...Project Report Writing Project title: To show that starch is formed as a result of photosynthesis. Introduction This report writing is about conducting an experiment to show that starch is formed as a result of photosynthesis (testing for starch in a green leaf). It would talk about the aim, list of all apparatus needed and the different methods used. It would also illustrate the three conditions necessary for photosynthesis that is, if carbon dioxide, sunlight and chlorophyll are necessary for photosynthesis. In addition, a test would be carried out to demonstrate that starch is formed as a result of photosynthesis. Last but not the least, outcomes expected from each test carried out would be given in this report after each investigation is done. Plan Plan is to research on relevant information for my project and to produce a written report at the end. I would be researching about the apparatus and equipments that are required for the experiment. Would ensure good lab practice is followed at all times when a test is being carried out. I would research on methods or procedures that are needed to carry out the experiment. Again would be carrying out practical work in each session to improve the design of the project. I would also research on conditions necessary for photosynthesis, which is to investigate the need for carbon dioxide in photosynthesis. Last but not the least; investigate if the necessity of sunlight and chlorophyll are necessary for photosynthesis. Aim ...
Words: 1525 - Pages: 7
...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...
Words: 1200 - Pages: 5
...in the form of different nutrients. The purpose of this lab is to test the process of hydrolysis occurring in different macromolecules by using the biochemical tests. This lab also indicates the hydrolysis of macromolecules when heat or acidity is applied to the molecules or compounds. The molecules that are being observed in the experiment are the polysaccharides and proteins, two main components that play an important role in cell biology. Hydrolysis could be done by applying heat, acid treatments, enzymic reaction, and bacteria involvement. IKI test and Benedict’s test is used in the experiment in order to detect the type of carbohydrate present in the testing tube containing the testing sample. In this experiment Hydrolysis is done through different methods. The first method is the hydrolysis of polysaccharides by adding acid or heat to the experiment. Starch is the polysaccharide being used in the experiment that is diluted with water. Starch solution, water, and glucose are tested for the presence of polysaccharides in it. The results are recorded in “before treatment” section. Same process is repeated for the benedict’s test that includes slight boiling, for the indication of reducing sugars. HCl is added to the test tubes that are placed into the bath tub at boiling temperature. The results are recorded in “after treatment” sections for both IKI and Benedict’s test. Color change is observed in the starch after adding heat. Results indicate that change in heat and acidity...
Words: 529 - Pages: 3
...find out which foods contain starch and fats. Apparatus: liquid cooking oil, paper towels, cooked egg white, iodine solution, cooked bacon, raw potato slice, medicine dropper, potato chip, cheese, bread, brown paper bag. Method 1. Open a brown paper bag and cut it in half. Mark one part FAT and the other part STARCH. 2. Mark off each half into six sections. Label each section with the name of a food to be tested. 3. Place a small drop of cooking oil in the corner of the paper marked FAT. Hold the paper up to the light and observe the spot. Foods with fat leave a grease spot like this on brown paper. 4. Predict which test food contain FAT 5. Rub each food on its labeled section of the brown paper and let the spots dry. 6. Hold the paper up to the light source. Record the results from the fat test. 7. Predict which foods contain starch. Foods that contain starch turn dark-blue/blue black when iodine solution is dropped on them. CAUTION: Iodine is poisonous and will stain clothing. 8. Place foods on the labeled sections on the STARCH paper. Place a drop of iodine solution on each food on the paper. Observe for color change. Record your observations. Results Predictions Food Items | Fat | Starch | Bread | yes | yes | Cheese | yes | No | Cooked egg white | No | no | Cooked bacon | yes | Yes | Potato chip | Yes | Yes | Potato slice | No | Yes | Findings after Testing Food Items | Fat | starch | Bread | no | yes | Cheese...
