Molisch Test
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- https://www.youtube.com/watch?v=rKng5-ij6kQ Provide a schematic diagram for the Molish test methodologies in determining the presence of carbohydrates. Also, give the basic principle for the test. (not a graded question, the video is very brief) (please take time to answer)A. Experimental Results Sample No. 1 2 3 4 5 1 Sample No. Sample Identity 2 3 + Table 1. Results of the Qualitative Tests of Unknown Lipid Samples Copper acetate Test Greenish-blue color Colorless Colorless Greenish-blue color Colorless 5 Acrolein Test Hubl's Test Ammonium Molybdate Test No precipitates No precipitates No precipitates No precipitates Yellow precipitates No distinct odor Pungent odor No distinct odor No distinct odor Pungent odor Brown solution Light pink color Brown solution Light pink color Light pink color Table 2. Sample Identity of Unknown Lipid Samples Rationale Liebermann- Burchard Test No color change No color change Bluish-green color No color change No color changeSuggest how the weak points of the Molisch test for carbohydrates can be strengthened by comparing it to other carbohydrate tests
- Will UPVOTE Answer the following: 1. What is the effect of boiling in the test tube with starch solution and saliva? 2. What is anaerobic oxidation? In your observation, which is the Hydrogen acceptor in the experiment, methylene blue or milk? 3. If the sample turned to blue or black upon the addition of I2 solution, is the honey genuine or not? Explain your answer 4. What changes do you think take place as the color changes upon the addition of phenol, pyrogallol or catechol and guac solution to the potato extract? 5. Differentiate an enzyme activator from an indicatorA. Detecting Dextrin in Starch 1. Iodine Test for Starch Describe any change that took place when Iodine was added. 2. Preparation of Dextrin from Starch a. Describe the color of starch while being heated. b. Describe the change upon the addition of Iodine. What color indicates the presence of dextrin? c. Compare the result obtained with Procedure 1. d. Describe the color change when Iodine was added to the solution of dextrin from the supply shelf. B. Reduction test for Sugars 1. FEHLING'S TEST SUGAR 1. Glucose 2. Sucrose 3. Maltose 4. Fructose 5. Lactose 6. Galactose 2. BENEDICTS TEST SUGAR 1. Glucose 2. Sucrose 3. Maltose 4. Fructose 5. Lactose 6. Galactose 3. BARFOED'S TEST SUGAR 1. Glucose 2. Sucrose 3. Maltose 4. Fructose 5. Lactose RESULT RESULT RESULTMATCHING TYPE; Match A to B A. Acrolein tesT Benedicts test Biuret test Iodine test Barfoed’s test Molisch test Seliwanoff’s test Fehling’s test Salkowski’s test Furter-Meyer test B. A. The test for the presence of cholesterol. B. The test for reducing sugars in acidic solution. C. The test is used to detect cholesterol in a solution D. The test for the presence of starch/amylose. E. The test for presence of reducing sugars in alkali solution. F. The general test for carbohydrates. G. This method is used to detect the presence of tocopherols H. The test to distinguish monosaccharides from disaccharides I. The test for the presence of fats or glycerin. J. The test to determine ketohexose from an aldohexose.
- Milk Tests Observation Component A. Casein Biuret Millon's Hopkin's-Cole B. Lactose Benedict's Test C. Globulin D. Fat Conclusion W CSuggest one reason why syringes are used in vitamin C content of food anddrink investigation rather than burettes. THE ANSWER HAVE TO BE AS SHORT AS POSSIBLE!How is protein-free alkaloidal extract obtained for subsequent testing? 2.What is a pseudoalkaloid?
- 1&3/4 tbs po BID x 7 days #QS How many milliliters should the pharmacy dispense?1&3/4 tbs po BID x 7 days #QS How many milliliters should the pharmacy dispense? this is the whole questionWhat is the phenol red test? Please explain the testing and its results and the chemistry behind it? Please explain for a beginners level. Thank you