Carbohydrate Lab Report Introduction Qualitative identification of a substance is of significant importance in chemistry. Physical constants such as melting points have traditionally been used by organic chemistry for identification of unknown compounds. As for inorganic substances‚ the precipitation of a solid‚ results of a flame test‚ or the formation of a colored substance could all be keys to identifying a sample. Chromatography and spectra are amongst the newer techniques
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PUSAT PENGAJIAN TEKNOLOGI INDUSTRI IMG 103/3 FOOD CHEMISTRY LAB REPORT Experiment 3 : Qualitative Test for Carbohydrate Date of Experiment: 27/03/2013 Date of Submission: 17/04/2013 Submitted by: Name: Te Hui Min Matric No.: 115615 Group: 4 Title Qualitative test for carbohydrate Introduction Carbohydrates are essential in foods as an energy source (starch is the main source of human calories)‚ a flavouring (simple sugars are usually sweet) and as a functional
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Lab BCH2333 Section: 4 (Monday afternoon 1st week) Experiment 1: Carbohydrates Separation Techniques Based on Molecular Size Demonstrator: Date Preformed: January 26th‚ 2015 Date of Submission: February 2nd‚ 2015 Team #: Purpose The purpose of this experiment is essentially two-fold. Two of the four experimental procedures of this laboratory will be used to gain a conceptual and practical understanding of separation techniques used to isolate monomers from their respective polymers. Namely
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Pre-lab 1: Identifying Carbohydrates Abstract The point of this lab is to determine if a substance contains carbohydrates such as a reducing sugar and/or polysaccharides. This will be done by using Benedict’s reagent and Iodine stain tests. Benedict’s reagent will react to reducing substances in the solution by oxidizing it and changing the structure of the reducing sugar to form a colored precipitate. The color of this precipitate can be used to determine the concentration of reducing sugars in
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Analysis: Lab 1 Identifying Carbohydrates There were many ranges of color changes in the Benedicts test and Iodine stain. For the Benedicts test‚ this oxidation/reduction response changes the arrangement of the reducing sugar creating a colored precipitate. The change in color is correlated to the first concentration of the reducing sugar. For the iodine test‚ the three dimensional structure of various polysaccharides permits them to react with the iodine stain to produce a certain color. As far
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D_____ J_____ CARBOHYDRATES LAB May 22‚ 2013 Pre-lab Questions 1. The water in test tube No. 1 is a negative control. No reaction is expected to occur because water is not a carbohydrate. Reaction by a negative control is evidence of contamination. 2. The color changes expected for positive test results are Benedict’s test: orange to brick red Tollen’s test: metallic silver Starch iodine test: blue-black 3. Identify each of the samples in Part 1 as monosaccharide
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Carbohydrates H2SO4 acts as dehydrating agent forming furfural derivatives which interact with alpha-naphthol librating a violet layered compound Test | Molisch test | Objective | A general test for all carbohydrates. Monosaccharides give a rapid positive test. Disaccharides and polysaccharides react slower. | Principle involved | Dehydration of the carbohydrate by concentrated sulfuric acid to produce an aldehyde | Reagent | H2SO4 | Positive results | a purple-black layer/violet ring
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#) Identifying Carbohydrates (First inital and last name of lab partner) Purpose The purpose of this lab is to learn how to identify different forms of carbohydrates by conducting the Benedict and Iodine test. Theory The theory for this concept is that if in the benedicts test the carbohydrate reacts‚ it is a monosaccharide. If it reacts in the Iodine test it is a polysaccharide. If no reaction occurs in either test the carbohydrate is a disaccharide. Data Type of carbohydrate | Benedicts Test
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Intro: Carbohydrate‚ any of a large group of compounds in which hydrogen and oxygen‚ in the proportions in which they exist in water‚ are combined with carbon; the formula of most of these compounds may be expressed as Cn(H2O)n. Structurally‚ however‚ these compounds are not hydrates of carbon‚ as the formula would seem to indicate. Carbohydrates‚ as a class‚ are the most abundant organic compounds found in nature. They are produced by green plants and by bacteria using the process known as photosynthesis
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January 1999 B io Factsheet Example glucose fructose galactose Number 39 Carbohydrates: Revision Summary Carbohydrates contain 3 elements: Carbon (C)‚ Hydrogen (H) and Oxygen (O). Thus‚ if we remove water from carbohydrates‚ all that remains is carbon. Carbohydrates can be divided into 3 categories; monosaccharides‚ disaccharides and polysaccharides (Table 1). Table 1. Structure of monosaccharides‚ disaccharides and polysaccharides Category Monosaccharide (made of 1 sugar molecule)
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