white grape juice have been known to rot and corrode teeth. The second experiment we conducted was to test for chloride ions and starch. We did this by adding drops of silver nitrate and iodine to Sodium Chloride‚ starch and distilled water. Our hypothesis for this experiment was that the silver nitrate would react in some way with the sodium chloride and the starch‚ but not with the water. The third experiment we conducted was to test the buffer zone of a buffer solution. We used a 2 pH buffer
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how temperature affects the catabolic rate of enzymes. Enzyme reaction rate was measured using an Iodine test in which drops of starch solution with either fungal or bacterial Amylase exposed to different temperatures were mixed with Iodine. Iodine is a dark blue color in the presence of starch and turns light yellow in its absence. Bacterial Amylase had an optimal temperature of 55°C‚ meaning that starch was broken down the fastest at this temperature. Fungal Amylase showed a slightly lower optimal
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molecule‚ is a monosaccharide‚ composing of a single monomer and starch is a polysaccharide‚ a complex carbohydrate that is composed of a long chain of several glucose molecules. Due to the structural content of these molecules a hypothesis can be made in regards to the following experiment. Hypothesis: Small molecules will only be able to diffuse through the cell membrane. AIM: To investigate selective permeability against starch and glucose molecules. APPARATUS: 4 Test Tubes Cellophane
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Determination of Vitamin C by Redox Titration with Iodine Vitamin C (ascorbic acid) is an antioxidant that is essential for human nutrition. Vitamin C deficiency can lead to a disease called scurvy‚ which is characterized by abnormalities in the bones and teeth. Many fruits and vegetables contain vitamin C‚ but cooking destroys the vitamin‚ so raw citrus fruits and their juices are the main source of ascorbic acid for most people. One way to determine the amount of vitamin C in food is to use a
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the presence of organic compounds in certain substances. Hypothesis: Honey will contain sugars‚ egg white contains proteins‚ corn oil contains lipids‚ oats contains starches and proteins‚ gelatin contains sugars and proteins‚ potatoes contain starch‚ and apple juice contains lipids and sugars. Materials: 9 test tubes Test tube rack Test tube holder Grease pencil Hot plate 20 ml honey solution 20 ml egg white and water mixture 20 ml corn oil Oats and water 20 ml
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ascorbic acid by iodine. The solubility of iodine is increased by complexation with iodide to form triiodide I2 (aq) + I- ºI3- Triiodide then oxidizes vitamin C to dehydroascorbic acid C6H8O6+ I3-+ H2O → C6H6O6+ 3I-+ 2H+(2) Vitamin C dehydroascorbic acid The endpoint is indicated by the reaction of iodine with starch suspension‚ which produces a blue-black product. As long as vitamin C is present‚ the triiodide is quickly converted to iodide ion‚ and no blue-black iodine-starch product is observed
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‚ water bath 95’c ‚ measuring cylinder ‚ white tile ‚ test-tube rack . Materials : Glucose‚ sucrose ‚ fructose ‚ hydrochloric acid ‚ potassium hydroxide ‚ albumin ‚ cooked starch ‚ corn oil ‚ copper (ll) sulphate solution ‚ ascorbic acid solution ‚ DCPIP solution ‚ Millon’s reagent ‚ Sudan lll ‚ tap water‚ ethanol ‚ iodine solution ‚ Benedict’s solution. Observation : Part One : Identification of Carbohydrates Reducing sugar Test Observation Fructose Colourless fructose solution turned
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“parched” compared to the onion in distilled water. The whole cell will be smaller and shriveled. Materials Dialysis tubing‚ starch solution‚ iodine solution‚ raw egg‚ vinegar‚ molasses‚ onion‚ and salt water. Procedure See lab procedure Observations Procedure A: At the beginning of the procedure‚ the iodine solution in the beaker was slightly yellow‚ and the starch solution in the dialysis tubing was milky. After about an hour‚ the inside of the dialysis tubing was very blue and the liquid
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reaction: The bromine or iodine used in the titration is generated by adding an excess amount of KBr or KI to an acidified solution of the sample according to the following reaction: BrO3- + 5 Br- + 6 H+ 3 Br2 + 3 H2O IO3- + 5 I- + 6 H+ 3 I2 + 3 H2O Sodium thiosulfate solutions can be standardized by direct titration of the I2 generated in in the KIO3 reaction using the starch-iodine complex as the indicator (remember that the iodine is actually in the form of
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LAB 10: NAME: DaeNia La Rodé DATE: 25TH January‚ 2011. FORM CLASS: L6 3 SUBJECT: Biology TITLE: Enzymes AIM: To investigate the effect of substrate concentration on the enzyme amylase INTRODUCTION: Enzymes are perhaps one of the most important proteins of the human body. Enzymes such as amylase‚ an enzyme that breaks down carbohydrates‚ work by means of surface catalysis. In other words‚ the surface of the enzyme enables other molecules to react in a manner they would not be able to without
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