MadSci Network: Biochemistry |
Hi Dan,
Sorry if this information comes too late for you! Anyway, I would have to
say that time is an awkward but perhaps worthwhile variable to test in
this experiment. A precipiate is not expected until the solution is
boiling, and herein lies some of the "sub-variables" for what you propose
:
- You will have to bear in mind the quality of bunsen flame, i.e.
setting, gas pressure and ventilation;
You are correct in stating that an equal volume of Benedicts must be used
when conducting trials into this variable - as only one variable must be
changed at a time.
As for whether the amount of time needed for a colour
change to take place (while under heat) is affected by the amount of
Benedict's solution used? I would guess so, yes. Remember that it is the
Benedicts that is being reduced by the "reducing-sugar" and therefore you
can imagine that there would be a time difference it the sugar's ability
to proceed with this reduction if there was an increasing amount of
Benedicts present.
Another thing to give thought to it that there must be a reasonable ratio
of your sample (potentially containing a reducing-sugar) to benedicts
solution, i.e. 1ml of your sample to 50ml of benedicts isn't really going
to do much for you either way!
I apologise if my high-school chemistry is a little rusty (pardon the pun!)
Jamie Caryl
- The height of the sample above the flame;
- The type of vessel in which you are heating the sample;
- and to some extents the ambient temperature (though I hardly think this
is
important - though perhaps it may be in south-west Wales!). All these will
effect the length of time it takes to boil your sample and keep it
boiling.
MAD Scientist
Try the links in the MadSci Library for more information on Biochemistry.