Starch and Sugar Lab Flashcard

Front

What is the control in an experiment testing for reducing sugars?

Back

The sample containing only water and Benedict’s reagent.

Front

What property of amylase is affected by pH changes?

Back

Enzymatic activity.

Front

What color change occurs in Benedict's solution when reducing sugars are present?

Back

It changes color from blue to green, yellow, or brick-red.

Front

Why is temperature control important during the iodine test for starch?

Back

Temperature fluctuations can alter the color response, leading to inaccurate readings.

Front

What type of bond does amylase break down during starch digestion?

Back

Glycosidic bonds.

Front

What is the function of Benedict's reagent in sugar testing?

Back

To detect the presence of reducing sugars by changing color.

Front

What is the role of amylase in the digestion of starch?

Back

Amylase catalyzes the breakdown of starch into simpler sugars.

Front

What is a reducing sugar?

Back

A sugar that can donate electrons to another chemical, typically characterized by a free aldehyde or ketone group.

Front

What happens to iodine when it reacts with starch?

Back

Iodine turns blue-black in the presence of starch.

Front

What is the significance of using a sample known to contain no reducing sugars in an experiment?

Back

It serves as a baseline to compare the results of other samples.