curcas seed fats and oil‚ and (2) Identification and characterization of unknown oil. After the fats and oil was extracted from seeds of Jathropa curcas‚ the percent yield was reported as 40-41%. The specific gravity‚ refractive index‚ acid value‚ iodine value‚ peroxide value‚ and the saponification value of the unknown oil sample were determined. The computed values were 1.05‚ 1.5765 ± 5.7735 x 10-5‚ 0.328 ± 2.31 x 10-3 mg acid / g oil‚ 10. g I2 / 100 g oil‚ 22 ± 2 ml / g oil‚ and 208 ± 8.49 mg
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It is almost always the first test performed for the identification of bacteria. The primary stain of the Gram’s method is either crystal violet or methylene blue‚ each almost equally effective. The microorganisms that retain the crystal violet and iodine mixture appear purplish brown under microscopic examination. These microorganisms that are stained by the Gram’s method are classified as Gram positive. Others that are not stained by crystal violet are referred to as Gram negative‚ and appear in
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we were given the element Silver (Ag) which was first mixed with chloride (Cl). Together the two mixtures created a very white‚ milky type which is known by the name of Silver Chloride (AgCl). Iodine (I) was then mixed with silver to create a yellowish‚ whitish color which is normally called Silver Iodine (AgI). The mixture followed is Silver Oxide (Ag2O) which happens to contain hydroxide (OH) as well a silver. This compound ended up turning a very grey-brown like color as well as being gritty.
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chemical reaction but does not become part of the end product. Amylase digests starch by catalyzing hydrolysis‚ which is splitting by the addition of a water molecule. The presence and absence of starch can be confirmed by several tests such as the iodine test‚ Benedict’s and Fehling’s test. In general‚ a blue-black color indicates the presence of starch. The objectives of this experiment are to examine the enzymatic activity and specificity of salivary amylase depending on changes temperature and
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Carbohydrates There were many ranges of color changes in the Benedicts test and Iodine stain. For the Benedicts test‚ this oxidation/reduction response changes the arrangement of the reducing sugar creating a colored precipitate. The change in color is correlated to the first concentration of the reducing sugar. For the iodine test‚ the three dimensional structure of various polysaccharides permits them to react with the iodine stain to produce a certain color. As far as the molecular level‚ there is an
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Part I: Reaction between zinc and iodine Watch the Video. http://www.youtube.com/watch?v=xT9V7Y1iKYc Observations: Describe what happened when the water was added. A reaction happened and the iodine exploded into a purple gas Questions and conclusions: 1. Balance the equation‚ if necessary‚ for the reaction between zinc and iodine. Zn + I2 ZnI2 It is balanced 2. Classify the reaction that occurred between the zinc and iodine. redox 3. What evidence was there
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chloroplasts‚ where the photosynthesis occurs. During experiment‚ two leaves were tested for the presence and localization of starch. One leaf was a light-grown plant with mask‚ and the other was a dark-grown plant with mask. Both leaves were soaked in iodine solution and then rinsed in order to observe the pattern of staining. According to the result‚ the light-grown leaf’s masked areas had no blue-black coloration and the unmasked area turned blue-black in color. The blue-black coloration of the leaf
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salt water will look “parched” compared to the onion in distilled water. The whole cell will be smaller and shriveled. Materials Dialysis tubing‚ starch solution‚ iodine solution‚ raw egg‚ vinegar‚ molasses‚ onion‚ and salt water. Procedure See lab procedure Observations Procedure A: At the beginning of the procedure‚ the iodine solution in the beaker was slightly yellow‚ and the starch solution in the dialysis tubing was milky. After about an hour‚ the inside of the dialysis tubing was very
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chemical properties of these liquids. Acetone usually used as nail polish remover dissolves plastic. Vinegar used in cooking and as a condiment begins to fizz when mixed with baking soda. Hydrogen peroxide usually used as a disinfectant reacts to iodine solution and starts to bubble. Oil is used to keep food from sticking to non food surfaces and
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* Slice of onion * Distilled water * Iodine * Watch glass * Glass slide (x2) * Mounted needle Health and safety: Wearing a lab coat protects individuals from iodine staining the clothes. Wearing safety goggles protects eyes from when using the scalpel to cut the onion. Be careful whilst moving around the classroom in case of an accident for example falling over bags and disturbing a group of individuals which results in iodine spilling over onto the floor or even skin. Method:
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