Why? they both change color Experiment 2: Starch Test Fill in the table below with the results from the starch test experiment. Results Starch Test Solution Initial Color Color with Iodine Solution starch solution clear purple water clear yellow-green Iodine solution is added to a chocolate chip cookie solution. The color changes to purple. Based on this result, what biological molecules are present in the chocolate chip cookie solution?
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.
Mix each sample with a coffee stirrer then use the stirrer to spread a thin layer of each stained sample on a microscope slide. Observe each sample to see if the surrounding matrix is stained, or tiny bubbles within the matrix. You may need a magnifying glass to see more detail in each emulsion. Can you determine which foods are water in oil emulsions? Which foods are oil in water emulsions?
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.
Biology lab report ; topic : 3.2 ____________________________________________________________ ______________________ Title : Estimating Glucose Concentration in Solution Aim : To estimate the glocose concentration in several solutions which have the same volume. Introduction : In this experiment, we have to estimate glucose concentration in a particular solution. The nature of a glucose is a monosaccharide reducing sugar. Since glucose will be oxidised, it acts as a reducing agent which will donates electrons that will be accepted by the purple pink potassium permanganate. Thus, the pink purple colour of potassium permanganate will be reduced into manganese ions.
Digestive enzymes are hydrolytic enzymes. Their substances, or the molecules on which they act are organic food molecules which they breakdown by adding water to the molecular bonds, thus cleaving the bonds between the subunits or monomers. Digestive enzymes can function outside the body cells; their activity can be studied by test tubes (Marieb and Mitchell 2010). This experiment attempts to re-create the breakdown process that is normally done via digestion with Iodine as a vital component. It can be expected that once amylase reacts with the starch, maltose will then be broken down and less starch will be visible and more sugar will be apparent thus causing the solution mixed with iodine to become lighter and lighter.
HOW SUCROSE OF DIFFERENT CONCENTRATION AFFECT APPLE AND POTATO DURING OSMOSIS DATE OF EXPERIMENT: 14/11/2014 DUE DATE: TUE.25/11/2014 SUBJECT: BIOLOGY HL NAME: ANIMAM MADELIN NATALE ZINGISI Aim: (i) To determine the concentration of the sucrose solution that has the same water potential as that of the plant cells used. (ii) To compare the water potential of the potato and apple cells. The table.1 showing apple data Concentration of sucrose in Moles | Mass before(±0.002)g | Mass after(±0.004)g | Mass gained or Lost g | % change | Distilled water | 0.870 | 0.924 | 0.054 | 6.21% | 0.2 | 0.924 | 0.996 | 0.072 | 7.79% | 0.4 | 0.898 | 0.960 | 0.062 | 6.90% | 0.6 | 0.942 | 0.980 | 0.038 | 4.03% | 0.8 | 0.988 | 0.962 | -0.026 | -2.63% | 1.0 | 0.878 | 0.822 | -0.056 | -6.38% | Table .1 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | Table 2.Potato Data and calculation | | | | | | | | | | | | | | | | | | | | | | | Conc of Sucrose in M | Mass before(±0.002)g | Mass after(±0.004)g | Mass gained or Lost g | % Change | 0 | 1.122 | 1.204 | 0.082 | 7.31% | | 0.2 | 1.215 | 1.216 | 0.001 | ± ± 0.08% | | 0.4 | 1.208 | 1.193 | -0.015 | ± ± -1.24% | | 0.6 | 1.201 | 1.123 | -0.078 | ± ± -6.49% | | 0.8 | 1.066 | 0.958 | -0.108 | ± ± -10.13% | | 1.0 | 1.151 | 0.965 | -0.186 | ± ± -16.16% | | | | | | | | | | | | | | | | | | | | | QUALITATIVE DATA and hypothesis In distilled water (0.0M), 0.2M, 0.4M; All the apples were floating while the potatoes were not. In the other concentrations of (0.6, 0.8, 1.0)M, all the chopped apples and the potatoes were floating. In distilled water, both the apple and potato cylinder was growing in size faster and this was because of higher water potential
Biology Lab Report Lab No. 18: Biochemical Genetics: Investigating biochemical reactions in smooth peas and wrinkled peas Results: The presence of starch in smooth and wrinkled peas Phenotype of peas Genotype of peas Color (when iodine is added) Starch present Smooth SS or Ss (dominant) Dark blue-Black Yes Wrinkled ss (recessive) Brown No Conclusion The phenotype of the peas depends in its biochemical composition, which depends on all the biochemical reactions that take place. In turn, these reactions are controlled by enzymes and whether these enzymes are present depends on whether the genotype for their production was inherited. Therefore, in the end, whether particular enzyme(s) are present will determine the phenotype of the individual. The phenotype of the peas was also different (smooth, wrinkled), meaning that the biochemical reactions that take place in the peas are different to one another.
This is cream that when whipped, holds stiff peaks. The frosting recipe is adapted from 'The Waldorf-Astoria Cookbook' by John Doherty. If you are just spreading the frosting on the tops of the cupcakes with an offset spatula or knife I would half the Cream Cheese Frosting recipe. But if you want to pipe lovely tall swirls (I used a Wilton 1M star tip) of
When using Benedict’s reagent, monosaccharides can be identified. Benedict’s reacts with double bonds connected to the oxygen atom in either the free ketone or aldehyde groups (which are the reducing sugars in saccharides) to reduce the copper sulfate in Benedict’s reagent (Harris-Haller 2014). When the substance is heated with Benedict’s reagent, an orange-red precipitate forms within the solution. There were 10 substances in all that we tested for. They were glucose, water, lemon juice, Coca Cola, egg batter, lemon-lime soda, diet lemon-lime soda, Kraft Italian dressing, skim milk and butter.