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08 Hydrolysis of Starch
08 Hydrolysis of Starch
08 Hydrolysis of Starch
01
Containing
3% starch solution only
3% starch solution boiled for
5 min with dilute HCL
3% starch solution boiled for
10 min with dilute HCl
3% starch solution boiled for
15 min with dilute HCl
Appearance
with iodine
Colour of
solution
Colour of
precipitate
Relative
quantity of
precipitate
Enzymes 8.02
Experiment 8. Discussion
1 What was the point of adding sodium bicarbonate to tubes 2, 3 and 4?
2 What food substance is Benedict's solution a test for?
3 At the end of the experiment, what food substance was present in tubes 3 and 4 that
was not there at the beginning?
4 What evidence have you that this substance was not present at the beginning of the
experiment?
5 How do you account for the difference, after testing with Benedict's solution, between
tubes 2, 3 and 4?
6 How do you interpret the results of the iodine test in tubes 2, 3 and 4?
7 What relationship is there between the interpretation of the results with the iodine test and the
Benedict's test?
8 The starch molecule consists of a long chain of carbon atoms with hydrogen and oxygen
atoms attached. Sugars, such as glucose, consist of six carbon atoms with hydrogen and oxygen
atoms attached.
glucose molecule*
remove after
Starch and
hydrochloric
acid
minutes
cool
test with
Benedicts
test sample
with iodine
Enzymes 8.03
* NOTE. Some brands of starch are readily hydrolysed and might give a positive reaction with
tube 1. A 3% starch solution should be tested with Benedicts solution to see if it withstands
hydrolysis after 5 minutes in a water bath.
Apparatus - per group
test-tube rack and 4 test-tubes
4 labels or spirit marker
graduated pipette or syringe 10 cm3
250 cm3 beaker
Bunsen burner
tripod
gauze
heat mat
spatula for adding sodium hydrogencarbonate
dropping pipette (if not supplied with iodine bottle)
- per class
clock
Time The experiment needs from 30-45 minutes
+
Enzymes 8.04