Hello everyone please help me answer this question thank you. 1.Conclusion: Disc
ID: 698021 • Letter: H
Question
Hello everyone please help me answer this question thank you.
1.Conclusion:
Discuss the results. Can you make some conclusions about how certain tests reacted
with each reagent? Did you try any of your own food or drinks? If so explain which test
you performed, your results and any conclusions you can draw.
2.Discuss any differences or similarities between a monosaccharide such as glucose and a fatty acid in terms of water solubility, use in the body and give an example of a healthy food to obtain each from.
Explanation / Answer
1) Our food or drinks contains carbohydrates, proteins and fates. Carbohydrates may be monosaccharide such as glucose or polysaccharide such as starch. Many different food groups contain starch. Using an iodine solution, we can test the presence of starch. If the color of iodine changes from brown to blue-black or purple, then starch is present.
Select variety of starchy and non-starchy foods, such as solution of corn flour in water, milk, raw potato and a piece of apple and perform iodine test on them. Add two of the iodine solution to each food stuff.
Now observe the result.
Food
Color change
Is starch present
solution of corn flour
brown to blue-black
starch is present
milk
No color change
starch is absent
raw potato
brown to blue-black
starch is present
a piece of apple
No color change
starch is absent
Conclusions: Foods that are high in starch include grain foods and some vegetables, such as and peas, potatoes, and corn. Milk and apple do not contain starch.
An apple contains reducing sugars such as fructose, so it will react with a blue liquid called Benedict's solution to give a brick red color. Reducing Sugars are sugars that contain aldehyde groups. R-CHO group is reduced into R-COOH group.
Reducing sugars reduce the blue Cu2+ (copper II ions) to Cu+ (copper I ions) and precipitated in form of red Cu2O.
Milk contains lactose is a disaccharide (two simpler sugars D-Glucose and D-Galactose), so it also gives Benedict's test.
2) Monosaccharide such as glucose is water soluble and the main source of immediate energy. That is, they are metabolized easily and quickly. All our cells can use glucose for energy.
Fatty acids are not soluble in water and are made up of triglyceride molecules.The fats we consume are triglycerides, consisting of three fatty acids attached to a glycerol. Saturated fatty acid is solid at room temperature and not good for health, while unsaturated fatty acids are liquid and good for health. These macromolecules store energy within fat tissue and cushion internal organs against trauma.
Food
Color change
Is starch present
solution of corn flour
brown to blue-black
starch is present
milk
No color change
starch is absent
raw potato
brown to blue-black
starch is present
a piece of apple
No color change
starch is absent
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