During the investigation, the students were surprised by the speed at which starch was converted into sugar by amylase. Recordings taken every 10 seconds showed that the starch had nearly disappeared within a minute.
The test for starch involves placing a small amount of the sample to be tested into a test tube or onto a white tile, and adding a few drops of iodine solution. If starch is present, the solution will turn blue-black.
The test for reducing sugars, such as glucose and fructose, involves mixing the sample with Benedict's reagent and heating it in a water bath. If reducing sugars are present, the solution will change from blue to green, yellow, orange, or red, depending on the amount of reducing sugar present. The greater the amount of reducing sugar, the more intense the colour change.
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