II. Give the test that will distinguish the ff. sugars. Indicate which sugar it is positive and what is the resultingcolor. You can give more than one test as long as it differentiates the two.SUGARTESTPOSITIVE RESULT INDICATIONEXAMPLE:ribose & glucose Bial's Orcinol testblue color+ ribose /- glucose1.fructose & glucose2.galactose & lactose3.starch and fructose4.sucrose and maltosepentose and hexose

Carbohydrates or carbs are maconutrient consisting of Carbon, hydrogen and oxygen atoms. In nature…

Answered: II. Give the test that will distinguish…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

See similar textbooks

Similar questions

B. COLOR REACTIONS. Give the ideal observation for the positive results of the following samples to complete the table below. Write NO RXN if the sample gives negative result for the given tests BIURET XANTHOPROTEIC NINHYDRIN SULFUR SAMPLES TEST TEST TEST TEST Formation of violet- Cysteine NO RXN colored product Formation of red- Tryptophan NO RXN colored solution Formation of Formation of violet- Keratin black colored product precipitate B - Alanine NO RXN NO RXN
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.)
Hydrolysis of polysaccharidesa. Add 20 drops of concentrated HCl to 30 mL of 3 % starch solution. Cover the beaker containing the mixture with a watch glass and boil gently. b. After one minute addition of acid solution, remove 2 drops of the solution and place on a spot plate. Test each spot with one drop of iodine solution. c. Perform the same test using Benedict’s solution instead of iodine solution. Hydrolysis of polysaccharides Results Starch Solution Iodine's Test Benedict's Test
Give the color reactions. Test Tube 1. starch solution, pancreatin, and water 2. star solution, pancreatin, and sodium carbonate Lugol's Test Benedict's Test 3. starch solution Note: Test tubes are immersed in a water bath for 30 minutes in temperature 37 degrees celsius to 40 degrees celsius before performing the 2 tests. Question: What test tube will show positive starch hydrolysis and negative starch hydrolysis?
Answer the numbers 1 & 2 1. Positive with Molisch Test and Benedict Test but negative with both Iodine Test and Seliwanoff's Test, immediate precipitate formation with Barfoed's Test, and muddy brown coloration with Bial's Test. a.Glucose b.Fructose c.Ribose/Arabinose d.Maltose e.Sucrose 2. Positive with Benedict's Test and Seliwanoff's Test, and immediate precipitate formation with Barfoed's Test. a.Glucose b.Fructose c.Ribose/Arabinose d.Maltose e.Sucrose
Give the color reactions. Test Tube 1. starch solution, pancreatin, and water 2. starch solution, pancreatin, and sodium carbonate Lugol's Test Benedict's Test 3. starch solution Note: Test tubes are immersed in a water bath for 30 minutes in temperature 37 degrees celsius to 40 degrees celsius before performing the 2 tests. Questions: 1. What test tube will show positive starch hydrolysis and negative starch hydrolysis? Explain each why it resulted in positive starch hydrolysis and negative starch hydrolysis. 2. What will be the effect of sodium carbonate in the test tubes?
6. Complete the table below. If the sample is expected to show no reaction for a particular test, write NO RXN. If the sample is expected to show a reaction, describe the ideal observation for a positive result. Molisch's Bial's Test Iodine Test Benedict's test Cellulose Formation of purple interphase Formation of Fructose purple interphase Mannose Galactose
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?
Think of another type of test to determine whrther a person is lactase persistent or nonpersistent. Describe idea in one or two sentences.
REAGENTS. Match the name of the reagent with the physiological test. Tests may require more than one answer. a. alpha-naphthol b. dimethyl-alpha-naphthylamine c. ferric chloride d. Gram’s iodine e. hydrogen peroxide f. Kovac’s reagent g. methyl red h. N,N,N′,N′-tetramethyl-p-phenylenediamine dihydrochloride i. potassium hydroxide (KOH) j. sulfanilic acid 2,3-butanediol fermentation catalase test mixed-acid fermentation nitrate reduction oxidase test phenylalanine deamination starch hydrolysis tryptophan degradation
I. True or False ____________9] Ribulose yields 5-hydroxymethylfurfural upon treatment with strong acid.___________10] Galactose gives a positive result with Benedict’s test faster than lactose due to the acidity of the reagent used.
Answer the following: A. Define reducing sugars and their properties B. Among the given tests such as Benedict, Iodine and Reagent Test, which is most highly applicable in biomedical field? Explain.

SEE MORE QUESTIONS

Recommended textbooks for you

Biochemistry

ISBN:

9781319114671

Author:

Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:

W. H. Freeman

Lehninger Principles of Biochemistry

Biochemistry

ISBN:

9781464126116

Author:

David L. Nelson, Michael M. Cox

Publisher:

W. H. Freeman

Fundamentals of Biochemistry: Life at the Molecul…

Biochemistry

ISBN:

9781118918401

Author:

Donald Voet, Judith G. Voet, Charlotte W. Pratt

Publisher:

WILEY

Biochemistry

ISBN:

9781319114671

Author:

Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:

W. H. Freeman

Lehninger Principles of Biochemistry

Biochemistry

ISBN:

9781464126116

Author:

David L. Nelson, Michael M. Cox

Publisher:

W. H. Freeman

Fundamentals of Biochemistry: Life at the Molecul…

Biochemistry

ISBN:

9781118918401

Author:

Donald Voet, Judith G. Voet, Charlotte W. Pratt

Publisher:

WILEY

Biochemistry

ISBN:

9781305961135

Author:

Mary K. Campbell, Shawn O. Farrell, Owen M. McDougal

Publisher:

Cengage Learning

Biochemistry

ISBN:

9781305577206

Author:

Reginald H. Garrett, Charles M. Grisham

Publisher:

Cengage Learning

Fundamentals of General, Organic, and Biological …

Biochemistry

ISBN:

9780134015187

Author:

John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson

Publisher:

PEARSON

SEE MORE TEXTBOOKS