orange‚ lemon and grapefruit juice. Research: Benedict’s Reagent is a mixture of sodium compounds and copper sulphate. The copper ions are reduced by fructose (a reducing sugar) to form copper oxide‚ thus turning it from blue to a brick red/orange precipitate. The more red the precipitate is‚ the higher the concentration of reducing sugar in the solution tested. If more precipitate has formed‚ there are fewer copper ions remaining in the Benedict’s Reagent‚ therefore‚ the solution will appear less
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-The effect of metal ions on the enzymes activity of invertase -It can be measured via Benedict’s test by the colour change and the quantity of the precipitate formed. Controlled Variable: -The amount of the invertase in each solution -The time of the reaction take place Control set-up: Replace the metal ions in the solution by the same volume of distilled water. Assumptions: All reducing sugar has reacted with B solution‚ invertase works well in the given pH and temperature. Materials and
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LABORATORY 3: Basic Chemistry for Investigating Living Systems Abstract The purpose of this experiment was to explain how colorimetry can be used to qualitatively detect cellular chemical components; to chemically differentiate between proteins‚ sugars‚ starches‚ and lipids; to identify the roles of molecular components in living systems; to comprehend the value of using a systematic approach to research; and to describe why hypotheses‚ controls‚ standards‚ and quality control are important in scientific
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Aim/Objective To compare the concentration of reducing sugars in three different types of canned soft-drinks available in the school canteen. Background information: Reducing sugars are any sugars that in basic solution forms some aldehyde or ketone. This allows the sugar to act as a reducing agent‚ for example in Benedict’s reaction. [1]Reducing sugars include glucose‚ fructose‚ glyceraldehyde‚ lactose‚ arabinose and maltose. All monosaccharides which contain ketone groups are known as ketoses
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IODINE TEST FOR STARCH The Iodine test is used to test for the presence of starch. Iodine solution — iodine dissolved in an aqueous solution of potassium iodide — reacts with the starch producing a purple black color. The colour can be detected visually with concentrations of iodine as low as 0.00002M at 20°C. However the intensity of the colour decreases with increasing temperature and with the presence of water-miscible‚ organic solvents such as ethanol. Also the test cannot be done at very low
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Benedict’s Test for Reducing Sugars Urinary sugars when boiled in Benedict’s reagent reduce copper sulphate to a reddish cuprous oxide precipitate in hot alkaline medium‚ the intensity of which is proportional to the amount of sugar present in the urine. The results are reported as 1+‚2+‚ etc. depending upon the colour and intensity of the cuprous oxide precipitate. turbidimetric method protein in urine Quantitative Tests for 24-Hour Specimens.Trichloroacetic acid (TCA) test. The addition
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done in the following tests should be carried out in a water bath at the boiling point of water. Direct heating of test-tubes should not take place. Introduction Biochemical Tests Qualitative - present/ absent Semi-quantitative - present in >/< amount - a rough estimation Quantitative - precise numerical value of the quantity Aims: 1) To learn how to carry out biochemical tests to identify biochemicals in pure form. 2) To learn the basis of biochemical tests. 3) To find out the
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Reagent • Biuret Reagent • Sudan III • Water bath • Pipettes/syringes • Test tubes • Microscopic slides and cover slips • Microscope Method (testing for reducing sugars) 1. Add 3cm³ of whole milk‚ by using a pipette or syringe to the test tube. 2. Add 5cm³ of Benedict’s reagent and place it in the boiling water bath for 8 minutes. Do the same for semi-skimmed milk and skimmed milk. 3. Once all 3 of the test tubes are left to cool in the air‚ observe the colours. It will be a good idea
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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 test. Results:
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Centre Number Candidate Name Candidate Number International General Certificate of Secondary Education CAMBRIDGE INTERNATIONAL EXAMINATIONS BIOLOGY PAPER 6 Alternative to Practical 0610/6 MAY/JUNE SESSION 2002 1 hour Candidates answer on the question paper. No additional materials are required. TIME 1 hour INSTRUCTIONS TO CANDIDATES Write your name‚ Centre number and candidate number in the spaces at the top of this page. Answer all questions. Write your answers in the
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