determined by analyzing the amount of iodine (I2) formed. Two chemical reactions are useful to determining the amount of iodine is produced. 1) I2(aq) + 2S2O32-(aq) 2I-(aq)+S4O62-(aq) 2) I2(aq) + starch Reaction 2 is used only to determine when the production of iodine is occurring by turning a clear colorless solution to a blue color. Without this reaction it would be very difficult to determine how much iodine is being produced‚ due to how quickly thiosulfate and iodine react. However this reaction
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protein called thyroglobulin. This is a globular protein that has a functional role in metabolism. The protein is used by the thyroid gland to produce thyroid hormones; thyroxine (T4) is an example of one of the hormones created. Thyroxine is formed by iodine binding to tyrosine residues in thyroglobulin molecules‚ inside the follicle cell. (www.vivo.colostate.edu/hbooks/pathphys/endocrine/thyroid/chem.html) This hormone regulates growth and controls the rate of chemical reactions in the body. This
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years is 800mg and that of zinc is 10mg. Children of age 7 to 10 years need 100mg of iron‚ 250mg of magnesium and 120mg of iodine. Pregnant woman and lactating mother should include 400mg calcium and magnesium and 150mg magnesium. Woman in her pregnancy should consume 5mg zinc and 25mg iodine daily while breastfeeding mother should be provided with 10mg zinc and 50mg iodine. Comparing both cases‚ young children should eat more mineral containing food than pregnant woman. Both male and female
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the solution of amylase and starch in various temperatures of water. After a certain amount of time- different amount of time needs to be used in order to have reliable results- iodine is added in a well on spot plates‚ then two drops of the mixture of amylase-starch is added from each temperature used‚ by adding iodine into the plates the mixture will show how much starch was hydrolyzed‚ this is used to calculate the amount of enzymatic activity each mixture had at the different set temperatures
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Apparatus/Materials: * Unknown Solution X * NaOH * Iodine * Ethanol * Copper Sulphate * Benedict’s Solution * HCl * Cold Water * Syringe * Beakers * Bunsen burner * Tripod stand * Test tubes * Dropper Introduction: This Lab shows the detection of different food sources using different tests. Some of the food tests carried out was Benedict’s test‚ the test for non-reducing sugars‚ iodine test (test for starches)‚ emulsion test and the biuret
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How to Make Ink from Alugbati Things You’ll Need: • Fresh fruit of alugbati • Mortar and pestle • Strainer • Bowl • 3 tbsp. vinegar • 1 tbsp. salt • 2 tbsp. rubbing alcohol • 1 tbsp. iodine • Bottle Writing ink can be made from many natural sources‚ such as the fruit juice of the alugbati plant. Alugbati‚ known in the U.S. as Malabar spinach‚ is commonly grown for its soft‚ spinach-like leaves and shoots. Alugbati is of African and East Asian origin. The juice of the fruits was reportedly
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Course: Principles of Biochemistry I & Biochemistry I Class: BS- Bioinformatics & BS-Biosciences Lab Instructor: Ms. Sadia Jabeen Lab Protocol #
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slip‚ and iodine (Note: iodine is toxic and will stain - handle with care). Procedure: 1. Get a glass slide and cover slip for yourself and make sure they are both thoroughly washed and dried. 2. Remove the single layer of epidermal cells from the inner (concave) side of the scale leaf (The thinner the better). 3. Place the single layer of onion cell epithelium on a glass slide. Make sure that you do not fold it over or wrinkle it. 4. Place a drop of iodine stain
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blue-blackDried upNo change 6.distilled waterNo change (Clear blue)No change (Clear yellow)Dried upNo change Investigation 1A: Testing for Macromolecules Discussion: By observing the table above‚ we could see that Benedict’s test was for reducing sugars‚ iodine test was for the presence of starch‚ filter paper was for the presence of fatty acids‚ and the Biuret test was for amino groups present in proteins. Benedict’s solution was used to test for the presence of simple sugars‚ such as glucose (monosaccharide)
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and iodide‚ as described above. The reaction produces iodine‚ the change in concentration of which can be measured over a given length of time. However‚ any colour change in this reaction is very gradual‚ and so although it is possible to measure this colour change‚ it is subject to a high degree of inaccuracy. Therefore we also add 2 other chemicals to the reaction – sodium thiosulphate (Na2S2O3) and starch. The S2O32- ion reacts with any iodine produced in the first reaction according to the following
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