starch. Materials Physical: None Virtual: 1. Test Tube Rack 2. 4-5 Test Tubes 3. Transfer Pipet 4. Protective Glasses 5. 3 Pieces of Paper Bag 6. DiWater 7. Evaporated Milk 8. 50% Egg White Solution 9. 1% Sucrose Solution 10. 1% Starch Solution 11. Onion Juice 12. 10% Sucrose Solution 13. Vegetable Oil 14. Biuret Reagent 15. Iodine 16. Benedicts Reagent Methods In this lab there are I complete two different tests. The procedure was relatively the same for each test. I would first
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derived from‚ plants and animals. Materials/ Apparatus: Bunsen burner‚ 3 test tubes‚ test tube holder‚ dropper‚ red litmus paper‚ albumin (cystine)‚ sugar (sucrose)‚ urea‚ soda lime‚ 1% sodium hydroxide‚ hydrochloric acid‚ 5% lead acetate Procedure A: Testing for Carbon‚ Hydrogen and Oxygen 1. 1g of sugar (sucrose) was placed in a dry test tube. 2. The test tube was heated in an inclined position. 3. Observations were recorded. 4. The test
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saline solution was added into the baggie‚ it was discovered that a small portion of the saline solution would leave the bag. In the baggie that has 0.2 percent concentration of sucrose‚ it’s initial mass was 20.18 grams‚ after spending a night‚ in a beaker of water‚ a small portion of the 0.2 percent concentration of sucrose escaped‚ and the final mass decreased to 18.73 grams. There was a 7.19 percent decrease
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Introduction: Saccharomyces cerevisiae‚ commonly known as baker’s yeast‚ is an key ingredient used mainly when baking bread or making alcoholic beverages. The main role of the yeast is to convert the sucrose into carbon dioxide (CO2) and ethanol. For example‚ when baking bread‚ the yeast ferments the sucrose within the dough and so CO2 and ethanol is released‚ causing the bread to rise and expand. It does this using enzymesAlso‚ during this fermentation process‚ because CO2 is released‚ it starts to form
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after 10‚ 20 and 1440 minutes. 12) Record results in the chart. Observations and Calculations: Depth of CO2 bubbles Chart: Sucrose Concentration 0 minutes 10 minutes 20 minutes 1440 minutes 0% (plain water) 0 1 mm 0.5 mm 0 1% 0 0 0 0 5% 0 1.5 mm 2 mm 0 10% 0 2 mm 1 mm 0.5 mm Balloon Diameter Chart: Sucrose Concentration 0 minutes 10 minutes 20 minutes 1440 minutes 0% (plain water) 0 0 5 mm 13 mm 1% 0 15 mm 18 mm 14 mm 5% 0 10 mm
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14.69 | 1 psia‚ pounds per square inch absolute | 6.895 kPa | 1 in | 2.54 x 10-2 m | 1 Pa | 1 N/m2 | 1 cp‚ centipois | 10-3 Pa∙s | 2. The sugar solution is prepared by dissolving 10 kg of sucrose in 90 kg of water. The density of the solution is 1040 kg/m3. Molecular Weight of Sucrose: 342.30 g/mol‚ Water: 18 g/mol. Determine the following‚ f. Concentration‚ weight per unit weight‚ Ans: 0.1 kg solute/kg solvent g. Concentration‚ weight per unit volume‚ Ans: 104 kg solute/m3
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silver Starch iodine test: blue-black 3. Identify each of the samples in Part 1 as monosaccharide‚ disaccharide or polysaccharide. Water = not a saccharide Glucose = monosaccharide Fructose = monosaccharide Galactose = monosaccharide Sucrose = disaccharide Lactose = disaccharide Starch = polysaccharide Honey = primarily monosaccharides with some disaccharide Saccharine = not a saccharide Nutrasweet = not a saccharide Part 1: Benedict’s Test Procedure Place ten drops of
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The two factors that we will be testing in this experiments are: Lactase Enzyme and Lactose. Lactase is a protein located in the human small intestine‚ while lactose is a term to define the sugar found in milk. Milk is a substance that contains nutrients necessary for our bodies‚ however‚ some people are unable to consume lactose related products‚ and so they are medically classified as Lactose Intolerants. The purpose of this experiment is to examine and illustrate the way that lactose gets affected
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Carbohydrate: Ethanol from Sucrose * Introduction Ethanol is one of the oldest alcohols and also the least toxic one. Industrially‚ ethanol is made most economically by hydration of ethylene. However‚ ethanol that is intended for human consumption must‚ by law‚ be prepared by fermentation. By either method‚ ethanol‚ of course‚ has the same formula‚ structure‚ and properties. The fermentation takes place with the assistance of enzymes from yeast in 2 steps: first sucrose (a disaccharide whose
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Five separate dialysis tubes were filled with 10 mL each of tap water‚ 20% sucrose solution‚ 40% sucrose solution‚ 60% sucrose solution and another tap water. The first four bags were then added to 200 mL beakers filled with water. The last dialysis tube was added to a 200 mL beaker of 60% sucrose solution. Over the course of an hour‚ each bag was periodically dried and then weighed for the experiment. The question for the second experiment
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