Comparing Amount of Glucose in Orange Fruit, Grapefruit and Lemon Fruit
I have been given 4% of glucose solution, benedict's solution and
distilled water to find out the concentration of glucose of these
three juices; orange, lemon, and grapefruit.
The method of serial dilution has to be done to work out the
concentration; this is because the concentration of glucose is far too
concentrated. A dilution factor has to be worked out; I will be using
a dilution factor of 5, which means the amount of glucose and the
percentage of glucose will always divide by 2 as the dilution solution
carries on.
Theory
Orange, lemon and grapefruit are all fruits which contain
carbohydrates which include reducing sugars. Glucose is a hexose
sugar, which is a monosaccharide with six carbon atoms in each of its
molecules.
Benedict's solution is a deep-blue alkaline solution used to test for
the presence of the aldehyde functional group, CHO - which are present
in reducing sugars. Benedict's solution changes colour when a reducing
sugar is present because of a chemical reaction, which reduces the
Copper II sulphate (which is soluble) to copper I oxide, which is
insoluble and produces a precipitate. The benedict's solution changes
colour from blue to green, yellow, orange, brown and finally red - as
the amount of sugar increases.
Colorimeter
Instruments for the analysis of coloured solutions include the
colorimeter. In both these instruments, light emitted from a source
passes through the sample to be analysed, and the intensity of the
emergent beam is measured by a photoelectric device and recorded on a
milliameter. The wavelength...
... middle of paper ...
... 8.75
0.5
5
0.6 (0.625)
9.4 (9.375)
0.25
6
0.3 (0.3125)
9.7 (9.6875)
0.125
Grapefruit Juice
Test tube
Glucose ml
Distilled water ml
Glucose %
Colour Transmission
Glucose Concentration
1
10
-
4
2
5
5
2
3
2.5
7.5
1
4
1.25
8.75
0.5
5
0.6 (0.625)
9.4 (9.375)
0.25
6
0.3 (0.3125)
9.7 (9.6875)
0.125
Orange Juice
Test tube
Glucose ml
Distilled water ml
Glucose %
Colour Transmission
Glucose Concentration
1
10
-
4
2
5
5
2
3
2.5
7.5
1
4
1.25
8.75
0.5
5
0.6 (0.625)
9.4 (9.375)
0.25
2. A test tube was then filled with 35ml of yeast and placed in the
We then took 1ml of the 0.1% solution from test tube 2 using the glucose pipette and added it to test tube 3, we then used the H2O pipette and added 9ml of H2O into test tube 3 creating 10ml of 0.01% solution.
Weighing too much is a matter of energy balance, a matter of calories going in verses calories going out, right? Maybe not. New research and new thinking in nutrition has started shifting this idea of energy balance to a view centered on food as a whole. It may be that getting rid of those pounds does not require hours of pounding on a treadmill as much as it requires rethinking what you eat.
Use blue LED color for maximum absorbance of Ferroin and scroll down the colorimeter screen to view absorbance at your chosen wavelength. Measure the initial absorbance of the mixture with colorimeter, record it and use this information to determine the molar extinction coefficient for Ferroin. Place the cuvette into 40°C water bath and let it heat up. Remove cuvette from water bath to measure the absorbance of mixture with two minutes of interval in between, putting the cuvette immediately back after the measurement. Be sure to dry the cuvette (ex. with paper towel) before putting into colorimeter. Continue until the absorbance drops below 0.2 or when you have the 10th measurement. For second experiment, repeat procedure using 0.20M sulfuric acid by diluting 0.40M sulfuric acid. For the last experiment, use 0.40M sulfuric acid again but put into 45°C water bath instead of
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· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
The concentration of the following solutions can be measured using a spectrophotometer. In our lab, we will be using the Bradford Assay procedure to measure the concentration of our protein samples. A spectrophotometer is a machine that passes light through a cuvette that can detect how much light a solution can absorb (Absorbance). The absorbance from our measured unknowns can be used to determine the concentration of protein in the solution. If any of our test solutions produce the highest absorptivity, then that solution has the highest concentration of protein because more protein more protein molecules will bind to the Coomassie dye, yielding a dark blue color. If the brand company of muscle milk claims their product have more protein, then we expect to have a high absorptivity and dark blue color for Muscle Milk than the other
However, there were a few trials that showed slightly different results. The reason for this could be that since this experiment is one pertaining to colour change, the change in colour may not be clear at times, making the end point difficult to discern. One reason for inconsistent colour change could be that though two drops of iodine were used each time to test the colour change, the dropper is not precise and does not have an exact gauge of how many millilitres are being used each time, affecting the uniformity of each iodine test. Also, since the amylase-starch solution was extracted manually using a dropper, there could have been inaccuracy in adding the solution to the iodine at exactly the same time for each trial.
Cutting sugar out is not as easy as stop adding 3 packets of processed sugar in your morning’s cup of coffee although it’s a good start. Sugar is disguised in many different forms and is in a lot of ordinary food items you typically buy and wouldn’t suspect it’s in there.
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...ond sets of data concluded that sucrose, glucose, and salt are hypotonic solutions that will remove water from a cell due to their tonicity. In the final part of the lab, results concluded that water potential moves along its concentration gradient (high to low) in an attempt to maintain equilibrium. It was determined that the orange and green solutions were hypotonic as they added water to the cells, whereas the blue, red, purple and yellow solutions were hypertonic as they sucked water from the cells.
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== § Test tubes X 11 § 0.10 molar dm -3 Copper (II) Sulphate solution § distilled water § egg albumen from 3 eggs. § Syringe X 12 § colorimeter § tripod § 100ml beaker § Bunsen burner § test tube holder § safety glasses § gloves § test tube pen § test tube method = == = =
Following our goals we maintain a high level of motivated to keep striving and moving forward, once a local lemonade stand now has manifested into something I think could have very great potential. Planning to expand to every local grocery market; making A Simply Better Lemonade nationally known.
The 6ml ½ strength stock solution was used for this experiment for dilution. That created the serial dilutions of (undiluted) full strength, ½ strength, ¼ strength, and 1/8 strength. 1 ml of the enzyme was added to each of the 4 spec tubes when ready to start recording enzyme concentration. Readings were recorded every 60 seconds for 5 minutes. After having the readings, the reaction rate was determined by using the following formula: (final absorbance- initial absorbance)/ time. From the first three minutes was how reaction rate was determined. Lastly, a graph was made to distinguish the change in reaction rate versus the concentration of the enzyme. Part 3 required similar steps as part 2, however, in the start of the dilution was a 0.024M catechol solution. This serial dilution required 5 tubes because the dilutions are to result in five different concentrations up to 1/16 strength of the catechol. Once the strengths in the regular tubes were added respectively to their spec tubes, immediate recordings of absorbance was done to each of the 5 spec tubes every 60 seconds for 5