precipitate. A non-reducing sugar will be verified by a negative test of Benedict’s solution before hydrolysis by acids‚ followed by a positive test of its hydrolysis into monosaccharide components. The iodine test is done to identify glycogen and starch. The polysaccharides combine with the iodine which will give out a black-blue coloration. There are two tests that are commonly used to test for protein which are the Millon’s and Biuret’s test. A Millon’s test detects the amino acid tyrosine and
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the effect of temperature of juice on the content of Vitamin C. Variables Independent: Temperature of orange juice – 25°C‚ 50°C‚ 100°C Dependent: Content of Vitamin C recorded by the number of Iodine drops Controlled: Amount of orange juice – 2mL measure using a 25mL pipette Controlled: Amount of starch solution – 2mL measure using a 25mL pipette Controlled: Amount of hydrochloric acid 1M – 2 drops from a dropper bottle Controlled: Amount of distilled water – 4mL measure using a 25mL pipette
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String for tying dialysis tubing Clear plastic drinking cups Sharpie Markers Funnels Glucose/starch solution Distilled water IKI solution Glucose TesTape 0‚ .2‚ .4‚ .6‚ .8‚ and 1 Molar Sucrose Solution Cork Borer Potatoes Scale Exercise 1: Diffusion Fill a dialysis bag with a sugar/starch solution and immerse the bag in a dilute iodine solution. Water‚ sugar‚ starch‚ and iodine molecules will all be in motion‚ and each molecule will move to a region of its lower concentration
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carbohydrates (sugars and starch)‚ lipids‚ and proteins. The foods tested were coconut milk‚ karo syrup‚ potato chips‚ peanut butter‚ and banana baby food. We hypothesized that coconut milk would contain all four types of macromolecules‚ karo syrup would only contain simple sugars which are monosaccharides and/or disaccharides‚ potato chips would contain starches and fats‚ peanut butter would contain sugars‚ fats‚ and proteins‚ and banana baby food would consist of sugars and starch. Each macromolecule
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are enzymatic desizing and oxidative desizing. Acid steeping is a risky process and may result in the degradation of cotton cellulose while rot steeping‚ hot caustic soda treatment and hot washing with detergents are less efficient for the removal of the starch sizes. * Enzymatic desizing : Enzymes are solubilizing bio catalysts‚ mainly proteins‚ thermo labile (readily changed or desized by heat) and highly specific in their action. A
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empirical formula: deoxysugars‚ aminosugars Carbohydrate - polyhydroxy aldehyde‚ ketones. General characteristics Most carbohydrates are found naturally in bound form rather than as simple sugars Polysaccharides (starch‚ cellulose‚ inulin‚ gums) Glycoproteins and proteoglycans (hormones‚ blood group substances‚ antibodies) Glycolipids (cerebrosides‚ gangliosides) Glycosides Nucleic acids Classification of carbohydrates Monosaccharides Trioses‚ tetroses
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PLANNING Investigating the Kinetics of the reaction between Iodide ions and Peroxodisulphate (VI) ions By the use of an Iodine clock reaction I hope to obtain the length of time taken for Iodine ions (in potassium iodide) to react fully with Peroxodisulphate ions (in potassium Peroxodisulphate). I will do three sets of experiments changing first the concentration of iodide ions‚ then the concentration of Peroxodisulphate ions and finally the temperature of the solution in which the reaction
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Also the beaker turned orange because of osmosis which attests to glucose leaving the bag. Iodine Potassium Iodine and water entered the bag. This was proven by the color change in the starch test as the bag turned black also because of osmosis. The only thing that the hypothesis lacked was that starch did not move at all. The beaker stayed yellow before and after because the bag is not permeable to starch. 4B- The hypothesis was supported because the diffusion rate was faster shown from the agar
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Dark Purple Proteins are present with purple peptides 3 Pepsin Purplish blue‚ darkish blue Proteins are present with purple or black colored peptides 4 Starch Light blue‚ really clear Possible little protein with clear peptide or no protein at all Our results are correct because water and starch should not contain protein (starch is a polysaccharide but not of an amino acid) and therefore remained blue unlike Albumin and Pepsin which do contain proteins causing them to turn into a different
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In this lab activity students performed an experiment with the use of distilled water and baking soda solutions as control. The experimental controls are accuracy indicators of laboratory results. Thus‚ controls are important in a lab because the observation results are dependent on the controls. The experimental results can be determined to be valid when it is compared with the control solution. The higher the similarity between the results and the control solution‚ the more accurate the investigation
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