Aldehyde

Background This experiment was performed to determine the identity of an unknown organic liquid using physical constants: physical state, color, and odor, the solubility classification: water soluble or insoluble, the results of characterization tests: Lucas test, 2,4-Dinitrophenylhydrazine test, Bromine in Methylene Chloride test, and Ferric hydroxamate test, and analyses of spectral data: IR spectrum and HNMR . All testing samples were added to testing tubes for observation. Data was…

The results obtained for this lab were very unsatisfactory, even though the results sustain a general trend throughout the course of the experiment, the results were not expected. At the beginning of the experiment all reagents produced satisfactory results, the reactant 2-bromopropane was determined to be the limiting reagent for the Grignard formation and the Isopropyl Magnesium Bromide was correctly formed. However, random errors occurred at the nucleophilic addition step. At this period, it…

for example cellulose in plants and glycogen in the human body and components of other molecules for example DNA, RNA, glycolipids, glycoproteins and ATP. Arabinose is an aldopentose – a monosaccharide containing five carbon atoms, and including an aldehyde (CHO) functional group. The structure…

It was insoluble because it did not dissolve after ten minutes. The Schiff’s test was determined to be negative. This meant that the unknown sample did not have an aldehyde present because the solution did not turn purple-fuchsia and stayed yellow. The Bisulfite test was negative and that meant that the unknown did not have an aldehyde, unhindered cyclic ketone, or unhindered ketone present. The Iodoform test for water-insoluble unknowns was conducted and determined to be positive. The brown…

The lab we conducted involved a process called the Maillard Reaction. When it comes to cooking meats, heating the food causes the proteins, especially those nearest the surface of the meat, to denature. These denatured proteins become more chemically reactive to other molecules in their environment. One of the primary reactions that occur when browning meats and many other foods is called the Maillard Reaction. The Maillard Reaction is a non-enzymatic chemical reaction between amino acids and…

Structure of Glucose Introduction to Glucose: Glucose, a rich source of energy for living organisms, is produced by the photosynthesis of water and carbon dioxide. Living organisms take in food and obtain energy by the chemical and mechanical breakdown of glucose. Glucose is a simplest carbohydrate, belongs to the monosaccharide category of sugars. More complex carbohydrates usually arise from the linked glucose units (Spencer et. al, 2010). Chemical composition of glucose: Being the simplest…

Moisture determination is important in foods for various reasons including; economic, food quality, microbial stability, labeling requirements etc. this may be done by several methods depending on several factors such as water type, decomposition of other food component among others. One such method of moisture determination is the Karl-Fischer Titration Method (KF). Titration is a technique used to determine the concentration of a known volume of solution. A titrant; that is a solution of known…

This was expected as the compounds were monosaccharides (“Types of Sugar : Monosaccharides and Disaccharides”). Monosaccharides are reducing sugars because they either have a free aldehyde or ketone group. Most disaccharides are typically reducing sugars, though there are exceptions, like sucrose. This was seen in the lab as there was no color change, indicating sucrose was not a reducing sugar. This was as well expected since sucrose…

experiment is to detect the presence of saccharides in different samples through the use of Benedicts reagent and Lugol’s solution. Monosaccharides have a double bonded oxygen atom that forms in one of its two possible chemical groups known as ketone or aldehyde. Disaccharides are two monosaccharides joined together by a glycosidic bond. The Benedicts reagent reacts with the double bonded oxygen atom in monosaccharides by reducing the copper sulfate found in the reagent. Therefore, Benedicts…

Since leukotrienes have a major impact on asthma, researchers then began questioning where they were derived from. Leukotrienes are formed from omega 6 vegetable oil, which is also known as linoliec acid. Researchers have discovered that the way we eat is one of the major causes of asthma and allergic reactions. Eicasonoids generated from PUFA, particularly omega 6 are some of the early substances released in the lungs during an asthma attack. Omega 6, however, is not the only substance that…