Experiment 1: Isolation of Casein from Milk * pH of milk – 6.6 * milk = 87.1% water‚ 4.9 % CHO 3.9 %‚ fats‚ 0.7% minerals Experiment 2: Protein Hydrolysis and Characterization | Reagents | Principle | Test for | Positive Result | Negative Result | Biuret | CuSO4‚ NaOH | Complexation of Cu+2 with amide N atoms | Polypeptide bonds | Violet/purple solution | Blue color solution | Sakaguchi | 10% NaOH‚ 0.02% α-naphtol solution‚ 2% NaOBr | arginine condenses with α-naphtol and NaOH
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Compound Color Reducing Sugar (yes/no) Water Blue No Glucose Red Yes Fructose Reddish-Orange Yes Sucrose Blue No Lactose Red Yes Maltose Red Yes Starch Blue No Glycogen Blue No C. BARFOED’S TEST FOR MONOSACCHARIDES Compound Color Monosaccharides (yes/no) Water Blue No Glucose Red Yes Fructose Red Yes Sucrose Blue No Lactose Blue No Maltose Blue No Starch Blue No Glycogen Blue No D. SELIWANOFF’S TEST FOR KETOHEXOSES Compound Color Ketohexoses/Aldohexoses Water Light-Orange Aldohexoses Glucose Light-Orange
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They act as storehouses of chemical energy (glucose‚ starch‚ glycogen); are components of supportive structures in plants (cellulose)‚crustacean shells (chitin)‚ and connective tissues in animals (glucosaminoglycans); and are essential components of nucleic acids (D-ribose and 2-deoxy-D-ribose). Monosaccharides‚ oligosaccharides‚ and polysaccharides are theclassifications of carbohydrates. This experiment involves the carbohydrates starch‚ glucose‚ fructose‚ maltose‚ xylose‚ and sucrose. These
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together) Polysaccharide (made of many monosaccharides joined together) maltose = α-glucose + α-glucose sucrose = glucose + fructose lactose = glucose + galactose germinating seeds phloem tissue‚ fruit milk β-glucose fructose O maltose starch glycogen cellulose chitin = = = = polymer of glucose polymer of α-glucose polymer of β-glucose polymer of glucosamine (glucose with an amino acid attached) chloroplast stroma muscle cells plant cell wall exoskelteton of arthropods O O O O cellulose
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Classification for Functional Groups Alcohols Lucas test (Differentiates primary‚ secondary‚ and tertiary alcohols) Reagent: ZnCl2 in conc. HCl Observation: Rate of reaction (tertiary alcohol> secondary alcohol> primary alcohol) Procedure: 2mL Lucas Reagent in test tube+ 3-4 drops of alcohol‚ stopper‚ shake vigorously‚ NOTE time required (less than 10m mins only) to form an emulsion or separate layers. Oxidation (Confirms if alcohol is oxidizable: presence of H in C-OH bond) Reagent:
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CHEMISTRY PRACTICALS CLASS-XII EXPERIMENT No. 1 AIM – (a) To prepare 100ml of M/20 solution of oxalic acid. (b)Using this calculate the molarity and strength of the given KMnO4 solution. APPARATUS AND CHEMICALS REQUIRED- Oxalic acid‚ weighing bottle‚ weight box‚ volumetric flask‚ funnel‚ distilled water‚ chemical balance‚ beakers‚ conical flask‚ funnel‚ burette‚ pipette‚ clamp stand‚ tile‚ dilute H2SO4‚ KMnO4 solution. THEORY- (a) Oxalic
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between starch and glycogen: Starch is a polysaccharide found in plant tissue whilst glycogen has polysaccharide found in animals. d) Condensation and hydrolysis: Condensation is a chemical process by which 2 molecules are joined together to make a larger‚ more complex‚ molecule‚ with the loss of water. Instead‚ hydrolysis consists in splitting and adding water. e) Hydrophobic and hydrophilic: Hydrophobic avoids water‚ whilst hydrophilic is attracted by it. 2. a) Hydrolysis of maltose:
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an energy source (starch is the main source of human calories)‚ a flavouring (simple sugars are usually sweet) and as a functional ingredient (sucrose allows ice cream to be soft in the freezer; xanthan gum thickens a low-fat salad dressing). Carbohydrates are a type of macronutrient found in many foods and beverages. Most carbohydrates are naturally occurring in plant-based foods‚ such as grains. Food manufacturers also add carbohydrates to processed foods in the form of starch or added sugar. As
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[PARVATIBAI CHOWGULE COLLEGE(H.S.S)-MARGAO-GOA] Chemistry chart Std-XII Name______________________________________________ Class____________________________________ Div__________________ Roll No___________ Batch No_______ 1 [PARVATIBAI CHOWGULE COLLEGE(H.S.S)-MARGAO-GOA] Chemistry chart Std-XII VOLUMETRIC ANALYSIS REDOX TITRATIONS Experiment No:- 1 Date:--------------- Aim:- You are provided with two solutions as follows. Container A: -----------------M/N Stock Solution of Hydrated
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Hydrolysis of starch for fungal amylase Aspergillus Oryzae and bacterial amylase Bacillus Licheniformis at different temperatures. Maydelis Perez PI 4593042 Florida International University BSC 1010L‚ section UO9‚ March 6‚ 2013 Abstract Enzymes are very specific protein because they contain one active site on their surface that enable the substrate to bind to the enzyme and form the enzyme substrate complex and then release
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