Compound Color Reducing Sugar (yes/no) Water Blue No Glucose Red Yes Fructose Reddish-Orange Yes Sucrose Blue No Lactose Red Yes Maltose Red Yes Starch Blue No Glycogen Blue No C. BARFOED’S TEST FOR MONOSACCHARIDES Compound Color Monosaccharides (yes/no) Water Blue No Glucose Red Yes Fructose Red Yes Sucrose Blue No Lactose Blue No Maltose Blue No Starch Blue No Glycogen Blue No D. SELIWANOFF’S TEST FOR KETOHEXOSES Compound Color Ketohexoses/Aldohexoses Water Light-Orange Aldohexoses Glucose Light-Orange
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performed were‚ iodine testing for starch and glycogen‚ Benedict’s test for reducing sugars‚schultz’ solution for cellulose‚ Phloroglucinol to test for lignin ‚Xantoproitec test and Biuret’s test for protein.And for lipid ‚ Sudan 3 test and emulsion test was conducted. Depending on the test performed‚ certain results acquired‚ clearly identified the macromolecules present in each food sample. With the aid of the results from the lab‚ the unknown solution will also be determined. Starch 1. To
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Introduction Starch is composed of α-amylose and amylopectin. The structure of α-amylose consists of long polymer chains of glucose units connected by an α (1-4) linkage. Amylopectin consists mainly of α (1-4) linked glucose residues but is a branched molecule with α (1-6) branch points every 24 to 30 glucose residues on average. As a result of the bond angles in the α (1-4) linkage‚ amylose actually forms a spiral much like a coiled spring. Amylose is responsible for the formation of a deep blue
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redbrown from the presence of I3 - complex. 4. Titrate the iodine. Rinse the buret with distilled water and then three times with small portions of your 0.10 M sodium thiosulfate solution. Then‚ fill up the buret with the 0.10 M sodium thiosulfate solution. Titrate the bleach-iodine mixture in your Erlenmeyer flask until the iodine color becomes yellow. Add one dropperful of starch solution. The blue/black color of the starch-iodine complex should appear. Continue the titration until one drop
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conditions affect a plants starch levels. Hypotheses: 1. If the plant that is in absence of CO2 and is kept in a closed environment‚ then it will have a starch level of 1 because the plant is missing CO2‚ which it needs to complete the photosynthesis process. 2. If the plant is in a closed environment‚ then the plant will have a starch level of 3 because it has all the environmental conditions it needs. 3. If the plant is kept in a dark environment‚ then it will have a starch level of 1 because it’s
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produce iodine. Iodine was then titrated with thiosulfate. In this experiment‚ the amount of titrant dispensed correlates with the amount of copper; therefore‚ the amount of copper in brass was calculated by using the data recorded. In this experiment‚ the analyte is copper and the sample is brass. The concentration range of copper in brass is 50-95%. When copper reacts with iodide it forms a precipitate (CuI) along with iodine. As shown in this reaction: 2Cu2++ 4I- 2CuI(s) + I2. Iodine is formed
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to break down starch in food into smaller carbohydrate molecules and disaccharides such as maltose. It can be found in humans and some other mammals. Some plants and bacteria may also produce amylase. After being broken down into smaller carbohydrate molecules‚ it can be converted into a monosaccharide such as glucose‚ which fuels processes for organism function. There are two variations of this molecule but the human body has alpha amylase. Food that contains large amounts of starch will have a slightly
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learn how to determine the presence of glucose‚ starch‚ lipid‚ and protein in various samples through standard tests. MODIFICATION1. Protein solution‚ vegetable oil‚ glucose solution‚ sucrose solution‚ starch solution and distilled water were added separately into six marked test tubes. The volume added was about one finger thick in depth of a test tube. 2. 5 drops of Iodine solution was added to each test tube. 3. The sample’s reaction with iodine was recorded. 4. The samples connected by another
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Bailey Rose The Effects on Enzymes Bailey Rose 10/31/2011 Abstract In this lab exercise‚ the study of enzyme catalase‚ we viewed the breakdown of hydrogen peroxide into water and oxygen. The purpose was to isolate catalase from starch and measure the rate of activity under different conditions. Changes in temperature and pH along with Substrate Concentration and Enzyme Concentration were the conditions tested in the experiment. Our class performed this experiment by breaking
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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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