crackers for the presence or absence of starch and of reducing sugars. Also‚ to test the chewed cracker‚ the one that didn’t have a reducing sugar‚ for the presence or absence of a reducing sugar with the saliva in it. Adding on‚ another part of the objective is to determine the effect of amylase on starch. For the Chemical Aspects lab‚ the objectives were to test for the presence or absence of carbohydrates‚ lipids and proteins in several test samples. In the starch test‚ the objective was to find the
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Macromolecules Lab Purpose: to determine a method of testing for macromolecules. Materials: Knowns: Unknown: Test Solutions: Glucose solution Unknown solution Iodine solution Gelatin solution Benedict’s solution Starch solution Biuret solution Oil Brown paper Water Procedure: 1. Create a data table. 2. Label 5 test tubes with known solutions. 3. Add 10-20 drops of each known solution to respective test tubes‚ do not mix pipets! 4. Add 3-5 drops of
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Aim What is the effect of Lead ions on the enzyme Amylase. And does it have an inhibitory effect‚ which causes the substrate‚ in this case starch to be blocked from the reaction process in the enzyme catalyst. Also is the effect reversible or irreversible‚ which is put on the amylase. Method Apparatus and substances required Test tube holder 2% starch solution 6 boiling tubes labelled 1 to 6 1% lead nitrate solution 6 test tubes labelled A to E‚ ( F) Dimple tiles 5 test tubes labelled A1
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streaked a single line of each culture Bacillus subtilis‚ Pseudomonal aeruginosa‚ and Escherichia coli‚ to each of the separate sections. The plate was incubated until the next lab period‚ where we then flooded the plate with Iodine and were able to observe and record starch Hydrolysis. (Table 1) * In order to test carbohydrate catabolism under anaerobic conditions we tested cultures of Pseudomonas aerugenosa‚ Escherichia coli‚ and Alcaligenes faecalis in tubes containing a glucose medium. After
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some vocabulary terms you will see in the gizmo. Vocabulary: carbohydrate‚ disaccharide‚ lipid‚ monosaccharide‚ polysaccharide‚ protein‚ starch As you go through this gizmo‚ think about the major nutrients we get from our food and how these nutrients are used by your body. For example‚ you learned in your lesson that carbohydrates (simple sugars and starch) come from foods like pasta‚ bread‚ grains‚ and are used by our bodies for short-term energy. When we eat carbohydrates‚ our bodies break
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the surface of the tissue will not be even upon viewing under the microscope. Iodine-Potassium-Iodide (IKI) and Sudan IV were the dyes used to stain specific parts of the plant tissue. IKI is used to stain structures containing starch which is indicated by the color change from brown to reddish-brown or blue-black. The stem‚ leaf‚ and root cross sections all contain starch. The roots stained the darkest meaning starch is stored more in them. Sudan IV dye stains lipids into pink to red color. All
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Aim: The aim of this experiment was to determine the types of macromolecules of various foods and classify them as one or more of the following: * Carbohydrate (starch) * Lipid * Sugar (glucose) * Protein Materials: * Test tubes * Solutions : ( A‚B‚C‚D‚E‚F‚ and G) * Reagents: ( Iodine‚ Biuret‚ Benedict‚ Ethanol) * Spatula * Heating plate * A test tube cleaning brush * Tray * Beaker * Distilled water * Pipette ( comes with reagents since
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the carbohydrate by concentrated sulfuric acid to produce an aldehyde | Reagent | H2SO4 | Positive results | a purple-black layer/violet ring in the compound | Compound responsible | | | | Amylose in starch is responsible for the formation of a deep blue color in the presence of iodine. The term carbohydrate originally referred to hydrates of carbon because the general formula of these compounds was CnH2Non or Cn(H2O)n. SAMPLES | OBSERVATIONS | Glucose | There is a purple-black layer/violet
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BIOLOGY 114 MOLECULAR AND CELL BIOLOGY PRACTICAL MANUAL DEPARTMENT OF MICROBIAL‚ BIOCHEMICAL AND FOOD BIOTECHNOLOGY FACULTY OF NATURAL AND AGRICULTURAL SCIENCES UNIVERSITY OF THE FREE STATE 2012 Lecturers Prof. E. van Heerden Room 8 Department of Microbial‚ Biochemical and Food Biotechnology Prof. J. Albertyn Room 51 Department of Microbial‚ Biochemical and Food Biotechnology Practical time table Week Week begin Tutorial Tutoriaal Prac. and lecturer Prak
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I2 The formation of iodine is ’monitored’ by small & known amount of thiosulphate ions‚ S2O32-: 2S2O32- + I2 → S4O62- + 2I- Once the reactants are mixed‚ the stop-watch is started. At the time when all of the thiosulphate is reacted‚ any free iodine produced will turn starch solution (added before) into dark-blue‚ the time is then recorded. The amount of thiosulphate added monitors the time in which starch turns blue and the reaction rate
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