Aniline Assay Lab Report

This experiment was performed to determine the glucose concentration in selected drinks, Coke and Gatorade. Absorbance readings were measured providing us with values to then calculate the glucose concentration, these values were then compared with theoretical values. Results that were obtained from the experiment fell short of the theoretical values which resulted from human error.

Creatinine is a waste product filtered by the kidneys into the blood (serum) and urine. High serum, and/or urine creatinine levels are indicative of kidney dysfunction. A colorimetric assay can be used to determine the creatinine concentration in the urine and serum samples from patients who are suspected to have kidney dysfunction.

The mole is a convenient unit for analyzing chemical reactions. Avogadro’s number is equal to the mole. The mass of a mole of any compound or element is the mass in grams that corresponds to the molecular formula, also known as the atomic mass. In this experiment, you will observe the reaction of iron nails with a solution of copper (II) chloride and determine the number of moles involved in the reaction. You will determine the number of moles of copper produced in the reaction of iron and copper (II) chloride, determine the number of moles of iron used up in the reaction of iron and copper (II) chloride, determine the ratio of moles of iron to moles of copper, and determine the number of atoms and formula units involved in

The response to each carbohydrate was quantified when the respective carbohydrate was given alone in a drink or when given in combination with protein and fat in a test meal. The data demonstrate that (1) fructose ingestion resulted in significantly lower serum glucose and insulin responses than did sucrose or dextrose ingestion in all study groups, either when given alone or in the test meal; (2) although fructose ingestion always led to the least glycemic response compared with the other hexoses, the serum glucose response to fructose was increased the more glucose intolerant the subject; (3) urinary glucose excretion during the 3 h after carbohydrate ingestion was greatest after dextrose and least after fructose in all groups. In conclusion, fructose ingestion results in markedly lower serum glucose and insulin responses and less glycosuria than either dextrose or sucrose, both when given alone or as a constituent in a test

Lactose and sucrose tests were done, which are very similar to the glucose test. The only difference is the 1% carbohydrate in the medium. For sucrose, the medium contained sucrose. For lactose, the medium contained lactose. Both of the test tubes resulted in a K result. There was no color change to yellow or any gas produced in the inverted test tube. The color did change to an unusual bright pink, but it did not turn yellow like it would have in the presence of acid.

Figure 1: After these test tubes were added with HNO3 and heated for 1 hour, they were allowed to cool at room temperature over one week. Lactose, Galactose, and the unknown formed a white precipitate on the bottom of the tubes, whereas the control and glucose remained colorless. This mucic acid test was extremely helpful since it helped to narrow down the possibilities for the unknown. The unknown carbohydrate had to be either lactose or galactose.

The enzyme is initially made by infants, but production is lessened as they reach adulthood. Almost 100% of American and Asian Indians, 50-80% of Hispanics, 60-80% of blacks and Ashkenazi Jews, and 2% of Northern Europeans are affected by lactose intolerance by the time they reach adulthood (“Lactose Intolerance in Children and Adolescents” 3). For infants it is necessary for their diet to have milk, but adults do not require it.

A colourmeteric assay was carried out to enquire into the extent of hydrolysis of substrates alone and in the presence of inhibitors. The aim of the experiment was to determine the substrate specificity of the enzymes AChE and BChE, in addition to their sensitivity to several cholinesterase inhibitors.

Most humans are unable to digest lactose that is found in milk causing them to be lactose intolerant. Lactose is a carbohydrate that is the main sugar found in milk. It is broken down by lactase through the process of digestion. Lactase is an enzyme and protein that cuts the sugar molecule (lactose) in half to create two molecules: a glucose molecule and a galactose molecule. These two molecules are then absorbed into the blood stream and used for energy in the body. The majority of humans are lactose intolerant because their bodies stop producing lactase after either infancy or childhood (usually around the age of two).

The class average for glucose was: 809.468 (ppm/min), sucrose: 832.022 (ppm/min). Lactose: 383.474 (ppm/min), starch: 505.925 (ppm/min). The overall average for glucose was: 679.48 (ppm/min), sucrose: 575.686 (ppm/min), lactose: 279.491 (ppm/min), starch: 389.062 (ppm/min).

A lot of these problems seen in formula feed babies are due to the fact that the particular composition of the formula doesn’t suit their digestive system. Breast milk consists of the optimum proportions of fats, carbohydrates, proteins, vitamins, minerals and water. It is extremely digestible for a new-born baby because the milk is naturally refined to perfectly suit the baby’s digestive system. The milk also contains growth factors such as, epidermal growth factor (EGR) and insulin-like growth factor. The epidermal growth factor works by helping to prepare the lining of the gut to absorb the nutrients from the milk consumed. Insulin-like growth factor is believed to be one of the primary factors regulating early growth and development. Breast milk also contains essential fatty acids that are not present in most formula milk products. The two essential fatty acids present in breast milk are docosahexaenoic acid and arachidonis acid. Both of these play a vital role in optimal development of the central nervous system, intellectual and visual development in babies. Furthermore, one of the most prominent advantages associated with breast feeding over formula feeding babies is that, breast milk naturally changes composition to correspond to the stage of development of the infant. For example, colostrum is the name given to the first milk produced post-delivery. It has an abundance of white cells and antibodies, it also contains a

The recovery yield of lactose was expected to be 2.4g/ 50ml as the milk contained 12g/ 250ml (4.8% w/v). The experimental yield was 1.2g, thus the percent yield is 50% of what was to be expected. This low recovery yield could be due to the β-anomer of lactose remaining soluble in aqueous solution and would have required very concentrated solutions at high temperatures to precipitate. This lab focused on the crystallization of α-lactose by placing it ethanol, where α-lactose is slightly insoluble. Thus, there would be a large amount of the β-lactose lost.

This review presents an updated critical review about several attempts to contribute methionine about his role in milk production, milk components and metabolism in animals, in particular the dairy cows, mainly with respect to the energy balance. The review closes with a comprehensive overview of the role and activities of methionine influence. It was clear to us from the light of previous studies that the Methionine functions in increasing milk yields, and the proportion of casein in milk, as a material role in the synthesis of sulfur amino acids, and his influence in the

It could be concluded that lactose free milk is highly saturated with glucose, giving it a sweet taste and resulting in a constant glucose level at both pH’s. However, rice milk’s sweetness derives from the high concentration of brown rice present; the initial concentration of glucose would be higher than the measurements at pH 4 and pH 1.2 due to the fact that the low pH protonated the carbohydrates present, possibly affecting the structure and lessening the glucose present through denature. The almond milk was not sweetened with glucose at all, resulting in zero glucose as shown in Figure 2; the added pH and enzyme displayed no

A modified Barfoed’s test was done on 4 compounds; sucrose, glucose, maltose and fructose. This test is used to distinguish between monosaccharides and disaccharides. Monosaccharides