Determination of Redusing Sugar Using Dns Method

1. Benedict’s solution is added to white grape juice and heated. The color changes from blue to orange. Based on this result, what biological molecules are

After the serial dilutions of the red and blue dyes were taken, the molarity and absorbance for both dyes were calculated. Using the MiVi = MfVf equation, the concentrations for each value of the red and blue dye were separately calculated. Calculating absorbances calls for setting the correct wavelengths of light for each dye. In this case, the 470 nm wavelength for red dye and the 635 nm wavelength for blue dye was needed to find the maximum absorbances. The absorbance was found by blanking the colorimeter and entering the concentrations. After both values of the absorbances and concentrations were found, the values were then graphed in order to obtain the equation of the relationship between absorbance and concentration.

40 mL of a concentrated solution of sucrose was prepared at 200mg/mL. Using appropriate dilutions of the stock, 11 solutions including a control solution were made in plastic tubes. The enzyme reaction with sucrose was run in 2 mL volume at room temperature in water. The enzyme constituted half the volume of the stock solution. The substrate was added to the enzyme in order to start the reaction. Each reaction ran for 5 min after which 2 mLs of DNS reagent was added. The solution was boiled for 10 min and the results were read using a spectrophotometer.

In this experiment the four different types of sugar substitutes will be tested with yeast to determine if the type of sugar substitute directly affects the respiration rate of yeast. The four different types of sugar substitutes include Saccharin (Sweet ‘N Low),

Reducing sugars are monosaccharides that have equilibrium with the straight-chain and cyclic form, which the sugar engages in an oxidation-reduction reaction with Cu2+ (C. Bissonnette, 2011). Through this test, one is able to determine that the unknown solution #128 is a non-reducing sugar because the results show that the test turned out positive, and reducing sugars cause negative tests to occur.

For this experiment, the amounts of Red 40 and Blue 1 were quantified in six different Kool-Aid samples through the use of a spectrophotometer. This was completing by performing serial dilutions on both dyes, Red 40 and Blue 1, and then creating calibration curves for each of the six samples. The absorbance and maximum wavelength values were obtained from the spectrophotometer for each individual drink sample. Beer’s Law was used to discover the concentration of

Introduction: The goal or purpose of this experiment was to determine the concentration of Allura Red in red commercially available beverage- Gatorade. Colorimeter are used to shine a LED light through the solution and hit a photocell: it will detect an absorbance or a percent transmittance value. These “value” can be charted and examined as a calibration curve. Calibration curve is a method for determining a substance concentration in an unknown sample

Though the theory following the hypothesis is correct and the experiment was carried out with as much attention as possible in a high school laboratory, the results obtained were still indicative of a few errors and did not support the predicted hypothesis. From the results obtained it can be concluded that as the concentration of sucrose increases the average percentage change in mass decreases. This is because the salt concentration inside the potato cubes of 10%, 15% and 20% concentration is less that in the salt concentration on the sucrose solution, thus the three cubes submerged in the 10% - 20% concentrated solution lost mass (hypertonic). However the cube submerged

Glucose is very important in our daily lives. It gives us energy to carry out all of our activities. Cells in our bodies need glucose to respire and in the process release the energy we need. Glucose is also a type of carbohydrate. It has a chemical formula of C6H12O6 and is a monosaccharide reducing sugar (Kolej Mara Banting – Students’ Handbook for Biology HL Year 1). It is the simplest form of carbohydrate. In this experiment, sulphuric acid, H2SO4 and potassium permanganate, KMnO4 is added into glucose with different concentration and the time taken for the purple pink colour of potassium permanganate solution to change to colourless is recorded. This is because glucose donates electrons to the permanganate

To calculate the concentration of the sucrose and glucose after the first reaction, and the final concentration of glucose of the samples of Powerade and Gatorade, the Beer-Lambert equation was used.

The reaction took place in a conical vial and .2mL of each of the reactant samples were added to it along with some 95% ethanol. Two drops of NaOH were added shortly after and stirred at room temperature for fifteen minutes. The vial was cooled in and ice bath and crystallized. Vacuum filtration was performed to filter the crude product. The crude product was recrystallized using methanol and filtered again. We made one change to the procedure and instead of using .7mL of ethanol we

The process was then repeated for the second reaction but using 1.00-mL of a 6.00-M phosphoric acid solution and 4.00-mL of a 3.00-M sodium hydroxide solution.

After the 30 minutes, the color was observed and recorded on the data sheet. The dialysis tubing was removed from the beaker and a small slice was made, we then used a glucose indicator strip to test for the presence of glucose, along with the solution in the beaker. The results were then recorded in table 1on the data sheet.

Carbohydrates are the product that made up from carbon, hydrogen and oxygen. Carbohydrates are form by the combination of carbon dioxide and water molecules. The carbohydrates contain two specific functional group in it which is the hydroxyl groups and carbonyl groups.A reducing sugar is a type of sugar with is an aldehyde group.This means that sugar can act as a reducing agent.The procces of reducing sugar is isomerisation,example of reducing sugar islactose,maltose,glucose and fructose.All monosaccharides are capable of reducing other chemicals such as copper (II) sulphate to copper oxide.Beside that disaccharides such as maltose and lactose are reducing sugar,however sucrose is non reducing

INTRODUCTION: technique and applications for sugar crhomatography have continued to advance steadily since publication of previous edition in 1969. Though thin layer chromatography has become most popular for rapid identification.