The purpose of this experiment was to study the reactions of amino acids and aspartame. Several solutions were prepared and used in TLC analysis. A permanganate test and a ceric nitrate test were also performed. The summary of the results is shown below. TLC Analysis/Rf Values • Plate I o Solution 1: Aspartame Rf: 0.571 o Solution 2: Phenylalanine Rf: 0.571 o Solution 3: Aspartic Acid Rf: 0.217 o Solution 4: Base-hydrolyzed Aspartame Rf: 0.498 • Plate II o Solution 5: Beverage A Rf: 0.519 o Solution 6: Beverage B Rf: 0.535 o Solution 7: Beverage C Rf: 0.388 o Solution 8: Aspartame Rf: 0.519 Permanganate Test Substance Tested Observations Rxn? Fresh Aqueous Aspartame Stayed purple No Solution 4 Brown w/ precipitate Yes Solution 6 Brown Solution 3 had the lowest Rf value because of the polarity of the solutions. Aspartic acid is a charged amino acid, therefore it would have a stronger polarity, resulting in a lower Rf value. Phenylalanine is a hydrophobic amino acid, which is why we observed a relatively high Rf value. A solution of aspartame and hydrolyzed aspartame had relatively high Rf values. Since about 50% of aspartame is made of phenylalanine , the polarity of aspartame is lightly more nonpolar than polar. In plate II, Solution 7 had the lowest Rf value compared to the other solutions, which means it was the most polar Four solutions were tested an out of the four only one had a color change, meaning that it had alcohol present. This solution was methanol and of course it would produce a color change because methanol is an alcohol. One solution that should have changed color was solution 4, the base-hydrolyzed aspartame, but it did not produce a color change when aqueous ceric ammonium nitrate reagent. Water and fresh aqueous aspartame are not going to produce a color change because there is no alcohol group in there structure. 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 spots moved 3.8cm, 2.3cm, 2.1cm, 1.8cm, and 2.5 cm, for the methyl benzoate, crude product, mother liquor, recrystallized product, and isomeric mixture, respectively. The Rf values were determined to be.475,.2875,.2625,.225, and.3125, for the methyl benzoate, crude product, mother liquor, recrystallized product, and isomeric mixture, respectively. Electron releasing groups (ERG) activate electrophilic substitution, and make the ortho and para positions negative, and are called ortho para directors. In these reactions, the ortho and para products will be created in a much greater abundance. Electron Withdrawing groups (EWG) make the ortho and para positions positive.
The purpose of this study is to analyze the activity of the enzyme, catalase, through our understanding
Catalase is a common enzyme that is produced in all living organisms. All living organisms are made up of cells and within the cells, enzymes function to increase the rate of chemical reactions. Enzymes function to create the same reactions using a lower amount of energy. The reactions of catalase play an important role to life, for example, it breaks down hydrogen peroxide into oxygen and water. Our group developed an experiment to test the rate of reaction of catalase in whole carrots and pinto beans with various concentrations of hydrogen peroxide. Almost all enzymes are proteins and proteins are made up of amino acids. The areas within an enzyme speed up the chemical reactions which are known as the active sites, and are also where the
The lab Water to Grape Juice to Milk went through many chemical changes. For each change a chemical reaction took place. There were five changes that happened all together. Every change was produced by mixing different substances together to produce the outcome. The first change was water to grape juice. This was the reaction between distilled water, phenolphthalein solution, and sodium hydroxide. The reaction was the water with the solution turning purple. Sodium hydroxide and phenolphthalein must have been responsible for the change because when the two things were mixed it caused the color to change. Next was the grape juice to lemonade. This was taking the grape juice and mixing it with sulfuric acid. Once again the reaction was the color
Dehydroascorbic acid and iodide ions are produced when ascorbic acid and iodine solution are mixed. Iodine has a brown color in solution whereas iodide
In the second experiment with the green color, I can safely conclude that the color green in this case is very soluble and we would need longer filter paper, perhaps more time to safely separate the different colors that make up the color green.
The independent variable for this experiment is the enzyme concentration, and the range chosen is from 1% to 5% with the measurements of 1, 2, 4, and 5%. The dependant variable to be measured is the absorbance of the absorbance of the solution within a colorimeter, Equipments: Iodine solution: used to test for present of starch - Amylase solution - 1% starch solution - 1 pipette - 3 syringes - 8 test tubes – Stop clock - Water bath at 37oc - Distilled water- colorimeter Method: = == ==
Experiment #3: The purpose of this experiment to test the chromatography of plant pigments the alcohol test strip test will be used.
1-Butanol with intermediate polarity was soluble in both highly polar water and non polar hexane as 1-butanol can be either polar or non polar compound. 1-Butanol was polar based on the general rule of thumb stated that each polar group will allow up to 4 carbons to be soluble in water. Also, 1-butanol can be non polar due to their carbon chains, which are attracted to the non polarity of the hexane.
The 1% ethanol test showed the lowest out of all ethanol concentration results for the colour pigment as it gave the result of 3. The membrane was disrupted to a small amount, allowing the red pigment to be more
Originally, concepts of acidity came from the ancient Greeks who said that sour tasting substances were oxein, later mutated into the word vinegar acetum which became to “acid”. These substances were eventually found out not only to define sour things, but also be able to change litmus paper and corrode metals. On the contrary, bases were defined and studied by their ability to counteract acids and followed behind chemical characterizations of acids. The more rigid term called alkaline is from an Arabic root word roasting because the first bases were from the soap making substances which were obtained from roasting ashes then treating them with water and slaked lime.
Methods: First we heated up the food samples that were solid until they melted and became liquid. Then we started by adding 4 mL of ethanol to each food sample and then shaked it. After the ethanol dissolved with the food sample, we decanted the solution into 4 mL of water in a test tube. Then we waited and observed the result. If a milky white emulsification appeared; then lipids were present. If the solution was colorless, then lipids were not
Analysis of Aspirin Tablets Aim --- To discover the percentage of acetylsalicylic acid in a sample of aspirin tablets. ----------------------------------------------------------------- In order to do this, the amount of moles that react with the sodium hydroxide must be known. This is achieved by using the method of back titration.
(2004, October ). The. Retrieved 2012, from Alcohol Alert: http://pubs.niaa.nih.gov/publications/aa63/aa63.htm. Zelman, K. (1995, Dec).
Alcohol is a class of organic compounds that is characterized by the presence of one or more hydroxyl groups (-OH) attached to a carbon atom. Alcohol was unknowingly produced centuries ago when fermentation occurred to crushed grapes (Pines, 1931). In today’s society alcohol is produced for the use of household products such as varnishes, cleaning products, but is more commercially important in the liquor business. A chemical process called fermentation accomplishes the production of ethanol, the alcohol or liquor. From there, the ethanol goes through distinct processes to become the dark and clear liquors on the store shelves.