together). As the reaction progresses‚ less starch will be present and more sugar (maltose) will be present. In lab‚ the activity of amylase was observed by using iodine. Remember‚ iodine reacts with starch to form a dark brown/purple color. As amylase breaks down starch‚ less and less starch will be present and the color of the solution (if iodine is added) will become lighter and lighter Rates of enzyme-catalysed reactions depend on pH and temperature. The optimum temperature is about 40oC because the
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tests performed were iodine testing for starch‚ Benedict’s test for glucose‚ the grease spot test for lipids‚ and the CuSO4’s test for protein. The pH indicator’s detection is based upon observing a chemical change that takes place most often a change in color. The Starch test was used for the presence of starch. In this instance‚ the distilled water is a negative control for the test‚ and a known glucose solution is a positive control. This was a simple test in which iodine is added to a given
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sugar in it by adding Benedict’s solution and heating it‚ there would be a color change if a reducing sugar is present‚ or it will remain blue (no reducing sugar). The objective of the Starch test was to test for starch in substances by using Iodine. The iodine will cause a substance to turn to a dark blue color if it is positive for starch. The objective for the Dye test was to test for lipids. When mixed with water and the tested substance‚ a positive result will occur in it being separated from
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temperature. * Temperature influences time taken for iodine solution remains yellowish. No full marks will be given if students did not meet the 2 criteria of answer and the word ‘different’ / ‘influence’ is not specific. Students must try to avoid these words. Accurate response (3 marks): P1: Temperature of water bath P2: Time taken for iodine solution to remain yellowish (Horizontal observation) * At temperature 5˚C‚ time taken for iodine solution remains yellowish is 12 minutes. * At
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likely to suffer from severe acne. That is because the increase in growth hormone which causes the sebaceous glands in the skin become clogged. 3. Iodine Iodine may be one factor in the appearance of acne‚ such as skin oil glands which can irritate skin that is prone to acne. Iodine can be found in fish and shellfish because sea water contains iodine. In addition other sources comes from iodized salt which is a component of several types of canned food. 4.Caffeine and Alcohol Caffeine is considered
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peroxydisulfate ions (S2O82-) react with iodide ions (I-) in the presence of a starch indicator‚ they produce a dark blue solution. Reaction (1) S2O82- + 3I- I3- + 2 SO42- (peroxydisulfate ion) (iodide ion) (iodine ion) (sulfate ion) To determine the rate law for this reaction a series of changes in the concentration of peroxydisulfate‚ [S2O82-]‚ and a series of changes in the catalyst while mean the corresponding changes in time‚ t‚ needs to be observed
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Heironimus‚ White 3 There are four main macromolecules; proteins‚ nucleic acids‚ lipids‚ and carbohydrates. The presence of some of these‚ such as sugar‚ fat‚ starch‚ and protein‚ can be determined using tests such as Benedict’s solution‚ Lugol’s iodine solution‚ Biuret’s reagent‚ and Sudan III. Control tests were performed to determine what a positive result would appear like. Then the tests were performed using substances containing sprite‚ fries‚ hamburgers‚ and chicken nuggets. Results matching
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Differentiate between a differential stain and a special stain (how are they different‚ don’t simply identify the types of differential stains and special stains). What is the role of the Gram’s iodine in a Gram stain? What color would all bacteria become at the end of the staining procedure if the iodine in the gram step was omitted? What is the role of the alcohol wash in the Gram Stain? What color would all bacteria become at the end of the staining procedure if the alcohol step in the gram
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water‚ ev milk‚ 50% egg solution‚ 1% sucrose‚ 4 test tubes‚ 1 test tube rate‚ safety glasses‚ pipets and the reagent solution. For test 2 for starches the following materials were used: Di water‚ 1% starch solution‚ onion juice‚ sucrose solution‚ iodine reagent‚ 4 test tubes‚ test tube rack and pipets. In test 1 and test 2 each solution was placed in a separate test tube with the corresponding reagent added to each as well. In test one for proteins each substance that showed a purple color it indicated
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Thermochromism Thermochromism refers to the phenomenon of color changes by the agency of heat. Obviously‚ the color changes are made possible by the temperature-induced chemical or physical changes of materials incorporated into the inks. Sometimes‚ the color change occurring at a temperature is permanent‚ and at other times the original color can be regained on cooling. Accordingly‚ we have an irreversible or reversible thermochromic system. The required chemistry can be adopted based
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