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Unit 3 assignment 1
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Test Bank For Biology: A Global Approach, 12th Edition by Neil A. Campbell
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Test bank University of Queensland GENES, CELLS & EVOLUTION 2024 / midterm exam study guide / from: Biology 12th - A Global Approach Campbell
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Summary Genes, Cells & Evolution University of Queensland 2024 - All lectures week 1 - 12, all college notes, lots of visuals, exam test questions - 150 pages!
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To compare the starch content in foods such as rice, bread and potatoes.Hypothesis:
For my previous research’s I think attach will be found highly in bread more
than the other food samples.
Objectives:
1. To make a number of other lower concentrations using a technique of
serial dilution.
2. To add a constant amount of Iodine indicator to each sample and using a
colorimeter to find how much concentration of starch in each sample of
food.
3. To use this data to draw a graph to show the relationship between the
concentration of the starch and the light level. And to compare the
concentration of starch in different food samples.
4. To conduct a preliminary test to check what could be improved upon and to ensure
the method is suitable for the investigation.
, 5. To find out the concentration of starch in the different samples of food.
Background Information:
Starch is an example of a natural polymer. Starch is a long-chain polymer of
glucose molecules joined together. Starch, a whitewash, granular, organic
chemical that is produced by all green plants. Starch is a soft, white, tasteless
powder that is insoluble in cold water, alcohol, or other solvents. The basic
chemical formula of the starch molecule is (C6H10O5)n. Starch is a
polysaccharide comprising glucose monomers joined in α 1,4 linkages.
(https://en.m.wikipedia.org/wiki/Iodine_test)
Iodine is a chemical element. The body needs iodine but cannot make it. The
iodine needed by the body must come from the diet. As a biological rule, there
is less amount of iodine in food, unless it has been added during processing.
Processed food typically contains more iodine due to the addition of iodised
salt. Most of the world's iodine is found in the ocean, where it is concentrated
by sea life, especially seaweed.
Iodine is the chemical indicator to test starch content in the food when starch is
present the yellowish /orange iodine solution becomes a bluish /black colour.
The iodine will be present in the centre of the starch helix, forming a starch
iodine complex. Starch is a carbohydrate found in plants. It consists of two
different types of polysaccharides that are made up of glucose units which are
connected in two different ways. One is the linear amylose and the other is the
branched amylopectin.
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