Experiment 1.

Starch Analysis
Introduction : Carbohydrate is humans main energy source. It should be consume daily in large quantity. Carbohydrate or a polysaccharide is polymer chain of simple sugar or monosaccharide. Carbohydrate is commonly formed from the formation of glycosidic bond between monosaccharide. Starch is a common carbohydrate that can be found in plant. This is because through photosynthesis glucose is formed, which is a type of monosaccharide. Plant will polymerized those monosaccharide to form starch as storage. Starch is insoluble in water and this make it suitable to store glucose. The presence of starch can be detected by using iodine test. There are two component in starch, amylose and amylopectin. Amylose is a linear unbranched polymer of -glucose unit in a repeating sequence of 1,4-glycosidic bond. As for amylopectin is a branched polymer of -glucose unit in a repeating sequence of 1,4-glycosidic bond and branched is at 1,6-glycosidic bond. Objective : 1. To determine the sensitivity of iodine test towards starch solution 2. To determine the presence of starch in the given food sample. Methodology : Experiment 1.1 1. Four test tubes were labeled as 1,2,3 and 4. 2. 10% of glucose solution, 1% of starch solution, 1% of albumen solution and water were put into test tube labeled 1,2,3 and 4 respectively for about 20 mm of height. 3. Three drops of iodine solution were added to each test tube by using a dropping pipette. The tube then were shaken sideways in order the contents was mixed. The change of color of the iodine solution was observed and recoded in the table provided,

Experiment 1.2 1. Seven test tubes were labeled as 1,2,3,4,5,6 and 7. 2. A 1cm3 cube of potato was crushed or in equivalent quantity with mortar with about 10 cm3 of water. 3. The mixture then was poured into a clean test tube and a test tube holder was used to heat with a Bunsen burner in small flame while test tube was shaken gently all the time. 4. Five drops of iodine solution were added into the test tube after it was cooled under the running tap. 5. Any color change of the iodine solution was observed and was recorded in the provided table. 6. The experiment was repeated with different food sample (onion, bread, banana, apple, dried milk and water).

crush with water

pour into test-tube

boil

cool under tap

add iodine

Observation / Result Experiment 1.1

Substance
10% glucose solution

Colour change after adding iodine

Change from brownish to colourless

Change from brownish to dark blue 1% starch solution Change from brownish to chalky Change from brownish to colorless water

1% albumen solution

Experiment 1.2
Food sample 1 2 3 4 5 6 7 Potato Onion Bread Banana Apple Dried milk Water Colour change with iodine Change from brownish to dark blue Change from brownish to yellowish Change from brownish to dark blue Change from brownish to dark blue Change from brownish to colorless Change from brownish to colorless Change from brownish to colorless Interpretation of result Starch is present Starch is absent Starch is present Starch is present Starch is absent Starch is absent Starch is absent

DISCUSSION : In this experiment, iodine test was used to determined the presence of starch. When starch is present, the iodine test will give a positive result which it will change its color from reddish brown to dark blue. Inversely when the starch is absent and the test will give a negative result. In the first experiment, only the starch solution react to give a positive result where this indicates only starch will give a positive result. This is due to the oxidation occurs within the solution. Result from the oxidation makes the iodine to change its color from reddish brown to dark blue. Commonly all plants have starch because starch is insoluble and this make it suitable to store products of their photosynthesis. Plants will eventually polymerized glucose monomer into starch and stored in vacuole. Therefore the dried milk and water give a negative result or because they are not come from plant cell. While for the potatoes, it contain highly starch, and bread are made up from wheat and it also contain highly starch. As for the banana, it also comes from plant but it give negative result after shows a positive result. This doesnt indicates that the banana does not have starch. In the banana itself, it enriched in vitamin C which is a powerful and essential antioxidants. Thus it prevent the iodine solution to change in color by inhibiting oxidation that suppose to happen between iodine solution and the starch solution. For the onion, it also originated from plant but it give a negative result. This is because onion is not store product of photosynthesis as starch but it store as fructan, a fructose polymer because it can tolerate with low temperature. Since iodine test is to test the presence of starch and not fructan, it give a negative result. While apple does not have starch. And water is a control set of data.

Question : 1. The substances selected for testing are examples of three of the principle chemical substances in cells, sugar (glucose), starch, protein (albumen). With which of these substances did iodine react to give a colour change? Starch. 2. Does your result indicate that there is, for example, no sugar and no protein that will give a colour change with iodine? No 3. What experiments would you have to carry out in order to give a confident answer to question 2? In order to test the presence of glucose we have to use Benedicts reagent or a Fehling reagent while to test the presence of protein a Milons reagent can be used. When the glucose is presence, the Benedicts reagent will change to orange color precipitate. As for the test for protein, the Milons reagent will turn to brick red precipitate.

4. Does the result indicate that starch will always react with iodine solution to give a color change? Yes

5. What was the point of the water in tube 4? As a control set of the experiment.

Conclusion : Iodine test is to test the presence of starch solution because it sensitive to it and only bread, potatoe and banana is have starch.