...Lab 4: Determination of the content of reducing sugar using Benedict’s test [Tested sample : Lucozade (glucose content : 22.48 %] Area B1 (max. 15 marks) Aim: ( max. 1½ ) - By use of Benedict’s test to estimate the concentration of reducing sugars - in the given sample, Lucozade - in term of glucose equivalent - by comparing its reducing power with the standard glucose solution (2%) Principle: (max. 6) (Experimental design and principles) Benedict’s test - condition / test boiling of Benedict’s solution with reducing sugars / test with Benedict’s solution will give brick red precipitate - mechanism due to presence of blue solution Cu 2+ in Benedict’s solution changed into insoluble brick-red precipitate (Cu+) - observation and indicator for estimation making the resulted mixture have a gradual change of colour with amount of reducing sugars inside the solution : from blue to green, then yellow and finally brick red the colour of boiled mixture / the amount of precipitate at bottom of test tube as indicator of comparing concentration of reducing sugars. the more the ppt. more reducing sugar - Expected result similar ppt. between sample (may be diluted) and certain concentration of standard solution similar conc. of reducing sugar Variables: independent variable: conc. of reducing sugars in solutions dependent variable: amount of precipitate formed Others: pre-experimental trial: to determine which of the solution...
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... Introduction Carbohydrates, proteins and lipids are all organic macromolecules composed of polymers which are made up of smaller simpler subunits (monomers). These macromolecules have unique characteristics that allow them to carry out complex functions. In this lab, four (4) tests will be conducted: the Benedict test (for reducing sugar) BNT test; Iodine test (for starch) BIU test; Biuret test (for protein) IDN test; and Sudan III test (for lipids) SDN test. The first test conducted would be the Benedict test. Carbohydrates include sugars, glycogen, starches and cellulose. Three substances will be tested for reducing sugars. These substances include sucrose, glucose and distilled water (H2O). If any of the substances are negative for non-reducing sugars it will have a blue color. If it positive for reducing sugar it will have a yellow to green to reddish orange color for weak to strong presence of the sugar respectively. The Idoine test for starch would be the second test preformed. Staining by distinguishes starch from monosaccharides, diaaccharides and other polysaccharides. Two substances potatoes and distilled water will be tested for starch. If starch is present in any of the substances the iodine will turn it bluish-black. If the...
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...Experiment 8. The hydrolysis of starch with hydrochloric acid (a) Prepare a water bath by half filling a 250 cm3 beaker with warm water and heating it to boiling point on a tripod and gauze, with a Bunsen burner. When the water boils, reduce the flame to keep the water at boiling point. (b) Label four test-tubes 1-4. (c) Copy the table given below into your notebook. (d) In each tube place 5 cm3 3% starch solution. (e) Using a syringe or graduated pipette, add 3 cm3 Benedict's solution to the starch solution in tube 1 and place the tube in the boiling water bath for five minutes. (f) Rinse the syringe or pipette and use it to add 1 cm3 dilute hydrochloric acid to the starch solution in each of tubes 2, 3 and 4. Note the time and place all three tubes in the water bath. (They will be removed at five, ten and fifteen minutes respectively). (g) Remember to remove tube 1 from the water bath after five minutes if you have not already done so. (h) After five minutes, remove tube 2 from the water bath and cool it under the tap. Neutralize the acid by adding solid sodium bicarbonate, a little at a time, until the addition of one portion produces no fizzing. Place tube in the rack and return to tube 3. (i) After ten minutes in the water bath, remove tube 3, cool and neutralize the contents as described in (h). Place the tube in the rack. (j) After fifteen minutes in the water bath, remove tube 4; cool and neutralize as before, and place it in the rack...
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...the presence of these important compounds in food by using chemical reagents that react in predictable ways in the presence of these nutrients. Please refer to the notes given above on: How to record qualitative data. (Marks will be awarded based on proper recording.) What to do if you don’t obtain the desired results. Flowchart Students will be allowed to proceed with the experiment only if they have come into the laboratory with a flowchart of the day’s experiment. Lab manual version 6_201505 FHSB1214 Biology I & FHSC1214 Fundamentals of Cell Biology 14 Procedures: Part 1: Identification of Carbohydrates (A) Test for reducing sugars The reducing sugars include all monosaccharide, such as glucose and fructose, and some disaccharides, such as maltose and lactose, using 0.1 – 1% sugar solutions. Common tests for reducing sugars include Benedict’s test (described below) and Fehling’s test (not described here). See ‘basis of test’ below for explanation of the following reaction: Benedict’s test for...
