Chunky Chicken Noodle Soup Lab Report

To begin, one must test for monosaccharides. Glucose is necessary, and is needed to be placed into a test tube at a quantity of 5 mL. 3 mL of Benedict’s solution is then added. The test tube is then placed in a beaker of boiling water for five minutes or until the color changes. If the color changes, then it is known that monosaccharides are present in the solution. Next, one will test for starches. Starch solution is then placed into the test tube at a quantity of 5 mL. 5 drops of Lugol’s Iodine solution is added to the test tube. If the color changes, then it is known that starches are present in the solution. Proteins are next tested. In order to do this, 5 mL of gelatin solution is added to the test tube. 10 drops of Biuret’s reagent are added to test for protein. If there is a color change, then it is known that protein is present in the solution. Finally, lipids are tested. 5 mL of water are added to 5 mL of oil. 5 drops of Sudan 3 are added, and if the color changes, then lipids are present. Next, the McMush is tested. The same processes are repeated for monosaccharides, starches, proteins, and lipids, except the McMush solution is added in place of the glucose, starch, gelatin, and

1 “substrate” and another “ enzyme.” Instead of using the distilled water, this time you are going to use different pH buffer in the enzyme test tube. In the substrate tube, add 7 mL of distilled water, 0.3 mL of hydrogen peroxide, and 0.2 mL of guaiacol for a total volume of 7.5 mL. For the enzyme tube, instead of distilled water add the pH solution (3) and 1.5 mL of peroxidase which equals a total volume of 7.5 mL. Use the dH2O syringe for our pH solution. To clean the syringe, flush it by drawing 6 mL of distilled water.

Add 2, 3, 4 drops of enzyme catalase solution to test tube 2, 3, 4 respectively and repeat the above procedure for each test tube.

Color: Each color of gummy bears represents a different flavor. To achieve this, different levels of glucose are contained in the gummy bears and, therefore, to keep the test fair, we will be using the same color of gummy bears throughout the experiment. This will be done to ensure that the same concentration of sugar and water is present in each and every gummy bear and, thus, will not affect the process of osmosis.

Obtain a jar containing 1 cm of chromatography solvent. This jar is closed because the solvent is volatile, and you should be careful to keep the lid on as much as possible.

With the index card over the soda bottle, flip the test tube over and place it on the index card, so the test tube is lined with

At each station, there are four graduated cylinders, two of which acted as control groups, and two for the two spritesand muscle milk. You would put drops of the solution, that identifies if a certain macromolecules are present varying on each station, into each of the control groups. The control groups were a substance that contains the macromolecule which is being tested for and a substance that does not. You would then compare the sprite and muscle milk that you added the solution to, after stirring each graduated cylinder, and see which control group it represents most

Set the spectrophotometer to zero by using a blank. The blank should contain 13.3 mL of distilled water, 0.2 mL of guaiacol, and 1.5 mL of enzyme extract in a clean test tube. After, transfer a portion of this mixture into a cuvette, cover the top of the cuvette with Parafilm and then place the cuvette into the spectrophotometer and set it to

After setting up the column, 2 10-ml of the chosen solvent was obtained and was placed in two separate test tubes. Using a dropper, ~0.5 mL of the food dye was put into the column by dropping it at the side of the column in a circular motion. The chosen solvent was then added just after the green food

Put 1 capsule of the bioflorin into each of the test tubes and tap them until the capsule dissolves.

Once this has been done, begin with the bacterial substance and add 5 ml of 1.5% starch to the test tube with the label “S” on it and 1 ml of amylase to the test tubes with “A” labeled on it. Place each substance, “S” and “A”, in their designated temperature container and wait for five minutes before mixing the two substances. Once the five minutes are up mix the starch into the amylase; do not pour the amylase into the starch. Stir the mixture and place it back into the container and wait for two minutes. Add 20 drops of iodine to the spot plate in the timing area “0” and add it across for each temperature. When the two minutes are done, with a dropper, drop two or three drops of the substance into its labeled circle (figure 1.1) and mix the iodine and the substance added in with a toothpick and record the results in table 1. Repeat every two minutes until the ten minutes have been reached, adding the 20 drops of iodine to its designated circle, one minute after adding the two drops of the mixture. Repeat the same process for the fungal amylase and record the observation in table 2 and compare

In this experiment, simple calorimeter, coffer cup calorimeter containing Styrofoam cups is used. Calorimeter contains a thermometer and a stirrer.3 Thermometer is typically inserted in the calorimeter to measure the change in the temperature that results from the reaction. Stirrer is used to keep the contents

Finding out the protein concentration in three different drinks to see if the food labels are telling the truth. The Bradford Assay experiment will be conducted to find out whether the protein concentration is true on the food label. We will be collecting the absorbances of each of these drinks and making a standard curve chart that will show which drink is high in protein.

After 1 min. observe for agglutnation. If it is visible within 1 min. the test is+ve,proceed for quantitative slide test for determination of the level of appropriate ab.

Soup. The soup that was used was easy to do. This soup was heated enough and the temperature was measured before, during, and after it was put in the different containers. The soup was a big part in the study. It was the basis of the study whether a container was successful enough in keeping a particular soup hot.