mass of ascorbic acid in the tablet. As iodine is a weak oxidizing agent used mainly for the determination of strong reducing agents‚ ascorbic acid C6H8O6 (aq) can be rapidly and quantitatively oxidized by iodine in acidic condition as shown in the following equation: I2(aq) + C6H8O6 (aq) → C6H6O6 (aq) + 2H+ (aq) + 2I- (aq) This method involves the direct titration of the ascorbic acid with a standard iodine solution in an acidic medium. However‚ iodine is not very soluble in water (0.001M)‚ this
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Molisch Test Color of Junction Glucose Purple Sucrose Purple Starch Purple C. Bial’s Test Color Change Ribose Yellow -> Dirty Green Glucose Yellow -> Dark Yellow D. Seliwanoff’s Test Observation Sucrose 1st (Dark) Glucose 2nd (Medium) Fructose 3rd (Light) E. Benedict’s Test Color Change Glucose light blue -> Orange Fructose light blue -> light olive green Maltose light blue -> yellow brown Sucrose light blue -> blue green Starch light blue -> no change Distilled Water light blue -> no change
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salivary amylase‚ 1ml saliva‚ 9ml distilled water and 30ml of 0.5% NaCl made up the enzyme solution. One percent starch in phosphate buffer pH 6.7 was the buffered starch. The experiment was comprised of two parts. For the first part (effect of temperature)‚ 2 ml of the enzyme solution was placed in a large test tube and labelled as 4℃. In a separate large test tube‚ 2 ml of the buffered starch solution was added. Both test tubes were incubated for 10 minutes in an ice bath with a temperature of 4℃
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Test for Starch – with Iodine solution. Iodine solution is used to identify the presence of starch- a complex carbohydrate. Iodine solution (potassium iodide solution) reacts with amylase – a type of starch – whereby a blue-black polyiodide complex is formed. Method 1) Mix smalls amount of each food samples (i.e.‚ Egg lumen‚ cylindrical piece of potato tuber‚ bread crump and crisps) in different test tubes with distilled water to make a liquid test. Take another test tube with starch solution
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using a dropper. The test tubes were placed in a hot water bath with a temperature of 50 degrees Celsius for five minutes. Colour change within the test tubes were observed and recorded. Starch test 10 test tubes were used and labelled. 9 of the test tubes were filled with 5ml of food sample.3 drops of Lugol’s iodine solution were added to each of the test tubes. The test tubes were mixed thoroughly. Test tube 1 was placed under a flame for observation. Colour change within the test tubes were recorded
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chemical groups: monosaccharide‚ disaccharides‚ oligosaccharides and polysaccharides. * Monosaccharides include Glucose‚ Fructose‚ and Galactose etc. * Disaccharides include Sucrose‚ Maltose‚ and Lactose etc. * Polysaccharides include Starch‚ Glycogen‚ Cellulose and Chitin. * Aldehydes (–CHO) and ketones (= CO) are active groups or functional groups in carbohydrates. Carbohydrates contain many hydroxyl groups as well * Monosaccharidecontain the free aldehyde or
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The Effects of Temperature on the Action of Diastase on a Starch Suspension Hypothesis: The practical being carried out is to observe the effects of temperature on starch break down using a synthesized version of salivary amylase‚ this being Diastase. The starch will be placed into the Diastase and water and then placed in baths of water of different l. temperatures. The test tube containing water will have little or no reaction at all. However‚ the test tube containing the Diastase
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Tapozena – Lemonade‚ Rani – Orange‚ Tapozena – grapefruit * Fresh orange‚ grapefruit ‚ tangerine * Iodine solution I3-1 (Brownish red color) * Indicator : starch * Graduated cylinder * Flask * beaker * Droper * Squeezer * Knife Main chemical equations : C6H8O6 + I3- C6H6O6 + 3I- + 2H+ I3- + Starch [ I3 – Starch ] – complex Theory: Ascorbic acid is a reductone sugar acid with antioxidant properties‚ i.e.‚ it is
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Apparatus/Materials: * Unknown Solution X * NaOH * Iodine * Ethanol * Copper Sulphate * Benedict’s Solution * HCl * Cold Water * Syringe * Beakers * Bunsen burner * Tripod stand * Test tubes * Dropper Introduction: This Lab shows the detection of different food sources using different tests. Some of the food tests carried out was Benedict’s test‚ the test for non-reducing sugars‚ iodine test (test for starches)‚ emulsion test and the biuret
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positively identify your mixture‚ discuss the possibilities for the mixture. The starch and mixture 2 are both similar because they both did not penetrate when the vinegar was added; when the water was added the laid on top and did not penetrate completely; when the iodine solution was added to both they it turned black. Mix 1 would be substances 2 and 4; Mix 2 would be 1 and 5. Compare
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