What is happening in this experiment trends patterns and wha

What is happening in this experiment (trends, patterns) and what would a graph or table for this data look like?

s lock Procedure Part I. The Tests ?any 1. Add 150 mL of water to a 250-mLbeaker. Hoa to boiling. 2. Label seven lesu tubes \"I-w7 and use a graduated cylinder to measure out solutions in each tube as shown in Figure I all test tubes set for 2-3 minutcs. (Note: Be sure to rinse the graduated in between each solution.) cylinder Test Tube No. Distilled H,0 3 mL 3 mL 4 mL 1 mL. Glucose Pinch Pinch Starch Solution 1 mL 4 mL 1 mL Amylase 2 mL Figure 1. Solutions for Part l. 2. Add mL of Benedict\'s solution to test tubes 1-4 and then place the test tubes in a boiling water bath for 2-3 minutes. Note all color changes on the Enzyme Studies Worksheet. 3. Add one drop of iodine to test tubes 5, 6, and 7. Note any color change on the Enzymc Studics Worksheet. 4. Answer the questions on Part I of the Enzyme Studies Worksheet.

Solution

Benedict\'s reagent is commonly used to detect the reducing sugars. The presence of free aldehyde or ketone group in sugar (or any chemical) is called reducing sugar. eg. Glucose, galactose and fructose.

Non-reducing sugar :- is a carbohydrate that is not oxidized by a weak oxidizing agent (Benedict\'s reagent) in basic aqueous solution. eg. Sucrose and starch

In presence of reducing sugar Benedict\'s reagent change a colour from clear blue to a brick-red precipitate. However this is also used in quantitative analysis of reducing sugar by colourometry.

Greenish :- 0.5 g% concentration

Yellow :- 1 g% concentration

Orange :- 1.5 g%

Red :- 2 g% or higher concentration

Iodine test:- is used to identify the presence of non-reducing sugar (starch). In presence of nonproducing sugar its colour changes from brown to intense blue/purple.

Starch is a carbohydrate made up of large number of glucose subunit. This is the energy storage material for the plants. Present in potato, rice and wheat etc.

Amylase is a digestive enzyme present in the saliva and primary function is to break down the starch to the glucose. So that a nonreducing sugar is converted in to reducing sugar by amylase.

1

2

3

4

5

6

7

Initial color

blue

blue

blue

blue

Brown

Brown

Brown

Color after test

blue

blue

orange red

orange red

Brown

blue/purple

Brown

	1	2	3	4	5	6	7
Initial color	blue	blue	blue	blue	Brown	Brown	Brown
Color after test	blue	blue	orange red	orange red	Brown	blue/purple	Brown