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...Experiment 8. The hydrolysis of starch with hydrochloric acid (a) Prepare a water bath by half filling a 250 cm3 beaker with warm water and heating it to boiling point on a tripod and gauze, with a Bunsen burner. When the water boils, reduce the flame to keep the water at boiling point. (b) Label four test-tubes 1-4. (c) Copy the table given below into your notebook. (d) In each tube place 5 cm3 3% starch solution. (e) Using a syringe or graduated pipette, add 3 cm3 Benedict's solution to the starch solution in tube 1 and place the tube in the boiling water bath for five minutes. (f) Rinse the syringe or pipette and use it to add 1 cm3 dilute hydrochloric acid to the starch solution in each of tubes 2, 3 and 4. Note the time and place all three tubes in the water bath. (They will be removed at five, ten and fifteen minutes respectively). (g) Remember to remove tube 1 from the water bath after five minutes if you have not already done so. (h) After five minutes, remove tube 2 from the water bath and cool it under the tap. Neutralize the acid by adding solid sodium bicarbonate, a little at a time, until the addition of one portion produces no fizzing. Place tube in the rack and return to tube 3. (i) After ten minutes in the water bath, remove tube 3, cool and neutralize the contents as described in (h). Place the tube in the rack. (j) After fifteen minutes in the water bath, remove tube 4; cool and neutralize as before, and place it in the rack...
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...Class : FHSB1214 P16 Group Member : Lim Phei Ching Lee Jer Win Chong Hui Li Title : Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate Solutions . Objective : To Investigate of Effect of Salive and Hydrochloric Acid in Carbohydrate Solutions . Apparatus & Equipment : Boiling tubes , Beaker , Graduated plastic dropper , Water bath, ~ 37 oC , Water bath, ~ 95oC Materials : Carbohydrate solution A , Carbohydrate solution B , Benedict‟s solution , 3 M Hydrochloric acid , 3 M Sodium hydroxide , Iodine solution Procedures : Part 1 1. Two boiling tubes containing 1 ml solution A and 1 ml of solution B were prepared respectively . 1ml of Benedict solution was added into each tube . Both tubes were heated together in the 95°C water bath for two minutes . Results were recorded in table 1 . 2. A few drops of solution A and B were added separately on a white tile . 1-2 drops of iodine solution were added on each solution . Part 2 3. Boiling tubes were labeled 1,2,3,4 . 2 ml of solution B was pipette into each of four boiling tubes . 4. Tubes 1 and 2 were placed in a water bath of 37°C to heat up the solution . 5. Small beaker was salivated till it reached about 5 ml . 6. This step was done approximately at the same time . 2ml of saliva prepared was pipetted into tubes 1 and 4 . The contents of tubes were shaken well to ensure through mixing . 2ml of HCL...
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...Class : FHSB1214 P16 Group Member : Lim Phei Ching Lee Jer Win Chong Hui Li Title : Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate Solutions . Objective : To Investigate of Effect of Salive and Hydrochloric Acid in Carbohydrate Solutions . Apparatus & Equipment : Boiling tubes , Beaker , Graduated plastic dropper , Water bath, ~ 37 oC , Water bath, ~ 95oC Materials : Carbohydrate solution A , Carbohydrate solution B , Benedict‟s solution , 3 M Hydrochloric acid , 3 M Sodium hydroxide , Iodine solution Procedures : Part 1 1. Two boiling tubes containing 1 ml solution A and 1 ml of solution B were prepared respectively . 1ml of Benedict solution was added into each tube . Both tubes were heated together in the 95°C water bath for two minutes . Results were recorded in table 1 . 2. A few drops of solution A and B were added separately on a white tile . 1-2 drops of iodine solution were added on each solution . Part 2 3. Boiling tubes were labeled 1,2,3,4 . 2 ml of solution B was pipette into each of four boiling tubes . 4. Tubes 1 and 2 were placed in a water bath of 37°C to heat up the solution . 5. Small beaker was salivated till it reached about 5 ml . 6. This step was done approximately at the same time . 2ml of saliva prepared was pipetted into tubes 1 and 4 . The contents of tubes were shaken well to ensure through mixing . 2ml of...
