contain starch‚ glycogen‚ reducing sugars or proteins. The four major biological macromolecules are carbohydrates‚ lipids‚ proteins and nucleic acids. Abundant elements in the world such as carbon and nitrogen bond in different ways to form many different molecules. The functional groups are what determine their characteristics. During the experiment‚ there will be 3 test. The iodine test is completed to test for starch and glycogen. When iodine is mixed with a solution that contains starch‚ the amylose
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OF ENZYME ACTIVITY. To investigate the effect that temperature has on enzyme activity I am going to use the enzyme amylase‚ which is used as a biological catalyst to break down starch‚ which cannot pass through the gut wall due to the size of the molecules‚ into smaller ones. Amylase is a carbohydrase‚ which converts starch to simple sugars in the Salivary Glands. Three features of all enzymes are: They are always proteins. They are specific in their actions and each enzyme controls one particular
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cell) as well as starch (potato cell) as representatives of the eukaryotes to be examined under a light microscope with the magnification of 100x and 400x. Objective: To understand the structure of plant cells and animal cells. To study the structure of cells under different magnifications. To differentiate between the structure of plant cells and animal cells. To learn the steps and techniques to use a microscope. Materials: Potato‚ onion‚ cheek cell‚ distilled water‚ iodine solution‚ filter
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behind the Winkler method for DO analysis and (3) describe the sampling technique for the analysis of DO in water sample. In the Winkler method‚ or Iodometry‚ the dissolved oxygen is made to react with Iodide ion to yield Iodine which will be titrated afterwards with thiosulfate. Iodine is a moderately strong oxidizing agent making it useful for titrating strong reducing agents like dissolved oxygen. Iodide ion‚ on the other hand‚ is a weak reducing agent‚ and is the basis of determining the amount of
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produced‚ where as too high of a temperature (100 C) will cause denaturing in the enzyme and very little product will be produced‚ and lastly room temperature (37 C) will provide the most product of the temperatures being tested. In the presence of starch iodine turns
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Experiment Objective(s): The reason for this experiment is to see how starch and iodine affect each other and how a plastic bag works similar to a membrane in certain situations. Introduction: I know prior to doing this experiment that iodine mixed with starch creates a dark color and that most objects‚ organic and inorganic‚ naturally experience isotonic reactions. Hypothesis: I think that the potato will absorb more starch than the sweet potato and they will both absorb relatively similar amounts
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acid) is an antioxidant. The amount of vitamin C content in food can be found out by titrating with an oxidising agent‚ e.g. iodine. In the reaction‚ vitamin C is oxidised‚ while iodine is reduced to iodide ions. The endpoint is determined by the formation of blue-black starch-iodine complex when all vitamin C is oxidised and excess iodine is free to react with the starch solution added as indicator. Introduction Vitamin C is an important component of a healthy diet. A well-balanced‚ healthy diet
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Experiment title: Preparation of Biological Materials for Microscopic Examination Objectives: 1. To learn how to use a microscope. 2. To study the cell structure of starch grains‚ onion cells and cheek cells. 3. To differentiate the difference between starch grains‚ onion cells and cheek cells. Introduction: Microscope is an optical instrument use to magnify micro objects that hardly or impossible to be observed by naked eyes‚ so that the objects can be studied. Compound light microscope
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same functional groups. A chemical test that is sensitive to these groups can be used to identify molecules that are in that class. This lab is broken down into four different sections‚ the Benedict’s test for reducing sugars‚ the iodine test for the presence of starch‚ the Sudan III test for fatty acids‚ and the Biuret test for amino groups present in proteins. The last part of this lab takes an unknown substance and by the four tests‚ determine what the substance is. BENEDICT’S TEST Introduction:
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minutes we would use 3 drops of each amylase and mix it with iodine to observe the presence of starch at each temperature. We conducted this experiment for both bacterial and fungal amylase. Results were reached based on the color of the iodine and amylase mixture. Colors were classified from 1-5‚ 1 being a light yellow and 5 being a dark brown. A light-yellow color means starch is not present in the solution‚ the lighter the color the less starch. This means that the temperature
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