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Enzymes 8.02
Experiment 8. Discussion
1 What was the point of adding sodium bicarbonate to tubes 2, 3 and 4? 2 What food substance is Benedict's solution a test for? 3 At the end of the experiment, what food substance was present in tubes 3 and 4 that was not there at the beginning? 4 What evidence have you that this substance was not present at the beginning of the experiment? 5 How do you account for the difference, after testing with Benedict's solution, between tubes 2, 3 and 4? 6 How do you interpret the results of the iodine test in tubes 2, 3 and 4? 7 What relationship is there between the interpretation of the results with the iodine test and the Benedict's test? 8 The starch molecule consists of a long chain of carbon atoms with hydrogen and oxygen atoms attached. Sugars, such as glucose, consist of six carbon atoms with hydrogen and oxygen atoms attached.
glucose molecule*
(*many H atoms omitted) Assuming that the hydrochloric acid is acting only as a catalyst in the reaction, attempt an explanation of the chemical change which takes place in tubes 3 and 4.
minutes 9 In this experiment, the emphasis is on the conversion of starch to something else using hydrochloric acid. What control experiment would have to betest with out to show that carried hydrochloric acid played a significant part in bringing about this change? Benedicts cool test sample with iodine
Enzymes 8.03
* NOTE. Some brands of starch are readily hydrolysed and might give a positive reaction with tube 1. A 3% starch solution should be tested with Benedicts solution to see if it withstands hydrolysis after 5 minutes in a water bath. Apparatus - per group test-tube rack and 4 test-tubes 4 labels or spirit marker graduated pipette or syringe 10 cm3 250 cm3 beaker Bunsen burner - per class clock Time The experiment needs from 30-45 minutes
+
tripod gauze heat mat spatula for adding sodium hydrogencarbonate dropping pipette (if not supplied with iodine bottle)
Enzymes 8.04