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...Reducing Sugar Consumption Introduction: From large sugar cane fields to acres of beets, sugar is processed into a million dollar industry that satisfies the world’s sweet tooth. However, market failure exists among our society and health. As a public health regulator, I am tracking policies that attempt to reduce America’s sugar consumption in response to the dramatic rise in obesity over the last thirty years. The first target is adults and the sugar beverage industry, particularly, the consumption of regular sodas. I will detail four specific policy proposals that the government should consider on the sale of regular soda: taxes, subsidies, provisions and restrictions. In various outcomes, each policy could provide incentive for individuals toward a healthier lifestyle. Sugar is on the road to becoming America’s next controlled substance. Background: The United States is currently in a dangerous cycle of sugar consumption and disease with nearly two out of every three adults categorized as overweight or obese.(Figure 1,2) Among those characterized, their bodies were given a surplus in calories without an equal response of physical activity. Obesity restricts productivity, lower one’s quality of life, and reduces life expectancy. The excess body fat results in significant health problems such as an increased risk of developing high cholesterol, type 2 diabetes, depression and even orthopedic problems. Additionally, the society bears the bulk of the costs associated...
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...Title: Identification of Biochemical in Their Pure Form Objective: To identify the components of the solution in its pure form with various food tests and state the justifications. Observations: Tests | Observations | Reducing sugar test a) Glucose | * White glucose solution changes colour to blue when Benedict’s solution is added. After the solution is heated, the blue solution forms moderate amount of brick red precipitate. | b) Fructose | * White fructose solution changes colour to blue when Benedict’s solution is added. After heating, blue solution forms more amount of brick red precipitate. | c) Lactose | * White lactose solution changes colour to blue when Benedict’s solution is added. After heating, blue solution forms least amount of brick red precipitate. Solution still have a slight blue colour. | Non-reducing sugar test a) Sucrose | * Sucrose solution is neutralized with hydrochloric acid and sodium hydroxide solution. No changes is observed. Blue colour forms when the solution is added with Benedict’s solution. After heating, brick red precipitate is formed. | Iodine test a) Starch | * Blue-black precipitate is formed after 3 drops of iodine is added. | | Sudan III test | * Oil and distilled water were immiscible forming two separate layer. When Sudan III is added, fats globules are stained red. Fat layers forms at the top layer. The solution was opaque and forms at the bottom layer. | Emulsion test |...
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...Objective: To identify the components of the solution in its pure form with various food tests and state the justifications. Observations: Tests | Observations | Reducing sugar test a) Glucose | * White glucose solution changes colour to blue when Benedict’s solution is added. After the solution is heated, the blue solution forms moderate amount of brick red precipitate. | b) Fructose | * White fructose solution changes colour to blue when Benedict’s solution is added. After heating, blue solution forms more amount of brick red precipitate. | c) Lactose | * White lactose solution changes colour to blue when Benedict’s solution is added. After heating, blue solution forms least amount of brick red precipitate. Solution still have a slight blue colour. | Non-reducing sugar test a) Sucrose | * Sucrose solution is neutralized with hydrochloric acid and sodium hydroxide solution. No changes is observed. Blue colour forms when the solution is added with Benedict’s solution. After heating, brick red precipitate is formed. | Iodine test a) Starch | * Blue-black precipitate is formed after 3 drops of iodine is added. | | Sudan III test | * Oil and distilled water were immiscible forming two separate layer. When Sudan III is added, fats globules are stained red. Fat layers forms at the top layer. The solution was opaque and forms at the bottom layer. | Emulsion test | * After shaking- White, opaque solution was formed. * After...
