Faculty of Engineering and Natural Sciences

Genetics and Bioengineering

General Chemistry
(NS104 - FALL 2022)

LAB REPORT 3

LAB EXPERIMENT 4: AMYLASE IN HONEY

Student: Harun Bandic

Student ID: 220302203

Date: 21.10.2022

Fall 2022
Introduction
1. Explain the Lugol solution (how to make it and its purpose).
Compared to other preservatives, Lugol's solution, an iodine-based preservative, has a
number of benefits. First and foremost, compared to fixatives based on aldehydes or
other substances that are more toxic, Lugol's solution is comparatively safe (not
particularly poisonous). It also stains cells a dark brown color and stains starch bodies
black, making it superior to several aldehyde-based fixatives for properly measuring
cells. This makes counting and identification easier, gives cells weight, and aids in
phytoplankton cells sinking to the bottom of settling chambers.

The neutral version of Lugol's solution is made as follows:

1,000 ml of distilled water should be placed in a brown glass bottle.

Pour 1,000 cc of distilled water into a bowl and add 100 g of potassium iodide (KI).
This could take between 30 and 45 minutes, and some residue might remain after
remain at the flask's bottom.
Make sure to properly mix in 50 g of crystalline iodine (I2) to ensure complete
dissolution.
Stop the bottle firmly and keep it somewhere dark.
For routine usage, pour a small amount of the prepared solution into a 100 ml amber
glass container, and keep the remainder.
Before adding the solution to the tiny amber glass bottle, stir it to combine any
settling materials from storage.[1]

2. Differentiate between monosaccharides, polysaccharides and oligosaccharadies.

Monosaccharides: Monosaccharides are water soluble.

Disaccharides: Most of the Disaccharides are water soluble.

Polysaccharides: Polysaccharides are insoluble in water.

Monosaccharides: Monosaccharides are single sugar molecules which act as the
building blocks of disaccharides and polysaccharides.

Disaccharides: Disaccharides are sugar molecules composed of two monosaccharides.

Polysaccharides: Polysaccharides are carbohydrates made out of a number of
monosaccharides linked via glycosidic bonds.
Monosaccharides: Monosaccharides taste sweet.

Disaccharides: Disaccharides taste sweet.

Polysaccharides: Polysaccharides do not taste sweet.[2]

3. Explain the purpose of starch in plants

Energy can be stored in starch. Potato is just plant booty.

Plants use the process of photosynthesis to transform solar energy into chemical
energy, which is then stored in carbohydrates. Some of those carbohydrates, like

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 cellulose, are lengthy and complicated and employed structurally. If you can't poop,
you want to hunt for what's known as insoluble fiber, which is what you should search
for. Like starch, other carbs are simple sugars that are saved for later.

However, why, you ask? Don't plants just need the sun and classical music to survive?
No, they don't, is the response. The energy generated when sugar chemical bonds are
broken is also necessary for the cells to use in order to survive. Because they are
clever, plants have discovered a way to produce their own sugars, which they store in
potatoes just like people store extra calories in our fat butts.[3]

Materials and Methods

Chemicals:
Lugol solution
soluble starch
honey
Equipment:
Waterbath
Erlenmayer flasks
Protocol
Take two honey samples: one which is real honey and the second one which is fake honey.
Add
soluble starch in it and heat it in water bath at 35-40 °C for one hour with mixing from time to
time for better solving.
The real honey is able to break the starch. The fake honey does not have amylase so the
starch
will stay intact.
After one hour add Lugol solution to both probes. The probe which is blue colored is real
honey
and the one which changes the color to red/orange (color of Lugol solution) is fake honey.

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Results/ Conclusion(s)

We take two samples of honey and we put it on the heat at 100 °C and mixing it for 10
minutes.At the end in both cases we have samples that have grey color,that means that these
two samples had fake honeys.

Discussion
1. Explain the chemical background of color changing between real and fake honey
(short essay).
In the real honey they have amylase and the color of honey keeps the same,and in
the fake honey they are not amylase and that is why the changed color to grey/black.

Literature
[1] https://www.dalconenvironmental.com.au/general-information/lugols-iodine-solution/
[2] https://sciencing.com/difference-between-sucralose-fructose-8306229.html
[3] https://www.quora.com/What-function-does-starch-have-in-plants