Make a CONCLUSION Experiment No. 3Hydrolysis of CarbohydratesREPORT SHEETDATA AND RESULT:Hydrolysis of Disaccharides and PolysaccharidesSucrose + H2O Sucrose + HCIStarch + H2OStarch + HCIBenedict's TestBlue (-)Orange (+)Blue ( - )Orange (+)Iodine TestYellow (-)Yellow (-)Black ( - )Yellow (-)Hydrolysis (Yes/No)NoYesNoYesPOST-LAB QUESTIONS:1. How do the results of the Benedict's test indicate that hydrolysis of sucrose andstarch occurred?Benedict's solution contains copper, which can accept electrons from reducing sugarand consequently change color, and positive Benedict's sugar test will produce anorange to brick-red color. Reducing sugar have either a free aldehyde functional groupor a free ketone functional group as part of their molecule structures. Starches and otherpolysaccharides lack these functional groups. If Benedict's test change color (positivereaction polysaccharides must be hydrolyzed).2. How do the results of the Iodine test indicate that hydrolysis of starch occurred?Starch is a polysaccharide which is stored as a reservoir for energy. It provides energylike of other polysaccharides. The presence of starch or polysaccharides is tested withthe help of Iodine's test. Starch turns the solution into blue-black when aqueoussolutions of triiodine is added to it. This happens because of the intermolecular chargetransfer complex. The cu^2+ changes to Cu^+.

Hydrolysis is the chemical reaction in which a water molecule breaks the chemical bond of the…

Answered: 1. How do the results of the Benedict's…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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Explain these results. Why did glucose result in the highest rate? Why did sucrose result in a lower rate than fructose, and starch even lower? Recall that sucrose is a disaccharide composed of glucose and fructose, and that starch is a polysaccharide composed of many glucose molecules.
topic: ISOLATION AND CHARACTERIZATION OF CARBOHYDRATES 1. Describe the reaction that takes place when starch is hydrolyzed by an enzyme. What is the product of starch hydrolysis? 2. What enzyme is present in the saliva? What conclusion can be made regarding the action of this enzyme on starch?
Result nad Discussion Lead Acetate Reaction: Samples: lysine, cysteine, methionine Reagents: 10% Sodium Hydroxide (NaOH) and Lead Acetate Pb(CH3COO)2 -To 1 ml of the amino acid solution taken in a test tube, add few drops of sodium hydroxide (40%) and boil the contents for 5-10 mins over a bunsen burner. Cool the contents and add few drops of 10% Lead acetate solution and observe.
Color Reactions of Intact Protein: 1ml of water and 0.5 g of casein 1ml of water and 0.5 g of bean protein 1ml of water and 0.5 g of gluten
Moore's Test We did an experiment about carbohydrate chemistry and the professor did not elaborate on the details. She just gave the positive result and reagent. I would like to ask the following: What type of reaction occurred when the samples (enumerated) reacted with the MOORE'S reagent? Give the chemical equation for each and the principle/mechanism of the reaction. Glucose Sucrose Fructose
When disaccharides are heated in the presence of a strong acid, the linkage joining the two monosaccharidestogether is "broken" (hydrolysis reaction). Using this information, explain why sucrose might give a false positiveresult in the Seliwanoff test.Sucrose may give a false positive result in the Seliwanoff test because it is a disaccharide that could break downand the Seliwanoff could react with the monosaccharide components, giving a false positive
Give two advantages and two disadvantages to using the biuret reaction to measure protein concentration compared to measuring the protein absorbance directly at 280 nm
As sweet as sucrose is, an equimolar mixture of its constituent monosaccharides, D-glucose and D-fructose, is sweeter. Besides enhancingsweetness, fructose has hygroscopic properties that improve the texture of foods, reducing crystallization and increasing moisture. In the food industry, hydrolyzed sucrose is called invert sugar, and the yeast enzymethat hydrolyzes it is called invertase. The hydrolysis reaction is generally monitored by measuring the specific rotation of the solution, which is positive (+66.4°) for sucrose, but becomes negative (inverts) as more D-glucose (specific rotation = +52.7°) and D-fructose (specific rotation = −92°) form. From what you know about the chemistry of the glycosidic bond, how would you hydrolyze sucrose to invert sugar nonenzymatically in a home kitchen?
Fehling's Test: Some sources say that Fehling's test will be positive only for Aldoses not for ketose. But since Fehlings is a test for reducing sugars, Monosaccharide Ketose (and some disaccharide ketose) should test positive as well right? How about Ribose, based on our experimental result, it was negative. But theoretically, it should test positive right? Kindly explain the theoretical reaction of Ribose to Fehling's reagent.
Principle involved in the isolation of gluten * (Please choose one correct answer only) A. Denaturation of proteins B. Difference in solubility C. Isoelectric precipitation D. Salt induced precipitation
Give two advantages to using the biuret reaction to measure protein concentration compared to measuring the protein absorbance directly at 280 nm.
Give two benefits of utilizing the biuret reaction to assess protein concentration over directly measuring protein absorbance at 280 nm.

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