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

when they need to make other compounds such as the alcohol (Crabtree pg 253). The reagents used during the Grignard reactions are called the Grignard reagents or generally as the organomagnesium halide. For the effective Grignard reaction to take place, an addition to a ketone or the usage of aldehyde in the reaction to any of the tertiary or secondary alcohol has to take place (Seyferth pg 432). Grignard reagents are often made through the reaction of the halogenoalkane with small amount of the

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.

between a Grignard reagent and an aldehyde leads to the production of a secondary alcohol. In fact, this is what we observed with regards to the experiment results. The addition reaction between the Grignard reagent, phenolmagnesium bromide, and benzaldehyde leads to the formation of diphenylmethanol, a secondary alcohol, as the product. As mentioned earlier, the reaction of the alkyl halide, bomobenzene, and magnesium metal turnings leads to the production of the Grignard reagent. This was observed

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

and three test tubes containing positive controls of each of the reagents for comparison. Finally, we added the reagents to each sample and observed the color change. The independent variables were the supplement sample type(1, 3, and 9). The dependent variable was the color change or precipitate formed in each sample. The constants were the amounts of solution in each test tube and their ratio to each reagent and the types of reagents used. The control groups were the negative control groups of plain

When the biuret reagent turns purple, that means that protein is still present and that digestion has not occurred. Test tubes 1, 2, and 4 were negative for digestion because the biuret reagent turned purple and stayed purple throughout the whole test tube. Test tube 3 tested positive for digestion because the biuret reagent turned a pinkish-purple and sunk to the bottom of the test tube, which meant that peptides were

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,

This lab report is to Identify macromolecules consist of carbohydrate, lipids and protein by using the Precise reagent to detect the presence of a specific color change in macromolecule. The color change would establish the sample positive change for that macromolecule. The benedict’s solution was use as reagent. Benedict's solution is blue and when precipitate forms depending on concentration of reducing sugar various color develop from green to yellow to orange to red. A yellow and green indicates

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

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

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

test for proteins was determined using Biuret Reagent which is a blue colored solution of sodium and potassium hydroxide and a small amount of dilute copper sulfate solution. When mixed with a substance, it will either turn purple or pinkish/ purple based on whether protein or peptides are present respectively. The reagent changes color when combined with a protein or peptide because peptide bonds are formed by combining with the copper ions in the reagent. In the test, the first tube of water acted

- 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