To make the measurement more accurate‚ starch was added to help determine the endpoint of the solution. The significance of this lab is that industry can use these techniques to determine the amount of NaClO in the bleach of the rival industry and improve it. Hypothesis: The hypothesis is that‚ an accurate determination of NaClO in commercial bleach can be done. By mixing the acidified iodide ion to the hypochlorite solution‚ the iodide is oxidized to iodine which forms complex triiodide ions that
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precipitate. Starch give positive result in Iodine test as the colour of solution change from yellow to dark blue. Glucose is the simplest carbohydrates that are monosaccharide or simple sugar. Starch consisting of a large number of glucose units joined together by glycosidic linkage and known as polysaccharide‚ that is polymers of sugar. Saliva that contains salivary amylase enzyme‚ which breaks down the glycosidic linkage between glucose that found in starch and hydrolyzes starch into glucose
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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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12.097 Environmental Chemistry of Boston Harbor – IAP 2006 Lab 1: DETERMINATION OF DISSOLVED OXYGEN BY WINKLER TITRATION 1. Background Knowledge of the dissolved oxygen (O2) concentration in seawater is often necessary in environmental and marine science. It may be used by physical oceanographers to study water masses in the ocean. It provides the marine biologist with a means of measuring primary production - particularly in laboratory cultures. For the marine chemist‚ it provides a measure of
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solution Distilled water B Test for reducing sugars using Benedict’s test Sample Mixture of Benedict’s solution and sample Observable change Glucose solution Distilled water C Test for starch using iodine test Sample Iodine solution Original colour Final colour Starch solution Distilled water D Test for lipids using grease spot test Sample Presence of translucent spot after drying? Before immersing into organic solvent After immersing into organic solvent
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Table 6.1 Solutions and Color Reactions for “Benedict’s Test for Reducing Sugars” and “Iodine Test for Starch.” Solution | Benedict’s Color Reaction | Iodine Color Reaction | 10 drops onion juice | Brownish orange‚ an abundance of reducing sugars. | Yellow and White (-) | 10 drops potato juice | Greenish yellow‚ a small amount of reducing sugars. | Yellowish brown and White (-) | 1% sucrose solution | Blue‚ non-reducing sugars. | Yellow. (-) | 1% glucose solution | Dark orange‚ an
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blood and carried to cells throughout the body. The things we eat turn into things such as carbohydrates‚ fats‚ and proteins. Carbohydrates are‚ any of a large group of organic compounds occurring in foods and living tissues and including sugars‚ starch‚ and cellulose. Protein‚ such as meat‚ eggs‚ and beans‚ consist of large molecules of protein that must be digested by enzymes before they can be used to build and repair body tissues. An enzyme in the juice of the stomach starts the digestion. Further
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chemical methods such as iodine fuming‚ silver nitrate‚ or ninhydrin to locate latent prints on porous materials. When one of these chemicals comes into contact with the chemicals present in the fingerprint residue the print become visible. .Iodine fuming takes place in a fuming chamber. The process works by heating up solid crystal iodine which creates vapors that adhere to the oily residue of print‚ producing a brown colored print. One of the drawbacks of using iodine fuming is that the print
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Conclusion : The increase in temperature assists in increasing the speed of diffusion. Diffusion of Glucose and Starch: A. Color Change: State/Results In the Tube In the Beaker Color Glucose Color Glucose Initial State (Before placing tube into graduated cylinder) Transparent Yes Transparent No Final State Orange Yes Orange Yes 1. No‚ the Starch did not. Because once we added Iodine to the Beaker the color did not change. 2. No‚ because the color inside the tube did not change. 3. Yes
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The purpose of laboratory assignment 3 was to measure the rate at which a chemical reaction takes place. For the purpose of this lab we measured the rate a balanced oxidation/reduction reaction between iodine‚ hydrogen‚ and bromate ion occurs. The above reaction occurs slowly so we used a coupled iodine clock reaction to measure the rate of the oxidation/reduction reaction because it occurs much faster but is still dependent upon the other reaction. To accomplish this‚ two mixtures were prepared in
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