Photosynthesis By Sofie Inwood Aim: To determine whether chlorophyll and light is necessary for starch formation. Hypothesis: Chlorophyll and light are both necessary for starch formation. Materials: * 600mL beaker * Access to water * Safety glasses * Bunsen burner * Tripod * Gauze mat * A large white evaporating dish * Scissors and forceps | * Glass stirring rod * Test tube rack * Test-tube (30mm x 180mm) * Methylated spirits * Iodine solution * 100mL
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Volumetric Analysis of Vitamin C by Titration The objective of this experiment is to use a redox reaction titration to accurately determine the amount of vitamin C in a sample of lemon juice‚ orange juice‚ or grapefruit juice. Chemistry of Vitamin C The chemical name for vitamin C is L-ascorbic acid. Its molecular formula is C6H8O6; its molar mass is 176.12 g/mole. Ascorbic acid is found throughout the plant and animal kingdoms‚ occurring in citrus fruits‚ hip berries (such as rose
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Aim: The aim of this experiment was to determine the types of macromolecules of various foods and classify them as one or more of the following: * Carbohydrate (starch) * Lipid * Sugar (glucose) * Protein Materials: * Test 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
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that is being studied is the hydrolysis of starch. The enzyme that is being studied is amylase. This experiment is looking at the effect of temperature on the rate of the enzymatic hydrolysis of starch. My hypothesis is that the higher the temperature the faster the hydrolysis of the starch would occur. The rationale behind this is that heat is a form of energy and would increase the reaction and speed up the reaction time. It would also cause the starch to hydrolyze before cooler temperatures. Method
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microscope. Iodine-Potassium-Iodide (IKI) and Sudan IV were the dyes used to stain specific parts of the plant tissue. IKI is used to stain structures containing starch which is indicated by the color change from brown to reddish-brown or blue-black. The stem‚ leaf‚ and root cross sections all contain starch. The roots stained the darkest meaning starch is stored more in them. Sudan IV dye stains lipids into pink to red color. All cells in a plant tissue contain lipids so the stem‚ leaf‚ and root cross sections
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acetic acid to detect the presence of mucin. Then‚ 4 test tubes were made of the following: Tube 1 = 3 ml starch + water + 37 degrees water bath; Tube 2 = 3 ml starch + saliva in water bath; Tube 3 = 3 ml starch (cooled) + 3 ml saliva (cooled) in ice bath; Tube 4 = 3 ml starch + 3 ml saliva 5 drops conc. HCL in water bath. An incubation period of 1 hour was followed and each was tested for starch and maltose. A similar procedure was repeated with pepsin‚ with the test tubes prepared as follows: Tube
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Determination of the tensile strength of starch bioplastic cast-film reinforced with Pineapple peel 1Caburnay‚ Frances Dianne R.‚ 1Contreras‚ Jonathan S.‚ 1D ulnuan‚ Gwen Kristin C 2Asst. Professor Catherine D. Sanchez 1Bachelor of Science in Food Technology 2Chemical Engineer ABSTRACT Natural fibers have become new alternative materials that can replace petroleum-based plastic‚ either alone or combined with another material‚ to produce greener composite materials. One of the most important
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transported by water because it is polar. If it were nonpolar‚ then water would just go right through it and nothing would happen. The property of water that allows this to happen is adhesion. 3. Starch is a carbohydrate. Describe its structure and where it falls in the level of carbohydrate complexity. Starch tends to be soluble in water only when heated.
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– Any 3 within group E. Starch 3 – Any 3 within group F. Fats 2 – Any 2 within group G. Special treats Any amount twice a week (exchanged with a group portion) = TOTAL OF 20 PORTIONS PER DAY Example: If your diet specifies 1 fruit out of the fruit group‚ any fruit can be eaten out of the group breakdown‚ with the specific amount allocated. i.e. 1 Fruit = 1 x small apple or 1 x medium orange. Or if your diet specifies 2 proteins out of the protein group‚ 1 starch‚ 1 vegetable and 1 fat‚ you
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“Do the new supplements contain fillers such as sugar and starch or are they pure protein?” This is important because the consumers might be falsely informed on what they are actually putting into their body. We are trying to answer this because it will provide the consumers with accurate results of what contents are within these supplements. In our study we had four testing reagents (Lugol’s which tests for starch‚ Biuret tests for protien‚ Benedict’s that tests for reducing sugars
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