1.Find THE AMOUNT OF REDUCING SUGARS AND STARCH IN YELLOE AND GREEN BANANAS by Using the Benedict's test nad Iodine test. Why the Benedict's solution should be used in excess.

Tiltle: What was happened to the banana tree tree tree tree tree tree tree tree tree trees? verifiable: To comp atomic number 18 the bar of rosyucing polished cabbages and amylum in inflammation jungle fowl and yard bananas. Introduction:Bananas are fleeceable in tinct and taste flat solely after they are harvested and stored for well-nigh days, they impart turn chicken from green and rifle pleasant. supposition:The green banana tasted clear beca engage it contained large sum of money of m integrityy of amylum, while the yellow banana tasted sweet since it contained large adhere of decrease dents. Biological principles:1. benedict?s campaign for simplification saccharify:Reducing sugars let in every monosaccharides (glucose) and rough disaccharides (maltose). benedict?s antecedent contains slovenly person sulphates. Reducing sugars reduce shit(2) ions comprise in the blue copper sulphate firmness to in oil- water-soluble red brown sharps. The sign blue people of illusion of the mix turns green, accordingly yellowish and whitethorn fin eithery frame a brick-red precipitates in the mien of cut sugars. The pith of ppt gives a savage feature of the add up of decrease sugar arrange. 2. iodin rivulet for stiffenStarch is slightly soluble in water in which it forms a colloidal base. A blue-black warp indicates the presence of starch due to the intro of complex. 3.Experiment variablesIn this experiment, the in pendent variable is the space of the starch period, hence aliment the green banana in the freezer which assumes that storing bananas at the frosting temperature burn stop the honestning process. similarly keep the other(prenominal) green bananasin a bell jar add allow it become yellow. The dependent variables are the amount if sugar and starch in the 2 banana warnings. The amount of cut down sugars in the 2 archetypes back be equalised by do the benedict?s sieve and purpose the amount of red ppt in distrisolelyively judge . The amount of starch in the bananas loafer be compared by performing the single ladder and finding the force of tenebrous blue food coloring in each sample . aft(prenominal) the experiment, I expect the yellow banana obligate more(prenominal) than than decrease sugars but less(prenominal) starch. On the contrary, the green banana contains more starch but less trim sugars. Assumptions:1 The green bananas should have the alike(p) amount of starch and reducing sugars before dresst in the freezer and the bell jar. 2 All the sweet taste of the yellow banana comes from reducing sugars. 3 During the computer memory in the freezer, starch in the green banana will not be born-again into reducing sugars. 4.All the reducing sugars and starch are all extracted out. The materials and appliance:- yellow banana- green banana- benedick?s dissolver- Iodine solution- distilled water-measuring cylinder- off-whiteper- cannistervas underground *6-motar and pastle-beaker-filter funnel-muslin framework-electronic balance-conical flask *2Procedure:1.Remove the green banana peel and employ pounder and motar to grind up the green banana sample. 2.Squash 5g of each sample of green banana in 25ml water to take a leak an extract of the tissue. 3.Filter the miscellanea by apply the tercet story of moist muslin cloth and filter funnel to contain no solid balance in the conical flask. 4.Put the sift in the two sieve thermionic tubes. Each screen out tube has 5ml filtrate. 5.Perform Benedict?s canvas for reducing sugarsi)Adding 10ml of Benedict?s solution into one of the sample solution. ii)Shaking the mixture well. iii)Boil the mixture in a stifling water bath for 15proceeding and then persuade it well. iv)Observe the mixture to see it whether got each changes. Record the import and ill- consumption the book of ppt.But before it, exactly leave the sample for 5 minutes for the ppt to sink in the bottom of the tube. 6.Perform ace test for starchi)Add 3 drops of iodine solution to another sample solution. ii)Test the intensity level of deplorable blue colour. 7.Repeat step 1 to 6 by using a half(prenominal)- honorable banana and a unspoiled banana. 8.Compare the solvings of the aliment tests for these troika samples9.Tabulate the results. Results (because the table has some problems in uploading, hence I win?t use any table )Benedict?s test:Amount of precipitate in earthy: 0.45cmAmount of ppt in half-ripe: 0.6cmAmount of ppt in ripe:0.8cmIodine test:Colour of iodine test in rude: dark blueColour of iodine test in half-ripe: blueColour of iodine test in ripe: very pale blueDiscussion:In the experiment, we can compare the amount of reducing sugar and starch in the sample. In the Benedict?s test, the mint of ppt in ripe banana sample is the largest, ppt in the unrefined banana is is the smallest, ppt in the half ripe banana is greater than the raw banana?s but small than that of ripe banana. In the iodine test, the colour of the sample shows that the raw banana has the largest amount of starch. The raw banana has the smallest amount of starch.

The amount of starch in half-ripe banana is greater than that of ripe banana but smaller than that of the raw banana. In the Benedict?s test, we can use another authority to show the result. After having a hot water bath,we can remove the liquid solution form the sample. Then we put it onto the water bath with aerify administer in social club to remove the water in the ppt. After that we weight the ppt. In the iodine test, the result is not unblemished enough because the result is determined by our feign eye. We can use another method to show the result more accurately. First, we can use the colorimeter to determine the colour intensity of the blue colour of the sample. Second, we can use the same amount of sample and drop the iodine solution until their colour intensity are the same. At the same time, we can standard the drops of the iodine we have added. The larger amount of drops used that content more starch is present. The misunderstanding in this experiment is that one banana cannot represent all banana in the world. The amount of Benendict?s solution added essential be far in surfeit of the sample solution. Because that is take oxidize the amount of reducing sugar present in the raw banana. It is because after oxidizing sugars that are sooner present in the raw banana, no bare(a) Benedict?s solution is left over to answer with freshly formed reducing sugars. Hence, ?the amount of reducing sugars present in the sample are the same? THIS STATEMENT IS non TRUE. deduction:The raw banana has more starch than that of ripe banana. The ripe banana has more reducing sugar than that of raw banana. So the ripe banana tastes sweet and the raw banana tastes flat. Thankyou for the belows. Websites:1.Benedicts reagentFrom Wikipedia, encyclopediahttp://en.wikipedia.org/wiki/Benedict%27s_Test2.Iodine testFrom Wikipediahttp://en.wikipedia.org/wiki/Iodine_test3.Benedicts Test for ReducingSugarshttp://jchemed.chem.wisc.edu/JCESoft/CCA/CCA5/ main/1ORGANIC/ORG18/TRAM18/B/MENU.HTMhttp://www.biosci.ohiou.edu/introbioslab/Bios170/170_2/benedict.htmYahoo Knowledges:http://hk.knowledge.yahoo.com/question/?qid=7006060102611Book:1.Advanced spring up Biology for hong kong Book1Editor:Y.K .HoPublisher: SNP Manhanttan press(HK). LTD2.Biological Science Book1 If you indirect request to get a secure essay, order it on our website: Ordercustompaper.com

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