Answer Happy

Do you think that the ripeness of the banana might affect the outcome of the practical? What made you come to this conclusion?
• Do you think that the amount of banana weighed out was important and why? . le the mobile phase used here hydrophilic or hydrophobic? Why is it relevant to separation of sugars? . What would happen if the samples that were applied to the chromatography paper were placed below the level of the developing solution? . In some cases, the development front was not parallel to the initial line where the sugar samples were applied. I low would the R. values be determined and would they be valid? Results • Determine the most likely sugars to be present in the ripe banana and the most likely sugar to be your unknown based on the RF values. Part B. Benedict's Test for reducing/non-reducing sugars Materials As above 1mL Benedict's solution (alkaline cupric citrate) Procedure 1. Aliquot 1 mL samples of cach standard sugar solution and your unknown into separato tubes. 2. Add 2 drops of Benedict's solution. 3. Heat tubes in a boiling (100°C) water bath for 2-5 min. 4. Record your observations for each of your sugar solutions. A positive test (red/yellow precipitate) indicates the presence of a reducing sugar that reduces cupric ions in the Benedict's solution to the cuprous state. The test is frequently used clinically to test sugar in the urine. Discussion of Procedure (lab notebook) As previously described, write down your thoughts about the following to demonstrate that you have an understanding of the procedure. . What is the underlying principle for the colour change when Benedict's reagent is mixed with a reducing sugar? Results (lab notebook) . Which sugar/s is/are a non-reducing sugar? . What is the main structural feature that differentiates them from a reducing sugar? Illustrate this with chemical drawings of specific sugars.