OBSERVATION: Table showing observation made on Benedict’s test-Reducing sugar. Food Test | Food Items | Observations | Benedict’s test –Reducing sugar.2cm3 of food was added to a test tube. An equal solution of Benedict’s solution was added and shaken the brought to a boil. | MilkCheeseButterWhite breadWhole wheat bread | -Initially white-When Benedict’s solution was added the mixture turned faint blue.-When boiled the mixture turned yellow.-Initially faint yellow.-When Benedict’s solution
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solution‚ 5% -Known foods; glucose‚ corn starch -Cornstarch suspension‚5% -Detergent solution -Unknown food samples -Benedict’s reagent -Lugol’s solution -Sudan IV indicator -Unglazed brown paper -Gelatine solution‚ 5% -Biuret reagent Procedure: 1. Safety goggles and lab apron were put on. Part A: Carbohydrate Test 2. Poured 300 mL of water into a 400 mL beaker. Secured the beaker with a ring clamp‚ placed it on a hot plate‚ and heated the water to 80 °C
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through the use of indicators: Sudan III‚ Lugol’s iodine‚ Benedict’s solution‚ and Biuret’s reagent. After testing the gelatin solution in the presence of the indicators‚ the results showed that Lugol’s reacted‚ turning orange-pink (oils) and the Biuret reagent (protein) reacted with the gelatin solution‚ turning lilac. Thus it was determined that the gelatin solution held both proteins as well as oils. Introduction: Lipids‚ nucleic acids‚ carbohydrates‚ and proteins are essential parts of daily
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reducing sugars and this would be carried out by using Benedict’s test. To find out which substances had starch present using iodine To find out which substances were lipids using the emulsion test To test for proteins in the substances using the biuret test Context of the experiments: The context of this experiment was that we were interested in finding out what biological compounds we were dealing with as we had no idea what each substance was and all samples looked the same therefore we had
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lipid tests were the dye test which was a more specific test to find the substances that all contained a fat by using a solution of Sudan 4 and water. The protein test’s purpose was to determine all the test materials that contained a protein by using biuret solution. The procedure for the Spit lab was to perform the starch test and reducing sugar test on both crackers. Then chew up the cracker that doesn’t have reducing sugars. Next‚ test the sample for a reducing sugar. The results of the Chemical Aspects
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a brick-red precipitate. | Sucrose | Reducing Sugar | As Benedict’s Test | Iodine Solution | Starch | A Blue-Black Colouration | Sudan III | Lipids | A Red-Stained Oil Layer separates on the surface of the water‚ which remains uncoloured | Biuret Solution | Proteins | Mauve or Purple Colour Slowly Develops | ‘ Table 2 . Biochemical Tests On Common Foodstuffs Sample | Proteins | Lipids | Starch | Sugars | Egg white | Turns Purple / +ve | Turns pale orange / -ve | Turn yellow/-ve
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filtered. III. Chemical test for the different components of milk A. The filtrate from the previous procedure was boiled until it coagulates. It was filtered and reserved for part B. The coagulum was divided into two portions and the Biuret test and heating was performed. B. The filtrate from III.A was used for the other tests. a.> Test for lactose. 5 drops of the filtrate was added with 3 ml Benedicts’ reagent. It was heated in a water bath. The results were noted. b
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Macromolecular Composition of the Liver Cell Formal Report Aims The aim of the experiment was to test for the presence of DNA‚ RNA‚ protein and glycogen in the cytoplasm and the nucleus of bovine liver cells. From the findings of the results the distribution of these macromolecules can be shown within the liver cell. This was carried out by undertaking qualitative experiments‚ where the observation of a colour change was noted and a quantitative experiment‚ where numerical data was recorded from
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Protein Hydrolysis and Characterization Group 7 Niez‚ Robert Francis‚ *Orbin‚ Alfonso Ricardo* Parro‚ Athena Emmanuelle Peralta‚ Christian Department of Biological Sciences‚ University of Santo Tomas‚ Manila‚ Philippines • Abstract Hydrolyzed Protein is protein that has been hydrolyzed or broken down into its component amino acids. While there are many means of achieving this‚ two of the most common are prolonged boiling in a strong acid (acid-HVP) or strong base or using an enzyme such
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and attention will be paid to the correct use of the significant figures. The experiment approach that will be used will tell the mass and volume of the metal and liquid determined by measuring these two quantities with a graduated cylinder and biuret. Procedure: a) The density of metals First I obtained a quantity of unknown metal. Recording the unknown number. I used only one type of metal for this part of the experiment. The unknown metal that I was instructed to use was a chunk‚
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