collected in a beaker. 6. Step 6 and 7 are done approximately at the same time. 4ml of the saliva prepared in step 4 is measured and pipetted 2 ml each into tubes 1 and 4. The contents of the tubes is well-shaken to ensure thorough mixing. 7. 4 ml HCl is measured and pipette 2 ml into each tubes 2 and 3. 8. Incubate tubes 1‚ 2‚ 3 and 4 at their respective temperatures as shown in Table 2 for 35 minutes from this moment. 9. 4 more new boiling tube are labelled as: 1’‚ 2’‚ 3’ and 4’. 10. After
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At the same time‚ step (6) and (7) was to be done approximately. Measured out 4 ml of the saliva prepared in step (4) and pipetted 2 ml each into tubes 1 and 4. The contents of the tubes shook well to ensure through mixing. 7. Measured out 4 ml HCL and pipetted 2 ml each into tubes 2 and 3. 8. Let tubes 1‚ 2‚ 3‚and 4 incubated at their respective temperatures (see Table 2) for 35 minutes from this moment. 9. Labelled 4 more new boiling tubes as follows: 1’‚ 2’‚ 3’ and 4’. 10. After
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Experiment No. 7 HYDROLYSIS AND ANALYSIS OF CARBOHYDRATES Methodology Materials: |1% solutions: | conc. H2SO4 | |glucose‚ fructose‚ maltose‚ sucrose‚ lactose‚ |Molisch reagent | |agar-agar‚ gum arabic‚glycogen‚ cotton‚ |I2 in KI solution (Lugol’s
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Digestion a. The mouth: salivary alpha enzyme chew food‚ perceive taste‚ moisten food with saliva‚ lubricate food with mucus‚ release starch –digesting (amylase) enzymes‚ initiate swallowing reflex - Enzyme: alpha amylase with cooked starch as substrate – starch digestion enzyme an enzyme that catalyses the breakdown of starch into sugar - The Functions of Saliva - 1. Moistens and lubricates food‚ permitting swallowing 2. Holds taste producing substances in solution and bring them in
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is called mastication. Moreover‚ food is chemically digested by salivary amylase (carbohydrase) in saliva which is an enzyme (biological catalyst) which breaks down the insoluble polysaccharide starch to the soluble simpler sugar called maltose. In digestion‚ food molecules are broken down by hydrolysis reactions (breakdown with water). Saliva also contains mucus‚ which lubricates and helps hold together chewed food in a clump called a bolus. Hydrogencarbonate is also present in the mouth; this
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Purity of Aspirin Objectives - To research‚ using various sources‚ the history of aspirin‚ its use in medicine‚ methods of synthesizing it and of measuring its purity - To compare the % purity of a branded aspirin tablet with a generic aspirin tablet - To compare 2 methods of composition analysis of the two types of aspirin Research
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positive test results are Benedict’s test: orange to brick red Tollen’s test: metallic silver Starch iodine test: blue-black 3. Identify each of the samples in Part 1 as monosaccharide‚ disaccharide or polysaccharide. Water = not a saccharide Glucose = monosaccharide Fructose = monosaccharide Galactose = monosaccharide Sucrose = disaccharide Lactose = disaccharide Starch = polysaccharide Honey = primarily monosaccharides with some disaccharide Saccharine = not a saccharide
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first prepared from a hog pancreas and was completely neutralized using 0.5% Na2CO3. Afterwards‚ 3 mL each of the neutral pancreatin solution was placed in 7 test tubes and were further added with other specified reagents. The test tubes containing HCl were not effective in digesting the biomolecules since pancreatin is only active in moderately alkaline conditions‚ as observed in test tube 2. Data obtained from test tubes 3-7 were inconclusive and would most likely subjected to errors‚ thus‚ producing
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DIGESTION Cooking vs. Digestive Processes Cooking Processes: Grilling Microwaving Frying Roasting Barbeque Boiling Steaming Poaching Digestive Processes: Ingestion Propulsion Mechanical digestion Chemical digestion Absorption Defecation Salivary Digestion SALIVARY DIGESTION Salivary Glands the salivary glands are a collection of accessory organs surrounding the mouth that secrete a fluid called saliva. Saliva consists of 99.5 % water and 0.5 % solutes. medium for dissolving
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Chem 31.1 Post Lab 3 CARBONYL COMPOUNDS AND CARBOHYDRATES HYDROLYSIS OF POLYSACCHARIDES - - Susceptible to both nucleophiles and electrophiles Presence of C=O TEST FOR ALDEHYDES AND KETONES - - Reaction with 2‚4-DNP (Dinitrophenylhydrazine) Positive: Formation of yellow precipitate IODOFORM TEST - Carbonyl compounds: Methyl ketones will give a positive result Postive: Yellow precipitate (CHI3) MOLISCH’S TEST for carbohydrates - TOLLEN’S TEST – for aldehydes
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