Five Reagents Lab Report

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

The objective of the Reducing Sugar Test was to test if the substance has a reducing sugar in it by adding Benedict’s solution and heating it, there would be a color change if a reducing sugar is present, or it will remain blue (no reducing sugar). The objective of the Starch test was to test for starch in substances by using Iodine. The iodine will cause a substance to turn to a dark blue color if it is positive for starch. The objective for the Grease Spot Test was to test if the substance had a lipid. A positive reaction would make a translucent grease mark on a brown paper bag. The objective for the Dye test was to test for lipids. When mixed with water and the tested

The investigation is showing how enzymes work inside a mammal's stomach. Rennin is the enzyme found in young mammals and has more effect

Substance one was determined to be iron because it was magnetic, and the its melting point was 1535℃, its boiling point was 3000℃, and its density was 1870 g/L. Substance 2 was determined to be wood, because it was lightweight and grainy and a wooden color. It also floated, meaning it had a density less than water, like wood. Substance 3 was determined to be sand, because it was small rocks, which is sand, and had a melting point of 1610℃, a boiling point of 2230℃, and a density of 2650 g/L. Substance 4 was determined to be salt, because it was made of small, white grains, and conducted electricity. It had a melting point of 801℃, a boiling point of 1413℃, and a density of 2170 g/L. In this lab, physical interactions were used to determine

In a test tube, 0.5mL of the sample will be added with 0.5 mL of water and shaken vigorously. Take note for its solubility by parts (0.5mL is one part). Keep adding parts of the solvent until the sample is soluble. If not, add until ten parts of the solvent and determine its solubility. To separate test tubes, water will be replaced with ethanol, chloroform, ether, and acetone as solvents. Same procedures were

In this lab, we will use simple indicators to test for the presence of organic molecules. This will be done by using different compounds, indicator solutions. These indicator solutions include Benedict’s solution, Biuret’s solution, Ninhydrin, Iodine, and Amylase. Benedict’s solution is used to detect the presence of sugars, whether they are a monosaccharide or disaccharide. The resting substance is a blue color until it reacts, turning either a yellow, orange, red, or green color, indicating it’s result. It’s reaction itself can take up to ten minutes, as stated by the procedure sheet, although ours would be sped up by the hot water (catalyst). Biuret’s solution is used to determine the presence of protein or peptide (amino acid chain) in

In the method of continuous variations the total number of moles of reactants is kept constant for the series of measurements. Each measurement is made with a different mole ratio of reactants. A mole ratio is ratio between the amounts in moles of any two compounds involved in a chemical reaction. Mole ratios are used as conversion factors between products and reactants in many chemistry problems.

Discussion: The main scientific concept explored in this laboratory was the ability to observe the chemical reaction between Fe and Cu and to determine the ratio of moles of iron used to moles of copper produced in the reaction. A chemical reaction occurred when we used 4.06 grams of copper (II) chloride and mixed it with 9.43 grams of iron nails. The copper (II) chloride used 1.24 grams of iron from the nails to produce 1.99 grams of copper solid.

The chemical formula for sodium hydroxide is NaOH. It has a ph of 11 and is considered as a base. The chemical formula for hydrochloric acid is HCl and it has a ph of 2 and is considered as an acid. The chemical formula of ammonia is NH3 and it has a ph of 8 and is considered as a base. The chemical formula of sodium chloride is NaCl and it has a ph of 7 and is considered aa a base. The chemical formula for deionized water is H2O and has a ph of 7 and is considered neutral. The 7up had a ph of 3 and is considered as an acid. The Maalox had a ph of 8 and is considered as a base. The apple juice had a ph of 4 and is considered as an acid. The vinegar had a ph of 2 and is considered as an acid. When it comes to the color of the indicator in

Introduction Chemical reactions occur all around us, even in us. Millions of reactions occur in our bodies every day, let alone outside of out bodies (ChemHealthWeb.gov, 2015). Human bodies create energy by using glucose in a series of chemical reactions to release energy. This is called respiration and it occurs in all living cells. Some chemical reactions are visible such as oxidation.

Chromatography is a process that was used to analyze amino acids in solutions. A ninhydrin was detected by ascending layer of chromatography with an isopropanol-based solvent. The technique was shown as an effective way of analyzing unknown mixtures of amino acids.

The theoretical value for the neutralization of NaOH and H2SO4 is -57 kJ *mol-1, according to the CRC Handbook of Chemistry and Physics (W. M. Haynes, 2015)

Starch is made up of amylose and amylopectin, where amylopectin is completely insoluble and amylose forms colloidal dispersions (University of California, 2015). The structure of amylose is made up of long polymer chains of glucose (University of California, 2015). An alpha acetal linkage connects these chains together (University of California, 2015). However, there is a very small amylose chain in starch (University of California, 2015). Instead the monomer units of glucose in starch are alpha-D-glucose, and the alpha acetal linkages connect carbon-1 from one glucose to the carbon-4 of another (University of California, 2015). Furthermore, the formation of a dark blue colour results from the amylose in the starch when mixed with iodine (University of California, 2015). Iodine is not soluble in water; hence mixing together iodine and potassium iodide makes the reagent soluble (University of California, 2015). The formation of iodine + potassium iodide results in a soluble, linear triiodide ion that is able to go through the coils of starch (University of California, 2015). This results in iodine being able to detect the presence of

Once labeled, 2.0 ml of distilled water was placed into tube A and 2.0 ml of pancreatic extract was placed in tube B. Stock liquid protein was obtained and using a graduated cylinder, 5 ml of the liquid protein was placed in each tube. The tubes were then covered with Parafilm and inverted to mix the liquids. Both tubes were placed in a 37°C water bath for 15 minutes. After the 15 minutes, the tubes were removed from the water bath and placed in an ice bath for 10 minutes. Once the 10 minutes were over, the tubes were removed from the ice bath and observations were recorded. A ninhydrin test was performed on the amino acids by placing a drop from each tube on a piece of filter paper. The drops were circled and labeled A and B. A drop of ninhydrin was added to each spot and was dried with a hair dryer to heat-treat the piece of filter paper. The results were recorded in a

The purpose of this experiment was to explain how colorimetry can be used to qualitatively detect cellular chemical components; to chemically differentiate between proteins, sugars, starches, and lipids; to identify the roles of molecular components in living systems; to comprehend the value of using a systematic approach to research; and to describe why hypotheses, controls, standards, and quality control are important in scientific research (Vorndam, 2002, p. 92).