Starch

Pipette To measure the right concentrations of starch and amylase to use in each experiment. Thermometer Used to see if the temperature of the water is at 37oc – 40oc and if not, the water needs to be replaced with more from the kettle. Beaker To contain the hot water at a temperature of 37oc – 40oc

solution. 13. The reaction will be complete after approximately 60 seconds. Observe where color develops, and consider what these results indicate. Record your results in Table 1. Table 1: Substance vs. Starch Presence Substance Resulting Color Presence of Starch? Positive Control: Starch Dark Purple Yes Negative Control : Cellulose Brownish red color No Food Product: Apple Dark Purple yes Food Product: Potato Dark Purple yes Saliva: Amylase Brownish red color No Post Negative

carbohydrates (sugars and starch), lipids, and proteins. The foods tested were coconut milk, karo syrup, potato chips, peanut butter, and banana baby food. We hypothesized that coconut milk would contain all four types of macromolecules, karo syrup would only contain simple sugars which are monosaccharides and/or disaccharides, potato chips would contain starches and fats, peanut butter would contain sugars, fats, and proteins, and banana baby food would consist of sugars and starch. Each macromolecule

1. What type of macroscopic evidence for chemical change did you observe during this experiment? Give at least three different examples. (15 points) The main evidence of chemical change in this lab is the change in color, production of gas, and the production of precipitate. These reactions can be seen from just a little bit of reaction all the way up to a complete change of the entire sample tested. Some samples of those tested in this experiment which showed the chemical reaction were the baking

with water will increase in volume because a cell placed into a hypertonic solution will shrink and a cell placed in a hypotonic solution will swell. Third, it is hypothesized that the starch filled tube will experience a color change, whereas the water and iodine solution will remain the same color because starch is not permeable to the membrane and iodine can freely pass through the membrane. Introduction/Background: A cell membrane functions as a selective barrier between the cytoplasm and

Tonicity on Diffusion and Osmosis Abstract: In Exercise 5.2, the process of diffusion was observed using the enzyme amylase and a starch agar plate. It appeared that higher concentrations of amylase correlated with greater resulting ring diameters around the wells. For exercise 5.3, dialysis tubing was filled with a starch solution. This was used to simulate diffusion of solutions across a cell membrane. It was concluded that the tube gained weight after being submerged in

there is also high turgor pressure within the cell – this causes the cell to grow and to possibly burst. This is shown when the colour inside the dialysis tube has changed from a rust colour to a dark purple, since the iodine is in the presence of starch. The test result that showed the highest rate of osmosis is the hot water solution. In the hot water solution, it showed how the rate of water passed through the semi permeable membrane of the dialysis tubing faster than the cold water. This proved

will be used to break down starch into a disaccharide maltose. Amylase are found in a variety of places such as; salivary glands and cells in your pancreas in which, they are initially formed. Amylase is found in nature in places such as all raw fruits and vegetables, whole grains, raw nuts, sprouted seeds, and legumes (Attia, et. al, 2016).

violet when it is exposed to a decolorize and safranin. This suggests that Organism #1 is B. cereus due to the fact that it is the only Gram-positive bacillus in our lab. To further confirm this identification, a starch plate and gelatin test were performed. The starch plate was positive for starch degeneration, meaning that Organism #1 has the ability to secrete exoenzymes

and Biuret test. The twelve chemicals that were being tested on throughout the experiment included: 1% glucose solution, 0.3% glucose-1-phosphate, 1% maltose sugar, honey solution, 1% sucrose solution, 1% lactose solution, 1% glycogen solution, 1% starch solution, protein, beer, distilled water and an unknown substance “unknown 193”. The Benedict’s test was intended to check if the twelve chemicals contained any reducing sugars. To test the substances, Benedict’s solution was added to each chemical