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Paper 6 23/ 11/ 2023

The document outlines various qualitative and quantitative tests for detecting substances such as starch, reducing sugars, proteins, vitamin C, and fats, detailing the methods and expected results. It also discusses the importance of reliability, validity, and accuracy in experimental design, highlighting potential sources of error and suggestions for improvement. Additionally, it includes instructions for creating tables and answering questions related to controlled variables, calculations, safety precautions, and conclusions.

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Savitha Seetharam
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9 views6 pages

Paper 6 23/ 11/ 2023

The document outlines various qualitative and quantitative tests for detecting substances such as starch, reducing sugars, proteins, vitamin C, and fats, detailing the methods and expected results. It also discusses the importance of reliability, validity, and accuracy in experimental design, highlighting potential sources of error and suggestions for improvement. Additionally, it includes instructions for creating tables and answering questions related to controlled variables, calculations, safety precautions, and conclusions.

Uploaded by

Savitha Seetharam
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Paper 6

23/ 11/ 2023


Part 1
Food test
Qualitative

Detecting the presence and Quantitative


the absence of a substance Semiquantitative
( not a quantitative test ) / estimation
1. Starch ……iodine solution
Yellow brown 1. Comparing colors to
Blue black Yellow brown .use a colorimeter
compare concentrations
Starch is present Starch is absent
-ve to measure the
+ve
2. Reducing sugar ( glucose , maltose ) …..Benedict’s solution .
depth of color
Blue More accurate
Sample ( liquid ) + benedict’s ……..heat in a boiling water bath

ROYGBIV Remain blue


+ve result -ve result

The darker the purple color the


3. Protein …….biuret reagent
BLUE higher the concentration of
Blue protein …source of error
Purple / lilac
+ve results -ve result ….subjective judgment of color
Not quantitative
4. Vitamin C ….DCPIP
Blue
+ve -ve 3 has the highest concentration
of reducing sugar / the faster the
Colorless Remain blue
change in color , the higher the
5. Fats ……..Ethanol emulsion test concentration of reducing sugars
…source or error ..subjective
+ve
-ve
Milky cloudy layer
Test for vitamin C

Qualitative :
Upon adding DCPIP to vitamin C sample
Blue Colour of DCPIP turn colourless.

Quantitative :
Get 5 unknown samples of vitamin c
Titrate using DCPIP
And keep adding till the blue colour of DCPIP persist / remains .
The higher the volume of DCPIP , used the higher the concentration of
vitamin C
Reliability ….repeat
First question
Validity ……controlled variables
Read the experiment ( 7 to 10 mins ) Accuracy ….average / measuring tools

1. Independent variable …changeable ……investigate the effect of …….


2. Dependent variables …..measurable …..measured / recorded / counted / calculated / observed .
3. Controlled / constant variables ………..SAME / 2 cm3/ 3 drops / 40 C ….validity
4. Source of error
• no repeats …no replication …repeat 3 more times at each temp/ pH / salt concentration .
• Cross contamination …..using same tools ….use different new tools / rinse and dry .
• dilution in case of rinsing without drying …use new measuring cylinder/ test tube .
• color change used to judge end point …subjective judgment to color change ….use colorimeter .
• Shaking …..splashing / spillage + inconsistent mixing being non standardised . …affect validity ….use
stirrer .
• Drops ……not all of same size …affect accuracy ….use pipette / burette .
• No stirring ….settle at the bottom …./ heat not distributed evenly ….stirring using a stirrer / glass rod
• temperature not maintained ……maintain using a thermostatic water bath
• Measuring 3 experiments at the same time … do them separately/ stagger the start time .
• No equilibration …allow equilibration for 5 mins …need to leave the test tube at experimental temperature
for 5 mins to reach to the experimental temperature
In pencil
B 1. Draw a table

Dependent / unit Temp/ C Volume of oxygen / cm3


Independent 0 mins 5 mins 10 mins 15 mins Plant 1 Plant 2 Plant 3
10
20
30
40
50

Dependent / unit
Independent
Leaflet 1 Leaflet 2 Leaflet 3Leaflet 4
2. Answer some questions
A) controlled variables ….same to have fair test and valid comparison
B) name dependent and independent …..keywords
C) calculation ..cross multiplication ….practice
D) safety precaution / hazard…..
• acid / base ..irritants ..wear gloves and wash under water , goggles
• Knife , cut on a flat surface away from your fingers
• Ethanol / alcohol / flammable ..using a water bath / keep away from fire
E) conclusion .. independent + results
f) source of error and state how to improve …we took some hint and keep adding more

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