(yellow) 5% glucose Yes (orange) Yes (yellow) 5% fructose Yes (brown) Yes (brown) 5% maltose Yes (orange) Yes (gold) B. Molisch Test Color of Junction Glucose Purple Sucrose Purple Starch Purple C. Bial’s Test Color Change Ribose Yellow -> Dirty Green Glucose Yellow -> Dark Yellow D. Seliwanoff’s Test Observation Sucrose 1st (Dark) Glucose 2nd (Medium) Fructose 3rd (Light) E. Benedict’s Test Color Change Glucose light blue -> Orange Fructose light blue -> light olive green Maltose light blue
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1.0 ABSTRACT The production of reducing sugars by acid of carbohydrate cereals powder‚ jams (total sugar content) and jams (reducing sugar content) were performed in order to study reducing sugar production. The study involved hydrolysis carbohydrate cereals powder and jams by immersing in boiling water at environmental temperature. Acid hydrolysis was carried out through reflux boiling for 20 minutes with 10ml 0f 1.5M concentrations of diluted sulphuric acid. Reducing sugars concentrations
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Student: Vicki Marshall Introduction A series of biochemical tests was carried out to identify unknown carbohydrates. There were six carbohydrates that needed to be identified; they have been randomly labelled A-F. The 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
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(glucosaminoglycans); and are essential components of nucleic acids (D-ribose and 2-deoxy-D-ribose). Monosaccharides‚ oligosaccharides‚ and polysaccharides are theclassifications of carbohydrates. This experiment involves the carbohydrates starch‚ glucose‚ fructose‚ maltose‚ xylose‚ and sucrose. These carbohydrates are the standards to be used in determining the unknown sample with the help of the Barfoed’s test‚ Benedict’s test‚ Bial’s Orcinol test‚ Seliwanoff’s test‚ and Iodine test. Introduction Carbohydrates
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inulin‚ which consists of fructose chains (2). Since inulin isn’t sweet‚ it needs to be converted or hydrolyzed to fructose (3). The core is smashed to extract the syrup‚ and then must be processed with heat‚ enzymes‚ and chemicals (3). The process can be compared to the process of creating high-fructose corn syrup (2). It may include caustic acids‚ filtration chemicals and genetically modified enzymes (2). The chemical make-up of agave nectar is a large portion of fructose‚ ranging from 60 to 90%
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higher amount of CO₂ evolved than MgSO₄. In the second set-up‚ six Smith fermentation tubes were used each containing different 15mL solution (starch‚ lactose‚ sucrose‚ glucose‚ fructose or distilled H₂O). the tubes were then added with 15 mL distilled H2O and 15 mL 10% yeast suspension. Here‚ results show that fructose had the highest rate of respiration followed by glucose‚ sucrose‚ lactose‚ starch and H₂O. Thus‚ simpler substrate would mean higher rate of respiration. INTRODUCTION We all need
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producers of starch sugars in the world. Habib-ADM Limited and its subsidiary companies produce and market a wide range of rice based starch sugars and protein concentrates. Popular starch sugars include Clarified Rice Syrups‚ Brown Rice Syrups‚ High Fructose Syrup‚ Rice Syrup Solids‚ Maltitol Syrup‚ Sorbitol Syrup‚ and Maltodextrins - all essential ingredients for the food‚ confectionery‚ and pharmaceutical industries. Looking at overall scenario of sugar sector itself from the past years to the recent
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its sugar content and these sugars that the fruits contain are known as invert sugars. In this experiment‚ an orange was used. An orange which is an excellent source of vitamin C gets its sweetness from natural sugars which are sucrose‚ glucose and fructose (livestrong.com). In this experiment the concentration of glucose in an orange was measured. There are various methods which can be used to measure the glucose concentration but in this experiment a highly specific enzymatic method using the GOD-PAP
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Intro: Carbohydrate‚ any of a large group of compounds in which hydrogen and oxygen‚ in the proportions in which they exist in water‚ are combined with carbon; the formula of most of these compounds may be expressed as Cn(H2O)n. Structurally‚ however‚ these compounds are not hydrates of carbon‚ as the formula would seem to indicate. Carbohydrates‚ as a class‚ are the most abundant organic compounds found in nature. They are produced by green plants and by bacteria using the process known as photosynthesis
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common senses Flavors‚ aromas‚ and chemical signals released from animals can make the mouth water‚ evoke vivid memories‚ and perhaps even signal stress or fertility. How does the brain sort it all out? Salt! &! Sugar" 1 Salt " • Table Salt – Sodium Chloride (may include • Kosher Salt – Large grain salt (sodium • Sea Salt – mixture of salts found in common sea water" chloride)" some additives like Iodine)" Salt substitutes " Salt substitutes are low-sodium table salt alternatives
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