The objective of the Reducing Sugar Test was to test if the substance has a reducing sugar in it by adding Benedict’s solution and heating it, there would be a color change if a reducing sugar is present, or it will remain blue (no reducing sugar). The objective of the Starch test was to test for starch in substances by using Iodine. The iodine will cause a substance to turn to a dark blue color if it is positive for starch. The objective for the Grease Spot Test was to test if the substance had a lipid. A positive reaction would make a translucent grease mark on a brown paper bag. The objective for the Dye test was to test for lipids. When mixed with water and the tested substance, a positive result will occur in it being separated from the water. The objective of the Protein Test was to test for proteins present in a substance using the Biuret Solution. The substance should produce a violet color within 10 drops of Biuret. The objectives of the Spit Lab were to test for starch, a reducing sugar, and effect of amylase on a cracker that is positive for starch and negative for a reducing sugar. Iodine would test if starch was present if the cracker solution changes to a dark black/blue color. Benedict’s Solution mixed with the cracker and heated would test for a reducing sugar (if reducing sugar, it will turn from a green to an orange to a dark brownish color). The amylase was tested on a Triscuit cracker by heating it in Benedict’s Solution, the amount would make it either a green, or orange, and the most amounts would make it brown as mine and my partner’s results.
The chemical aspects lab was done to detect and identify the presence of reducing sugars, starches, lipids, and proteins in various substances. A reducing sugar is a monosaccharide or disaccharide that has the ability of giving electrons to other molecules and acts as reducing agent. A reducing agent has an aldehyde or