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 the comparison of the results from the positive control.
2. Under what circumstances might distilled water produce a positive result?
A positive result may be produced by distilled water depending on the temperature of the distilled water when it was heated. This can affect whether or not the minerals and other organic material gets dissolved or steamed. If they do get dissolved the remaining macromolecules can end up being mixed into the experimental solution, altering the positive and negative controls. In order for the distilled water to be a positive control it needs to change the solution it was originally mixed into or originally be a positive control.
3. Describe a source of error in identifying the percentage of reducing sugar in a solution. When heating the hot plate
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Which is to split the food by moisture so it becomes easier to digest in your body. This occurs by amylase which is an enzyme that helps change the starch found in your body to sugar. This occurs from the chemical reaction of hydrolyze, which occurs by water. Amylase helps surround the starch as the molecules become to big to pass through the body's membrane and in our cells. The job of amylase is to break down these molecules into particles that are able to pass through the membrane. Amylase does this by breaking the starch into glucose molecules. This breakdown not only creates energy but allows for the crackers to taste