Effect of Different Sugar Concentrations on Benedict's Solution PLANNING: Hypothesis and prediction: My hypothesis is that the sugar solution with the highest concentration will turn the precipitate the darkest colour. This will be the 10% sugar solution. This is because the more amount of sugar it contains the more it will reduce the Copper. It will be a much darker precipitate compared to the other two. Background theory: Benedict's solution is an aqueous solution of Copper (II)
orange precipitate. The reason why this is because when the benedict's test was done for the non reducing sugar the lactose it at first had no effect, then the solutions would be neutralised and then dilute hydrochloric acid would be added to them. When lactose is heated with acid you hydrolyse it into the monosaccharide that it is made up of ( for lactose this is galactose and alpha glucose). So then when it is heated with the benedict's solution it gives you a reaction because now it can work
would dissolve into the juice. We can dilute and control the volume of fruit juice when doing the test, hence it is easier to compare the quantity of reducing sugar in the same amount of apple and pear. To test for reducing sugars, Benedict’s solution is used. Benedict’s solution contains blue copper (II) ions that reduce to red copper (I) oxide precipitates when added to reducing sugars. By comparing the amount of precipitate present at the end of the test, we can find out which fruit contains
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
et al. 82 The limiting reagent controls how much product can be produced (French et al. 83). The reagent that is the first to be completely used is the limiting reagent, and by using calculations to discover which reagent produces the smallest amount of the product (French et al. 83). Theoretical yield is the maximum amount of product that can be produced during a reaction (French et al. 83). The numbers used to find theoretical yield must be those of the limiting reagent (French et al. 83). Because
The experimental Fischer esterification of 8.92g of acetic acid with 5.0g of isopentyl alcohol using concentrated sulfuric acid as a catalyst yielded 4.83g (65.3% yield) of isopentyl acetate. The product being isopentyl acetate was confirmed when the boiling point during distillation had similar characteristics to that of the literature boiling points2. Physical characteristics like color and smell also concluded a match of our product with what was intended. 1H-NMR spectroscopy analysis supported
Limiting reactants and excess reactants In the first experiment we noticed how Phenolphthalein, thiosulfate and copper (II) sulfate changed their physical properties once mixed with NaOH, Iodine and Ammonia I. INTRODUCTION A chemical reaction is a change that takes place when two or more substances (reactants) interact to form new substances (products). In a chemical reaction, not all reactants are necessarily consumed. One of the reactants may be in excess and the other may be limited. The reactant
the limiting reagents and to calculate percent yield. BACKGROUND INFORMATION The limiting reagent was calculated in this experiment. The limiting reagent is the reactant that limits the reaction and the amount of product that can be formed. The reactions stops only when all of the limiting reagent is consumed. However, it prevents the reaction from reaching its full potential. The excess reagent is the reactant that remains and is left over when a reaction stops and the limiting reagent is completely
Baking Soda and Vinegar: Limiting Reactant Lab Background The limiting reactant of a chemical reaction is the substance that places an upper bound on the amount of product that the reaction can produce. The limiting reactant places this upper bound because the reaction must stop once all of the limiting reactant is consumed. If the relative amount of reactants is altered, then the limiting reactant may change accordingly. For example, a balanced chemical equation of a certain reaction specifies
Lead compounds have been released into the atmosphere for many years, which rested into the soils. In this lab, the amount of lead in the contaminated soil will be determined using stoichiometry. The five objectives include: comparing the amount of lead in the contaminated soil with researched information; calculating the amount of lead (II) nitrate present in the contaminated soil; calculating the amount of lead present in the original contaminated sample; filtering out the solid precipitate; and
