KI‚ starch‚ HCl‚ NaHSO3‚ Na2S2O3 3. Pipette for stirring chemicals in reaction 4. Pencil and paper 5. Safety goggles* Procedure: 1. Make a chart to record collected data from the experiment 2. Gather all necessary chemicals and other materials 3. Mix one drop of KI with one drop of NaOCl and observe if a reaction takes place 4. If no reaction is visible add one drop of starch to the mixture and once again observe if a reaction occurs. If a reaction occurs still add one drop of starch to the
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Observations of Chemical Changes Observations from Procedures Well#/ Question Chemicals Reaction A NaHCO3 and HCl-CO2 Bubbles B HCl and BTB Turns Orange C NH3 and BTB Still blue- no change D HCl and blue dye Turns green E Blue dye and NaOCl Stays blue – no change F NaOCl and KI Turns pale orange/yellow G KI and Pb(NO3)2 Milky yellow solid H NaOH and phenolphthalein Turns bright pink I HCl and phenolphthalein Bubbles- cloudy J NaOH and AgNO3 Solid formed/ turned brown K AgNO3 and NH3 No change L NH3
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Preparation Of Triphenylmethanol Objectives 1. To study the preparation of triphenylmethanol using through Gridnard reaction 2. To study the operations of anhydrous reaction‚ water vapor distillation. Principles Alcohol is widely used in organic chemistry‚ not only as solute but also as intermediate to synthesize halide‚ alkene‚ ether‚ aldehyde and ketone etc. In laboratory‚ an important method of synthesizing alcohol is though the addition reaction of Gridnard reagent and carbonyl compound‚ whereas
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general features of condensation and hydrolysis reactions. Condensation reactions link monomers together. The same reaction is repeated many times to make a polymer and is used to link subunits in lipid molecules. In condensation reactions a water molecule is released‚ a covalent bond is formed and a larger molecule is formed by the bonding together of smaller molecules. When a larger molecule splits this is called a hydrolysis reaction. In hydrolysis reactions a water molecule is used‚
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PHYSIOLOGIC VALUE OF FOOD Organic compounds * Protein * Lipids * Carbohydrates * Vitamins Inorganic elements * Water * Minerals Vit & min * Act as a catalysts which prompt the 3 major nutrients –carbohydrates ‚ protein‚fats METABOLISM * “Metabolismos”-to change or alter * Chemical process of transforming foods into complex tissue elements and of transforming complex body substance into simpler ones‚ along with the production of heat energy * Is the totality of the
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Lactose are both reducing sugars while Sucrose is a non-reducing sugar. * Hydrolysis is a reaction whereby large molecules are broken down into simpler units by the addition of water. Polysaccharides : They are insoluble in water‚ tasteless‚ do not crystallize and a non-reducing agent. Common polysaccharides are starch‚ glycogen and cellulose. Starch is found in wheat‚ rice‚ potatoes. Glycogen is excess starch that is stored in the liver and mucle cells. Cellulose makes up cell wall of
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Objective: 1) To test the presence of reducing sugars which is glucose in the Benedict’s test. 2) To test the presence of non-reducing sugars which is sucrose by using Hydrolysis then Benedict’s test. 3) To test the presence of the starch by using iodine test. 4) To test the presence of lipids in corn oils when using the Sudan Ш and Emulsion tests. 5) To test the presence of proteins in an egg albumen in the Biuret’s test. 6) To test the presence of Vitamin C and ascorbic acid in the DCPIP
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study of enzyme kinetics and enzyme inhibition. Deglutition (p. 115) – The act or process of swallowing. Activity 1: Assessing Starch Digestion by Salivary Amylase Data: Chart 1 – Salivary Amylase Digestion of Starch Tube # 1 2 3 4 Additives Amylase‚ Starch Amylase‚ Starch Amylase‚ DI Water DI Water‚ Starch pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer Incubation Cond. Boil‚ Inc. 37 deg.C 37 degrees C 37
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H2SO4 - produced a sweet smell b. From Acyl Halides Ethanol + H2O + H2SO4 - produced a sweet smell Hydroxamic acid test for the Ester group Ethyl acetate in ether + NH2OH.HCl + KOH heat effervescence + alcoholic HCl + FeCl3 – red colored solution Hydrolysis of acid derivatives H2O + Acetic anhydride 2-immiscible layer formed‚ blue litmus paper turned red‚ test tube becomes warm as the reaction took longer time Pinch of benzamide + NaOH Red litmus paper turned blue
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up with a conclusion regarding the positioning along the alimentary canal. We cannot come up with a proper answer or predict results without running through the tests. I though can base my analysis on the following hypothesis:- The more the starch‚ the higher up the alimentary canal the liquid is. The more the reducing sugar‚ the lower down the alimentary canal the liquid is. The more the protein‚ the higher up the alimentary canal the liquid is. The more the fats‚ the more the higher
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