This laboratory experiment focuses on the chemical composition of cells, appropriate identification of which contributes to the understanding of distinctions between organic and inorganic chemicals. By utilizing iodine and emulsifiers tests – in the framework of both negative and positive control experiments – hydrophilic or hydrophobic oxygen content of a chemical will be identified in the laboratory setting (Cheng et al., 2017). Such an approach has been chosen in order to gain a full-scale practical comprehension of the essential topic. The experiment deals with many variables and should be prepared thoroughly. It should be noted that this experiment requires a substantial preparation within the safety scope, and thus is supervised by an experienced instructor.
After the accomplishment of this activity, there will be enough practical skills and knowledge to explain the relationship between starch, fiber, and complex carbohydrates and how they relate to glucose, sugar, and simple sugars. In order to achieve this, iodine and emulsifier – as mentioned above – will be applied. The experiment with the latter will show that hydrophobic chemicals (like fat and other lipids) do not mix with water – if an emulsifier is present, the fats will stay mixed with the water. Then, an iodine experiment will reveal that iodine turns blue-black in the presence of starch, but not fiber.
Hence, the primary purpose of this laboratory experiment might be formulated as follows. The obtained knowledge and experience are to serve as a vital background for understanding the essence of organic and inorganic chemicals, as well as to be able to sort out hydrophilic and hydrophobic characteristics. At this point, it seems reasonable to present the following methodology and materials that were applied to achieve the given purpose.
Reference
Cheng, L, Guo, H., Gu, Z., Li, Z., & Hong, Y. (2017). Effects of compound emulsifiers on properties of wood adhesive with high starch content.International Journal of Adhesion and Adhesives, 72(1), 92–97. Web.