with the Iodine solution? Hypothesis: * If a solution is rich in starch then it will react with iodine solution and change to a bluish-black color (looks Brown) Materials: Items: * 8 test tubes‚ pipet‚ iodine‚ onion juice‚ potato juice‚ sucrose solution‚ glucose solution‚ distilled water‚ fructose solution‚ starch solution‚ & beats juice Safety Concerns: * If the iodine touches skin it might burn * Everything smells bad chance of vomiting Procedure: 1. Get 8 test tubes
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involving the appearance of NADPH. Sucrose and glucose concentrations were calculated from the concentration of NADPH formed by the reaction of glucose-6-phosphate and NADP+. Spectrophotometric absorbance readings were taken at 340nm‚ this is because NADPH absorbs strongly at this wavelength‚ whilst NADP+ does not (1015MSC‚ 2010). The concentration of glucose and sucrose in Powerade was found to be 0.43g/100mL and 7.36g/100mL‚ whereas the concentration of glucose and sucrose in Gatorade was found to be
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galactose (both six-sided sugars). Sucrose‚ ordinary table sugar‚ is also a disaccharide composed of fructose and glucose. Glucose is a six-sided sugar and fructose is a five-sided sugar. Lactase is an enzyme that breaks lactose down into galactose and glucose. Lactase can be purchased in pill form by people who are lactose intolerant. These people lack the enzyme‚ lactase‚ and cannot break down the sugar lactose into its component parts. Although lactose is similar to sucrose‚ lactase will break down only
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Osmosis Lab Research Question: In this lab‚ our goal was to look at the effects of different sucrose concentrations on osmosis in potatoes. Our research question was “How do the sugar levels affect the rate of osmosis in potatoes?”. Background Information: Solutions consist of solutes dissolved in a solvent. In all living organisms there are many different types of solutes including salts and sugars. The major solvent is water. There are different concentrations of solutes in various regions
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A. Osazone Formation Crystals Formed? (hot) Crystals Formed? (Cold) 5% sucrose Yes (orange) Yes (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
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that bag into a beaker containing a 1.0 M solution of sucrose‚ the percent of mass lost in the bag is 10.5%. The solution in the bag is hypertonic while the solution in the beaker is hypertonic‚ which is why water moves from the bag to the beaker and the bag loses mass. b. The purpose of this experiment is to see whether or not temperature plays a role in the percent change during diffusion or osmosis. c. If the temperature of the sucrose solution in the beaker increases‚ then the percent change
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invertase specifically catalyzes the reaction of the conversion of sucrose to its individual carbohydrates glucose and fructose. It does not catalyse the reaction of maltose to 2 glucose or lactose to galactose. In this experiment‚ titrimetric and spectrophotometric methods were used to determine the specificity of invertase by determining the amount of glucose converted from the given disaccharides. The results show that sucrose yielded the least amount of glucose and got the lowest absorbance reading
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as the medium for studying osmosis in this experiment. In this experiment‚ strips are cut from the same potato and placed in sucrose solutions with different concentrations to see if there are any changes in term of weight. Different concentration of sucrose solution is the independent variable while the volume and length of each potato strip and the amount of sucrose solution used are the control variables which should be kept constant. The dependent variable is the percentage change in weight
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encyclopedia Jump to: navigation‚ search Sucrose is the organic compound commonly known as table sugar and sometimes called saccharose. This white‚ odorless‚ crystalline powder has a pleasing‚ sweet taste. It is best known for its role in human nutrition. The molecule is a disaccharide derived from glucose and fructose with the molecular formula C12H22O11. About 150‚000‚000 tonnes are produced annually.[2] Structural β-D-fructofuranosyl-(2→1)-α-D-glucopyranoside In sucrose‚ the component glucose and fructose
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Aim: To find out which samples consists of starch/ proteins/ reducing sugar/disaccharide out of 4 given samples A‚ B‚ C and D. Research Question: Out of the four given samples which sample consists of protein/ starch/reducing sugar/ disaccharide? What color changes will help to identify the contents of each sample when treated with iodine‚ biuret agent and benedicts solution? Theory and background information: What is a protein?1 Proteins are macromolecules‚ consisting of one or more chains
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