Words: 283 - Pages: 2
...involved.this enzyme takes part in the digestion ofcarbohydrate. digestion is the break down of large complex and insoluble food into small simple soluble molecules for the body to absorb it. starch is a complex, the body have to find a way to break down starch, so the body produces salivary amylase in the mouth to begin the break down of starch into maltose. As the temperature rises, reacting molecules have more and more kinetic energy. This increases the chances of a successful collision and so the rate increases. There is a certain temperature at which an enzyme's catalytic activity is at its greatest . This optimal temperature is usually around human body temperature (37.5 oC) for the enzymes in human cells. Above this temperature the enzyme structure begins to break down (denature) since at higher temperatures intra- and intermolecular bonds are broken as the enzyme molecules gain even more kinetic energy.Also Enzymes have an active site. This is part of the molecule that has just the right shape and functional groups to bind to one of the reacting molecules. The reacting molecule that binds to the enzyme is called the substrate.At high temperature,the active site is said to be denatured.Therefore,the active site cannot bind with any subtrate anymore.Amylase breaking down the starch suspension into maltose and maltose into glucose when HCL was added into solution B .This is because solution B was hydrolyzed and the H+ ions present break down the bond in between molecules...
Words: 553 - Pages: 3
...(C) Iodine Test for Starch Iodine test was used to test for the presence of starch in the given food material. When iodine solution was mixed with starch it turned from brown to dark blue in color. The reaction could take place even with little amount of starch as iodine test was a sensitive one. Iodine solution penetrated easily into the starch when the cell walls have been destroyed, hence chopping and crunching or biscuit-cream cracker, potato and groundnut were needed. IN the experiment conducted, biscuit-cream cracker, potato and groundnut showed positive results against the test, indicating starch was present in these food samples. However different color intensity was shown. Starch was a polysaccharide consisting of glucose units joined together by glycosidic bonds. Starch existed in two types of molecules which were amylose and amylopectin. Generally starch contained more amylopectin (65% to 85%) compare to amylose. The reaction between amylose and iodine was said to account the color change of the solution as the present of amylose was higher in most of the starch product. Amylose molecules consisted of single, mostly unbranched chains of glucose molecules and had helical structure which was a coil or spring. Iodine on its own was insoluble in water, therefore potassium triiodide solution was used as a reagent, as it dissociated, the iodide ion reacted reversibly with the iodine to yield the triiodine ion. A further reaction between a triidide ion and an iodine molecule...
Words: 612 - Pages: 3
...Timothy Pratt Wednesday, 12:20 PBIO 1210L Scientific Paper: Effect of Water Temperature on Amylase Using Colorimetric Starch Assay Introduction For plants to function properly, chemical reactions must take place within the cells of each individual plant. Energy is necessary for each reaction to occur. The amount of energy that is necessary for a reaction is called the activation energy. Enzymes are used to reach the correct activation energy in plants. They lower the activation energy to the correct amount for the reaction to take place. Certain enzymes catalyze certain reactions, which means that many enzymes to operate the cell. On each cell, there is a spot where the substrate will attach to the enzyme (active site). When the substrate and the enzyme come in contact with each other, it creates an enzyme-substrate complex. The enzyme and substrate then connect. This connection causes the pace of the reaction to speed up, causing a chemical reaction. Once the reaction has taken place, the enzyme is released out so it can perform more reactions with more substrates. Without enzymes, a cells metabolism would not be fast enough for the organism to function in the correct manner. This is evident when pertaining to the enzyme, amylase, which is found in corn. Amylase is in a group of enzymes that catalyze the hydrolysis of starch into smaller carbohydrate molecules, such as maltose. It is the also the digestive enzyme needed to digest carbohydrates. Corn is an important...
