Lutharides Experiment

Therefore, this is where all solutions are extracted in ethyl alcohol or as the control in the experiment. The following tested for low concentration (pale color) of lipids: wheat flour, white flour, soy flour, egg yolk and the unknown A3. This is because these certain breads with flour have a high content of protein which lowers the content of carbohydrates, therefore has a low lipid value. Soy flour and egg yolk, especially, have the highest protein. Solutions such as cream, honey, margarine, salad oil, skim milk, coconut milk, 2% milk, whole milk, soy milk and butter varied from medium to high (strong) amounts of lipids present. Ethyl alcohol and egg white had none present.

The null hypothesis will be that the test tubes with an increase in temperature, pH values, enzyme concentrations, and substrate concentration will have a very small color change or no color change at all. The alternate hypothesis is that the test tubes containing an increase in temperature, pH values, enzyme concentrations, and substrate concentration will all have an intense color change; the more the change, the more intense the color change will be.

Create a control group by testing the three reagents in distilled water. Fill three tubes one centimeter of the length with distilled water. With a permanent marker, label the test tubes according to which reagent will be used. In order to test for sugars, preheat a beaker that is three-fourths full of tap water and bring the water to a boil. In the first test tube, drop five drops of biuret reagent to test for protein, in the second, drop five drops of iodine to test for starches, and in the third, drop five drops of Benedict’s reagent to test for sugars. Using a tube grabber, place only Benedict’s reagent test tube in the boiling water for a total time of three minutes. Using the tube grabber, carefully remove the Benedict’s reagent tube from the boiling water and record the color of all 3 liquids in the test tubes. Place the tubes in the

2. Four unknown samples were included in the lab kit: flax seed meal, potato starch, egg whites, and dried milk. Using the results of the biochemical testing, determine which number corresponds to the correct unknown. (8 points)

b) Benedict test the solution color will change from blue to pink/orange red, indicating simple sugars are present. Lugols test the solution color will change from yellowish brown to dark purple, indicating starch and polysaccharides are present. Sudan iV test the lipid content will turn into red, indicating lipids are

The two experiments investigated measure the activity of the enzyme, catechol oxidase. Specifically, they investigate the effect of decreasing amounts of enzyme on rate of reaction and effect of decreasing amounts of substrate on rate of reaction. Enzymes are proteins with specific structures determined by the sequence of amino acid used to accelerate and regulate biochemical processes; enzyme activity can be measured using the rate at which the reaction catalyzes and can be expressed in concentration of substrate or product. Catechol oxidase, the enzyme used in the experiments, can be found in potatoes and catalyzes the oxidation of catechol to ortho-quinone. This substance turns fruits brown when cut open. The ortho-quinone produced in the experiments was used to determine the reaction rate. The experiments involved enzyme dilutions mixed with water and catechol in experiment II and .026M catechol with water and potassium phosphate in experiment III. Both experiments were measured using a spectrophotometer. My hypothesis for experiment II stated that as the enzyme concentration increased the rate of reaction would also increase at a constant rate, and my hypothesis for experiment III stated that the substrate concentration would increase as the rate of reaction increased at a constant rate. The results concluded that in experiment II the enzyme concentration increased at a constant rate, while the reaction rate increased. The experiment III concluded that the

There was not a control in this experiment. The independent variable is the type of carbohydrate and the dependent variable is the amount of CO2 produced or the rate of respiration. Some of the constants in this experiment is the amount of time the yeast and carbohydrate cured, the temperature of the water, and the amount of yeast and water solution mixed with the saccharide. If polysaccharides consist of more glucose, then more cellular respiration with occur with the yeast than the small saccharides. This was the hypothesis that a member of Mr.Woodruff’s sixth period class used in the

Objective: The objective of this lab is to perform chemical reactions with the use of a catalyst to produce positive and negative controls that can identify starch, proteins, simple sugars and lipids in food.

this test is quantitative as well. the intensity of the purple color is directly related to the amount of protein present in the sample. Orcinol, when placed in an acidic solution will react with five or six carbon sugars to produce a blue-green color solution. this intensity of the blue-green color reflects the concentration of simple sugars in the sample being tested. I2KI or iodine potassium iodide is a reagent used to test for the presence of plant starches (Polymers of glucose). when mix with this reagent a sample containing starch will develop a blue color. in the absence of starch, the solution will remain a light orange. the intensity of the characteristic blue color is directly related to the amount of starch present in the sample. The last reagent that was used was Niall blue. this reagent is used to detect and measure lipids, specifically fats, oils, and waxes. when heated in the presence of now blue, these lipids turn red. as with the previous tests, the intensity of the red color is a reflection of the concentration of lipids in the

For example, to test the sugar in different food items, we marked our Test tubes at 1cm to 3cm. then we grinded our food items in blander and placed our samples to 1cm make and added Benedict solution to 3cm mark to observe the color change to get positive or negative result. Results: Benedict Test Sample name Original color Final color Positive/Negative Potato Orange Blue Negative Fried Noodles Light Brown Blue Negative Egg Yellow Light Blue Negative

Isolation of a Natural Product by Steam Distillation: Cinnamaldehyde from Cinnamon Cinnamaldehyde Nojan Nasseri Niaki Thursdays 6:30pm – 9:20pm Organic Chemistry Laboratory (CHE.231.L.1) Instructor: Dr. Kafle Lab Report – Experiment II ABSTRACT: The main purpose of this lab is to extract the organic compound cinnamaldehyde from cinnamon. The process used in order to execute the extraction of the cinnamaldehyde is called steam distillation.

The question that was investigated in this lab was: how will vanilla extract, baking soda, and cinnamon affect the rate of fermentation? The original hypothesis was: if vanilla extract, baking soda, and cinnamon are mixed with a 5% sucrose solution and yeast, then vanilla extract and cinnamon will decrease the rate of fermentation, and baking soda will increase the rate of fermentation. The original hypothesis was supported because after 16 minutes the control produced 1.75 cm of bubbles and vanilla extract produced 0.75 cm, cinnamon produced 0.5 cm, and baking soda produces 2 cm. This means that, since vanilla extract and cinnamon produced a shorter height of bubbles than the control the rate fermentation was decreased. Therefore, since baking

During the Benedict's test, the contents of tube B did not change, indicating the absence of sugar in that particular substance. However, the contents of tube A did change orange indicating the presence of sugar in that substance. During the Lugol's test, the content of tube A did not change dark purple indicating the absence of starch in that substance However, the content of tube B changed to dark purple

The purpose of this lab is to detect carbohydrates, proteins, lipids and nucleic acids in different compounds by performing several different tests, such as Benedict’s test, Iodine test for starch, Biuret test for protein, Sudan IV color test for lipids, grease spot test and the Dische Diphenylamine Test.

A clear aqueous solution of carbohydrates to be analyzed is placed in a test tube, then phenol and sulfuric acid are added.The solution turns a yellow- orange color as a result of the interaction between the carbohydrates and phenol. The sulfuric acid causes all non- reducing sugars to be converted to reducing sugars so that this method determines the total sugar present. This method is non- stoichemetric and so it is necessary to prepare a calibration curve using a series of standard known carbohydrate concentration (http://www.merriam-webster.com/dictionary/phenol-sulfuric acid method).