Glucose Lab Report

The purpose of this lab was to test different substances using various procedures to see what biomolecules were present and ultimately find out what restaurant Anna Lyza had eaten at before she died. For the first control test, we used vegetable oil to test for lipids. So, if the solution does not contain lipids, it does not become translucent when placed onto a paper bag square and held up to a light. So, it is a negative result. However, in the presence of lipids, the solution will become translucent when placed onto a paper bag square and held up to a light. Therefore in this case, the result is positive. On the other hand, we used albumin egg to test for proteins in another control test. If the solution does not contain proteins, it will not experience any color change and so it is a negative result. When there are proteins existing in the solution, it will turn bluish/purplish and for this reason it is a positive result. Furthermore in the third control test, we used dextrose to test for simple carbohydrates such as glucose. If the solution does not contain simple carbohydrates, it will not undergo any color change and will remain a blue color. So, it is a negative result in this circumstance. If there are simple carbohydrates present in the solution, the solution will turn reddish and so the result is positive. For the last control test, we used starch solution to test

The purpose of this experiment was to find out the nutrient content of unidentified food samples and to use chemical reagents to see if the unidentified foods for sugar, starch, protein and fat (lipid) content. After comparing the color changes in each unknown substance then you will be able to see the amount of sugar, starch, protein or fat there is in the unknown substance.

Human error is easily obtained when working on an experiment with so many different solutions, time measurements, and accuracies of measurements. An easy mistake could have been made while waiting 15-20 minutes for the Carb Cutter to digest. With the time crunch in the Biology Lab, the Carb Cutter may not have been completely digested before rushing to begin the experiment. The results from the experiment showed an increase in absorbance with the Carb Cutter pill, which is not accurate because there is no way that more starch was made in the solution. Given more time for the procedure, this lab experiment may have received more accurate results.

**Glucose and Starch graphs are separated because of the significantly different concentrations of the two which obscures the graphs when plotted together

Plasma insulin concentration was at its lowest during the fasting time period. Concentration was about 68 during that time.

Growth can still be accomplished without metabolizing the sugar in the carbohydrate test medium by other means. The

Before the food lab experiment where we tested milk, crackers, bananas, and egg whites for simple sugars, starch, and proteins I expected to learn about what foods contained any of the three possibilities, if not all of them. The lab provided my group and I information afterwards that can further my education into macromolecules and biology as a whole subject. My group and I predicted that milk will contain simple sugars, crackers will have simple sugars and starch, bananas will have proteins, and the egg whites will contain proteins. If milk does contain simple sugars, during this lab when my group and I test, then the milk should turn from a blue color to a green, yellow, orange, or red color when heated. Crackers should have the same outcome as milk if it does contain simple sugars, but if crackers also have starch the crackers should then turn into a blackish color. We predicted that bananas contain protein and if so, then the solution should turn from a light blue to either a dark blue or a purple. Finally, egg whites are what my group and I finally predicted to contain proteins. If our hypothesis is correct, the solution should do the same as it does for the bananas.

The most important aspect of dietary management of diabetes is carbohydrates. Complex carbohydrates found in breads, cereals, potatoes, vegetables and other foods raise the blood sugar approximately the same amount as simple sugars. Carbohydrates and the glucose they generate are an energy source. Insulin produced

In my experiment, I was trying to find the answer for my main question which is, what drinks out of Coke, Diet Coke, Red Bull, Gatorade, and Sunny D will have the highest glucose concentration level after adding the enzyme, invertase? I chose this experiment because when I first looked into the topic, it got me really interested learning about the role of enzymes in our body and the different types of sugars and how they fluctuate our blood glucose levels. I decided to do this project since I thought that many people could learn and benefit from my information and I would also enjoy doing it. My experiment consisted of me taking five different drinks and using glucose urine test strips, to test the amount of glucose present in these drinks before and after adding invertase.

The class data that was received supported the group members’ hypothesis that the rate of osmosis will increase if the sucrose concentration increases as well. The trend line that was received from the data also supported the hypothesis because it increased as the sucrose concentration increased. The initial weight gain percents were all different because all of the groups’ sugar concentrations were not completely identical. The method used wasn’t entirely accurate because there could’ve been some flaws such as some bags weren’t secured enough and might have leaked sucrose into the de-ionized water causing the results to be different. The bags might have not been washed thoroughly which could have ultimately allowed sucrose into the de-ionized water. The results could have been more accurate if the baggies were left in the

In this experiment we wanted to determine the optimal temperatures for fungal, Aspergillus oryzae, and bacterial, Bacillus licheniformis. In order to see if any of the starch was broken down, Iodine was mixed with the starch-amylase substance. In four spot plates, the groups labeled the different temperatures, once the iodine came in contact with the starch, the result would be a reaction that turns the fluid into this dark blue/black color. In a span of 10 minutes, with occasional check ups on the solution every 2 minutes, the amylase-starch solution was placed into five types of temperature, all being Celsius. The five temperatures were 0 degrees, 25 degrees, 55 degrees, and 85 degrees Celsius. The solution would change colors, so in order to measure the changes, a scale was used. Such scale was a 1-5 scale, with colors next to each number. One being the lightest color, or yellow, and 5 being the darkest color, or black. Based on the change of color, we could tell how fast it hydrolyzed the starch in a span of 10 minutes. To keep record of the results, the results were put in Data Tables used from the Lab Manual. The average optimal temperature for Bacteria Amylase was 85 degrees Celsius, while the Fungal was 55 degrees Celsius. You can see this by looking for the

Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store. It is the most common carbohydrate in the human diet and is contained in large amounts in such staple foods as potatoes, wheat, maize (corn), rice, and cassava.

The amount of starch is rated based on the intensity (+++), (++), (+), or (-).

How does the glucose concentration effects the time taken for the potassium permanganate to decolourise from purple to colourless ?

The term ‘’Carbohydrates’’ is defined as the carbon compounds which contains hydroxyl groups in large quantities (King, 2013). Carbohydrates are those organic compounds which have the empirical formula CnH2nOn, or (CH2O)n (Fromm 1997). Carbohydrates are one of the four types of organic compounds in living cells that are produces during photosynthesis and are the important source of energy in both plants and animals (Ahmed 2014). They are built from monosaccharides. These monosacchradies are the small molecules that consists of three to nine carbon atoms and differ in size and in the stereochemical configuration at one or more carbon centers. The simplest carbohydrates also contain either an aldehyde or ketone compounds (freeman 2002). Carbohydrates are classified as simple and complex carbohydrates. The classification of carbohtdydrates is based on the chemical structure of the food and how fast it absorbs. Simple carbohydrates contains single or double sugars in their chemical structure whereas complex carbohydrates consists of three or more sugars (ahmed 2014). There are four major types of carbohydrates depending on their chemical composition.