This experiment investigated the action of saliva and hydrochloric acid on two carbohydrate solutions. Benedict's and iodine tests showed that Solution A contained reducing sugars while Solution B contained starch. When Solution B was treated with saliva at 37°C, the starch was broken down into sugars, turning the solution green and then red as detected by Benedict's test. Hydrochloric acid also broke down the starch in Solution B by hydrolysis. However, at 95°C the saliva enzyme was denatured and no reaction occurred. The experiment showed that saliva and acid can break down starches into simpler sugars through enzyme hydrolysis.
This experiment investigated the action of saliva and hydrochloric acid on two carbohydrate solutions. Benedict's and iodine tests showed that Solution A contained reducing sugars while Solution B contained starch. When Solution B was treated with saliva at 37°C, the starch was broken down into sugars, turning the solution green and then red as detected by Benedict's test. Hydrochloric acid also broke down the starch in Solution B by hydrolysis. However, at 95°C the saliva enzyme was denatured and no reaction occurred. The experiment showed that saliva and acid can break down starches into simpler sugars through enzyme hydrolysis.
This experiment investigated the action of saliva and hydrochloric acid on two carbohydrate solutions. Benedict's and iodine tests showed that Solution A contained reducing sugars while Solution B contained starch. When Solution B was treated with saliva at 37°C, the starch was broken down into sugars, turning the solution green and then red as detected by Benedict's test. Hydrochloric acid also broke down the starch in Solution B by hydrolysis. However, at 95°C the saliva enzyme was denatured and no reaction occurred. The experiment showed that saliva and acid can break down starches into simpler sugars through enzyme hydrolysis.
This experiment investigated the action of saliva and hydrochloric acid on two carbohydrate solutions. Benedict's and iodine tests showed that Solution A contained reducing sugars while Solution B contained starch. When Solution B was treated with saliva at 37°C, the starch was broken down into sugars, turning the solution green and then red as detected by Benedict's test. Hydrochloric acid also broke down the starch in Solution B by hydrolysis. However, at 95°C the saliva enzyme was denatured and no reaction occurred. The experiment showed that saliva and acid can break down starches into simpler sugars through enzyme hydrolysis.
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Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two Carbohydrate
Solutions
Title : Investigation of Action of Saliva and 3 M Hydrochloric Acid in Two
Carbohydrate Solutions
Objective : To investigate the action of saliva and 3 hydrochloric acid in two
carbohydrate solution
Results
Table1:
Observation Conclusion
Solution A
Benedicts test:
Blue coloration turned to brick red precipitate.
the solution A.
Reducing sugar is present in
Iodine test:
The coloration remained unchanged.
Solution B
Starch is absent in solution A.
Benedicts test:
The blue coloration remained unchanged.
solution B.
Reducing sugar is absent in
Iodine test:
The coloration turn into dark blue coloration. Starch is present in solution B.
Table 2:
Tube
Contents
Temperature(C)
Benedict's Test-Colour Observation
After min 5th min
(from tubes 1 - 4 into 1' - 4')
After 35th min
(from tubes 1 - 4 into 1' - 4')
10 ml solution B
1 ml saliva 37 Blue coloration turned into translucent green.Blue coloration turned to green and finally moderate amount of brick red precipitate suspended in solution. The solution was opaque.
10 ml solution B
3 M HCI 37 The blue coloured solution remains unchanged. coloured solution remains unchanged.
The blue
10 ml solution B
3 M HCI 95 White coloured translucent suspension formed in moderate amount. A very big amount of white suspension formed which is very opaque. Turned back into translucent and remaining solution was blue which is translucent.
10 ml solution B
1 ml saliva 95 The blue coloured solution remains unchanged. coloured solution remains unchanged as well.
The blue
Discussion :
In the experiment, the enzyme amylase was involved. Amylase breaking down the starch suspension into maltose and maltose into glucose when HCL was added into solution B .This is because solution B was hydrolyzed and the H+ ions present break down the bond in between molecules of the solution B.
Saliva enzyme works the best at the optimum temperature which at 37C. Therefore, the solution B in test tube 1 is broken down completely by the saliva enzyme. At temperature 95C , salivary amylase which was present in saliva content denatured .This is because high temperature would break down the bond holding the tertiary structure and destroyed the 3D structure of salivary amylase enzyme. The active sites of enzyme therefore changed and were no longer complementary to the substrate (carbohydrates). No simple sugar was produced, hence no reaction between sugar and Benedicts solution took place caused the solution to remain blue.
The product of the experiment conducted in Table 2 is predicted to be maltose
and glucose. Both maltose and glucose are carbohydrates. Glucose is a monosaccharide while maltose is disaccharide. The structure of glucose contains single simple sugar unit but the structure of maltose contain two simple sugar unit (also known as two monosaccharides or two glucose units).
Benedicts test was used to indicate the presence of sugar. Benedict's Solution which contains the blue copper ions (II) (Cu2+), are hydrolyzed by reducing sugars into red-brown copper (I) ions (Cu+), which is insoluble in solution. As a result, red-brown precipitate is formed.
The results of Benedict's test and iodine test for solution A is positive and negative respectively, which concludes that solution A is a reducing sugar. For solution B, the results are negative and positive respectively, which concludes in solution B being starch suspension. Therefore, solution B is more complex comparing to solution A. This is because starch is made up of large number of glucose units and has more complex structure.
Conclusion : Solution A is a reducing sugar, Solution B is starch suspension.
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