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?
Experiment 1: Monosaccharide Test 1.Fill in the table below with the results from the monosaccharide test experiment, and your conclusions based on those results. Results Monosaccharide Test Solution Initial Color Color with Benedict's Solution Color After Heating Monosaccharide? glucose solution clear blue orange yes water clear blue blue no sucrose solution clear blue blue no fructose solution clear blue orange yes 2.Benedict’s solution is added to white grape juice and heated. The color changes from blue to orange. Based on this result, what biological molecules are present in the white grape juice?
Hypothesis * If the pH is tested for sprite, it will be a 4 making it an acid. * If the pH of aspirin is tested, it will be an 8 making it a base. * If the pH of baking soda is tested, it will be a 9 making it a base. * If the pH is tested for dish soap, it will be a 9 making it a base. * If the pH is tested for lemon juice, it will be a 3 making it an acid.
Objective: To analyze each solution in order to determine if organic compounds; carbohydrates, proteins, and lipids are present. Hypothesis: If reactions have occurred once each agent has been applied then, this will show weather carbohydrates, proteins or lipids are present. Abstract: My experiment was based on analyzing the following organic compounds: Carbohydrates, proteins and lipids. During my analysis I ran test to gather information containing different color reactions using Benedicts test for reducing sugars, Iodine test for starch, the Biuret test for protein, and the Sudan IV test/Grease Spot test for lipids. After testing the following solutions: onion juice, potato juice, sucrose solution, egg albumen, honey, amino acid solution, distilled water, protein solution, salad oil, known lipid solution, and the unknown solution (3), here’s what I concluded: While some solutions have no reaction to the agent being applied, some color reactions have occurred, hereby leaving me to assume that that carbohydrates, proteins and lipids are present.
6. Science Fair Project Independent Variable The Independent Variable is the amount of sugar put into the glass of water. 7. Science Fair Project Dependent Variable The dependent variable is the changing viscosity of the water after added sugar 8. How will the dependent variable be measured (device, method, etc.)
Mix using a plastic pipette. f After 10 seconds, use the plastic pipette to place one drop of the mixture on the first drop of iodine. The iodine solution should turn blue-black. Squirt the rest of the solution in the pipette back into the test tube. g Wait another 10 seconds.
Is There a Change in Temperature when an Alkali Neutralizes an Acid? Aim The aim of the experiment was to find out if there was a change in temperature when we added an alkali (Sodium Hydroxide) to an acid (Hydrochloric Acid) to neutralize it. Hypothesis We hypothesized that there was going be a raise in temperature as we add 1ml of Sodium Hydroxide at a time to the Hydrochloric Acid due to the neutralization of the acid. The neutralization is chemical reaction that causes an exothermic reaction. Sodium Hydroxide + Hydrochloric Acid Sodium Chloride + Water NaOH(aq) + HClaq → NaCl(aq) + H2O(l) Variables Independent The independent variable of the experiment was the amount of sodium hydroxide that we added to the acid.
Methods My group used the method of titration to test whether the Vitamin C and lime juice nutritional facts where correct from their manufacture. First, we started with the standardized solutions, NaOh and HCl, to get familiar with how titrations work and start the titration of potassium hydrogen phthalate (KHP). We begun by gathering up all the necessary materials needed for the titration including: the general laboratory glassware from the bins, standard safety equipment, 50mL burette, phenolphthalein, NaOh (3 mol/L), HCl (3mol/L), KHP, ascorbic acid, and lime juice. The standardization of NaOh came first, which started by gathering the KHP and putting 1.5 g into 3 flasks with 50 mL of water in each. After we added the KHP to the 50 mL of water, we placed each one of the flasks onto a stir plate with a magnet in each flask so we achieved maximum stirring.
Laboratory Report: Experiment 1 Standardization of hydrochloric acid by sodium carbonate solution Name: Cheung Chun Hin, Harry Class: 6L (12) Date: 11-9-2009 Objective: To determine the concentration of hydrochloric acid using sodium carbonate solution as a primary standard in volumetric analysis (acid-base titration) Principle of method: The concentration of the hydrochloric acid can be determined by the titration reaction between hydrochloric acid and sodium carbonate solution. Na2CO3 (aq) + 2HCl (aq) H2O (l) + CO2 (g) + 2NaCl (aq) From the above equation, We measure the volume of hydrochloric acid used in the titration (the difference of reading on the burette) and use it in calculating the concentration of hydrochloric acid. So the molarity of the hydrochloric acid Procedures: 1. The mass of anhydrous sodium carbonate required was weighed to prepare 250.0 cm3 of 0.05M sodium carbonate solution. 2.
This change can be observed by using the indicator dye phenol red, which is useful for measuring pH values. It is red when pH is neutral, changes to yellow when in an acid, and magenta when in a base. If completed successfully, you should be able to distinguish the fatty acids and glycerol; the dye will turn yellow where they are present, and the fat should rise to the top of the beaker. Trypsin breaks down protein into peptides and amino acids. In this experiment, our