Hydrolysis of Starch: Potato Syrup Production

Name: Maranda Ryan P. Section: QqRr

Date: Oct 17, 2021 Score:

1. What were the conditions used to hydrolyze starch? Explain why such conditions were used.
 The method of acidic and enzymatic hydrolysis was used to hydrolyze starch. The
temperature, pH level, and pressure are all considered when performing acidic hydrolysis.
To be more specific, the temperature and pressure are high in this process, while pH is low
or acidic. This condition was chosen because it allows the starch to be broken down more
quickly into sugar. The enzymatic method, on the other hand, is the natural breakdown of
starch into sugar, with the presence of water. This procedure has the disadvantage of being
slow and time-consuming. Both conditions can be used together in hydrolyzing starch,
according to the video.

2. Why was a base needed?

Because the mixture is remained acidic after being pressure cooked, a base was required. As
a result, a base is needed to neutralize the acid. To neutralize the acid, the person in the video
uses sodium hydroxide, a strong base. As a response, hydrochloric acid may react with it.
Before being pressured cooked, the mixture was acidified with hydrochloric acid, though he
indicated that vinegar or cream of tartar would also work, but sulfuric acid is better because it
is simple to remove.

3. What was the end product after the hydrolysis?

The end product of the hydrolysis was glucose
4. Will the end product show a positive result to the following tests? Why?
a. Molisch’s test
Yes, because it produces a positive result for all carbohydrates, particularly glucose. It
yields a positive response for monosaccharides faster in Molisch’s test because glucose
is an abundant monosaccharide. It produces a product that is purple or reddish- purple
in color.

b. Bial’s test
No, because only pentose sugars, such as ribose sugar, produce a positive result. This
test is used to differentiate between pentose and hexose sugars. As a result hexose
sugar fails this test since it produces a green, red, or brown product, whereas pentose
sugar produce a blue product. Hexose sugars include glucose and fructose.

c. Iodine test
No, since it only provides a positive result to starch that will produce a product that is
blue, black, or dark blue in color. In the initial test, all keto-containing carbohydrates
were yellow or orange, but only starch turned dark blue in the final test as a result,
glucose is negative in this test since it produces a yellow or brown substance.

d. Benedict’s test

Yes, because the major purpose of this test is to detect the presence of simple carbs. It
will check for reducing sugars, which can be either monosaccharides or disaccharides.
As a result, it produces a brick-red positive result for glucose.

5. What is the formula of the salt byproduct of the reaction?

The formula of the salt by product of the reaction is NaCl (aq). It is derived from this chemical
equation: HCl(aq)+NaOH(aq) ⇌NaCl(aq)+H2O (l)