All living things require the input of energy to exist – this energy is used to drive the thousands of biochemical reactions that occur to allow the organism to grow‚ reproduce and sustain life. This energy comes almost always from the Sun‚ in the rst instance – energy from sunlight is captured by photosynthetic organisms (e.g. plants‚ algae‚ certain bacteria) and converted into carbohydrates. These are then broken down by a process called cellular respiration‚ to produce energy-rich molecules (e
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that Mio and other flavor drops perform diffusion when put in water as an example. For the lab part we put a mixture of starch and water into a plastic Ziploc bag and submerging it into a solution of water and iodine. The bag was semi-permeable and so some of the iodine leaked through into the bag showing osmosis. The iodine‚ being the indicator‚ changed the color of the starch mixture to have streaks of light gray with a purple tint almost. We also learned that molecules tend to move from areas
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galactose‚ maltose‚ fructose‚ sucrose‚ lactose‚ glycogen and starch. | Carbohydrates‚ in acidic condition‚ form furfural‚ which reacts to Anthrone which gives a bluish-green-coloured complex. | Blue colour formation | MOORE’S | Concentrated NaOH | Mix 1ml of 5% glucose and 0.5ml of concentrated NaOH. Boil and note the change of color and odor produced. Do the same with 5% galactose‚ maltose‚ fructose‚ lactose‚ sucrose‚ glycogen and starch. | When a solution of reducing sugar is heated with an alkali
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Then you titrate the iodine remaining with sodium thiosulfate solution using starch indicator. Because you know how much iodine was produced from iodate(V) and iodide and you have found by titration how much is left over you can calculate how much iodine must have reacted with the ascorbic acid. First you will need to analyse a solution of ascorbic acid with a known composition. By doing
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molL−1 hydrochloric acid and 1 mL of starch indicator Solution. 33. Use the buret to deliver a stream of titrant to within a couple of mL of your expected endpoint. 34. Use a wash bottle to rinse the sides of the flask and the tip of the buret‚ to be sure all titrant is mixed in the
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because I was able to see the growth on the slant surface. The color of the medium changed to an intense Prussian blue therefore this organism was able to use the citrate as a sole carbon and energy source. Another test we did in class was the amylase -starch hydrolysis
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an iodide clock reaction with potassium peroxydisulphate ions? Background When peroxydisulfate ions (S2O82-) react with iodide ions (I-) in the presence of a starch indicator‚ they produce a dark blue solution. Reaction (1) S2O82- + 3I- I3- + 2 SO42- (peroxydisulfate ion) (iodide ion) (iodine ion) (sulfate ion) To determine the rate law for this reaction a series of changes in the concentration of peroxydisulfate‚ [S2O82-]‚ and a series of changes in
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EXERCISE 11 SYNTHESIS OF ASPIRIN MARAVILLA‚ Ana Mikaela B Group 4 CHEM 40.1 1L Date performed: September 30‚ 2013 Date submitted: October 7‚ 2013 VI. RESULTS AND DISCUSSION Aspirin is prepared by the esterification of salicylic acid with acetic anhydride under acidic conditions. The phenol group in salicylic acid is replaced by a carboxyl group through electrophilic substitution. The mechanism for the reaction can be summarized
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By using the Lugol’s iodine test‚ we can detect the presence of starches. Why put Lugol’s in the beaker and not the bag? When we put the Lugol’s regent (I2Kl) in the beaker‚ we can observe the effects of osmosis as the Lugol’s regent (I2Kl) solution on the outside of the beaker permeates the intestine (Dialysis tubing) inducing a chemical reaction that will turn the liquid in the intestine (Dialysis tubing) blue-black. If the amylase successfully digests the starch‚ what results would you
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transported by water because it is polar. If it were nonpolar‚ then water would just go right through it and nothing would happen. The property of water that allows this to happen is adhesion. 3. Starch is a carbohydrate. Describe its structure and where it falls in the level of carbohydrate complexity. Starch tends to be soluble in water only when heated.
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