Determination of Vitamin C (Ascorbic acid) concentration in some of Commercial Products‚ by Redox Titration Mouhannad AL.-Hachamii Sadiq J. Baqir Saadon A.Aowda Fatima A. Hussein‚ Dep.of chemistry‚ college of science‚ Babylon University Muhammed K.Alasedi Ministry of Health Hilla city‚ Babylon Abstract The goal of this search is to determine the concentration of vitamin C (Ascorbic acid ) in some of a Commercial Products‚ Vegetables and Fruit Juices by Redox Titration. A redox
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referred to as an iodine clock reaction.’ A clock reaction is where the time taken to form a definite‚ small amount of a product at the beginning of a reaction is recorded to work out the rate. This reaction involves the oxidation of iodide ions to iodine molecules which are soluble in water and are visible as a pale brown clear solution. The formation of the iodine can easily be detected because all other species in the reaction mixture are colourless. The addition of starch to the reaction mixture
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how long the Amylase was hydrolyzing starch in different temperatures‚ Iodine was placed on the spot plate making it viable by
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saliva‚ and bacteria can hydrolyze polysaccharides and proteins. Through this experiment we have found that heat and acid hydrolyze starch while using the Benedicts test. Using the same test in a different manner showed how saliva has a big effect on the breakdown of polysaccharides. Using the IKI test we noticed bacteria like B.Cereus are able to digest starch polysaccharides‚ where as E.Coli does not‚ and also the effect of bacterial protein on digestion. Bacterial proteins such as S. Marcescens
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Modified Winkler Method for Dissolved Oxygen Determination Tiffany T. Lee Department of Biological Sciences‚ College of Science University of Santo Tomas‚ Manila‚ Philippines 1008 Date of Submission: February 17‚ 2011 Abstract In this experiment‚ the Winkler Method was used to measure the dissolved oxygen (d.o.) in a water sample from the pond in the Arch of the Centuries which had the owl statues. Then‚ the amount of oxygen is determined through a series of reaction. Usually‚ Winkler
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10.0 EXPERIMENT ON DETERMINATION OF DISSOLVED OXYGEN Sl. No. Contents Preamble 10.1 Aim 10.2 Introduction 10.2.1 Environmental Significance 10.3 Principle 10.4 Materials Required 10.4.1 Apparatus Required 10.4.2 Chemicals Required 10.5 Sample Handling and Preservation 10.5.1 10.6 Precautions Procedure 10.6.1 Preparation of Reagents 10.6.2 Testing of Water Sample 10.7 Calculation 10.7.1 Table 10.7.2 Data Sheet 10.8 Interpretation of Results 10.9 Inference 10.10 Evaluation
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ups Identifying food groups in unknown solutions Aim The aim of this experiment is to identify different food groups within several different unknown solutions. This will be carried out by placing the unknown solutions into separate test tubes and using different chemical indicators to see if any reactions occur. Each food group will act different when the chemical indicator is added‚ some will change colour while others will separate. Introduction Food is a vital source of energy that is
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with the solution of Na2S2O3 the contents of each of the flasks T3 to T7 were titrated and a starch was used as an indicator. All the obtained results were recorded in a table. A graph of the titres of sodium thiosulphate versus time from the start of the reaction was plotted from which the order of reaction with respect to iodine was deduced. Method 2. Determining the rate of a reaction with respect to iodine Using the burettes the four mixtures of hydrochloric acid (HCl)‚ propanone (CH3COCH3) solution
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Testing To identify An Unknown The hypothesis tested was that depending on the solution presented‚ which would test positive for one of the following‚ proteins‚ carbohydrates‚ or lipids through use of chemical testing. (Sudan IV‚ Benedicts’ Solution‚ Iodine‚ Biuret’s) . In order to gain more information for the hypothesis‚ one must know how to test for said macromolecule. Each of the above stated molecules has their own individual solution that will in turn identify which molecule is present. The corresponding
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experiment is to see the enzyme amylase catalyse starch in a chemical reaction. | | Introduction Enzymes are proteins. They act as catalysts‚ allowing chemical reactions to take place by lowering the amount of energy needed. They therefore speed up a reaction without being consumed themselves in the process. Enzymes are needed by all human beings‚ without them we couldn’t survive. They act as catalysts that break down substances such as starch and convert them into different products such
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