Why The Benedict's Test Turned A Starch

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The hypothesis for the Benedict’s test was correct as the colors of most of the substances did not change and remained a constant blue, which signifies that the potatoes, sugar, salt, and distilled water are not monosaccharides. The only exception would be potatoes, meaning that there are several monosaccharides in the potato. As for the iodine test, the hypothesis proved correct with exception of flour, because the cornstarch and piece of potato turned a blue-black color while the salt solution and distilled water only had a light yellow color. This meant that the former two substances had starch molecules and the latter two were devoid of starch molecules. As for flour, it turned light purple, meaning that it only had a low concentration…show more content…
This means that there was proteins in peanut butter but not in the remaining substances, which were distilled water, salt solution, and milk. For the grease spot test, the hypothesis can be accepted, because only mayo and vegetable oil left a stain. The stain meant that the substances are lipids, meaning that distilled water and salt solution are not lipids. Knowledge from this experiment includes how flour is partially a starch, seeing how it turned a light purple during the iodine test. It also reconfirmed the common belief that cornstarch and potatoes are starches; vegetable oil and mayo are lipids; peanut butter is a protein; and sugar is not a monosaccharide. The most common error that could have occurred in the experiment is that the Biuret’s solution did not react with milk like it was expected to. Instead of turning a different color to signal the presence of proteins, it remained the same. To improve this experiment, it would be best to have one substance of each type of organic molecule available to set the baseline for what a reaction looks like, most specifically with the Benedict’s

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