Materials Equipment vegetable oil test tubes and racks Reagents and Solutions distilled water 10 ml pipettes 1% dextrose (glucose) Benedict’s pipette pumps 6% starch (amylose) IKI 10 ml graduated cylinders 1 M NaOH marking pencils (Sharpie) juice filter paper disks chicken broth Biuret Petri dish egg Sudan IV water baths at 95C milk Part A: Detection of Carbohydrates Carbohydrates are molecules consisting of one (monosaccharide), two (disaccharide), or many (polysaccharide) simple sugars. Examples of carbohydrates include glucose, sucrose, glycogen, maltose, and starch (amylose). In this exercise, you will experiment with two carbohydrate reagents: Benedict’s reagent usually light blue in color, forms a yellow-green, orange, or red precipitate when – boiled in the presence of reducing sugars such as simple sugars (e.g. glucose) Iodine-Potassium Iodide (IKI) amber colored, forms a dark purple or black precipitate in the presence – of starch. Read the information on the following (Parts A1, A2, and A3) and fill in the first three columns of Table 3.2 before performing the experiments. Part A1: Detection of Simple Sugars Procedure Obtain a test tube rack and six test tubes per group Label the test tubes 1 through 6. #1 and #2 will be used in this part Use a 10 ml pipette to transfer 1 ml of the dextrose (glucose) solution to test tube #1 Use a (why?) pipette to transfer 1 ml of the starch solution to mix before different transferring) to test #2 Use a 10 ml graduated cylinder to measure and transfer 1 ml of Benedict’s reagent to each test tube. Swirl to mix Note the color of each solution Gently heat the contents of each test tube in a 95C water bath for two minutes Observe and record any change in Table 3.2 Part A2: Detection of Starch Procedure Use a pipette to transfer 1 ml of dextrose solution to test tube #3
Materials Equipment test tubes and racks 10 ml pipettes pipette pumps 10 ml graduated cylinders marking pencils (Sharpie) filter paper disks Petri dish water baths at 95C Reagents and Solutions 1% dextrose (glucose) 6% starch (amylose) 1 M NaOH juice chicken broth egg milk vegetable oil distilled water Benedict’s IKI Biuret Sudan IV Part A: Detection of Carbohydrates Carbohydrates are molecules consisting of one (monosaccharide), two (disaccharide), or many (polysaccharide) simple sugars. Examples of carbohydrates include glucose, sucrose, glycogen, maltose, and starch (amylose). In this exercise, you will experiment with two carbohydrate reagents: Benedict’s reagent – usually light blue in color, forms a yellow-green, orange, or red precipitate when boiled in the presence of reducing sugars such as simple sugars (e.g. glucose) Iodine-Potassium Iodide (IKI) – amber colored, forms a dark purple or black precipitate in the presence of starch. Read the information on the following (Parts A1, A2, and A3) and fill in the first three columns of Table 3.2 before performing the experiments. Part A1: Detection of Simple Sugars Procedure Obtain a test tube rack and six test tubes per group Label the test tubes 1 through 6. #1 and #2 will be used in this part Use a 10 ml pipette to transfer 1 ml of the dextrose (glucose) solution to test tube #1 Use a different (why?) pipette to transfer 1 ml of the starch solution to mix before transferring) to test #2 Use a 10 ml graduated cylinder to measure and transfer 1 ml of Benedict’s reagent to each test tube. Swirl to mix Note the color of each solution Gently heat the contents of each test tube in a 95C water bath for two minutes Observe and record any change in Table 3.2 Part A2: Detection of Starch Procedure Use a pipette to transfer 1 ml of dextrose solution to test tube #3
BSC%201010C%20Lab%20Manual%20v6.docx