Lab Report Info

Lab Report Procedure 6. 1 Perform Benedicts test for reducing sugars. Introduction Benedicts tests allows for the detection of the front man of reducing sugars. All monosaccharides atomic number 18 reducing sugars since all of them have active carbonyl group. Some disaccharides that are exposed to a carbonyl group are also reducing sugars but less reactive than monosaccharides. By mixing the sugar solution with Benedicts solution and heating them, a oxidoreduction reaction will occur.The copper (II) sulphate present in Benedicts solution reacts with electrons from aldehyde or ketose group of reducing sugars to form cuprous oxide, a red brown precipitate. Materials The materials used in order to detect starches was test tubes, distilled water, Benedicts solution, starch were used. Negative Control H20 Positive Control starch Obtain nine test tubes and number them 1-9 Add to each tube the materials to be tested. Add 2ml of Benedicts solution to each tube.Place all the tubes in boili ng water- bath for 3 minutes and observe color replaces during this time. After 3 minutes , remove the tubes from the water- bath and give the tubes ample time to simmer down to room temperature. Record the color of their contents. Procedure 6. 2 Perform the iodine test for starch Tube Solution Benedicts Color chemical reaction Iodine Color Reaction 1 10 drops onion juice No change Blue-Black w/white No change 2 10 drops potato juice Precipitation Yellow- blue 3 10 drops sucrose solutionNo change No change 5 10 drops distilled water No change No change 6 10 drops reducing sugar solution Blue No change 7 10 drops starch solution No change Yellow- Blue 8 Unknown Blue- Red browned 9 Unknown 2 Blue Brown 4 10 drops glucose solution Blue- Brown No change Tube Solution Color 1 2 ml egg albumen Green/yellow 2 2 ml honey No change 3 2ml amino acid solution colour 4 2ml distilled water No change 5 2ml protein solution Purple 6 Unknown Colorless 7 Unknown 2 Colorless