Qualitative Anion Tests Purpose: To be able to identify some commonly occurring anions and to be able to study their reactions used to identify them. Procedure: 1) Be sure to have a clean safe working environment. 2) In the first test tube: Put 8 drops of the anion solution to be tested and add 8 drops of hydrochloric acid to the anion solution, noting the appearance of the solution plus the evolution of any gas of odors of gas. 3) In the second test tube : a) Put 8 drops of the anion solution to be tested. b) Add 3 drops of silver nitrate solution c) Note any color changes occurring d) Write a net ionic equation for any reactions that produces a precipitate e) Add a few drops of nitric acid to the test tube to acidify the solution.
4.Benedict’s solution cannot be used to distinguish between two monosaccharides. Why? Because they both will change their color. Experiment 2: Starch Test 1.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 gray water clear yellow 2.Iodine solution is added to a chocolate chip cookie solution.
Based on this result, what biological molecules are present in the chocolate chip cookie solution? What is the relationship between monosaccharides and starches? Experiment 3: Lipid Test Fill in the table below with the results from the lipids test experiment. Results Lipids Test Solution Initial Color Color with Sudan Solution corn Oil water What results would you expect from a sudan test of chicken soup? What is the size difference between fat polymers and starch and protein polymers?
Test 2- The sugar might change into a liquid or change colour. Test 3- The chemicals might produce a gas and bubble. Test 4- Once the chemicals combine they might solidify or become very viscous. Materials: Refer to page 158 in Pearson Investigating Science 9 Changes made are aluminum muffin tins to evaporation trays and 5mL measuring spoons to 10mL beakers. Safety: Sodium carbonate is corrosive, toxic and infectious.
The experiment proves the effect of salinity in the presence of polyacrylate as it absorbs water. The final test of the properties of polyacrylate is to add oil in the water that the polyacrylate will absorb. If the polyacrylate is affected by the salinity level, than the added salt will increase the polyacrylate’s ability to absorb water. Materials & Procedure: Check Pre-Lab Data & Results:
The Ninhydrin forms a purple complex with an amino acid which is readily identified. Materials- Solutions of amino acids used are - Amino acid mixture 'X' Aspartic Acid Leucine Proline Asparagine Phenylalanine Solvent (ammonia and propan-2-ol in the ratio 2:1) 2 % solution of Ninhydrin in ethanol Method- Setting up the apparatus 1. This section of the experiment is done in a fume cupboard as the solvent is dangerous. Safety glasses should also be worn. The solvent is poured into a chromatography jar to a depth that is enough for the chromatography paper end to be dipped into.
The pH level of vinegar varies from 2.40 - 3.40, when the pH level of lemon juice is 2.00-2.60.6 The pH level of baking powder is 9.7 pH paper reacts chemically with acids or bases. This chemical reaction changes the papers light absorption qualities which changes the color of the paper. According to the color you can find out how acidic or basic your substance is, using a pH scale8 (like one shown below). I will complete this experiment a couple of times, so that I can get the average amount of baking powder needed to neutralize both lemon juice and vinegar. Hypothesis: I think that it will take about 4 tsp of baking powder to fully neutralize the tablespoon of lemon juice.
Buffers work by having molecules bind to free H+( acid) or OH- ( base) to reduce the acidity or basicity of a solution. Why are we using buffers for the pHs of 7 and 9? Buffers are being used for the pH of 7 and 9 in order to maintain a constant pH through the reactions and ensure proper functioning of the enzymes. Without buffers the pH would change and we would not get correct results for our simulated digestive system reactions. Benedicts Solution Iodine Litmus Cream Biuret Reagent What do these
Investigating the effect of pH on amylase activity This practical allows you to: • discover how pH affects the rate of an enzyme controlled reaction • evaluate the experimental procedure Procedure SAFETY: Follow your teacher’s instructions for handling the solutions. Wear eye protection when handling the iodine solution. Investigation a Place single drops of iodine solution in rows on the tile. b Label a test tube with the pH to be tested. c Use the syringe to place 2 cm3 of amylase into the test tube.
After measuring out the Diluted hydrochloric acid in the cylinder, pour it out into the flask and add 3-5 drops of methyl orange. Also add a piece of paper under the flask to prevent Diluted Hydrochloric acid to go on the table. Use the Spatula/Spoon and put a tiny amount of antacid to the acid and give the flask a gentle stir. Keep doing this process until the liquid colour red changes to orange. Re weigh petri dish and record your results Results (M1) Mass of petri dish + Antacid 13.3g (M2) Mass of dish+ Unused antacid 11.5g (M1-M2) Mass of antacid used 1.8g Discussion 1.8 grams of antacid was required to neutralise 50mL of diluted hydrochloric acid.