"Starch and iodine" Essays and Research Papers

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    by the iodometric technique. • Carbohydrates include simple sugars‚ disaccharides and polysaccharides. They are the most important source of energy for most organisms. Polysaccharides change color in the presence of iodine solution: Glycogen gives a red-brown color and starch a dark blue–violet color. While simple sugars‚ having an aldehyde group‚ or a ketone group act as reducing agents in the presence of Benedict’s reagent producing a range of colors from green to brown depending on the degree

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    Potato starch 2. Sugar Water 3. Why did a color change occur in the jar water? Because IKI was added to give it an amber color (gold color). It iodine solution and this caused the color change. 4. What does the color change in #3 indicate? Water and IKI was in jar and the iodine caused the color change of the water. 5. Why did a color change occur in the dialysis tubing bag? In the bag there was water‚ sugar (glucose) and starch. When IKI (iodine) comes into contact with the starch the contents

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    performance liquid chromatography (HPLC). 2.2.3 Enzymatic method. 4 4 4 6 6 CHAPTER 3 METHODOLOGY. 3.1 Method using iodometric titration 3.2 Materials and reagents. 3.3 Preparation of iodine solution. 3.4 Preparation of vitamin C standard solution. 3.5 Standardisation of iodine solution with the vitamin C standard solution 3.6 Titration of

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    Faculty of Science and Mathematics Universiti Pendidikan Sultan Idris LABORATORY REPORT SBF1013: GENERAL PHYSIOLOGY Semester 1 Session 2012/2013 LABORATORY 7b: Photosynthesis (Starch production during photosynthesis) PREPARED BY: EVA KHO JIUN TYNG E20111002619 YII YUANN CHI E20111002618 LIM SHIU MAN E20111002628 GAYTHIRI A/P SEENEE E20111002635 LAAVANYA A/P NYANASAIGRAN E20111002578 KAVITHIRAKASWIN A/P KUMARCHELVAN E20111002632 BAAVITHRA A/P GOPAL KISHNAM E20111002590

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    EXPERIMENT – 9 To Prove that Light is Necessary for Photosynthesis. Aim : To show experimentally that light is necessary for photosynthesis. Requirements : A potted plant‚ iodine solution‚ black paper strip‚ paper clips‚ water bath. EXPERIMENT PLEASE VIEW THE ANIMATION FILE FOR THE PROCEDURE Observation : 1) The region of the leaf which was exposed to sunlight turns blue in colour. 2) The region of the leaf covered with black strip turns brownish in colour

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    solution is added to gelatin‚ then it will turn. If Benedict solution is added to butter‚ then it will turn. If iodine is added to starch‚ then it will turn. If Benedict color is added to apple juice‚ then it will turn. If any organic substance is tested with distilled water‚ then nothing will happen. Materials: -12 test tubes -Test

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    Cell Membrane

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    The fluid mosaic model of the cell membrane. What is the fluid mosaic model? The fluid mosaic model is a model conceived by S.J. Singer and Garth Nicolson in 1972 to describe the structural features of biological membranes. The membrane is described to be fluid because of its hydrophobic integral components such as lipids and membrane proteins that move laterally or sideways throughout the membrane. That means the membrane is not solid‚ but more like a ’fluid’. The membrane is depicted as mosaic

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    digestive enzymes the main function of these are to break down food ready for absorption (Quesne 2003). Taylor (1997) suggested that enzymes have a very specific job this was because they all have precise shapes into which the substrate‚ in this case starch and fats‚ fits exactly. A large amount of the time the enzymes are larger than the substrates.

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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 Grease Spot Test was to test if the substance had a lipid. A positive reaction would make a translucent grease mark on a brown paper bag. The objective

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    Chemistry project Aim: To compare rate of fermentation of given sample of wheat flour‚ gram flour‚ rice and potatoes. Submitted By: Name: Ipshita Chatterjee Class: XII – A Roll No.: 12 Index: S.no | | Page no. | 1. | Certificate | | 2. | Acknowledgement | | 3. | Declaration | | 4. | Objective | | 5. | Introduction | | 6. | Requirements | | 7. | Procedure | | 8. | Observations | | 9. | Bibliography | | Objective: In this experiment the main objective is to

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