together) Polysaccharide (made of many monosaccharides joined together) maltose = α-glucose + α-glucose sucrose = glucose + fructose lactose = glucose + galactose germinating seeds phloem tissue‚ fruit milk β-glucose fructose O maltose starch glycogen cellulose chitin = = = = polymer of glucose polymer of α-glucose polymer of β-glucose polymer of glucosamine (glucose with an amino acid attached) chloroplast stroma muscle cells plant cell wall exoskelteton of arthropods O O O O cellulose
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interpretations match your observations! The chart area will expand as you type. BENEDICT ’S TEST FOR SUGAR IODINE TEST FOR STARCH BIURET TEST FOR PROTEIN SUDAN TEST FOR LIPID WATER (-) - - - - _OBSERVATIONS_ Blue Yellow Light blue Clear w/ red layer on top GLUCOSE (+) + - - - _OBSERVATIONS_ Red-Orange Yellow Light blue Clear w/ red layer on top STARCH (+) - + - - _OBSERVATIONS_ Blue black Light blue Clear w/ red layer on top EGG ALBUMIN
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CAL Biology Practical 2 – Identification of Biochemicals in Pure Form Name :……………………………………………………………. MARK: Class :……………………………………………………………. PRACTICAL 2: IDENTIFICATION OF BIOCHEMICALS IN PURE FORM CAUTION: Any heating that has to be done in the following tests should be carried out in a water bath at the boiling point of water. Direct heating of test-tubes should not take place. Introduction Biochemical Tests Qualitative - present/ absent Semi-quantitative - present in >/<
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follow the activity of amylase because it has a major role in the life of living organisms and is found abundantly in them. Amylase is a catalytic enzyme which hydrolyzes starch into maltose and dextrin at a certain temperature (Biology.kenyon.edu‚ 2015). In plants such as fruits and vegetables carbohydrates are referred to starch which is polysaccharide and is converted into disaccharide and eventually into monosaccharide such as glucose with the help of amylase. (Fullick‚ Locke and Bircher‚ n.d
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organelles) in Elodea tend to bound to the cell wall in pond water‚ spread all over the cell in distilled water‚ pull away from cell wall in 20% NaCl. In our last experiment‚ we use a dialysis bag that contains 30% glucose and starch solution then place into a beaker of water and iodine solution. We then remove the bag out of the beaker‚ and use two test tube which label BAG‚ BEAKER to perform a Benedict’s test. We place solution in the bag in the BAG tube‚ and solution in the beaker in the BEAKER tube
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2010 p.90). The purpose of the lab was to test how temperature will affect the rate at which starch hydrolyzed. In the experiment conducted‚ bacterium; Bacillus Licheniformis and the fungus; Aspergillus Oryzae was used to examine how changes in temperature of the enzymes affects the rate of the reaction with starch. Amylase is an enzyme‚ found chiefly in saliva and pancreatic fluid‚ that converts starch and glycogen into simple sugars. This enzymatic reaction therefore needs the utilization of water
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high oxidative stability and having a long self life (Edem‚ 2002). Palm oil is also rich in β-carotene which helps to prevent liver and lung cancer (Murakoshi et al.‚ 1992). The food value of the edible lipids also depends on chemical properties like iodine value‚ peroxide value‚ p-anisidine value‚ acidity etc‚ as well as on some physical properties like solidification temperature‚ color‚ appearance etc. Lipid oxidation is an important deteriorative reaction‚ which has significant implications in
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Then‚ take it out and tie off one end of the tubing to form a bag. Put an extra fold at the end‚ twist‚ and tie it with string. Rub the end of the other end between fingers until it opens. Put 15 mL of the 15% glucose/1% starch solution in the bag. Use the glucose tape and dip it in the solution. Then‚ record the color change on the tape and the bag. Tie the other end of the bag with enough space for expansion. Fill a 250-mL beaker with distilled water. Add 4 mL of Lugol’s
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the iodine produced from potassium iodide by manganese(III) hydroxide. 2Mn(OH)3(s) + 2I-(aq) + 6 H+(aq) －－＞ 2Mn2+(aq) + I2(aq) + 6H2O(l) Sodium thiosulphate is used as the titrant. Success of the method is critically dependent upon the manner in which the sample is manipulated. At all stages‚ every method must be made to assure that oxygen is neither introduced to nor lost from the sample. Furthermore‚ the sample must be free of any solutes that will oxidize iodide or reduce iodine. Chemicals:
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I. Title: Analysis of a Commercial Bleach II. Purpose: III. Materials: Commercial bleach‚ 5% NaClO. (5 mL). Hydrochloric acid (HCl)‚ 3M. (6 mL). Potassium Iodide (KI). (6 g). Sodium thiosulfate solution (Na2S2O3)‚ 0.100 M. (70 mL). Starch solution 2%. (3 mL). Safety goggles Apron Digital scale Buret Buret clamp Erlenmeyer flask Pipet bulb Ring stand Ttransfer pipet‚ 5 mL and 25 mL Volumetric flask‚ 100 mL Stopper Wash bottle Distilled water Weigh boat Beakers‚ IV. Procedures:
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