BS111LLabReport - Daniel McAree BS 111L Section 6 Designing...

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Daniel McAree BS 111L Section 6 Designing Your Own Experiment Lab Partners: April Clarin, Lindsey Gilbert, Natalie Rolph 2/8/11 Introduction In this experiment we tested whether different types of bread had different starch concentrations. Because bread is an essential part of our diet as most of us consume bread every day, knowing more about what we are eating may change what type of bread we choose to eat. Using white, whole wheat, and rye bread with three replicates of each, we conducted the Iodine Test for Starch to test for the presence of starch in each type of bread and the Acidic Iodine Test for Helically Coiled Polysaccharides to test for the concentrations of starch through their absorbance levels by comparing these values to a standard curve of known starch concentrations. Corcuera et al. (2007) used a spectrophotometer for absorbance levels, similar to our method, to determine starch concentrations in breads and environmental effects on these concentrations. Liljeberg et al. (1992) also used a spectrophotometer in examining starch concentrations in breads when studying metabolic responses to consumption of different breads. We hypothesized that white,
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This note was uploaded on 09/19/2011 for the course BIOLOGY 111L taught by Professor Staff during the Spring '11 term at Michigan State University.

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BS111LLabReport - Daniel McAree BS 111L Section 6 Designing...

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