Category: Laboratory experiments

Composed of approximately 10% protein and 90% water, egg white serves as a perfect sample to test for protein presence in a laboratory setting. The Biuret test is a common chemical method used to confirm whether a solution contains proteins or smaller polypeptides, and egg white is frequently used as a positive control.

According to scientific principles, the presence of starch, and more specifically its amylose component, can be detected through a classic laboratory procedure. So, what is the indicator in the experiment to test for the presence of starch amylose? The answer is a solution containing iodine and potassium iodide, such as Lugol's solution.

The iconic iodine test for starch has been a staple of biology and chemistry labs for over two centuries, first documented in 1814. This qualitative experiment reveals the presence of starch through a dramatic color change, a phenomenon rooted in the complex molecular structure of carbohydrates.

Over 95% of known compounds are organic, and a key classification involves distinguishing between saturated and unsaturated hydrocarbons. Identifying the specific type of hydrocarbon is crucial for understanding its chemical properties, which is why chemists use reliable tests to identify saturated and unsaturated hydrocarbons.