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...bigger lead time, the bigger difference between demand variability and order variability. Batch Ordering: As it mentioned in the case, Barilla’s CDC and Barilla-run depots deliver their products in track load quantities. Therefore, the wholesaler may observe a large order followed by several periods of no order, which increase the variability. Price Fluctuation: According to table 5-1, the Italian wholesale price is fluctuated during the years, and also the Barilla uses trade promotion strategies in its marketing. This fluctuation causes the retailers often to stock up and increase the variability in their supply chain. How can the firm cope with the increase in variability? Reducing uncertainty: They can use centralized demand information in order to reduce the Bullwhip effect. Reducing Customer demand Variability: They can use some marketing strategies, such as “everyday low pricing” (EDLP) in order to reduce the demand variability in the supply chain. Lead-Time Reduction: Order lead time can be reduced through the use of...
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...Milena Lambri* Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore Via Emilia Parmense, 84, 29122 Piacenza, Italy milena.lambri@unicatt.it This study is located in the within of a research devoted at processing wastes both in developing and in developed Countries, so reducing both environmental pollution and seasonal fruit losses. In particular, the full work intended to completely process pineapple wastes into vinegar which may be then used as dressing, food preservative, and disinfectant. The preliminary trials presented here deepened the first process step (i.e. the saccharification) and looked into the feasibility of producing the greatest yield of reducing sugars from peels and core of pineapples. Wastes were cut into thin strips, chopped in a mixer, and divided into samples of peel and core to which distilled water was added. For enhancing reducing sugar yield, physical treatments were arranged to disaggregate the fibrous structure followed by enzyme treatments to breakdown cellulose polymers and to hydrolyse sucrose. The optimal time-temperature conditions of each process step were searched for gaining the highest reducing sugars yield at the end of the saccharification. Cellulolytic enzymes were tested for 4-8-18-24 h at 30-40-50 °C, invertase addition was arranged, and amylolytic enzymes were evaluated. All determinations were done in duplicate and a factorial ANOVA with Tukey’s test at p ≤...
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...determination of reducing sugars presence, Biuret test for the detection of protein present, and emulsion test for lipid detection. The two food samples were tested simultaneously for the presence of macromolecules and the tests carried out gave negative results except for Benedict’s test. Under Benedict’s test, the...
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...Presence of glucose, proteins and fats in foods Introduction- Complex foods are eaten on a daily basis, which contain mixtures of carbohydrates, proteins and fats. Glucose (also known as dextrose) is one of a group of carbohydrates known as simple sugars or monosaccharides. Glucose has a molecular formula C6H12O2. It is mainly found in fruits and honey and is the main free sugar circulating in the blood of higher animals. Glucose is the source of energy in cell function, and regulation of its metabolism. Molecules of starch are the main energy-reserve carbohydrate of plants consists of thousands of linear glucose units. Another major and linear compound composed of glucose is cellulose [Glucose]. Protein is found throughout the body in the...
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...amylopectin Ratio and reducing sugars: The ratio of amylose/amylopectin for each fraction of both rice grain types is shown in table 3. A change in the ratio of absorbance of iodine starch complexes at 630 and 520 nm, for amylose and amylopectin, respectively, indicates a change in the composition of linear or branched fractions of starch molecules. High amylose is responsible for high gelatinization temperature and low alkali spreading value.Significant difference in amylose content was found between the samples. On increasing plasma treatment time and Power amylose content was found to be decreased from 30.2 to 27.44 from 30 to 50 Watts and more effect has been found sample treated for 15minutes. Reduction in amylose content may be due to the splitting of side chain amylose after plasma treatment. Amylose to amylopectin ratio of the control was 1.43 and declined on increasing treatment time and Power, ratio was found least 1.02 for 50 Watts 15 minute samples this is due to plasma immanent species like ions, free radicals breaks the degrades molecule such as amylopectin into smaller molecules(Lii et al., 2002a, 2002b).Although gases used for the treatment cause different physical and Chemical modifications. Effect of plasma depends upon the components present like moisture, protein, and lipid. Detrimental effects on atomization and ionization have caused high water concentrations. Reducing sugars of parboiled rice slightly increased with plasma treatment as reducing sugars in control was...
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