Specific Objective: Carry out test for reducing sugar‚ non reducing sugar‚ starch ‚ protein and lipid. BIOCHEMICAL TESTS Reducing and non-Reducing Sugars Sugars can be classified as either reducing or non-reducing based on their ability to reduce copper(II) ions to copper (I) ions during the Benedict’s Test. Reducing sugar have contain free aldehyde or ketone group and have the ability to reduce copper(II) ions to copper (I) ions during the Benedict’s Test. All monosaccharides are reducing
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experiment‚ the amount of sodium hypochlorite in a commercial bleach will be determined by reacting it with sodium thiosulfate in the presence of iodide ions and starch. A solution of sodium thiosulfate of known concentration will be added to the bleach using a buret in a titration procedure. The disappearance of the dark blue color of the starch-iodine complex will signal the end point. II. Procedures Pre-Lab Questions 1. What is meant by a “titration”? Titration is a technique where a solution
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physical properties of monosaccharides and polysaccharides are different and can be detected with specific chemical tests. Glucose is an example of a monosaccharide that can be linked together in long chains to make a polysaccharide called starch. Even though starch is made up of glucose‚ in chemical tests the two
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Longstreth‚ 2011) Factors Affecting Amylase: Things that affect the efficiency of Amylase are temperature and pH levels. (Wikimedia Foundation‚ Inc‚ 2013) Function in the body: The function of Amylase in the human body is to break down plant-based starch sources. Therefore‚ providing the human body with more sources of energy. Animals such as chimpanzees do not secrete Amylase and therefore their diet consists of fruits and meats. (GMO Compass‚ 2010) References: Works Cited Dugdale‚ D. C.‚ &
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Solution A Benedict’s test: Blue coloration turned to brick red precipitate. Reducing sugar is present in the solution A. Iodine test: The coloration remained unchanged. Starch is absent in solution A. Solution B Benedict’s test: The blue coloration remained unchanged. Reducing sugar is absent in solution B. Iodine test: The coloration turn into dark blue coloration. Starch is present in solution B. Table 2: Tube Contents Temperature(°C) Benedict’s Test-Colour Observation After min
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Ethylene is produced and released by rapidly-growing plant tissues. It is released by the growing tips of roots‚ flowers‚ damaged tissue‚ and ripening fruit. The hormone has multiple effects on plants. One is fruit ripening. When fruit ripens‚ the starch
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Apparatus: volumetric pipette‚ 3 conical flask‚ burette‚ burette clamp‚ Pasteur pipette‚ reagent bottle‚ conical flask stopper‚ retord stand‚ white tile Materials: 2 ml manganese sulphate solution‚ 2 ml alkaline-iodine solution‚ 0.025M sodium thiosulphate solution‚ 2ml concentration sulphuric acid‚ starch solution Procedure 1. When sampling water‚ care must be taken to ensure that a good representative sample of the water to be analyzed is obtained. For most purposes‚ this includes attention to dissolved
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TESTING FOR MACROMOLECULES Describe the positive test for starch. Explain how you know. The positive test for starch is adding iodine solution. In the experiment‚ the starch solution had the most dramatic reaction with the iodine solution. It turned to an opaque bluish-purple solution while other samples all turned to a colour related to orange and yellow other than the vegetable oil. But the vegetable oil was more translucent than completely opaque. Describe the positive test for
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carbohydrates are glucose‚ fructose‚ maltose‚ lactose‚ sucrose and starch. There was six tests that were carried out to help identify them‚ these were: Iodine Test‚ Solubility in Water‚ Benedict’s test‚ Acid Hydrolysis‚ Barfoed test and Diastix test. Aim The aim of the experiment which was carried out was to identify the unknown carbohydrates by subjecting them to a series of biochemical tests. The tests were as follows: Iodine‚ Solubility‚ Benedict’s‚ Acid Hydrolysis‚ Diastix and Barfoed test
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carbohydrate solution. The enzyme that involved in the reaction is salivary amylase. The action of amylase on starch is with the mixture of IKI (iodine and potassium iodide test).Starch solution will have a blue-black colour in the mixture but no changes in colour for maltose solution. When hydrochloric acid (HCl) is added to the starch solution‚ the color will
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