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- Benedict’s and Barfoed’s tests involve reduction of sugars. True FalseOne grape is placed in tap water and another grape is placed in salt water. The change in their mass is measured after a day.Fill up the table below. For inferences, indicate the identity of the macronutrient being tested in milk Chemical Test Observations Inferences a. Phenolphthalein test b. Biuret Test c. Molisch Test Film Formation What is observed during boiling of milk? Explain your observation and identify the milk component that was formed. Separation of Casein and Whey 3.1 What is observed during the addition of acetic acid in milk? Explain your observations by identifying the milk components that were formed. 3.2 Fill up the table below to summarize the confirmatory test for casein and whey. Test Sample Filtrate Residue / Precipitate Milk Component Reagents Observations Inferences 3.3 Give the function or importance of casein and whey. Test for Milk Fat Briefly describe how milk fat is being tested?
- Make a schematic diagram of the procedure of Barfoed's Test which is also a test for reducingBelow is a list of instructions for an experiment to test different foodstuffs for the presence of starch. Rewrite the instructions as the method for an experiment you have conducted. Equipment required: potassium iodide crystal, bleach solution, plastic sheet, moistened paper towel Suggestions for foodstuffs for testing: pasta, bread, cereal, potatoes, mushrooms, apple, cheese and cooked chicken. a Place a small piece of each of the foods to be tested on the plastic sheet. b Place a small potassium iodide crystal on top of the piece of food. c Add one drop of bleach solution (sodium hypochlorite solution) and allow it to run over both crystal and food. d if an intense blue-black colour is seen, the food contains starch. e Clean the plastic sheet with a moistened paper towel.Complete the table below Test Reagent Sugar Tested Visual Evidence/Positive result Molisch test Carbohydrates Moore's test Reducing sugar Fehling's test Reducing sugar Tollen's test Reducing sugar Nylander's test Reducing sugar Benedict's test Reducing sugar lodine solution Starch
- State the difference between reducing and non-reducing sugars. Give one test to show the difference between reducing and non-reducing sugars. (Give the indication of positive test, such as color, precipitate formation, etc.)Give one or two product of Milk and answer the following queston: look at the labels of the different milk preparations: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.ANSWER THE QUESTIONS (IN BOLD) FOUND IN THE FOLLOWING EXPERIMENT PROCEDURES.Salivary Amylase Preparation Collect about 15 mL saliva in a small beaker. Transfer 10 mL of the collected saliva in a beaker filled with 10 mL distilled water. Filter through a coarse filter paper. Starch Mixture Preparation Put 10 mL of 1% starch solution and 4 mL of 1% NaCl solution in a clean big test tube. Why do you think you need to add NaCl? Place this mixture in a hot water bath and maintain it at 38°C. You may leave a thermometer inside the test tube to check on the temperature. Why is this step important? Monitoring Salivary Amylase Activity You are now ready to allow digestion of starch by salivary amylase and monitor its progress by testing for both undigested starch (I2KI test) and free glucose (Benedict’s test). Get 10 test tubes and fill each test tube with 1 mL Benedict’s solution. These tubes will be used for the test for glucose so we shall label these tubes G1 to G10. Obtain another set…
- On a paper, draw a schematic diagram on the Extraction of Flavonoids using the procedures stated below. Procedure: Extraction of Flavonoids Weigh 10 g of the shade dried plant sample and chop into small pieces. Macerate with 200 mL 70% ethanol for 3 days at room temperature (25°C). Filter the extracts in vacuum using Whatman filter. Evaporate to dryness. Weigh the residue and compute the percentage yield.Which of the different carbohydrate tests would give a positive result for maltose? Describe the color change. Molisch test Fehling’s test Benedict’s test Tollen’s Test Barfoed’s test Seliwanoff’s test Phenylhydrazine or osazone testGive a CHEMICAL test that can differentiate the pair of sugars and give the results for both. No repetition of test is allowed. Sugars Name of Test Expected Results starch and glycogen sucrose and glucose galactose and glucose lactose and fructose