1. Aim: To compare the reducing sugar content of dry raisin and fresh grape 2. Introduction: i) Principle of Benedict’s test Reducing sugar can reduce Cu2+ into Cu+ and form a bricked-red precipitate (copper(I) oxide) which is insoluble in water. ii) Use of Benedict’s test Benedict’s test can show the presence of reducing sugar (all monosaccharide and disaccharide‚ except sucrose). Add Benedict’s solution into food samples (solution). Then mix them up and put into a water bath for 5
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the amount of reducing sugars and starch in yellow and green bananas. Introduction: Bananas are green in colour and taste flat but after they are harvested and stored for some days‚ they will turn yellow from green and become sweet. Hypothesis: The green banana tasted plain because it contained large amount of starch‚ while the yellow banana tasted sweet since it contained large amount of reducing sugars. Biological principles: Benedict’s test for reducing sugar: Reducing sugars include all
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Identifying the four major classes of macromolecules through various tests. Group Members: Antonia Johnson‚ Payton Ewing‚ Lenneisha Hepburn‚ Kendisha Hanna‚ Introduction: Macromolecules also known as biological molecules are monomers which are the simple units of polymers. All macromolecules contain carbon and hydrogen which are found in organic compounds. In this Experiment we will test for the presence of protein‚ starch‚ lipids‚ and sugars by analyzing the content off food and / or other substances
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Carry out test for reducing sugar‚ non reducing sugar‚ starch ‚ protein and lipid. BIOCHEMICAL TESTS Reducing and non-Reducing Sugars Sugars can be classified as either reducing or non-reducing based on their ability to reduce copper(II) ions to copper (I) ions during the Benedict’s Test. Reducing sugar have contain free aldehyde or ketone group and have the ability to reduce copper(II) ions to copper (I) ions during the Benedict’s Test. All monosaccharides are reducing sugars while only
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hydroxyl groups and carbonyl groups.A reducing sugar is a type of sugar with is an aldehyde group.This means that sugar can act as a reducing agent.The procces of reducing sugar is isomerisation‚example of reducing sugar islactose‚maltose‚glucose and fructose.All monosaccharides are capable of reducing other chemicals such as copper (II) sulphate to copper oxide.Beside that disaccharides such as maltose and lactose are reducing sugar‚however sucrose is non reducing sugar.Sugar exist in solution as an
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Title : FOOD TESTS Aim : To determine whether given unknown solutions A‚B‚C‚D‚E‚F and G contain Reducing/NonReducing Sugars‚ Lipids‚ Proteins or Starch. Apparatus/Materials: - Bunsen burner - Solutions A‚ B‚ C‚ D‚ E‚ F and G (unknown) - Measuring Syringes - Stirring Rod - Beakers - Test tubes (7)plus holder and tray - Copper sulphate solution (CuSO4) - White dropping ray - tripod stand and mesh -stopwatch - Biuret͛s solution - Sodium Hydroxide solution (NaOH) (or Potassium Hydroxide
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Benedict’s Solution What is Benedict’s Solution? Benedict’s solution‚ deep-blue alkaline solution used to test for the presence of the aldehyde functional group‚ - CHO. The substance to be tested is heated with Benedict’s solution; formation of a brick-red precipitate indicates presence of the aldehyde group. Since simple sugars (e.g.‚ glucose) give a positive test‚ the solution is used to test for the presence of glucose in urine‚ a symptom of diabetes. One liter of Benedict’s solution contains 173
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Reducing Sugars : Sugars that contain aldehyde groups that are oxidised to carboxylic acids are classified as reducing sugars. Common test reagents are : Benedicts reagent (CuSO4 / citrate) Fehlings reagent (CuSO4 / tartrate) They are classified as reducing sugars since they reduce the Cu2+ to Cu+ which forms as a red precipitate‚ copper (I) oxide. Remember that aldehydes (and hence aldoses) are readily oxidised (review ?) In order for oxidation to occur‚ the cyclic form must first ring-open
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milk samples are given and its compositions are tested using different methods such as using benedict solution to test the presence of reducing sugar‚ using copper II sulphate to test the presence of protein‚ using K3( to test the presence of fat. However in this experiment‚ not only are the milk tested for its composition‚ the amount of the particular substance such as reducing sugar‚ protein and fat is also tested by observing the intensity of the colour change. Milk is a white liquid produced by
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for each of the biomolecules that react in the following biochemical tests: Benedict’s test‚ Iodine test‚ Brown Bag test‚ Sudan III/IV test‚ and the Biuret’s Test. Describe the mechanism of reaction for: Benedict’s test‚ Iodine test‚ Sudan III/IV test‚ and the Biuret’s Test. Interpret the results when presented with data for each of the biochemical tests. Design experiments to identify biomolecules using biochemical tests. Introduction Biological Molecules contain specific chemical structures
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