Using the below table, explain why water (test tube #1) was included in the results of the indicator test. Table 3-1. Benedict's Test for Simple Sugars Test Tube | Contents | Color (After Heating) | Quantity of Sugar (-, +, or ++) # 1 | 1 ml water | | # 2 | 1 ml glucose | | # 3 | 1 ml maltose | | # 4 | 1 ml sucrose | | # 5 | 1 ml starch | | # 6 | 1 ml potato extract | | # 7 | crumbled corn flakes | | # 8 | crumbled bread | | # 9 | 1 ml milk | | # 10 | 1 ml unknown | |
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Fill in the following tables using your observations of Benedict's test and the iodine test. Tube Solution Type of Sample (unknown, Benedict's Test Color Sugars control) Present? Distilled water control Blue No Glucose solution control Red Yes Sucrose solution Blue No Starch solution Blue No Apple juice Orange Yes Potato juice unknown Green No Blue No Urine sample Orange Yes
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Record all results in Table 4.1. Table 4.1: Solutions and color reactions for Benedict's solution. Test Tube # Solution Observed Color Positive or Negative Result 1 Reducing Sugar Solution 2 Water 3 Onion Juice 4 Potato Juice 5 Glucose 6 Starch Solution 7 Unknown Questions 1. Which solution in Table 4.1 is the positive control? Which solution in Table 4.1 is the negative control? Use the solution names, NOT the test tube numbers. 2. Why are positive and negative controls important? 3. Do onions or potatoes contain more reducing sugar? How do you know?
NAME: INSTRUCTOR: DATE: section/group Post-LAB: LABORATORY 3 BENEDICT'S TEST FOR REDUCING SUGARS What was the purpose of test tube #1 (dH2O)? Did you expect flour (starch) to give a positive or negative result? Explain. Could the Benedict's test detect different amounts of reducing sugars? Which contains more reducing sugars, potato juice or apple juice? Explain the difference between the storage of sugars in apples and potatoes. Can the Benedict's test tell you which simple (reducing) sugar is present?
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