Based on the Beer-Lambert Law, the absorbance of light of a sample is directly proportional to the concentration of the molecule which absorbs light. Distilled water is used as a blank solution to set the spectrometer to a zero reading due to none of the absorbing species present in the solution tested. In this experiment, heat is used to speed up the browning of reducing sugar to produce furan. It is due to the chemical reaction of the reducing sugar with the free amino group of an amino acid. The amino group that is present in monosaccharides sugar are a short chain, therefore it is more reactive. Reducing sugar system produces more furan compare to non-reducing sugar system. The higher the concentration of furan in the system, the darker …show more content…
The difference in pH in fructose-glycine of pH5 is negligible but there is a difference in pH in fructose-glycine of pH8. This happens because the fructose sugar degrades more rapidly than the amino acids. At the same time, glycine was moderately lost below pH8. The final value of pH is dependent on the formation and degradation of sugar and amino acid.
As the absorbance increase, the pH also increases despite the absence of browning reaction. In the experiment, a buffer is used to keep the pH at constant around pH5 and pH8. This is because the buffering capacity at the range of pH5 to pH8 favours browning. In fact, the browning intensity increases from sucrose to lactose, fructose, and glucose.
Milk contains lysine which is an amino acid and lactose. According to the experiment browning in non-fat dry milk, the milk powder will turn browner the longer it is left in the oven. When the non-fat dry milk samples leave for 10 minutes, it turns pale yellow, for 20 minutes, it is a bright yellow color, while it is 30 minutes, it is yellowish with a slightly brown and at 60 minutes, it turns into brown color. The prolonged stay in the oven causes the production of melanoidin to increase, thus explaining the increase in
The organism fermented the sugar producing an acid which caused the phenol red pH indicator in the broth to become yellow. Phenol red is red in basic conditions and yellow in acidic conditions. Under oxygen limiting conditions, some organisms utilize sulfur compounds as terminal election acceptors (lab manual). The byproduct of this reaction is hydrogen sulfide. The medium contains iron salt which binds with hydrogen sulfide to produce a black color.
We are doing a gummy bear lab. Gummy bears come in different sizes, shapes, and colors. Gummy bears are squishy, chewy, and sticky, they are made of sugar which are glucose and glucose are carbohydrate. We predict that during this stage of lab the solute and solvent will go through the stages of hypertonic, hypotonic and isotonic. We get 4 gummy bears and 4 cups filled half way with different types of liquid, such as Salt-Water, Coffee-Creamer, Vinegar, and Soda.
A milk-based, litmus broth tube is incubated and observed after 48 hours. Observations include lactose fermentation without gas as well as with gas, the reduction of litmus, casein protein coagulation and casein and protein hydrolysis. These characteristics were all determined based on the color of the solution and the production of a curd, the curds density and the production of a gas. To determine the density of the curd, the tube was slightly turned to see rather or not it was mobile or concentrated towards the bottom. 2.3 Carbohydrate Fermentation of Lactose, Sucrose and
The effect of pH on the speed of enzyme interaction with substrate chemicals Hypothesis: About pH: If the pH level is less than 5, then the speed of the enzyme reaction will be slower. About temperature: If the temperature stays the same, then the speed of the enzyme reaction will not be completely affected. Background information: The function of enzymes is to speed up the biochemical reaction by lowering the activation energy, they do this by colliding with the substrate.
Macromolecule test 1 differs from the second chart by testing non-reducing sugars in the first test and proteins in the second. In depth the lab required to heat the sample at times, mix them, and add them to a warm water bath of 100 Celsius. The following graphs were obtained by following the guidelines within the
The sugar used in this experiment was created by mixing ten milliliters of starch,glucose, and regular countertop sugar. This was transferred into the joint water bottle tunnel using a funnel. Both ends of the tunnel were sealed shut and each measurements were taken every three minutes and final measurements were taken after 21 minutes. The results were
Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1.
The starch-iodide complex forms because of the transfer of charge between the starch and iodide ion and results in spacing between the energy levels. This allows the complex to absorb light at different wavelengths resulting in a dark blue colour (Travers et al., 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.
55 degrees celcius Table 6: Effect of Sucrose Concentration on Sucrase Activity Optical Density 35 g/L 30 g/L 25 g/L 20 g/L 15 g/L 10 g/L 5 g/L 0 g/L 1 1.007 0.974 0.950 0.926 0.849 0.734 0.515 0.003 2 1.002 1.011 0.947 0.937 0.834 0.766 0.496 0.002 3 0.980 0.998 0.944 0.932 0.838 0.754 0.495 0.001 average 0.996 0.994 0.947 0.932 0.840 0.751 0.502 0.002 Effect of Sucrose Concentration on Sucrase Activity 5. State how sucrase activity changes with increasing sucrose concentration. First sucrase activity increases greatly. After 10 g/l sucrase activity continues to increase but at a slow rate until it reaches 30 g/l. At 30 g/l to 35 g/l sucrase activities mostly stayed the same
I predicted that the control would have a higher alcohol content than the experimental since beta and alpha amylase are working together. Since only Alpha-Amylase worked in the experimental, there was probably bigger carbohydrates present in the flask, therefore, there was a lower alcohol percentage since yeast can’t digest bigger sugars. b. My results also matched my prediction regarding mean reducing carbohydrate levels during the mashing process between the control and the experimental. My prediction stated that there would be less reducing carbohydrate ends in the experimental, which was proven in the data table.
This being that through the concentrations 40% to 10% the absorption of the solute was rather low, although some spikes on the Ethanol, although an increase in the absorption at 40% in Methanol, which could show the beginning of the required concentration for the membrane to break down and let out the pigment. This could be due to that the Ethanol and Methanol was not able to disrupt the lipid bilayer and absorb the beetroots membrane that gives it it’s pigment. This showing that the time or concentration of the Ethanol and Methanol was not long or high enough for the pigment to be absorbed into the solution making the absorbance really low as there was barely any colour change on the solute. The membrane although not reacting with alcohol present and it making the water less polar, it is evident that the membrane is soluble in water and the levels are higher as the membrane was able to be absorbed by the water, increasing the solutes absorption. Propanol on the other hand was able damage the membrane with a concentration of 20% up, which caused at least 3 times the absorption rate.
The results of the phenol-sulfuric acid analysis conducted in this experiment suggest that the data acquired was relatively precise but inaccurate with respect to the given carbohydrate concentrations of the soda and Gatorade samples. Using a standard curve generated from a glucose solution with a known concentration, the carbohydrate concentration of the samples was determined (in terms of glucose) and a low coefficient of variation was calculated. However, a high percent relative error was apparent in the analysis of both samples. This may have been due to the fact that the analysis was conducted assuming glucose was the carbohydrate of interest, while, in fact, a significant portion of the monosaccharides would have existed as fructose (a
These results accept the hypothesis: if yeast can metabolize, then the bromothymol blue solution should turn yellow from the production of carbon dioxide. Only the bromothymol blue solution with yeast turned yellow, suggesting that the yeast caused the color change. The yeast consumed sugar, produced
The 3 concentrations of enzymes were 0.5 ml, 1.0 ml, and 2.0 ml of turnip extract, while the substrate consisted of 0.1ml, 0.2 ml, and 0.4 ml of hydrogen peroxide. In a separate tube, the control was made up of turnip extract and guaiacol, known as the color reagent. This was recorded the absorbance every 20 seconds for 3 minutes.
When carbohydrate is utilized, acids are formed which changes the colour of the medium from green to yellow