Title : FOOD TESTS Aim : To determine whether given unknown solutions A‚B‚C‚D‚E‚F and G contain Reducing/NonReducing Sugars‚ Lipids‚ Proteins or Starch. Apparatus/Materials: - Bunsen burner - Solutions A‚ B‚ C‚ D‚ E‚ F and G (unknown) - Measuring Syringes - Stirring Rod - Beakers - Test tubes (7)plus holder and tray - Copper sulphate solution (CuSO4) - White dropping ray - tripod stand and mesh -stopwatch - Biuret͛s solution - Sodium Hydroxide solution (NaOH) (or Potassium Hydroxide
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Testing for reducing sugars‚ non-reducing sugars‚ starch‚ lipids and proteins in unknown substances: Our aim: was to find out which substances from our five samples have reducing sugars present to determine what they may be for example; they could be monosacchrides or disaccharides. This was carried out by using Benedict’s test. To find out which substances from our five samples were non-reducing sugars‚ since some disaccharides are reducing sugars and this would be carried out by using Benedict’s
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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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proteins‚ starches‚ and reducing sugars were present in the solutions we were provided with. The purpose of the lab was to allow us to have the opportunity to view the positive and negative reactions of the solutions we used‚ also to understand what that meant. The reagents we used allow us to detect whether or not there was a reducing sugar‚ starch‚ or protein present in the solutions. From what I knew previous to this experiment would be that if a substance contains a reducing sugar it will have a positive
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Experiment 2: Food Tests Objective * To study the presence of reducing sugars. * To study the presence of protein. Introduction In this experiment‚ glucose‚ maltose‚ lactose and sucrose are used for testing reducing and non-reducing sugars. Glucose is monosaccharide while maltose‚ lactose and sucrose are disaccharides of carbohydrates. Monosaccharaides are the monomers which make up all other carbohydrates and cannot be broken into smaller molecules by hydrolysis. Disaccharides are
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Determining the sugar concentration of food samples is very important especially in industries where quality control is monitored. One method to determine the sugar concentration of reducing sugars is by heating with 3‚5 dinitrosalicylic acid(DNS) which produce a red-brown product Miller(1959)The reaction is direct‚thus the method is preferred over the Benedict’s test method. The concentration of the coloured complex can be determined with the spectrophotometer at Absorbance 540.The sugar concentration
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TRIPLE SUGAR-IRON AGAR TEST Triple sugar-iron (TSI) agar test- designed to differentiate among the different groups or genera of the Enterobacteriaceae‚ which are all gram-negative bacilli capable of fermenting glucose with the production of acid a. Differentiation is made on the basis of differences in carbohydrate fermentation patterns and hydrogen sulfide production. To facilitate observation of carbohydrate utilization patterns- TSI agar slants contain lactose and sucrose (1%) concentrations
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1. Aim: To compare the reducing sugar content of dry raisin and fresh grape 2. Introduction: i) Principle of Benedict’s test Reducing sugar can reduce Cu2+ into Cu+ and form a bricked-red precipitate (copper(I) oxide) which is insoluble in water. ii) Use of Benedict’s test Benedict’s test can show the presence of reducing sugar (all monosaccharide and disaccharide‚ except sucrose). Add Benedict’s solution into food samples (solution). Then mix them up and put into a water bath for 5
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NON-VERBAL COMMUNICATION Good morning everyone. I’m here today to talk about non-verbal communication. We’re gonna go through its definition‚ types‚ roles and merits. NVC is transferring information without using words‚ for example with a smile or a blink. Although in our life verbal communication is much more noticeable‚ NVC accounts for a much larger percentage. According to a survey conducted by Albert Mehrabian‚ a conversation is 55% body language‚ 38% voice and only 7% words. Of course this
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the same or a different purpose‚ giving many of the things that would otherwise be thrown away a second life. And when it is finally time to throw something away‚ recycling makes sure that the materials used to make it are used again. What is Reducing? "Reduce" means using fewer resources in the first place. This is the most effective of the three R’s and the place to begin. It is also‚ I think‚ the hardest because it requires letting go of some very common notions‚ including: the bigger the
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