Metabolism starch and sugar lab report. Introduction, why was this study perform
ID: 73165 • Letter: M
Question
Metabolism starch and sugar lab report.
Introduction, why was this study performed? Answer to this question may be derived from observations of nature or from the literature.
What knowlege already exists about this subject?
Objective: What is the specific purpose of the study? The specific hypotheses and experimental design pertinent to investgating the topic should be described
Material and methods: What material were used? How were they used? Where and when was the work done?
Results: the results sections should summarize the data from the experiments without discussung their implications. The data should be organized into tables, figures, groups, photographs and so on.
All figures and table should have descriptive titles and should include a legend explanning any symbols, abbreviations, or special method used?
Condlusion: Describe wheather you were successful or not to achieve the results. Why did you get a result? Conclude with a paragraph letting me know what you learn about these experiments as a whole.
Reference
materials: chips, soda, iodide and benedict's solution and tubes.
Explanation / Answer
Purpose: To investigate the presence of simple sugars in various food products.
Materials: Hot plate, 500 mL beaker, 6 test tubes, Water, 6 food products (choose from grain products, milk products, and fruits or vegetables), and Benedict’s Solution
Method 1. Turn an electric plate on high and place a 500 mL beaker half full of water, to make a hot water bath.
2. Place foods in separate test tubes. if the food is liquid, pour enough to just cover the bottom of the glass. If the food is solid (e.g., banana, apple, potato chips), crush a small amount and add enough water to cover the bottom of the tube.
3. Add 10 drops of Benedict’s Solution to each test tube.
4. Place the test tubes in the hot water bath and note your observation.
Observations: Complete the chart below using the food your group has compiled. The Benedict’s Solution provides a test for the presence of simple sugars. If sugar is present, the Benedict’s Solution will turn color (shades of yellow, orange, brown).
To investigate the presence of starch in various food products.
Materials: Bunsen burner, 6 test tubes, 6 food products (choose from grain products, milk products, and chips), Iodine solution.
Method 1. Place a sample of each food into the test tube. Test similar amounts of each food.
2. Place a few drops of iodine solution on each food.
3. Make observations immediately.
4. Wait a few more minutes and note any other changes.
Observations: Complete the chart below using the food your group has compiled. When drops of iodine solution are applied to a food containing starch, the solution will turn dark blue, purple, or blackish.