• Iodine Test for Starch
    Iodine Test for Starch Introduction and Hypothesis: In this experiment, we used iodine to test for starch in certain solutions. Iodine separates starch from polysaccharides, monosaccharides, and disaccharides. Starch is a curled polymer of glucose and iodine interacts with molecules, which changes
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  • Iodine Test on Enzymes
    62 Iodine test for starch Amount of starch remaining Enzyme activity level Dark blue-black All None (0) Blue Most Low (1) Light brown Some Moderate (2) Gold None High (3) Part 1: Effect of Enzyme Concentration 1. Label five test tubes 1-5. Place 4 mL of 1 % starch in each of the first four test tube
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  • Food Test
    ntroduction The purpose of this experiment was to use Iodine, Benedict and Biuret to test the reaction of the following 12 samples: 1% glucose, 0.3% glucose-1-phosphate, 1% maltose, honey, 1% sucrose, 1%lactose, 1% glycogen, 1% starch, protein, beer, distilled water and an unknown solution...
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  • Test for the Presence of Macromolecules
     Test for the Presence of Macromolecules Introduction In this experiment, we are trying to identify the presence of macromolecules in certain solutions. As in our daily lives, macromolecules are the essential nutrients that we have to take every day, therefore...
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  • Methods used to test food in the lab.
    SIMPLE METHODS USED TO TEST FOOD SUBSTANCES IN THE LABORATORY. The following tests were carried out upon a number of provided foodstuffs. Care was taken with the reactive agents used, to comply with Health and Safety regulations. Lab coats and eye protectors as well as plastic gloves were...
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  • The Effect of Concentrations of Starch and Sugar Solutions on Syntheti
    The Effect of Concentrations of Starch and Sugar Solutions on Synthetic Semi- Permeable Membranes By: Jamie Hardy Question: Is dialysis tubing selectively permeable? Hypothesis: If one has dialysis tubing, which is dipped in water, filled with Gatorade and starch and is left for 15 minutes, the
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  • To Try to See If the Temperature Affects the Rate in Which Amylase Breaks Down Starch Into Maltose.
    Science investigation Aim: To try to see if the temperature affects the rate in which Amylase breaks down starch into maltose. In this reaction starch is the substrate and maltose is the product. Amylase is an enzyme, Enzymes, also called catalysts, are in living things and there are thousand of
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  • Food Test
    Reducing sugar gives positive result in Benedict’s test as the colour of solution change from blue to brick-red and there is brick-red precipitate. Starch give positive result in Iodine test as the colour of solution change from yellow to dark blue. Glucose is the simplest carbohydrates that are m
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  • Starch Digestion Experiment
    Does the amount of time that orange juice is swished in a human mouth affect the pH of the saliva, which could inhibit the digestion of the starches in the orange juice? Hypothesis: The longer 2 mL of orange juice is held in a test subject’s mouth, the greater the ability of the test subject’
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  • Biochemical Test Eneterobacteria
    Lab 6 Write Up: Biochemical I. Purpose The purpose of this lab was to become more familiar with Enterobacteriaceae Biochemical Tests. II. Materials * * Phenol red dextrose broth * Phenol red lactose broth * Phenol red sucrose broth * Casein agar plate * Starch a
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  • Starch
    Experiment 8. The hydrolysis of starch with hydrochloric acid (a) Prepare a water bath by half filling a 250 cm3 beaker with warm water and heating it to boiling point on a tripod and gauze, with a Bunsen burner. When the water boils, reduce the flame to keep the water at boiling point. (b) La
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  • Starch
    Title: Starch Aims 1. To identify starch in food. 2. To study the microscopic appearances of raw and heated starch. 3. To compare the viscosity of various gelatinized starch solutions. Introduction Starch is one of the most abundant substances on the earth. It can be found in seeds, g
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  • Lab Report for Food Test
    INTRODUCTION: Carbohydrates are the product that made up from carbon, hydrogen and oxygen. Carbohydrates are form by the combination of carbon dioxide and water molecules. The carbohydrates contain two specific functional group in it which is the hydroxyl groups and carbonyl gr
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  • Short Note on Starch
    Starch From Wikipedia, the free encyclopedia Starch Identifiers CAS number 9005-25-8 EC-number 232-679-6 RTECS number GM5090000 Properties Molecular formula variable Molar mass variable Appearance white powder Density 1.5 g/cm3 Melting point decomp. Solubility in water
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  • Lab Test
    INVESTIGATION OF DIETARY COMPONENTS OF VARIOUS FOODS Test for the presence of simple sugars, starch, proteins and lipids in the food substances provided, using the information below. You will be using these tests on a variety of food substances. You are also expected to learn know how to carry o
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  • Bio Chemical Test to Identify Carbonhydrates
    Discussion Questions: Investigation A - Reducing Sugars 1. The green, orange, red, and brown color might be presented is a reducing sugar is present, but there was only orange color produced due to the experiment. 2. The glucose solution, maltose solution and corn syrup tested contain red
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  • Comparison of Starch Content Among the Selected Crops: Gabi/Taro (Colocasia Esculenta), Sweet Potato (Ipomea Batatas) and Potato (Solanum Tuberosum)
    Comparison of Starch Content Among the Selected Crops: Gabi/Taro (Colocasia esculenta), Sweet Potato (Ipomea batatas) and Potato (Solanum tuberosum) GROUP VIII - 3A Caramel R. Arcillas Jhazel Pink L. Alcaraz April Mae N. Mapute Crisha Sein R. Atienza Jesse Orven J. Tumambing RESEARCHERS
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  • Food Test
    Experiment 2: Food Tests Objective * To study the presence of reducing sugars. * To study the presence of protein. Introduction In this experiment, glucose, maltose, lactose and sucrose are used for testing reducing and non-reducing sugars. Glucose is monosaccharide while maltose, lac
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  • Starch Lab Write Up
    Starch is a type of Carbohydrate that’s made from thousands of glucose units. Simple sugars are the basic units that make up starch. Carbohydrates provide us with energy so that we can carry out our daily routines. Our body then digests it into glucose so we can have energy to do that. Saliva is a
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  • Iodine Clock Reaction: Concentration Effect
    EFFECT OF CONCENTRATION ON REACTION RATE The aim of this experiment is to find the effect of varying the concentration of iodide ions on the rate of reaction between hydrogen peroxide and an acidified solution of potassium iodide: H2O2(aq) + 2H+(aq) + 2I⁻ → 2H2O(l) + I2(aq) The course of this
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