Words: 1524 - Pages: 7
...the molecule is extremely important to its function. Enzymes are composed of unique three-dimensional conformations, due to the complex folding during the secondary, tertiary, and quaternary, stages of protein production. Extreme pH levels, heat, concentration, and other factors can easily denature these exclusive structures. α-amylase is a biological catalyst found in the saliva of various organisms, including humans. It functions as a catalyst for the hydrolysis of starch products located in consumed foods. Chemically, starch is comprised of two different molecules, amylose and amylopectin. The glucose molecules in amylose are connected in a liner/straight manner, whereas, the glucose in amylopectin are arranged in a spiral shape. These unique linkages are what give this molecule its overall shape, and ultimately, its function. Starches produced in plants are normally a combination of both these molecules at a 30:70 ratio favoring amylopectin. The standard experiment done to detect if a substance contains starch is a reaction with Iodine (I2KI). The I2 in the reaction will react with the amylose molecules, changing its color from a yellow-amber color, to a dark purple color (Smith, 2000). In humans and countless other animals, α-amylase plays a vital role in the process of breaking down sugars and...
Words: 1594 - Pages: 7
...The purpose of this experiment is to figure out who sabotaged Luigi’s cake with a mystery substance. The way we did this was by testing the multiple mystery powders to see there reactions to vinegar, iodine, and heat. The vinegar tests for the presence of acid, the iodine tests for the presence of starch, and heat to test for burning point. The items needed to complete this lab are a Bunsen burner, tin foil, plastic film, iodine, vinegar, baby powder, baking powder, baking soda, flour, corn starch, and powder sugar. I believe that toad sabotaged Luigi’s cake because no one suspects the toad. 1) You need to gather all the materials. Including mystery substances 1-6 2) Put mystery powder 1 on the plastic film in two piles, and test its reaction to vinegar then to iodine. Repeat this for mystery powders 2-6. 3) Record results 4) Make 6 small bowls out of the tin foil to hold the mystery powders. 5) Connect the Bunsen burner hose. 6) Turn on the gas and light with a striker. 7) Hold the tin foil bowls with the mystery powders in them with tongs, and then move the bowls over the flame for 20 to 30 seconds. 8) Record results Observations Vinegar Iodine Heat A White powder, Blue tint No Fizz No reaction Burned around edges B White powder, fine, clumps together Fizz Reaction Smokes, burns edges C fine powder, clumps Fizz No reaction No heating reaction D clumps, yellow tint, soft No Fizz Reaction Very quick reaction, Flames E very soft, very fine No Fizz Reaction Caught...
Words: 361 - Pages: 2
...and the test used to identify them. Introduction The organic macromolecules known as sugars are a type of carbohydrate. Carbohydrates are composed of monosaccharides, which are single, sugar unit monomers. Two sugar units linked together are known as a disaccharide. In this lab, we conducted tests on various substances with Bendict’s solution to determine which sample contained sugars. Benedict’s solution is a turquoise blue color and reacts with sugars after being heated in a boiling water bath, resulting in a color change. The color change varies with the concentration of sugar present, with strong positives indicating a high sugar concentration and weaker positives correlating with lesser concentrations of sugar. The color changes are as follows: orange-red (very high), orange (high), yellow-orange (moderate), yellow (low), green (very low), no change in color (no sugar present). Materials and Methods: --6 test tubes marked at 1cm and 3cm from the bottom --Benedict’s reagent --substances to be tested: water (control), glucose solution, onion juice, potato juice, starch suspension, and an unknown substance --hot plate with a beaker filled with water for a boiling water bath Each substance to be tested was filled in a separate test tube to the 1cm mark, with the exception of onion and potato juice, to which 5 drops of each were added to separate tubes and then filled with water to the 1cm mark. Benedict’s solution was added to each test tube to...
Words: 475 - Pages: 2
...different foods. We used Lugol’s solution to determine the starch content, Benedict’s solution to see the sugar content, Biuret reagent to test for the proteins, and used a paper bag to determine the lipid content. Materials: Vegetable Oil Glucose Starch from corn or potatoes Powdered egg whites Water Lugol’s solution Benedict’s solution Biuret reagent Pretzel Toast Jelly Pineapple Fat-free yogurt Beans Salami Swiss cheese Test Tubes Test Tube Holder Beaker Hot plate Analysis #1 1. Does dH2O contain any macromolecules? Why did we test dH2O with each of the indicators? DH2O does not contain any macromolecules. We tested dH2O with each of the indicators because we needed a base to make sure the solutions were accurate in testing the controls. 2....
