Lab Report Info

Lab Report subroutine 6. 1 Perform Benedicts probe for step-down sugars. understructure Benedicts tests allows for the detection of the presence of reducing sugars. All monosaccharides ar reducing sugars since all of them have active carbonyl group. Some disaccharides that argon exposed to a carbonyl group are also reducing sugars but less reactive than monosaccharides. By mixing the sugar resultant with Benedicts reply and heating them, a redox chemical 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 program line H20 Positive Control Starch Obtain nine test tubes and number them 1-9 Add to apiece tube the materials to be tested. Add 2ml of Benedicts solution to for each one tube.Place all the tu bes in boiling water- bath for 3 minutes and trace color deepens during this time. After 3 minutes , remove the tubes from the water- bath and will the tubes ample time to cool to room temperature. Record the color of their contents. result 6. 2 Perform the iodine test for starch Tube solving Benedicts Color reply Iodine Color Reaction 1 10 drops onion succus No change sulky-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 Brown 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 group acid solution Purple 4 2ml distilled water No change 5 2ml protein solution Purple 6 Unknown Colorless 7 Unknown 2 Colorless