Lab BCH 2333 Section: Lab 1 Carbohydrates: Separation Techniques Based on Molecular Size TA: Wednesday, January 16th, 2013 Team #4 By: Partner: Purpose The purpose of this experiment is to exemplify how differences in molecular weight allow separation of polymers from their monomers. Methods of dialysis and gel filtration chromatography will be used to separate a glucose monomer from a starch polymer. Colorimetric glucose oxidase assay will be used to monitor the presence of glucose and a colorimetric iodine assay will be used to monitor the presence of starch in prepared solutions after separation
1B). The tube with germinating peas had the heights rate of oxygen consumption. The reasoning behind this is because the peas were doing aerobic respiration in which the oxygen was consumed by the peas and the carbon dioxide was released from the peas. The thermobar tube had the lowest rate
Chemical Composition of Cells Lab Report Tyler Thomason September 14, 2015 Introduction A cell, the building block of all living organisms, is composed of four fundamental biomolecules: proteins, carbohydrates, sugars and lipids. Proteins provide a vast amount of functions cells such as they serve as enzymes, provide structural support to cells, and act as antibodies. Reagents are used to spark a chemical reaction. The reagent used to detect protein traces in a substance is Biuret’s. Biuret’s will turn purple if proteins are present and blue if they are none. Biuret’s copper particles, have a charge of +2, are diminished to a charge of +1 when peptide bonds, which are in proteins, are present, creating the color change. Polysaccharides, which are carbohydrates, are most notably known to provide energy to the body, but they also help in breaking down fatty acids. Iodine is the reagent used to determine whether a substance has starch in it. The iodine/starch complex has energy levels that are only for retaining unmistakable light, giving the complex its extraordinarily dark black-blue shade. If there is no starch found, iodine will remain its natural yellowish-brownish color, but if starch is present, iodine will turn blue-black. Monosaccharides, which are sugars, like polysaccharides, provide the body with energy. To detect monosaccharides, the reagent, Benedict’s, is used. Benedict’s reagent is added to a test tube, then it is placed in
"Iodine Clock" refers to a group of reactions which involve the mixing of two colorless solutions to produce a solution which gives rise to an initial induction period, before a sudden change creates a deep purple-blue color (http://web.mst.edu/~gbert/IClock/discussion.htm) For the reaction to occur, certain conditions must be met. When starch is
4. There are other types of reagents used to determine what type of biomolecule a substance is. For example, copper ions present in Benedict’s reagent reacts with the free end of any reducing sugars, such as glucose, when heated. Originally blue in color, these copper ions are reduced by the sugar, and produce an orange-red colored precipitate. Alternatively, iodine-potassium iodide (IKI) may also be used when working with starch. IKI contains special tri-iodine ions which interact with the coiled structure of a starch
Fermentation is undoubtedly the most important stage to achieve the taste of the beer, because while sugar transformation into alcohol and carbonic gas takes place, yeast produces other substances in very small quantities, which are responsible for the aroma and flavor of the beer. The development of chemical analysis procedures that took place during recent years allowed a more comprehensive understanding about beer composition. It is therefore during the fermentation process that the beer style is created. This process normally will take a month.
Discussion: In this experiment, we alkylate sodium saccharin to N-ethylsaccharin with iodoethane in an aprotic solvent N,N dimethylformamide. Nucleophiles in this experiment will react better in an aprotic solvent. Aprotic solvents have dipoles due to its polar bonds but they do not have H atoms that can be donated into
Chapter 1 outline Part 1: Pre-reading • The idea that the humans were beginning to enter a period of progress, and abandon the way of their hunter-gather lifestyle is repeated in these paragraphs. The concept of this dramatic shift is essentially the main subject. Although there is little information within the two sections
Introduction: I know prior to doing this experiment that iodine mixed with starch creates a dark color and that most objects, organic and inorganic, naturally experience isotonic reactions.
C. Did any test tubes NOT exhibit a color change? Why? Test tube 1 and 2 didn’t show any color change. These two test tubes had lower levels of pH. Therefore, the enzymes could not change the starch to sugar.
Bacteria groups or species can be differentiated by the fermentation patterns. The end-product of carbohydrate fermentation is an acid or acid with gas production and is dependent on the organism involved in the fermentation process. The carbohydrate fermentation tests detect if an organism is able to utilize glucose, lactose and sucrose. Phenol red is used as a pH indicator because it can indicate a change in pH when acid products are formed. Bacteria can utilize certain sugars resulting in an alkaline by-product which changes the color of the carbohydrate broth from red to yellow. Bubbles trapped within the Durham tube indicate the production of gas. The Phenol red carbohydrate fermentation tests determine that my organism E. coli can utilize glucose, lactose and sometimes sucrose but can only produce gas in glucose and lactose. (Phenol red carbohydrate fermentation lab
Summary This experiment will measure the rate of oxidation of iodide ions by persulphate ions to derive the rate law for the reaction. Starch will be added to the reaction to facilitate the measure of time during the reaction. The reactant solutions will contain (NH4)2SO4 and KI, represented as:
Variables that can affect the rate of fermentation are type of sugar, type of yeast, amount of sugar, duration and temperature of fermentation. In this EEI, the amount of sugar will be investigated and its effect on the rate of fermentation in ginger beer. The amount of sugar effects fermentation
| tube | solution | Benedict’s color reaction | Iodine Color Reaction | 1 | 10 drops onion juice | greenish | Brent orange | 2 | 10 drops potato juice | yellow | brown | 3 | 10 drops sucrose solution | Light blue | Dark brown | 4 | 10 drops glucose solution | Bright orange | No change | 5 | 10 drops distilled water | Light blue | No change | 6 | 10 drops reducing sugar solution | Light orange | No change | 7 | 10 drops starch solution | Light blue | black | (6.2)Material and Methods in the process or exercise of measuring the starch we were used the following material and how we used them to conduct the experiment. Obtain seven tubes the material to be tested table 6.1 and then add seven to ten drops of iodine to each tube, and then record the color of the tubes contents in table 6.1
For run 1: (5-5.5)/(7.9-6) = -0.263 For run 2: (7-9)/(14-9) = -0.4 For run 3: (5.5-10)/(17-9) = -0.563 The equation of the line in run 1 between the two points is y – y1 = m(x – x1)