Words: 931 - Pages: 4
...Plant starch is made of a mixture of amylose and amylopectin. When heated in a water-based solution, the starch molecules can unwind and then form new hydrogen bonds with other starch molecules, making a network of long molecular filaments that can hold water molecules in a gel (Holmes, 2012). The Argo Cornstarch website warns that too much sugar can interfere with thickening (Argo, 2012). Literature Review There are many different ways to thicken liquids and thickening liquids has many applications. Many experiments have been done to test different thickening methods. GVSoapCo tested 4 different substances to thicken homemade liquid hand soap: Xanthan Gum, Borax, Salt or Crothix. This experiment used the same soap recipe, substituting the different thickening agents. The experimenter then tested the thickness or runniness of the finished soap by spooning it up and drizzling it. This showed that the Crothix thickener made the thickest, smoothest soap, whereas the salt made the thinnest, runniest soap. While the spooning method was effective at showing the qualitative difference the thickening agent made, it didn’t produce quantitative measurements of the relative thickness (GVSoapCo, 2013). Foy compared low sugar pectin with traditional pectin in making grape jelly. She reported that the traditional pectin made firmer jelly than the low sugar pectin. She determined this by qualitative observation rather than measuring the thickness. She did not test the effect...
Words: 2227 - Pages: 9
...Determination of Two Unknown Food Substances: Using Benedict Test, Biuret Test, Iodine Test and Ethanol Emulsion Test Rosezetta E. Jones Germanna Community College Biology 101 Professor Arisa Stritch-Johnson October 21, 2015 Abstract The purpose of this experiment was to identify the two unknown food samples provided. The tests carried out included iodine test for detection of starch presence, Benedict’s test for 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...
Words: 1239 - Pages: 5
...eggs. The stock will be about 2 ½ cups. Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking. Remove from the heat and serve hot. Fried squid Ojingeo twigim 오징어 튀김 Cut a dried squid into bite size with scissors and soak it in cold water for 1 hour Beat 1 egg white until it foams and add ½ cup of starch powder, ½ cup of flour, ½ ts of salt, and ½ cup of cold water and mix it to make batter Drain the squid and dry it with paper towel and add 2 tbs of starch powder and mix it Pour vegetable oil in a pan and dip each piece of squid into the batter and fry it twice Popcorn Chicken Gizzards Ingredients: Chicken gizzards, salt, ground black pepper,...
Words: 649 - Pages: 3
...amount of time to conduct a series of tests to attempt to identify a variety of unidentified house hold substances. The following items are required materials: * Brown paper * Biuret Solution * Lugol's Solution (Or Iodine) * Benedict's solution * Hot plate * Large Beaker We were attempting to identify the following substances: * Heavy Cream * Corn Oil * Water * Fat Free Milk * White Grape Juice * Gatorade These are the tests that were taken as procedural measures: * Sugar test * Lipid test * Protein test * Starch test When it comes to the sugar test we had to take the following steps: * Fill beaker half way with water and place on hot plate. * Obtain 5 ml of sugar solution and place it in one test tube. * Fill the other test tube with an equivalent amount of water. * Place 4 drops of Benedict's solution in each test tube. * Look at the color of the solution in each test tube. * Place the test tubes containing the liquids into the hot water. * Observe for any color changes in the solutions. Now with the starch test we had to take very different steps to reach our conclusion: * Take 5 ml of starch solution and place in one test tube. * Fill the other test tube with an equivalent amount of water. * Put 2 drops of Lugol's solution in each test tube. * Look for any color changes in the solutions. The next step is the lipid test you will notice how simplistic it seems...
Words: 601 - Pages: 3
