Laboratory Experiments in Microbiology (12th Edition) (What's New in Microbiology)
12th Edition
ISBN: 9780134605203
Author: Ted R. Johnson, Christine L. Case
Publisher: PEARSON
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Chapter 13, Problem 3CT
If iodine were not available, how would you determine whether starch hydrolysis had occurred?
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Describe any change that took place when Iodine was added to the starch.
We did an experiment about carbohydrate chemistry and the prof did not elaborate on the details. She just gave the positive result and reagent. I would like to ask the following:
1. What type of reaction occurred when the samples (enumerated) reacted with Benedict’s reagent? Give the chemical equation for each.a. Glucoseb. Sucrosec. Fructosed. Lactosee. Galactosef. Ribose
2. Explain the mechanism behind the test in simple terms.
3. What are the important products of the reaction of each sample?
what is the difference between glucogen and starch
Chapter 13 Solutions
Laboratory Experiments in Microbiology (12th Edition) (What's New in Microbiology)
Ch. 13 - Prob. 1QCh. 13 - How can you tell that amylase is an exoenzyme and...Ch. 13 - If an organism grows in the OF-glucose medium that...Ch. 13 - Why is it important to first determine whether...Ch. 13 - Aerobic organisms degrade glucose, producing...Ch. 13 - How can organisms that dont use starch grow on a...Ch. 13 - If iodine were not available, how would you...Ch. 13 - Locate the H+ and OH- ions from the water molecule...Ch. 13 - You have isolated a bacterium from a patients...
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- What is the name of the process of the interconversion of the aldose and ketose forms of glucose? tautomerization anomerization epimerization oxidation mutarotationarrow_forwardStarch is composed of unbranched amylose and branched amylopectin. O True Falsearrow_forwardIf sucrase is the enzyme that binds with sucrose, what is the name for the enzyme that binds withthe disaccharide lactose.arrow_forward
- What is the name of the chemical that helped us to detect starch?arrow_forwardCopper ions present in Benedict’s reagent react with the free end of any reducing sugars, such as glucose, when heated. Originally blue in color, these copper ions are reduced by the sugar and produce an orange-red colored precipitate. Alternatively, iodine-potassium iodide (IKI) may also be used when working with starch. IKI contains special tri-iodine ions which interact with the coiled structure of a starch polymer. Prior to a reaction, the IKI displays a yellow-brown color; however, after reacting with starch, a dark purple or black color is presented. The molecule pictured below produced a blue color when tested with Benedict’s reagent, a yellow color when tested with IKI, and a violet color when tested with Biuret reagent. Based on the structure shown below and these chemical results, what kind of biomolecule is this?arrow_forwardA trisaccharide was isolated from a new species of red algae. The sample was hydrolyzed and monosaccharide units were analyzed in different colorimetric tests. Based on the data below, what are the identity of monosaccharide A, B, and C? A= fructose, B=mannose, C=xylose A= xylose, B=mannose, C= fructose A = mannose, B= fructose, C=xylose A= xylose, B= fructose, C=galactose A=galactose, B= fructose, C=xylose A=xylose, B= fructose, C=mannose A= fructose, B= xylose, C=galactose A=galactose, B=xylose, C=fructosearrow_forward
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