Benedict's reagent Essays

E. Discussion: In order to synthesize the polymer, Nylon 6,10, we had to complete a few steps to create the chemical reaction that combined sebacoyl chloride and hexamethylenediamine. First we measured the mass of the two graduated cylinders when they were empty, and measured it again after they were filled with sebacoyl chloride and hexamethylenediamine. We did this in order to find the measurements of the reactants. When we measured the graduated cylinder when they were emptied, one weighed at

Kolbe-Schmitt Reaction Kira Wall (CHE433) 12-3-14 The Kolbe-Schmitt reaction is named after Hermann Kolbe and Rudolf Schmitt. Schmitt published his research in the Journal fur Pracktische Chemie in 1885 while Kolbe published his research in the Annalen der Chemie und Pharmacie in 1860. The reaction adds a carboxyl group onto the benzene ring of a phenol. The process uses a base carbon dioxide and acid work-up. The original reaction done by Kolbe involved the formation of sodium phenoxide

phenylmagnesium bromide as the Grignard reagent.

Using Benedict’s, Biuret’s, and Lugol’s Reagent will test for protein, starch, and sugar to observe what has the best nutrition value for consumption. 3. I predict that solution #3 will change the most color after being tested by Benedict’s Lugol’s, and Biuret’s reagent because it has the most protein, sugar, starch in the nutrition facts. To test for a positive reaction, we observe if the solution changes into a specific color depending on which regent is being used. For Biuret’s Reagent, a positive

amylase concentrations that are far too low to be detected by this type of assay, as during dormancy energy demands for this state is considered to be zero. Hence the amylase concentration in the dormant seeds are far too low to be detected in the Benedict’s reagent test (Ernst,

hypotheses for the biuret reagent test is the the distilled water will turn blue, showing a negative test result. Also, the albumin will turn purple, showing a positive test result. For the iodine test, our hypothesis is that the water will turn orange and the starch suspension and potato juice will be black. In other words, the distilled water tube will have a negative result and the starch suspension and potato juice will have a positive result. The hypothesis for the benedict’s reagent test is the test

A positive and negative control for each reagent (Biuret, Ninhydrin, Benedict’s, Lugol’s reagents) was produced using 5 mL of water, glucose, albumin, starch, and glycine solutions. One milliliter of Benedict’s reagent was tested on every solution and it was heated to sixty-five degrees Celsius for five minutes before we observed the color change. Moreover, one milliliter of Ninhydrin

Presence of glucose, proteins and fats in foods Introduction- Complex foods are eaten on a daily basis, which contain mixtures of carbohydrates, proteins and fats. Glucose (also known as dextrose) is one of a group of carbohydrates known as simple sugars or monosaccharides. Glucose has a molecular formula C6H12O2. It is mainly found in fruits and honey and is the main free sugar circulating in the blood of higher animals. Glucose is the source of energy in cell function, and regulation of its metabolism

- Add a dropperful of biuret reagent to each test tube and swirl gently to mix. Allow to sit for two minutes. - Record the color of the tubes after the two minutes have passed. Compare results. Results: The following are the results of each experiment individually: Carbohydrates -

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

Then five millilitres of sample “A” were placed in the test tube labeled “A”. This was then repeated with the next three samples. Each sample was visually observed and the colour of each was recorded. Next 20 drops of Benedict’s solution were added to each test tube and the test tubes were lowered into a hot bath at a temperature of approximately 80 degrees Celsius. All colour changes were recorded. Next, the test tubes were carefully cleaned with soap and water. Then five

September 21 2015 Monday 2:30PM – 5:20PM B2 151 INTRODUCTION Various macromolecules share similar characteristics due to their shared functional groups, and in this lab, this was examined and categorized through three tests, namely the iodine test, Benedict’s test, and the biuret test. Iodine test will show the presence of starch and glycogen of the tested material by the color change to dark blue and earthy red respectively from its normal lightly yellow color. This

In conclusion, the hypothesis that enzyme would have a longer reaction time in higher temperature was supported. We did however find that the enzyme had the lowest reaction time during body temperature. This does pertain to the real world since enzymes tend to have optimal conditions under body temperature. There could have been potential errors that occurred during the experiment. One of them being that temperature of the boiling water when the first three test tubes were inserted. If the temperature

lipids and glucose. During the experiment, I tested four different organic macromolecules: Lipids, Proteins, Sugar, and Starch. First off, the stomach fluid tested positive for starch, when the yellow solution turned black after droplets of Lugol’s Reagent. Although olive oil does not contain starches, bread and pasta do. Next, lipids also tested positive when the brown paper went from brown to see through as we tested the stomach fluid. In this case, olive

1.The purpose of using distilled water is negative control. Explain why this is important. A negative control can be seen as the control group where no response is expected from the experiment this, is unlike the positive control. Distilled water acts as a non chemically active compound. This helps get rid of the minerals and other organic materials. As distilled water consists of nothing other than oxygen and hydrogen(no starch, proteins, etc). This helps find the unknown substances and aids in

Question 1 Question Topic: A1 – Identification of Materials – Physical Characteristics Question: Given the Monomer Unit structure below answer the following: A: Name the plastic relating to it B: Write the density for both amorphous and crystalline (in g/cm^3) C: List 2 things commonly made with it. D: CALCULATE the molecular weight of polypropylene (g/mol) Answer: The plastic relating to the monomer structure above is Polypropylene. (PP) Polypropylene is one of the lower density fibers. The

2002). A blue colour would indicate a positive test while a yellow colour would show a negative test. The Benedict’s test is useful for reducing sugars. Reducing sugars are a carbohydrate that can either be straight chains with an aldehyde group at the end or as ring forms with a ketone group (Hill, 1982). Monosaccharides and most disaccharides will reduce copper (II) sulfate. The Benedict’s solution contains cupric ions and the aldehyde groups at the end of the sugars will reduce the cupric ions

samples, to be able to write the respective correct chemical reactions for each sample on each test, and to be able to differentiate aldehydes and ketones from one another and from other compounds. The tests were performed by mixing the respective reagents or compounds to each of the samples and then the mixture was observed for a reaction. The oxidation test, and 2,4-DNPJ test confirms that formaldehyde and benzaldehyde

reversed in positions and it is mostly found in carbohydrates used in cellular recognition, so it is not found in the spread. Aldehydes and ketones that have an OH group on the carbon next to the carbonyl group react with a basic solution of Cu2+ (Benedict’s reagent) to form a red orange precipitate of copper(I) oxide (CuO). Sugars that undergo this reaction are called reducing sugars and all of the monosaccharides are reducing