Problem: How are carbohydrates identified as a monosaccharide? Hypothesis: I predict that when we add the Benedict’s solution to the different types of saccharides and then boil it we will most be able to determine all the information the we need to accumulate to record data resulting in the conclusion for the Benedict’s solution. I always plan to see the addition of the Iodine work wonders in its own way. Both ways will help us determine factors with the unknown and known carbohydrates. I also predict that they will change colors. Especially the carbohydrates that are monosaccharides.
The thicker of them will be a more bland color. Experiment: Materials- test tables, beakers, hot plate, ++ rack, ++ holder, di. , mono. , poly.
, honey, oats, apple juice, table sugar, powdered sugar. Procedure: 1. First we got into our lab groups and gathered all the materials and set up the test tubes. 2. Then we did the first experiment by putting 30 drops of monosaccharide, polysaccharide, and disaccharide into three different test tubes. Then we added with a dropper, drops of the Benedicts solution into each test tube.
Them three people in our group went over to the heater and immediately heated our tubes in steaming water. Then brought them back so we could record the changes in color. 3. After we finished recording the data for the Benedicts solution, we washed out the test tubes.
The Term Paper on Boiling Tube Reaction Temperature Solution
PLANNING Investigating the Kinetics of the reaction between Iodide ions and Peroxodisulphate (VI) ions By the use of an Iodine clock reaction I hope to obtain the length of time taken for Iodine ions (in potassium iodide) to react fully with Peroxodisulphate ions (in potassium Peroxodisulphate). I will do three sets of experiments changing first the concentration of iodide ions, then the ...
Then we went back to our station, and set the three test tubes back up. We did the same as before by adding 30 drops of each of the three saccharides but instead of adding Benedicts solution, we added Iodine. We then took our tubes over and heated them again, and once heated and brought back, we recorded the last of our data for the test with known carbohydrates. 4. We now washed out five of the test tubes to begin our test with unknown carbohydrates.
We set up our station again and aligned each of the test tubes. We then put 20 drops of honey in test tube one, 20 drops of oats in test tube 2, 20 drops of table sugar in test tube three, 20 drops of apple in test tube four, and 20 drops of powdered sugar in the last test tube. Then we added drops of the Benedict’s solution to each tube. We immediately mixed the solutions in the tubes, and recorded the data for Benedict’s solution. 5. For our final experiment we once again washed all five tubes out and set up our stations.
Again, we added 20 drops of each unknown carbohydrate to each of the five test tubes. Then instead of adding the Benedict’s solution to the carbohydrates, we added drops of Iodine. Then we individually mixed the solutions in each test tube. After waiting for the color to develop, we recorded the data and determined what each carbohydrate was. Conclusion: Well, I have learned a lot about the different types of saccharides. Not only with Mrs.
Pitts wonderful help, but researching and reading out of Biology books. I have taken highly accurate notes to father help my education about saccharides and carbohydrates. Also, by learning more and more about nutrition it has helped me to become knowledge about carbs. and saccharides. By knowing this information it has helped me to have taken a larger dig into this experiment. I learned how to determine many of this using my knowledge while doing these vigorous experiments.
I do believe that my hypothesis and predictions were purely correct. It has shown in almost all of the experiments. By the changes in color when the solutions were added our group was able to tell what each carbohydrate was categorized. Also, the more milky of colors; the poly. did end up staying quite bland, and the thicker of them all. It turns out that according to our results from table one with the known carbohydrates; the first test with the monosaccharides turned a burnt orange color with the addition of the Benedict’s solution, and a gold ish color with the Iodine.
The Essay on Test Tube Solution Fescn Scn
Work to be done: By experiments find out how chemical equilibria works. Chemicals and apparatus: Two beakers Five test-tubes Kaliumtiocyanat, KSCN 0. 002 M Kaliumtiocyanatsolution, KSCN + H 2 O Dinatriumfosfat, Na 2 HPO 4 0. 002 M Iron (III) nitratesolution, FeNO 3 0. 2 M Silvernitratesolution, AgNO 3 Lab: Lab 1 One test-tubes is filled half of distilled water (A) and another with ...
The second, which is disaccharide turned a light blue with the Benedict’s solution, and a gold ish as well with the Iodine. The last of the first table, which is the polysaccharide turned a white-ish blue with the Benedict’s solution, and a purple / black with the Iodine. With the second chart with the unknown we came to the conclusions by the color changes in the carbs. that honey is a disaccharide, oats is a polysaccharide, table sugar is a disaccharide, apple is a monosaccharide, and powdered sugar is a disaccharide. You can learn more from my charts that includes the color changes.
I really do not believe that there were any sources of error. From all the examples and the background information that I had previously collected, I came to the conclusion that the experiment and decisions that everything came out accurately correct, and we got the right information to calculate our own conclusions and information. Well I do believe that this experiment has helped me out quite a bit to develop a more advanced understanding about the uses of the different types of carbohydrates, how they are used, what type of saccharide it is. From the book knowledge that I have gathered, these very explanatory tests have helped me to understand what I have been reading for the past few weeks. This hands on activity has been a great learning experience for me, and I hope to come across more!
