1. During the lab the four unknowns were labeled prior to our lab. Therefore, we used the tests to confirm solutions rather than figuring out which solution was which. To begin with, Glucose passed Benedict’s test and Barfoed’s test (with slight change) but failed Seliwanoff’s test because glucose does not have a ketose group. While Fructose passed Benedict and Barfoed’s test (with a slower change) and passed Seliwanoff’s test with a change after 2 minutes because fructose does have a ketose group. Lactose passed Benedict’s test but and should have passed Barfoed’s test with a slow change because it is a reducing dissacharide. However, I did not observe a change. Also, lactose failed Seliwanoff’s test because there is no ketose group. Finally, sucrose did not pass Benedict and Barfoed’s test because it is a non-reducing disaccharide. Furthermore, sucrose did pass Seliwanoff’s test with a …show more content…
Based on the results obtained from the lab, I can conclude that in the composition honey, there can be glucose, fructose, lactose and sucrose present in the formation of honey. Since honey passed all the tests, Benedict, Barfoed and Seliwanoff’s test, it can be safe to conclude all the solutions during the lab may be present within honey. The main components of honey would be made of glucose and fructose because those were the only two sugars that passed both Benedict and Barfoed’s test.
3. The lab results showed no difference between the two different corn syrups with both corn syrups passing Benedict and Barfoed’s test and failing Seliwanoff’s test. However, high fructose corn syrup should have passed Seliwanoff’s test with a slight change after a period of time because high fructose corn syrup contains a ketose.
4. To determine the difference between sucrose and the corn syrup you can perform the Barfoed’s test because sucrose will fail the test because it is a non-reducing disaccharide while corn syrup will pass because corn syrup is a combination of glucose and
If this experiment were designed to determine the amount of Fructose in a solution, describe what, if anything, would need to change in the reaction? Explain why there would or would not need to be changes. (5
We then took 1ml of the 1% solution from test tube 1 using the glucose pipette and added it to test tube 2, we then used the H2O pipette and added 9ml of H2O into test tube 2 creating 10ml of 0.1% solution
High-fructose corn syrup (HFCS) is an artificial sweetener commonly used in the United States. As its name implies, this sweetener is derived from agricultural corn. All high fructose corn syrups are corn syrups whose fructose content has been increased via enzymatic processes and then mixed with pure corn syrup. There are several different formulations of high-fructose corn syrup. The product sold in the United States (HFCS #2) has the following composition: moisture, 29%; dry substance, 71% D.S.; dextrose, 50% D.S.; ash, 0.03 D.S.; and nitrogen, 0.002% D.S. The amounts of dextrose, fructose, and other saccharides may vary slightly in HFCS #3, but the analysis is fairly consistent. HFCS #1 hasn’t been commercially sold specifically for consumer consumption in the U.S. for many years. Instead, it is used by food producers in their products.
These labels indicated the lactose solution that was be placed into the mini-microfuge tubes. The varying lactose ph solutions were obtained. The four miniature pipets were then used, (one per solution,) to add 1mL of the solution to the corresponding mini-microfuge tubes. When this step is completed there were two mini-microfuge tubes that matched the paper towel. Then, once all of the solutions contained their respective lactose solutions, 0.5mL of the lactase enzyme suspension was added to the first mini-microfuge tube labeled LPH4 on the paper towel, and 4 on the microfuge tube. As soon as the lactase enzyme suspension was added to the mini-microfuge tube, the timer was started in stopwatch mode (increasing.) When the timer reached 7 minutes and 30 seconds, the glucose test strip was dipped into the created solution in the mini-microfuge tube for 2 seconds (keep timer going, as the timer is also needed for the glucose strip. Once the two seconds had elapsed, the test strip was immediately removed, and the excess solution was wiped gently on the side of the mini-microfuge tube. The timer was continued for 30 addition seconds. Once the timer reached 7:32 (the extra two seconds accounting for the glucose dip), the test strip was then compared the glucose test strip color chart that is found on the side of the glucose test strip
High fructose corn syrup was first created in the 1970s by the Japanese as a form of sweetener. Combining 45% glucose and 55% fructose it was the sweetest substance yet and its cheap production, longer shelf-life, and versatility helped it over the next three decades emerge as the dominant sweetener on the market. However, despite its success, it has most recently been noted that effects of the substance are extremely detrimental to consumers, and its increased use directly correlates to the rise in obesity and diabetes among Americans.
High fructose corn syrup was invented by Richard O. Marshall and Earl R. Kooi in 1957” (Production of HF...
