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
Data from Table 1. confirms the theory that as the concentration of glucose increases so will the absorbance of the solution when examined with the glucose oxidase/horseradish peroxidase assay. Glucose within the context of this assay is determined by the amount of ferricyanide, determined by absornace, which is produced in a one to one ratio.1 Furthermore when examining the glucose standards, a linear calibration curve was able to be produced (shown as Figure 1). Noted the R2 value of the y = 1.808x - 0.0125 trend line is 0.9958, which is statistically considered linear. From this calibration curve the absorbance values of unknowns samples can be compared, and the correlated glucose concentration can then be approximated.
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
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
...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.
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.
Humans, bears, and trees all have one thing in common, they all have atoms and molecules. They also need the four elements of life to survive, Carbon, Hydrogen, Oxygen and Nitrogen. (CHON) An atom is the smallest part of an element that is still that element. A molecule is two or more atoms joined and acting as a unit. There are four different types of molecules, they are, carbohydrates, lipids, proteins, and nucleic acids.
· Add 2g of yeast to the water and add sugar (1g, 2g, …up to 5g).
We hypothesized glucose would produce the most carbon dioxide, followed by Corn syrup, fructose, and lastly sucrose. Glucose would yield the highest amount carbon dioxide because it is normally the sugar catabolized during fermentation. Corn syrup was next because it is a mixture of both glucose and fructose. Fructose is a monosaccharide and therefore would have less catabolism involved than sucrose, a disaccharide. This means that the fructose may go through fermentation faster within the 20 minute period and produce more carbon dioxide. We then predicted the test tube containing glucose would have the highest amount of carbon dioxide at the end of the 20 minute period, followed by corn syrup, then fructose, then sucrose. Our initial prediction of glucose yielding to the highest level of carbon dioxide produced was supported by the experiment. However, corn syrup yielded a lower average amount of carbon dioxide than fructose and sucrose (figure 1). This deviation from our hypothesis and prediction may be due to inadequate amounts of agitation of the test tube during the 2 trials involving the corn syrup.
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.
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
A bar graph was created using Excel and the percent of sugar in each substance was compared. The graph was included in the lab report.
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.
Based off the fasting glucose values, how would you categorize your participants? How would you categorize yourself? I would categorize the participants as normal. I would categorize myself as normal as well.
The body can become dependent upon sugars. They can become chemically and physically addictive to the body if not eaten in moderation. Sometimes the outcome is not worth the pleasure when it can lead to an early death. When it comes to sugar and artificial sweeteners, is one healthier than the other?
Sugar cane: Sugar cane has glucose meaning that the equation is C6H1206. Mango will also fall under glucose.