Table 1 : The presence of starch and reducing sugar in the solution Observation Conclusion Solution A Benedict’s test : The transparent blue solution turns into opaque brick-red precipitate Iodine’s test : The clear colourless solution turns into transparent yellowish-brown solution. The pure colour of the solution is clear colourless solution and the transparent yellowish-brown colour is the iodine’s colour. There is presence of reducing sugar whereas absence of starch Solution B Benedict’s
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amount of brick-red precipitate suspended in solution. The solution was translucent. Iodine test : Yellowish-brown remained the same. Abundant amount of yellowish-brown colour remained on the white tile. It was opaque. Presence of reducing sugar ‚ absence of starch Solution B Benedicts test: Blue colour remained the same. Abundant amount of blue solutions remained the same and it was opaque. Iodine test: Yellowish-brown colour turned to blue-black. Moderate amount of blue-black precipitate
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using Gilson pipettes etc‚ study and try to identify chemical tests for food compounds. Materials and methods Reagents Monosaccharaides (glucose‚ fructose‚ maltose)‚ sucrose (disaccharide) Starch (polysaccharide)‚ egg albumin (protein) DCPIP‚ Vitamin C Olive oil + Sudan III Ethanol (highly flammable) Iodine solution (irritant) Benedicts reagents KOH + CuSO4 HCl (irritant) Honey solution Apple juice solution Milk solution Precautions Gloves Safety goggle Lab coat Gilson + tips 20 test tubes Procedure
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important in controlling reaction speed (by initiating and regulating biological activity)‚ cell communication‚ and growth. One particularly significant enzyme is amylase‚ which catalyzes the hydrolysis of alpha glycosidic linkages of amylose‚ starch components‚ and other oligosaccharides (Qian‚ et al.‚ 1994). Porcine pancreatic alpha-amylase can be found in pancreatic secretions‚ and works most efficiently at pH 6.9 for the majority of substrates. This ideal pH‚ however‚ has shown to shift
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acid‚ reacts with iodine rapidly in an acidic medium. C6H8O6 (aq) + I2 (aq) C6H6O6 (aq) + 2H+(aq) + 2I- (aq) Since iodine dissolves slightly in water‚ ascorbic acid cannot be titrated directly by a standard solution of iodine. Therefore‚ back titration technique is employed in this experiment. In an acidic medium‚ potassium iodate(V) reacts with potassium iodide to produce iodine in situ. KIO3 (aq) + 5KI (aq) + 3H2SO4 (aq) 3I2 (aq) + 3H2O (l) + 3K2SO4 (aq) The iodine produced reacts
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Grace Chung Abstract: Amylase is an important enzyme in the human body as it allows for the consumption of starch by breaking the polysaccharide down into maltose units. All enzymes‚ including amylase‚ function best at a certain optimal pH. Therefore‚ in this experiment‚ the effect of different pHs on the reaction rate of amylase is studied. It was hypothesized that the amylase-starch reaction would proceed fastest at a pH closest to that of the body‚ or 7.0‚ since that is where the enzyme normally
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while releasing carbon dioxide. Osmosis is a special type of diffusion‚ which occurs when water is diffused across the membrane. This can be affected by how hydrophilic a solute is on either side of the membrane. The diffusion of glucose‚ starch‚ and iodine was observed when the solutes went from a higher concentration of their individual solute to a lower concentration diffusing threw pores in the dialysis bag. The experiment sought to find out which solutes would diffuse threw the pores of the
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Ye Tao BISC220-13155 The Effect of Temperature on the Digestion of Starch by Activity of Enzyme α-Amylase: Observation of Rate of Starch Disappearance through Iodine Test Introduction An enzyme is a type of protein that‚ through its own structure including hydrogen bonds‚ acts like a biological catalyst and is able to accelerate the biochemical reaction rate by lowering the activation energy of the whole process‚ without which cells could hardly practice any physiological functions within human
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affect the activity of the Amylase? Abstract: In my experiment I aimed to observe how ranging pH levels will affect the rate in which amylase will break down the starch molecules. I will be measuring the time it takes for the dark liquid to disappear and leave a yellow brown liquid to be shown‚ which would show that there is no starch present in the solution because it would have broken into maltose by adding amylase. Results did not fully demonstrate what we expected in our hypothesis‚ but did
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used is iodine-thiosulfate titration. It is a very useful method‚ since the iodide ion‚ I-‚ is easily oxidized by almost any oxidizing agent. The analysis takes place in a series of steps as follows: 1. A diluted sample of the bleach will be allowed to react with potassium iodide in acidic solution. The iodide ion will be oxidized to iodine while the hypochlorite ion will be reduced to chloride (Equation 1). 2 H+(aq) + OCl-(aq) + 2 I-(aq) ! Cl-(aq) + I2(aq) + H2O(l) (1) Iodine is not very
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