To determine whether chlorophyll and light is necessary for starch formation. Hypothesis: Chlorophyll and light are both necessary for starch formation. Materials: * 600mL beaker * Access to water * Safety glasses * Bunsen burner * Tripod * Gauze mat * A large white evaporating dish * Scissors and forceps | * Glass stirring rod * Test tube rack * Test-tube (30mm x 180mm) * Methylated spirits * Iodine solution * 100mL beaker * Soft green leaves * Rubber
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Fixed : Temperature and time Materials : Iodine solution‚ Benedict’s solution‚ 1% starch suspension‚ 30% glucose solution and distilled water Apparatus : A Visking tube‚ cotton thread‚ test tubes‚ beaker and water bath Procedure - Soak the Visking tube in water for 5 minutes to soften it. Open the Visking tube and tie one end of the tube with cotton thread to prevent leakage. - Fill the Visking tube with 15ml of glucose solution and 15ml of starch suspension. Tie the other end of tube tightly
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I predict that the water level will rise as the iodine stained water moves through the cellulose bag due to osmosis. The iodine is there so we can see this happening. Materials: * Dialysis(cellulose) tubing * Thistle funnel * Gas jar * Retort clamp and stand * Rubber bands * 50mL beaker * Iodine/potassium iodine solution * 5% starch solution Method: 1) Fill the gas jar to 3 quarters full with water. Add iodine solution until the water is quite yellow/brown.
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breakdown of starch into sugars. Amylases are found in almost all plants‚ animals and microorganisms. Large amounts of amylase occur in germinating cereals‚ and in the pancreas and saliva of higher animals. Aim The aim of this experiment is to find out the rate of reaction between amylase and starch in a range of different reaction temperatures. Hypothesis As the reaction temperature of amylase solution and starch solution increase‚ the reaction rate of amylase and starch will increase
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reaction that breaks down starch molecules by systematically breaking off the maltose molecules from the ends of starch chains. The maltose is further broken down by another enzyme. Phosphorylase is an enzyme that systematically removes glucose molecules by consumes phosphoric acid to break the beta-1-4-glucosidic bonds in starch. The interaction of phosphate with the glucosidic bond results in the formation of glucose-1-phosphate and the loss of a chain unit in starch. In the reverse reaction the
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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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temperature for these enzymes. The amylase was mixed with starch at temperatures of 0℃‚ 37℃‚ 57℃‚ and 90℃. Iodine was added to each mixture and colour changes in each case. Bacteria amylase was found to be effective at 55 0C as the temperature dropped drastically from 4.58℃ to 2.33℃. This shows that the amylase catabolized a lot of starch hence little is left which cannot turn the iodine solution to blue-black which indicates the presence of starch. Fungal amylase is denatured at 90 ℃. This was shown
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* Color reaction of starch when mixed with Iodine solution Introduction: Statement: * How would the varying solutions react when introduced with the Iodine solution? Hypothesis: * If a solution is rich in starch then it will react with iodine solution and change to a bluish-black color (looks Brown) Materials: Items: * 8 test tubes‚ pipet‚ iodine‚ onion juice‚ potato juice‚ sucrose solution‚ glucose solution‚ distilled water‚ fructose solution‚ starch solution‚ & beats juice
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results of several tests. The first test was the Gram stain test which showed the microorganism was Gram positive and rod shaped. Using an Unknown Identification Flowchart‚ I proceeded to inoculate a Starch plate. In week 2‚ I analyzed the Starch plate and was able to determine that the results for Starch Hydrolysis were negative due to the dark color. Next‚ I inoculated Simmons Citrate Agar slants. By week 3 I was able to analyze the Citrate Agar‚ which tested negative for citrate utilization. With
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different tests - Iodine Test for starch and glycogen‚ Benedict ’s Test for reducing sugars‚ and Biuret Test for Proteins. However‚ only two macromolecules are being identified in this experiment - carbohydrates and proteins. There are 12 solutions to be tested in this experiment. The Iodine test is used to indentify starch and glycogen in the given solutions. Of the 12 solutions‚ solution 8 is a starch solution and solution 7 is a glycogen solution. Starch solutions turn blue-black when Iodine solution is
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