Protein or a Starch. It is my belief that only 1 or two of each of the substances in test 1( proteins) and test 2 (starch) will test positive for either protein or starch. For this lab the following materials were needed to complete the experiments in test 1 for proteins: Di water‚ ev milk‚ 50% egg solution‚ 1% sucrose‚ 4 test tubes‚ 1 test tube rate‚ safety glasses‚ pipets and the reagent solution. For test 2 for starches the following materials were used: Di water‚ 1% starch solution‚ onion
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certain substrate. For example‚ lipase is a specific enzyme for fat substrates and protease‚ a specific enzyme for protein substrates. In the same way amylase is a specific enzyme used for carbohydrate substrates. In our experiment‚ our substrate is starch and so our enzyme is amylase. I think that amylase will not work properly when heated at 10°C because enzymes need heat for the particles to gain kinetic energy and collide with each other. At10°C‚ enzymes don’t move as fast as they can if the temperature
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by adding Benedict’s solution and heating it‚ there would be a color change if a reducing sugar is present‚ or it will remain blue (no reducing sugar). The objective of the Starch test was to test for starch in substances by using Iodine. The iodine will cause a substance to turn to a dark blue color if it is positive for starch. The objective for the Dye test was to test for lipids. When mixed with water and the tested substance‚ a positive result will occur in it being separated from the water. The
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clean” and “Magic power”. Principal: Amalyse can catalyse the breakdown of starch into maltose. In this practical‚ solutions of the 2 washing powders will be filled into 2 identical wells on the starch agar plate separately. Starch will be broken down by the amylase disused to the star-agar. A clean zone will be formed around the wells when iodine solution is added and flushed. The higher the amylase activity‚ the more the starch will be broken down. Hence‚ a larger and clearer zone will be observed
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Aim: To find out which samples consists of starch/ proteins/ reducing sugar/disaccharide out of 4 given samples A‚ B‚ C and D. Research Question: Out of the four given samples which sample consists of protein/ starch/reducing sugar/ disaccharide? What color changes will help to identify the contents of each sample when treated with iodine‚ biuret agent and benedicts solution? Theory and background information: What is a protein?1 Proteins are macromolecules‚ consisting of one or more chains
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that react in the following biochemical tests: Benedict’s test‚ Iodine test‚ Sudan IV test‚ Biuret’s Test and the Grease-Spot test‚ also explain the importance of a positive and negative control. ! ! ! ! ALL MATERIALS! 1. Test tubes! 2. Benedict’s solution! 3. Iodine! 4. Water-bath ! 5. Onion juice! 6. Potato juice! 7. Sucrose juice! 8. Glucose juice! 9. Distilled water! 10. Reducing-sugar solution! 11. Starch solution! 12. Sodium hydroxide (NaOH)! 13. Egg albumen! 14. Honey
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active site is ready and waiting for another molecule of substrate. Amylase is an enzyme in human saliva and in other organisms and its substrate is starch. When the active site of amylase binds with the starch‚ hydrolysis takes place. When the hydrolysis (the breaking of a chemical bond with the insertion of the ions of a water molecule) of starch is complete you are left with a disaccharide called maltose. Enzymes are necessary for metabolic reactions‚ the question I pose is this--do variances
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a titration. Introduction Redox titrations using sodium thiosulphate as a reducing agent is known as iodometric titration since it is used specifically to titrate iodine. The reaction involved is: I2 + 2Na2S2O3 I2 + 2S2O322NaI + Na2S4O6 2I- + S4O62- In this equation I2 has been reduced to I- :2S2O32I2 + 2e S4O62- + 2e 2I- The iodine/thiosulphate titration is a general method for determining the concentration of an oxidising agent solution. A known volume of an oxidising agent is added into an excess
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for hydrolyzing starch. In the presence of amylase‚ a sample of starch will be hydrolyzed to shorter polysaccharides‚ dextrins‚ maltose‚ and glucose. The extent of the hydrolysis depends on how long it is allowed to react – if the starch is hydrolyzed completely‚ the resulting product is glucose. You will test for the presence or absence of starch in the solutions using iodine (I2). Iodine forms a blue to black complex with starch‚ but does not react with glucose. If iodine is added to a glucose
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lipids‚ nucleic acids and proteins in given samples. The first experiment is to test the existence of carbohydrates in starch suspension and potato cell. If carbohydrate is present in starch suspension‚ the solution will turn into dark blue when iodine solution is added. If carbohydrate is present in potato cell‚ starch granules can be seen clearly under microscope when iodine solution is added. The second experiment is to test the existence of lipids in margarine and olive oil. If a lipid is present
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