simultaneously.1 This experiment employed titration involving the use of iodine. Iodometry is the titration process where iodine is used as titrant for strong reducing agents. Another type of titration where iodine is involved is called iodometry‚ where iodine “is produced in-situ from the quantitative oxidation of iodide and then subsequently titrated with thiosulfate solution‚”2 being the difference from the former type of iodine titration. Iodometry is more widely used‚ as in this experiment‚ because
Free Oxidizing agent Iodine
by titration between vitamin C (ascorbic acid) & iodine solution. Hence‚ compare this data with the manufacturer ’s specification. Principle In this analysis‚ certain amount of iodine solution‚ which is known in excess‚ is added to acidified ascorbic acid solution. Brown iodine can be easily reduced by acidified ascorbic acid to form colourless iodide ion: ← Equation I The excess iodine is then back titrated by standard sodium thiosulphate
Premium Vitamin C Iodine
enzymes by testing it with starch. The enzyme that we are going to use is called amylase. We are going to test this enzyme with starch. By mixing amylase and starch solutions together under different temperature conditions‚ we can record the rate of reaction by taking a sample out and test it with iodine solution to see if there is any remaining starch present. We have to use the enzyme amylase because enzymes will only work on a specific substrate i.e. amylase will work on starch because of its special
Premium Enzyme
of molecules from one side of the membrane to another. Cell membranes will allow small molecules like oxygen‚ water‚ carbon dioxide‚ ammonia‚ glucose‚ amino acids‚ etc.‚ to pass through. Cell membranes will not allow larger molecules like sucrose‚ starch‚ protein‚ etc.‚ to pass through. Problem Statement(s): What is the movement of material
Premium Osmosis Cell membrane Cell wall
blood and starch agar. OBJECTIVES: distinguish between different bacterial species based on colony morphology on agar plates To distinguish the growth characteristics of microorganisms in various differential‚ and selective media. Differentiate bacteria based on their ability to hydrolyze starch. Materials: Plates of EMB‚ Starch and blood agar. Stool sample. Inoculating loop. Bunsen burner. Soil sample. Cotton soap. Skin sample. Gram iodine. Results: Starch agar:
Free Bacteria Agar plate Red blood cell
Purpose: To determine which chemical indicators that will indicate the presence of glucose‚ starch‚ lipid‚ and protein in various samples. Methods and Materials: For materials‚ please refer to p.18 in Biology 11 (replace Sudan IV with filter paper) For procedures‚ please refer to p.18-19 (except Part C) For Part C in Inv. 1A‚ please read the following procedures: 1.Label sample 1-6 on the filter paper 2.Add one drop of each sample corresponding to their number indicated on the filter paper
Free Glucose Carbohydrate
tests to determine the presence of macromolecules. In doing the lab‚ one was able to determine the characteristics of the given solutions‚ containing different macromolecules‚ whilst doing the multiple tests. The tests performed were‚ iodine testing for starch and glycogen‚ Benedict’s test for reducing sugars‚ and the Biuret’s test for protein. Depending on the test performed‚ certain results acquired‚ clearly identified the macromolecules present in each solution. With the aid of the results from
Premium Glucose Carbohydrate Starch
MACROMOLECULES Title : Testing for Macromolecules Abstract : To test for macromolecules (carbohydrates‚ lipids‚ nucleic acids‚ and proteins)‚ iodine solution‚ alcohol‚ aceto-orcein stain and copper sulfate solution are used. The conclusions for all of the tests are positive. Introduction: A) Carbohydrate (starch) Carbohydrates are chemical compounds that contain oxygen‚ hydrogen‚ and carbon atoms. They consist of monosaccharide sugars of varying chain lengths. Certain carbohydrates
Free DNA Protein Glucose
an energy source (starch is the main source of human calories)‚ a flavouring (simple sugars are usually sweet) and as a functional ingredient (sucrose allows ice cream to be soft in the freezer; xanthan gum thickens a low-fat salad dressing). Carbohydrates are a type of macronutrient found in many foods and beverages. Most carbohydrates are naturally occurring in plant-based foods‚ such as grains. Food manufacturers also add carbohydrates to processed foods in the form of starch or added sugar. As
Free Glucose Carbohydrate Sugar
the Sulphuric Acid (H2SO4) by the use of an Iodine clock reaction. Calculate the rate constant‚ mechanism and equation Find the effects of temperature on the rate of reaction The effects of a catalyst on the rate of reaction Find the activation enthalpy (Ea) of the reaction‚ with and without a catalyst Background: Hydrogen Peroxide and Potassium Iodide equation: H2O2 + 2I - + 2H + I2 + 2H2O No spectator ions Iodine clock reactions The Harcourt-Essen reaction
Premium Chemical kinetics Reaction rate