application of Grignard reagents is their use in activating nitrous oxide, a compound initially thought to be inert towards Grignard reagents—Tskhovrebov, et al. show that primary and secondary aliphatic Grignard reagents readily react with nitrous oxide to form hydrazones.1 Grignard reagents can also be used in cross-coupling reactions (iron) involving alkenyls/aryl carboxylates to create good carboxylate electrophiles, as elucidated by Li, et al.2 Figure 1: Preparation of Grignard Reagent (Phenylmagnesium
Email-address: lidiapalha@gmail.com Name of demonstrator: H.Helbert Reaction Equation Summary In this experiment a Grignard reaction was carried out to give the desired reagents: benzyl magnesium chloride. This was achieved by reacting benzyl chloride with magnesium in ether. After the Grignard’s reagents were formed, it was reacted with benzaldehyde in ether to give 1,2-diphenylethanol. The main objective of this experiment was to synthesize 1,2-diphenylethanol via a Grignard reaction
BENEDICT’S TEST – REDUCING SUGARS Benedict’s test for reducing sugar results in colour changes from blue to green precipitate and lastly forms brick-red precipitate. In this case, Benedict’s solution which is aqueous solution of copper (II) sulphate, sodium carbonate and sodium citrate, used as a test of the presence of reducing sugar. Glucose is one of the reducing sugars. Functional group of aldehyde (CHO) and keto (C=O) are found in glucose. Benedict’s test will detect on functional group of aldehyde
‘furfural’ compound, where pentoses are dehydrated to furfural, and hexoses are dehydrated to 5-hydroxymethylfurfural (Molish's reagent, 2009). These compounds will later react with – naphtol which is Molisch reagent to give a purple colored complex. The test has to be carried out slowly as the violet colour formed at the surface of contact of concentrated sulfuric
During the Organic Molecules experiment, four reagents were used to test for the presence of three of the four basic categories of Organic Molecules, carbohydrates, lips, and proteins, in control substances and Cheerios. For carbohydrates, I was testing, specifically, for the presence of reducing (polysaccharides) and non-reducing sugars (monosaccharides). Carbohydrates, both reducing and non-reducing, are important to the cell because they act as an energy source and are an important factor in building
First is the Benedict’s test for reducing sugars which determines if a carbohydrate contains a free aldehyde or ketone group. When Benedict’s reagent is heated with a reactive sugar the color of the reagent changes. The initial solution color of the Benedict’s regent is sky blue. Depending on the number of available sites for the reaction to occur, the reaction will result in a solution
Benedict, Biuret, Iodine and brown paper bag tests were conducted in order to identify various macromolecules which might be present in the two unknown substances given. Qualitative data was gathered on the bases of clarity, viscosity, odor, state of matter and most importantly color change. The data gathered was then complied in table two of this lab. Table 2 represents the data compiled for unknown substances #6 and #7. When substance #6 was tested for the presence of protein, it did change color
the contents present in them. APPARATUS - Test tubes, burner, litmus paper, beaker, tripod stand, conical flasks, burette, pipette. CHEMICALS REQUIRED - 1. Fehling's solution A 2. Fehling's solution B 3. Tollen's reagent (Ammoniacal AgNO3) 4. Benedict's solution 5. Iodine solution 6. Chloroform (CHCl3) 7.
four different sections, the Benedict's test for reducing sugars, the iodine test for the presence of starch, the Sudan III test for fatty acids, and the Biuret test for amino groups present in proteins. The last part of this lab takes an unknown substance and by the four tests, determine what the substance is. BENEDICT'S TEST Introduction: Monosaccharides and disaccharides can be detected because of their free aldehyde groups, thus, testing positive for the Benedict's test. Such sugars act as a
taken in a test tube and a few drops of Benedict’s reagent were added. Benedict’s reagent is a solution of Sodium Citrate, Sodium Carbonate and Copper Sulphate. The test tube was heated for few seconds. Formation of reddish color confirmed the presence of glucose in cold drinks. Observations: Sr. No. Name of drink Observation Inference 1. Coca Cola 2. Sprite 3. Fanta Inference: All the samples gave positive test for glucose with Benedict’s reagent. Hence all the drinks contain glucose