Identifying Organic Compounds Lab

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Identifying Organic Compounds
Problem: Based on the color of the indicator, which type of organic compound will be found in each type of food? Hypothesis: If Benedict solution is added to honey, then it will turn. If Biuret solution is added to egg whites, then it will turn. If Benedict solution is added to corn oil, then it will turn. If Benedict solution is added to glucose, then it will turn. If Benedict solution is added to gelatin, then it will turn. If Benedict solution is added to butter, then it will turn. If iodine is added to starch, then it will turn. If Benedict color is added to apple juice, then it will turn. If any organic substance is tested with distilled water, then nothing will happen.

Materials:
-12 test tubes
-Test tube rack
-Test tube clamp
-Well tray
-Hot water bath
-Paper towels
-Brown paper
-Iodine solution
-Biuret solution
-Benedict’s solution
-Honey solution
-Egg white and water
-Corn oil
-Glucose solution
-Gelatin and water
-Melted butter
-Starch and water
-Apple juice and water
-Distilled water
Procedure:
Part A: Testing for Carbohydrates: Monosaccharides
Monosaccharides can be identified in a substance using an indicator called Benedict’s solution. When Benedict’s is heated in the presence of a monosaccharide, the color changes from blue to green to yellow to reddish-orange, depending on the amount of monosaccharide present. 1. Add 5mL of a sample to a test tube. Add 5 drops of Benedict’s solution to the test tube. 2. Place the test tube in the hot-water bath. Heat the test tube for 1 to 2 minutes, or until the indicator changes color, if it changes color.

3. With a test tube holder, remove the tube from the hot-water bath and place it back in the test tube rack.
4. Record any changes in your data table.
Part B: Testing for Carbohydrates: Polysaccharides
Polysaccharides can be tested for using the indicator Iodine. Iodine will change color from yellow-brown to blue-black in the presence of...
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