HOMBA Posted May 28, 2014 Share Posted May 28, 2014 For my biology lab, we had to find the pH and its effect on amylase activity. I used 1mL of acidic/basic/neutral starch solution and 3mL of 5% amylase solution. After combining the two solutions, I waited 50 minutes for the reaction to occur. (We cannot change the temperature. Therefore, room temperature) After 50 minutes, I used the Benedict's reagent and heated it to see the colour change in the solution. However, I did not observe any colour change. My hypothesis was that the neutral solution will have more monosaccharides for its product! However, when I did Lugol's test (iodine), all three solutions tested that there is no starch in the solution. Does that mean that the product is a disaccharide? I am confused with the results. How should I modify my lab in order to see changes through the Benedict's reagent, not Lugol's reagent? Thank you in advance! Link to comment Share on other sites More sharing options...
jimmydasaint Posted May 30, 2014 Share Posted May 30, 2014 I would suggest that you read the following and it should clarify your thoughts: http://www.s-cool.co.uk/a-level/biology/biological-molecules-and-enzymes/revise-it/carbohydrates Additionally, I would be prepared to repeat tests if possible. Good luck. Link to comment Share on other sites More sharing options...
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