In the lab‚ three experiments were completed: the Iodine experiment‚ Benedict’s experiment and the Biuret experiment to test for starch and glycogen‚ reducing sugars and protein in the respective order. 12 solutions were given where 11 were known and the 12th was an unknown. The solutions that were supplied can be found in the results and observations section of this report. When completing such experiments‚ there are always controls used to make sure the procedure is followed and that no cross
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and proteins. To identify the presence of these macromolecules in a substance‚ three different tests were performed. Lugol ’s iodine solution was used for identification of starch and glycogen - polysaccharides - in the twelve solutions. A positive outcome of the test results in a colour change; blue-black in the presence of starch and a red-brown in the presence of glycogen. A negative outcome results in no colour change and all solutions remain a very pale yellow (Pavia‚ 2005). Benedict ’s solution
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Chapter 7: Carbohydrates I. Carbohydrates A. Most abundant organic molecule in nature a) 3 major classes: Monosaccharides – simple sugar – polyhydroxy aldehyde or ketone; represent individual sugar Oligosaccharides – consist of short chains of monosaccharide units joined together by covalent bonds; 2-10 strings of sugar Polysaccharides – long chains having hundreds or thousands of monosaccharide units b) Functions: Provide energy thru oxidation – glucose oxidized for energy Supply carbon
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and state the justifications. Apparatus : Test-tube ‚ test-tube holder ‚ water bath 95’c ‚ measuring cylinder ‚ white tile ‚ test-tube rack . Materials : Glucose‚ sucrose ‚ fructose ‚ hydrochloric acid ‚ potassium hydroxide ‚ albumin ‚ cooked starch ‚ corn oil ‚ copper (ll) sulphate solution ‚ ascorbic acid solution ‚ DCPIP solution ‚ Millon’s reagent ‚ Sudan lll ‚ tap water‚ ethanol ‚ iodine solution ‚ Benedict’s solution. Observation : Part One : Identification of Carbohydrates Reducing
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Biological Molecules: Carbohydrates‚ Lipids‚ Proteins By the end of this lab‚ the student should be able to: Identify the functional groups for each of the biomolecules that react in the following biochemical tests: Benedict’s test‚ Iodine test‚ Brown Bag test‚ Sudan III/IV test‚ and the Biuret’s Test. Describe the mechanism of reaction for: Benedict’s test‚ Iodine test‚ Sudan III/IV test‚ and the Biuret’s Test. Interpret the results when presented with data for each of the biochemical
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experiment. The experiment was done during class time‚ so everyone’s results would be the same. There were four bottles with warm water in them and to those bottles were added yeast. Then to one of each bottle there was added sugar‚ corn syrup‚ corn starch. To the fourth bottle there was only yeast added and used as a control group. Balloons were then stretched onto the top of the bottles to catch any gas the yeast would produce to see if yeast is a heterotrophs or autotrophs. The bottle with the
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Lecturer’s name: Mr. Paul Davidson Discussion The name of enzyme involved in this experiment is salivary amylase‚ which presents in our saliva. Salivary amylase catalyses the breakdown of complex sugar‚ such as starch‚ into a simple sugar‚ such as glucose. In this experiment‚ the optimum temperature for salivary amylase to function is 37˚C. Above the optimum temperature‚ the kinetic energy in the substrate and enzyme increases. The number of collisions between
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Joanne Kathleen Saori T. Suzuki‚ Laurent Santos‚ Val Justin D.M. Tongco* College of Science‚ University of Santo Tomas‚ Manila Philippines Abstract Salivary amylase‚ found in humans‚ is enzyme that catalyzes the hydrolysis of starch into simpler compounds. Its enzymatic activity is affected by several factors‚ such as temperature and pH. The rates of enzymatic activity of salivary amylase in different temperatures and pH were measured and resulted to be very near 50 C and 7 respectively. However
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mixed with Benedict’s solution‚ is a solution that changes color from blue to reddish brown when maltose is present. Amylase breaks starch into maltose‚ so is the amylase isn’t denatured‚ it should change colors. Amylase is an enzyme. Enzymes are a type of catalyst‚ and speed up chemical reactions within the body. Amylase specifically speeds up the breaking up of starch into maltose. It takes the long polysaccharide‚ and breaks it into smaller disaccharides‚ called maltose. Maltose is faster‚ and
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In order to find the Vitamin C content you will need to use a process called titration which‚ according to the Columbia Electronic Encyclopedia‚ is when you add a chemicals to a liquid in order to create a reaction which can determine the content of a substance inside the liquid. This is how you will find the Vitamin C content of different juices. Iodine will be added to the juice‚ which will create a reaction that can help determine the Vitamin C content. To start‚ pour 30 milliliters (mL) of Lugol’s
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