What was happened to the bananas Essay Sample

ruddy ppt in each sample.

The sum of amylum in the bananas can be compared by executing the iodine trial and happening the strength of dark bluish coloring material in each sample.After the experiment. I expect the xanthous banana have more reducing sugars but less amylum. On the contrary. the green banana contains more starch but less reducing sugars.

Premises:1 The green bananas should hold the same sum of amylum and cut downing sugars before seting in the deep-freeze and the bell jar.2 All the sweet gustatory sensation of the xanthous banana comes from cut downing sugars.3 During the storage in the deep-freeze. amylum in the green banana will non be converted into cut downing sugars.

4. All the cut downing sugars and amylum are all extracted out.The stuffs and setup:– xanthous banana– green banana– Benedict’s solution– Iodine solution– distilled H2Omensurating cylinderdroppertrial tubing *6motar and pastlebeakerfilter funnelmuslin fabricelectronic balanceconelike flask *2Procedure:Remove the green banana Peel and utilize stamp and motar to crunch up the green banana sample.Squash 5g of each sample of green banana in 25ml H2O to fix an infusion of the tissue.Filter the mixture by utilizing the ternary bed of moist muslin fabric and filter funnel to guarantee no solid residue in the conelike flask.Put the filtrate in the two trial tubings.

Each trial tubing has 5ml filtrate.Perform Benedict’s trial for cut downing sugarsAdding 10ml of Benedict’s solution into one of the sample solution.Shaking the mixture good.Boil the mixture in a hot H2O bath for 15minutes and so agitate it good.

Observe the mixture to see it whether got any alterations. Record the consequence and step the volume of ppt. But before it. merely leave the sample

for 5 proceedingss for the ppt to drop in the underside of the tubing.Perform iodine trial for amylumAdd 3 beads of iodine solution to another sample solution.

Test the strength of dark bluish coloring material.Repeat measure 1 to 6 by utilizing a half-ripe banana and a mature banana.Compare the consequences of the nutrient trials for these three samplesTable the consequences.Consequences ( because the tabular array has some jobs in uploading. hence I won’t use any tabular array )Benedict’s trial:Sum of precipitate in natural: 0. 45cmSum of ppt in half-ripe: 0.

6cmSum of ppt in ripe:0. 8cmIodine trial:Coloring material of iodine trial in natural: dark blueColoring material of iodine trial in half-ripe: blueColoring material of iodine trial in ripe: really pale blueDiscussion:In the experiment. we can compare the sum of cut downing sugar and amylum in the sample. In the Benedict’s trial. the volume of ppt in mature banana sample is the largest.

ppt in the natural banana is is the smallest. ppt in the half mature banana is greater than the natural banana’s but smaller than that of mature banana.In the iodine trial. the coloring material of the sample shows that the natural banana has the largest sum of amylum.

The natural banana has the smallest sum of amylum. The sum of amylum in half-ripe banana is greater than that of mature banana but smaller than that of the natural banana.In the Benedict’s trial. we can utilize another agencies to demo the consequence. After holding a hot H2O bath. we can take the liquid solution organize the sample.

Then we put it onto the H2O bath with evaporate dish in order to take the H2O in

the ppt. After that we weight the ppt.In the iodine trial. the consequence is non accurate plenty because the consequence is determined by our bear oculus.

We can utilize another method to demo the consequence more accurately. First. we can utilize the tintometer to find the color strength of the bluish coloring material of the sample. Second.

we can utilize the same sum of sample and drop the iodine solution until their color strength are the same. At the same clip. we can mensurate the beads of the I we have added. The larger sum of beads used that means more amylum is present.The mistake in this experiment is that one banana can non stand for all banana in the universe.

The sum of Benendict’s solution added must be far in surplus of the sample solution. Because that is required oxidize the sum of cut downing sugar nowadays in the natural banana. It is because after oxidising sugars that are originally present in the natural banana. no extra Benedict’s solution is left over to respond with freshly formed cut downing sugars.

Hence. “the sum of cut downing sugars present in the sample are the same” THIS STATEMENT IS NOT TRUE.Decision:The natural banana has more amylum than that of mature banana. The ripe banana has more cut downing sugar than that of natural banana. So the ripe banana tastes sweet and the natural banana gustatory sensations level.