POST-LAB QUESTIONS D. Barfoed's Test 1. Describe the evidence for a positive test. 2. What does a positive test indicate?_ 3. What is the chemical basis for a positive test? 4. Circle the names of the substances that gave a positive test. Glucose Fructose Lactose Sucrose Starch
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- II. Give the test that will distinguish the ff. sugars. Indicate which sugar it is positive and what is the resulting color. You can give more than one test as long as it differentiates the two. SUGAR TEST POSITIVE RESULT INDICATION EXAMPLE:ribose & glucose Bial's Orcinol test blue color + ribose /- glucose 1. fructose & glucose 2. galactose & lactose 3. starch and fructose 4. sucrose and maltose pentose and hexoseA. Detecting Dextrin in Starch 1. Iodine Test for Starch Describe any change that took place when Iodine was added. 2. Preparation of Dextrin from Starch a. Describe the color of starch while being heated. b. Describe the change upon the addition of Iodine. What color indicates the presence of dextrin? c. Compare the result obtained with Procedure 1. d. Describe the color change when Iodine was added to the solution of dextrin from the supply shelf. B. Reduction test for Sugars 1. FEHLING'S TEST SUGAR 1. Glucose 2. Sucrose 3. Maltose 4. Fructose 5. Lactose 6. Galactose 2. BENEDICTS TEST SUGAR 1. Glucose 2. Sucrose 3. Maltose 4. Fructose 5. Lactose 6. Galactose 3. BARFOED'S TEST SUGAR 1. Glucose 2. Sucrose 3. Maltose 4. Fructose 5. Lactose RESULT RESULT RESULTSuggest how the weak points of the Molisch test for carbohydrates can be strengthened by comparing it to other carbohydrate tests
- Jal Test age. Question 25 is based on the following chart. pport veen 5, it ues: ular port ular ent. ее Wind Chill Index (and its Effect on Skin) Temperature (°F) Calm 40 35 30 25 20 15 10 5 5 36 31 25 19 13 7. 1 -5 -11 27 21 15 -4 -10 -16 10 34 32 25 19 13 6. -7 -13 19 15 20 30 24 17 11 4. -2 -9 -15 -22 25 29 23 16 6. 3 -4 -11 -17 -24 nd 22 15 8. 1 -5 -12 19 -26 30 28 28 21 14 7. -7 -14 -21 -27 35 27 20 13 6. -1 -8 -15 -22 -29 40 of 45 26 19 12 -2 -9 -16 -23 -30 Source: Wind Chill - Wikipedia 25. Temperature and wind combine to cause heat loss. Hypothermia occurs when the te0o body temperature falls more than 4 °F below normal. Death can occur if hypothermia persists for over 3 hours. According to the chart, in which of the following temperature and wind combina- tions would the body temperature be the lowest and a person most at risk for developing hypothermia? A. wind speed of 5 mph and a e temperature of 10 °F B. wind speed of 10 mph and a temperature of 15 °F nob C. wind speed of…Modified True or False: Write CMB if the statement or question is correct. If the statement or question is incorrect write THE CORRECT ANSWER and UNDERLINE, the word/s that makes the statement or question incorrect. " The iodine toot ie ueod to toet forthe procence of otarch. The Denediat'eteet identifice redueing ougars -- 2 Piuret test is a general test for compOunde Sudan III/IV test is used to detect the hydrocarbon chains of lipids. Hwe or more poptide 4. 5. In 1842, Karl Nageli, was the first person who had seen rod-like structures present in the animal cells' nucleus. chromosomes were first studied by Walther Flemming in 1888. 7. 6. Satellite is a knob-like structure at the end of a chromosome that is present beyond the secondary constriction or distal to it. 8. Allosome_is the sex chromosome Karyotyping based on symmetry was formulated by Levitzky in 1941 10. Parm is the shorth part of chromosome An MRNA with many open reading frames is called polycistronic Ideogram is where we…Hydrolysis of polysaccharidesa. Add 20 drops of concentrated HCl to 30 mL of 3 % starch solution. Cover the beaker containing the mixture with a watch glass and boil gently. b. After one minute addition of acid solution, remove 2 drops of the solution and place on a spot plate. Test each spot with one drop of iodine solution. c. Perform the same test using Benedict’s solution instead of iodine solution. Hydrolysis of polysaccharides Results Starch Solution Iodine's Test Benedict's Test
- Food Sample 2 (Unknown) Benedict's test Green precipitate A. reducing sugars not presnt B. Reducing sugar presennt Seliwanoff's Test Colorless solution A. Aldose present B. Ketose present C. Neither aldose or ketose present Iodine Test Colorless to brown solution A. Amlyose present B. Amlyose not present Give a summary of your results for Food Sample 2 (Unknown). What kind of food item do you think this might be? Consider the appearance of the sample and your test results for the sample.Review your data and calculations and complete the following discussion questions. 1. Explain how the slope of the line of absorbance vs. time provides information regarding protease activity. । ॐ EB EIT T Normal BIIUA deficiency in vitamin A can result in ________. improper bone development scurvy improper eye development or sight all of the above
- BARFOED’S TEST FOR MONOSACCHARIDESPlace 1 mL (20 drops) of each 1% carbohydrates solution in separate test tubes. Prepare a control with 1 mL water. Add 4 mL Barfoed’s reagent. Place the test tubes in boiling water bath for 10 minutes. Remove the test tubes and cool in cold water. Record your observations. A precipitate of cuprous oxide which may be green to red, indicates that a monosaccharide is present. Record your result and conclusion. Identify the compounds that are monosaccharides. SELIWANOFF’S TEST FOR KETOHEXOSESPlace 5 drops of 2% carbohydrate solution in separate test tubes. Prepare a control with 5 drops water. Add 1 mL of Seliwanoff’s reagent to each test tubes and heat. Record your results. The rapid formation of a bright red indicates that a ketohexose is present. Identify the compounds that are ketohexoses. IODINE TESTS FOR POLYSACCHARIDESPlace 2 mL of each carbohydrate solution in separate test tubes. Prepare a control with 2 mL of water. Add 1 drop of iodine solution…MATCHING TYPE; Match A to B A. Acrolein tesT Benedicts test Biuret test Iodine test Barfoed’s test Molisch test Seliwanoff’s test Fehling’s test Salkowski’s test Furter-Meyer test B. A. The test for the presence of cholesterol. B. The test for reducing sugars in acidic solution. C. The test is used to detect cholesterol in a solution D. The test for the presence of starch/amylose. E. The test for presence of reducing sugars in alkali solution. F. The general test for carbohydrates. G. This method is used to detect the presence of tocopherols H. The test to distinguish monosaccharides from disaccharides I. The test for the presence of fats or glycerin. J. The test to determine ketohexose from an aldohexose.Milk Tests Observation Component A. Casein Biuret Millon's Hopkin's-Cole B. Lactose Benedict's Test C. Globulin D. Fat Conclusion W C