Extraction is a separation method that is often used in the laboratory to separate one or more components from a mixture. Sucrose was separated at the beginning because it is the most immiscible and it’s strongly insoluble. Next Acetylsalicylic Acid was separated which left Acetanilide alone. Variety steps could have led to errors occurring. For example the step of separation, when dichloromethane layer was supposed to be drained out, it could be possible some aqueous layer was drained with it. Which could make the end result not as accurate. Also errors could have occurred if possibly some dichloromethane was not drained out. Both way could interfere with end result of figuring the amount of each component in the mixture. The solids percentage were 22.1% more than the original. That suggests that solids weren’t separated completely which clarifies the reason the melting points that were recorded were a slightly lower than the actual component’s melting point. The melting point for Acetylsalicylic Acid is 136 C but that range that was recorded during the experiment was around 105 C to 118 C. The melting points were slightly lower than the literature value. Sucrose was the purest among all component due to its higher melting point which follows the chemical rule that the higher the melting point the more pure the component
The mixture for that table’s flask was 15 mL Sucrose, 10 mL of RO water and 10 mL of Yeast, which the flask was then placed in an incubator at 37 degrees Celsius. In my hypothesis for comparison #4 the measurements would go up again with every 15 min. intervals because of the high tempeture and also be higher that then Controlled Table’s measurements. Hypothesis was right for the first part but was wrong for the second part of the comparison, the measurements did increase in the table’s personal flask but the measurements did not get higher than the Controlled Table’s measurements, see chart below. In conclusion, I feel that the substitution of glucose for sucrose made the enzymes work just as hard as the Controlled Table’s flask but just not as much because sucrose was too strong for the enzymes to
Therefore, the glucose concentration of solution X could have been anything between 1% and 10% glucose concentration. By its color, it seemed to be closer to test tube 1; therefore, I estimated it to be 7%. However, this method is extremely inefficient, and that estimate could easily be wrong. Hence, this method is semi-quantitative and has several limitations. Too much is left down to estimation, where human error could easily occur because in-betweens cannot be accurately measured and have to be guessed at.
When the solution remains the same, it means the solution is negative control and does not have sugar. The presence of starch can be detected by using the Lugol’s iodine solution. If the unknown A, B, C milk samples turn to a dark blue color during the Lugol’s test, then these samples are positive control and also contain starch in them. But if the solutions turn to yellowish brown, it means these solutions are negative control
...l glucose metabolism among men and women in all age groups (Basu et al., 2006). Dietary habits may also play an important role in glucose homeostasis. A regular diet that is rich in protein could affect the secretion of insulin and glucagon, and could affect gluconeogenesis and blood glucose levels(Linn et al., 2000).
Local Raw Honey differs from the other honeys because it is 100% raw honey with pollen from bees that are cared for properly by the local farmer. Most honey has the vitamin packed pollen stripped from it and has corn syrup added to it (Muhammad & Maulidya, 2016). The Local Farm is already a well-known brand in the community offering several high-quality products. The consumer has strong beliefs that the Local Raw Honey is a great product before trying it because of their experience purchasing other Local Farm products.
An error that occurred in the experiment was during the ceric nitrate test because solution 4 should have produced a color change. During a base hydrolysis of aspartame, aspartic acid, phenylalanine and methanol are produced, therefore the ceric nitrate test should have been a positive for alcohol. A reason that this could have shown a negative result is because methanol is a volatile substance and it could have evaporated out, which would have caused a negative ceric nitrate test
The conventional method is given by Tang Yanfeng, Zhang Shufen and Yang Jinzong, Chinese J.Chem.Eng.13(6) 835-836 (2005) [1]. Sucrose is treated with allyl chloride in the presence of caustic soda (NaOH). In this work DMSO is used for preparation of allyl sucrose. After the end of reaction there is no need of column chromatographic process for isolate allyl
Honey is a sweet substance having therapeutic value which can be adulterated very easily with cheap sweeteners. It contains water which is the second major constituent of honey varying from 17-20% depending upon the botanical origin, geographical region, etc. Hence the flow property of honey has become one of the important parameters that determine quality of honey. In the present study, the rheological characteristics of six honey samples adulterated with different concentrations of jaggery syrup were determined. The viscosity of these samples was measured using rotational rheometer with parallel plate geometry. Different modes and parameters were chosen to measure rheological properties i.e. at constant stress, temperature gradient, shear rate ramp with varying shear rate and oscillatory measurements. The viscosity of the honey samples along with the adulterated samples was determined as a function of temperature and percentage of adulteration. All the honey samples behaved as non-Newtonian fluid. The viscosity increased linearly with increase in concentration of adulteration. The temperature dependence of viscosity was evaluated using Arrhenius model. Honey possesses high viscosity at low temperature and high concentration of adulteration. The viscosity varied from 2.48- 4.80 Pas as adulteration increases from 5% to 30%. The viscosity of honey for 30% adulteration sample was 4.80 Pas. Oscillatory tests were performed to find the possible effect of storage time on different honey samples. It was found that adulteration decreases the shelf life of honey because lesser time will be required by the samples to solidify. So, rheology can be considered as one of the important parameters to determine quality of honey.