While the non reducing sugar in this experiment is sucrose. In this food test experiment for reducing sugar and non reducing sugar, we use 4 types of sugar to carry out the experiment. The sugar we used includes glucose, sucrose, maltose and lactose. In this experiment of reducing and non reducing sugar we use reagent react predictably with the sugar molecules to give an observable colour change. The reagent we use is Benedict’s reagent.
Abstract: The ability to isolate caffeine from tea leaves was questioned and was found to be successful in this experiment. This was achieved by extracting caffeine, separating other natural substances and sublimating the existing caffeine. The weight of the caffeine isolated from the tea leaves was .0186g; which is a 33.8% recovery of the original material of caffeinated tea leaves. Introduction: This experiment’s purpose is to extract the caffeine that consists in a small portion of tea leaves. The theory of extraction is a technique used to separate organic compounds from a mixture or a solution of compounds.
Red Velvet Cupcakes have a mild chocolate flavor that comes from adding just 1 tablespoon of unsweetened cocoa powder (regular or Dutch processed) to the cake batter. Although they say that the reaction between cocoa powder and baking soda gives a red tinge to the batter, to get the garishly red color of a Red Velvet Cake, we need to add lots of liquid red food dye (about 1 tablespoon). Buttermilk is responsible for this cake's moist and tender crumb. You can buy buttermilk or buttermilk powder, or you can make your own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Just let this mixture stand 5 to 10 minutes before using.
More specifically in these experiments, we tested if there were reducing sugars with the Benedicts reagent in the first experiment and if there were starches present with Lugol’s solution in the second experiment. Hypothesis: The solutions with the highest amount of sugar will turn a red-orange when mixed and heated with the Benedict’s reagent. Null Hypothesis: The solutions with the highest amount of sugar will not turn a red-orange when mixed and heated with the Benedict’s reagent. In the first experiment to test if there were reducing agents, we used Benedict’s reagent. When using Benedict’s reagent, monosaccharides can be identified.
Method: In this investigation same volume of 3 different types of orange juice are used, to find out which one has the most Vitamin C. This investigation involves using the organic indicator called Dichlorophenolindophenol which abbreviates to DCPIP. The indicator is a dark blue colour which turns colourless when a known amount of it is used neutralize ascorbic acid which is Vitamin C. The amount of juices used to turn the DCPIP colourless will be recorded and the vitamin C content will be determined by measuring the amount of a known vitamin C concentration
Which foods are oil in water emulsions? What’s going on? An emulsion is a stable mixture of two substances that do not normally mix such as oil and water. Mayonnaise, homogenized whole milk (a mixture of butter fat or cream and milk), butter, margarine, and vinaigrette salad dressing are common emulsions. We can determine which of these emulsions is a mixture of tiny droplets of oil in water, or tiny droplets of water in oil using fat-soluble and water-soluble dyes.
Now refrigerate until chilled. • Add the strawberry and basil syrup to the tea and serve with crushed ice. 15. Apple Iced Tea – This is one of the most heavenly combinations that you can offer your guests. Ingredients • 1 cup apple juice • Tea bags • Boiling water • Crushed ice Instructions • Place the tea bags in the boiling water and discard them after 15 minutes • Add the apple juice and crushed ice and serve chilled with a slice of
Introduction Caffeine is a molecule that is similar to the purine base xanthine. The only recognizable difference is that caffeine has a methyl group. The goal of this experiment is to isolate caffeine from tea leaves, and then purify it by using sublimation. This experiment will use three techniques, extraction, recrystallization and melting point determination. A sequence of extractions has to be done to take out the other components from tea.
First, is the pre-treatment, which is the chemical or physical conversion of a raw material to a hydrolysable substrate. Next is hydrolysis, in which the enzymatic reaction converts the starch or cellulose into sugar. The third step is yeast fermentation that converts sugars to ethanol and carbon dioxide. The final step is the separation of ethanol from the by-products and wastes, which is called purification. Pre-treatment for cellulose-containing raw materials will be considered first, followed by the more simple preparation of starch which also contains raw materials.
According to Anne Marie Helmenstine, Ph.D., contributor at About.com Chemistry, both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide which causes the baked goods to 'rise'. When added or removed to cookie recipes, baking soda or baking powder will cause cookies to either be flat and crispy or light and fluffy. This research project will attempt to show the effects of omitting baking soda when baking chocolate chip cookies. The independent variable for this science project is the omission of baking soda.i According to Gwen Bruno, contributor at Livestrong eHow Health, baking soda increases the spread of cookie dough in the oven, which may be good for certain types of cookies such as chocolate chip. The spreading occurs because baking soda increases the dough's pH level and weakens both the gluten and egg protein structure.