How to Make Ink from Alugbati Things You’ll Need: • Fresh fruit of alugbati • Mortar and pestle • Strainer • Bowl • 3 tbsp. vinegar • 1 tbsp. salt • 2 tbsp. rubbing alcohol • 1 tbsp. iodine • Bottle Writing ink can be made from many natural sources‚ such as the fruit juice of the alugbati plant. Alugbati‚ known in the U.S. as Malabar spinach‚ is commonly grown for its soft‚ spinach-like leaves and shoots. Alugbati is of African and East Asian origin. The juice of the fruits was reportedly
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determined by analyzing the amount of iodine (I2) formed. Two chemical reactions are useful to determining the amount of iodine is produced. 1) I2(aq) + 2S2O32-(aq) 2I-(aq)+S4O62-(aq) 2) I2(aq) + starch Reaction 2 is used only to determine when the production of iodine is occurring by turning a clear colorless solution to a blue color. Without this reaction it would be very difficult to determine how much iodine is being produced‚ due to how quickly thiosulfate and iodine react. However this reaction
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The solubility test determined that the unknown liquid was either an alkane‚ an alkyl halide‚ a phenyl hydrocarbon‚ or a phenyl halide. The Beilstein test showed that there were no halides in the compound and the negative test from the Iodine Charge-Transfer Complex minimized our choices to be either an alkane or a phenyl hydrocarbon. The NMR and the IR spectrums confirm the presence of a phenyl group in the compound. To decide between 1‚2-dimethylbenzene and isopropylbenzene‚ the physical
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Course: Principles of Biochemistry I & Biochemistry I Class: BS- Bioinformatics & BS-Biosciences Lab Instructor: Ms. Sadia Jabeen Lab Protocol #
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Borax‚ sodium phosphate‚ and ammonium chloride‚ are all ionic compounds. This can be shown based on the electronegativity difference between the atoms‚ and the fact that it involves metals and non metals. The rest of the solutes are covalent bonds. Iodine and paraffin are both non polar molecules. This can be shown by the eletronegativity difference‚ and the shapes the molecules make‚ which show that they are very balanced molecules. Sugar‚ citric acid‚ urea‚ and borax‚ are all polar bonds. This is
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slip‚ and iodine (Note: iodine is toxic and will stain - handle with care). Procedure: 1. Get a glass slide and cover slip for yourself and make sure they are both thoroughly washed and dried. 2. Remove the single layer of epidermal cells from the inner (concave) side of the scale leaf (The thinner the better). 3. Place the single layer of onion cell epithelium on a glass slide. Make sure that you do not fold it over or wrinkle it. 4. Place a drop of iodine stain
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the solution of amylase and starch in various temperatures of water. After a certain amount of time- different amount of time needs to be used in order to have reliable results- iodine is added in a well on spot plates‚ then two drops of the mixture of amylase-starch is added from each temperature used‚ by adding iodine into the plates the mixture will show how much starch was hydrolyzed‚ this is used to calculate the amount of enzymatic activity each mixture had at the different set temperatures
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blue-blackDried upNo change 6.distilled waterNo change (Clear blue)No change (Clear yellow)Dried upNo change Investigation 1A: Testing for Macromolecules Discussion: By observing the table above‚ we could see that Benedict’s test was for reducing sugars‚ iodine test was for the presence of starch‚ filter paper was for the presence of fatty acids‚ and the Biuret test was for amino groups present in proteins. Benedict’s solution was used to test for the presence of simple sugars‚ such as glucose (monosaccharide)
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(4:15 minutes) Procedure: Include the answers to the questions below in your lab report. Lab Questions: This procedure is used to separate what two types of bacteria? This separation is based on differences in what physical trait? What is the iodine used for in this staining technique? Why is it important to heat fix the bacteria prior to the staining procedure? If you had a bacteria sample that you knew to be gram positive but your gram stain results indicated that it was gram negative‚ how
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and iodide‚ as described above. The reaction produces iodine‚ the change in concentration of which can be measured over a given length of time. However‚ any colour change in this reaction is very gradual‚ and so although it is possible to measure this colour change‚ it is subject to a high degree of inaccuracy. Therefore we also add 2 other chemicals to the reaction – sodium thiosulphate (Na2S2O3) and starch. The S2O32- ion reacts with any iodine produced in the first reaction according to the following
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