen (“to produce”)‚ because they all produce sodium salts of similar properties‚ of which sodium chloride—table salt‚ or halite—is best known. Because of their great
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presence or absence of starch in the solutions using iodine (I2). Iodine forms a blue to black complex with starch‚ but does not react with glucose. If iodine is added to a glucose solution‚ the only color seen is the red or yellow color of the iodine. Therefore‚ the faster the blue color of starch is lost‚ the faster the enzyme amylase is working. If the amylase is inactivated‚ it can no longer hydrolyze starch‚ so the blue color of the starch-iodine complex will persist. You will also test for the
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Epidermal Cells Requirements: Iodine solution HARMFUL Onion Distilled Water Apparatus: Microscope Microscope slides & cover slips Tile Knife Tweezers Pasteur Pipettes Assignment: I was given the onion once it had been chopped up on the tile‚ ready for me to peel back the skin I required using the tweezers. I then placed piece of onionskin onto the microscope slide‚ making sure there were no folds or creases‚ and put a drop of iodine onto the slide as well‚ to view through
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Estimation of the Activation Energy for the Iodination of Acetone Through the Effect of Temperature on the Rate Constant Joel Costa‚ Alex Fuentes‚ Michael Chea‚ Rex Nwerem Dr. Morgan Ferguson July 9‚ 2013 ABSTRACT | It is often important to determine the rate at which a chemical reaction takes place‚ i.e.‚ how fast it yields the desired products. Temperature is one of the factors that influence the rate of reactions and it does so by providing energy to reactant particles so that a larger
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experiment is to test the existence of carbohydrates in starch suspension and potato cell. If carbohydrate is present in starch suspension‚ the solution will turn into dark blue when iodine solution is added. If carbohydrate is present in potato cell‚ starch granules can be seen clearly under microscope when iodine solution is added. The second experiment is to test the existence of lipids in margarine and olive oil. If a lipid is present in margarine‚ the solution suspended with alcohol will turn
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"sitting on his knee‚ in the hot enormous crowded church.” (66) Baldwin shows one of his good memories with his father. Baldwin remembers he was taken to the barbershop and he began to cry‚ his father "soothed his crying and applied the stinging iodine.” (66) Baldwin remembers as he was growing up him and his father had sweet and lovable moments with each other. In James Baldwin’s Notes of a Native Son‚ the author describes a complex troubled relationship with is father. Baldwin’s attitude towards
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randomized controlled trial study in relation to catheter-related bacteremia as the most frequent complication of the central venous catheter (CVC). The purpose of the study is to decide whether the use of 0.5% tincture of chlorhexidine or 10% povidone-iodine solution‚ is the most beneficial for preventing CVC exit site colonization‚ significant catheter tip colonization and catheter-related bacteremia in ICU patients. Protection of Human Participants Risks and Benefits Human subjects are necessary
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storage for more than a few days. Aim To investigate the effect of temperature of juice on the content of Vitamin C. Variables Independent: Temperature of orange juice – 25°C‚ 50°C‚ 100°C Dependent: Content of Vitamin C recorded by the number of Iodine drops Controlled: Amount of orange juice – 2mL measure using a 25mL pipette Controlled: Amount of starch solution – 2mL measure using a 25mL pipette Controlled: Amount of hydrochloric acid 1M – 2 drops from a dropper bottle Controlled: Amount
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Light-Orange Aldohexoses Glucose Light-Orange Aldohexoses Fructose Brown Ketohexoses Sucrose Brown Ketohexoses Lactose Light-Orange Aldohexoses Maltose Light-Orange Aldohexoses Starch Light-Orange Aldohexoses Glycogen Light-Orange Aldohexoses E. IODINE TEST FOR POLYSACCHARIDES Compound Color Polysaccharides (yes/no) Water Orange No Glucose Orange No Fructose Orange No Sucrose Orange No Lactose Orange No Maltose Orange No Starch Black Yes Glycogen Black Yes F. HYDROLYSIS OF DI- AND
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