Why should starch solution be freshly prepared
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In the EXPERIMENT PREPARATION OF POTASSIUM IODATE, SODIUM THIOSULFATE AND STARCH SOLUTION
Why should starch solution be freshly prepared?
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- which temperature will yield a colorless solution given a mixture of starch, I2, and amylase? a. 40 degrees celcius b. 80 degrees celcius c. 10 degrees celcius d. 30 degrees celciusStarch solutions must be made-up fresh before an experiment. A week-old starch solution tested positive with Benedict's solution (B3) and gave a red color change with iodine. What does that mean about the starch solution?A volumetric flask is made to prepare a certain chemical concentration through dilution for example if there is no volumetric flasks how can you prepare 0.2N or acetic acid from 1 N acetic acid stock solution.
- A. Biuret TestMix 1 mL of sample with 1 mL of 5% NaOH. Add 2 – 3 drops of 1% CuSO4. Question 1: What is the chemical equation of the reaction. Will it give positive reactions to all types of proteins? How about peptides and amino acids? Explain briefly.You conduct Lugol's iodine test to determine if starch is present in a solution. The solution exhibits a pale-yellow colour. What does this result mean? Question options: Starch is present in the solution. The solution has not yet been heated, which is required before determining the result. The solution is contaminated. Starch is not present in the solution.Imagine that we heated the starch with H2SO4 for about 2 hours. What would you expect for the results with the Iodine test on this heated starch solution?
- You conduct Lugol's iodine test to determine if starch is present in a solution. The solution exhibits a blue-black colour. What does this result mean? Question options: Starch is not present in the solution. The solution has not yet been heated, which is required before determining the result. The solution is contaminated. Starch is present in the solution.Which of the following images correctly illustrates how the soap molecules will orient themselves in respect to the lipid molecules and the water?The hydrolysis of starch was stopped when the iodine test no longer gave a blue color. Does this mean that the starch was completely hydrolyzed? Explain.
- A food factory wants to test the film strength of different types of starch, but the film strength is affected by the film thickness, and it is difficult to control the film thickness during the production process. Only the thickness data of various film samples can be recorded, but when the manufacturer wants to test the film strength , the influence of film thickness can be excluded. How should the manufacturer design the experiment? In order to compare the strength of the film and exclude the influence of the thickness of the film, how should the experiment be randomization?what is the purpose of this experiment Effect of Temperature on the Hydrolysis of Starchhow would you prepare 600 mL of a 20% strach solution beginning with a 50% stock starch solution? express your answer in liters