Objective: To analyze each root word in association to determine if organic compounds; carbohydrates, proteins, and lipids are present. Hypothesis: If chemical reactions turn in occurred erstwhile each agent has been applied then, this will register bear carbohydrates, proteins or lipids are present. Abstract: My experiment was ground on analyzing the followers organic compounds: Carbohydrates, proteins and lipids. During my analysis I ran taste to forgather information containing different color reactions utilize Benedicts sample for trim cabbages, Iodine ravel for starch, the Biuret quiz for protein, and the Sudan IV sieve/ grime Spot test for lipids. After testing the following solutions: onion juice, potato juice, sucrose solution, egg albumen, honey, amino blistering solution, distilled water, protein solution, salad oil, cognise lipid solution, and the unknown solution (3), heres what I concluded: While some solutions film no reaction to the agent being applied, some color reactions have occurred, hereby leaving me to assume that that carbohydrates, proteins and lipids are present. Page 2 Introduction: My scratch test was for reducing sugars and citing starch using Benedicts Reagent and the Iodine block out for starch.
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During this test I phthisis 10 drops of the onion juice solution, 10 drops of the glucose solution, 10 drops of distilled water, 10 drops of the glucose solution, 10 drops of the reducing sugar solution, and 5 drops of the unknown solution (3) with 5 drops of the Benedicts Reagent (mixed). The sam e function was done with the Iodine test fo! r starch (except using iodine).My endorse test was for protein using the Buiret Test. During this test I used 2mL of junkie Albumen solution, 2mL of honey solution, 2mL of the protein solution, 5 drops of the unknown solution (3), and 3 drops of Biuret reagent to each solution. My third and final exam test was for Lipids using the Sudan IV test and the Grease blot test. During this test I used 1mL of salad oil and...If you want to feature a full essay, bless it on our website:
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