How to prove that a ripe apple contains glucose. Apples - a health pantry How to prove that a ripe apple contains glucose

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Presentation on the topic: Ripe apples

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RELEVANCE You won’t surprise anyone with apples now, they are on our table all year round. There are different varieties, choose to suit every taste. PROBLEM You always want to pick a ruddy apple straight from the branch of an apple tree, most often without waiting for it to ripen, because... appearance deceptive.

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RESEARCH OBJECTIVES: - To prove that fruit ripening is a chemical process in which starch is converted into sugar. - to prove the presence of starch in unripe apples. - to prove the presence of glucose in ripe apples. - to prove that apples contain water.

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WORKING HYPOTHESIS: Unripe apples are tasteless because they do not contain sugar and are not juicy because they have little water. INTENDED NOVELTY: We independently, in a school laboratory, proved the presence of glucose, water and starch in apples. RESOURCES: Equipment: scales, alcohol lamp, alkali solution, copper sulfate solution, iodine, litmus, universal litmus paper, glycerin, glucose, ammonia solution of silver oxide.

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STEPS OF WORK: 1. Theoretical part: search for information on the research topic.2. Practical part: buying apples, carrying out experiments to prove the composition of apples.3. Analysis of theoretical and practical material. Experiments underlying the study: a) Determination of the pH value of an aqueous solution of ripe and unripe apples; b) Detection of water in apples; c) Detection of starch and glucose in apples. 4. Creation of a presentation.

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HOW MUCH WATER IS IN APPLES? The water content in an apple ranges from 75 to 97%. And although apples contain a lot of water, they are nevertheless tasty and contain valuable substances necessary for our nutrition. WHAT WE DID: - weighed the apple on the scales; - grated an apple; - the mass was placed in cheesecloth and the juice was squeezed out. - The remaining mass was laid out on a plate and the water was allowed to evaporate. - weighed again Conclusion: After re-weighing, we were convinced that the weight of the apple became less than the weight of the water that evaporated from it. Apples contain water. A ripe apple contains more water than an unripe one.

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HOW MUCH WATER IS IN APPLES? WHAT WE DID: - weighed the apple on the scales; - grated an apple; - the mass was placed in cheesecloth and the juice was squeezed out. - The remaining mass was laid out on a plate and the water was allowed to evaporate. - weighed again Conclusion: After re-weighing, we were convinced that the weight of the apple became less than the weight of the water that evaporated from it. The water content in an apple ranges from 75 to 97%. And although apples contain a lot of water, they are nevertheless tasty and contain valuable substances necessary for our nutrition. Apples contain water. A ripe apple contains more water than an unripe one.

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DETERMINATION OF MALIC ACID Universal indicator paper and litmus determine the change in pH of the pH value environment. If, when adding a solution, the color of the piece of paper changes to red, this indicates an acidic solution. If the color of the paper turns blue, then the solution is alkaline. WHAT THEY DID: take an apple, drop a drop of juice onto a piece of universal paper. CONCLUSION: The paper changes its color. She turns pink. Therefore, apple juice contains weak malic acid. Apples contain acid. An unripe apple has more acid than a ripe one.

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DETERMINATION OF STARCH To verify the presence of starch in an apple, drop a little iodine onto the sample. A dark blue color should appear. What they did: They took a ripe apple and an unripe one. Cut into thin slices. A few drops of iodine were dropped on them. Conclusion: Blue coloring appears only on the cut of an unripe apple. A ripe apple contains no starch. Starch is found in apples that are not yet ripe.

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DETERMINATION OF STARCH To verify the presence of starch in an apple, drop a little iodine onto the sample. A dark blue color should appear. What they did: They took a ripe apple and an unripe one. Cut into thin slices. A few drops of iodine were dropped on them. Conclusion: Blue coloring appears only on the cut of an unripe apple. This means that a ripe apple contains no starch. Starch is found in apples that are not yet ripe.

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DETERMINATION OF GLUCOSE What they did: Pour apple juice into a test tube (3 cm along the height of the test tube). The same amount of sodium hydroxide solution was added, and then a solution of copper sulfate was added drop by drop. The solution turns a beautiful blue color. The resulting solution was heated on an alcohol lamp. Gradually, the solution changes color: blue - green - yellow - red. CONCLUSION: The appearance of a red color (the color of tomato juice) indicates that apple juice contains glucose. Glucose is a type of sugar. Glucose is found in apples that are ripe. Unripe apples do not contain glucose.

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WHY DO APPLES DARKEN WHEN CUT? WHAT WE DID: 1. We took an apple and a lemon. Cut the apple in half, place it cut side up on a saucer and squeeze a little lemon juice onto one of the halves. After a few hours, the “clean” half of the apple darkened, but the one that was “protected” by lemon juice remained the same white. 2. Grate the apple into 2 containers. Lemon juice was added to one of them. After a few hours, the “clean” part of the applesauce darkened, but the part that was “protected” by the lemon juice remained the same white.

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Apples contain a lot of iron, and iron compounds can be divalent or trivalent. When the apple is intact, all the iron in it is divalent, and its compounds are light green in color. When you bite into an apple, oxygen from the air gradually penetrates into the apple and oxidizes the iron. It becomes ferric, and ferric iron compounds have a brownish-brown color. CONCLUSION: Darkening occurs due to the oxidation of iron contained in the apple by atmospheric oxygen. And ascorbic acid, contained in lemon, is a natural antioxidant that slows down oxidation processes. Apples contain many very useful substances, including iron. Of course, no matter how much you chew apples, you won’t find pieces of the iron we are used to there, but iron is still there in the form of very small particles that are not visible to the eye. When these tiny particles of iron come into contact with air, or rather with oxygen in the air, they begin to darken. Lemon juice covered the cut with a protective film, and oxygen could not reach the iron.

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BIOLOGICAL SIGNIFICANCE OF APPLES - Pectin, which is contained in apples, improves digestion and makes our skin healthier. - Natural glucose contained in apples relieves fatigue. The iron contained in apples raises the level of hemoglobin in the blood. - It is enough to eat 4 - 5 apples a day to stock up on all the useful vitamins and microelements. - It is very important to eat apple seeds. Five apple seeds eaten contain the daily requirement of iodine for an adult. - Apples also cleanse the body and remove old toxins.

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CONCLUSIONS OF THE WORK: Using a qualitative reaction, we proved the presence of starch and glucose in apples. We determined water and acid in apples, as well as the presence of iron. Thanks to the work done, we proved that in juicy ripe apples there is no starch, but there is glucose. An unripe apple contains no sugar; but it contains a lot of starch. In a ripened apple, an iodine solution can show the absence of starch; and the sugar test is the presence of grape sugar. Fruit ripening is a chemical process that converts starch into sugar.

Nowadays you won’t surprise anyone with apples; they are on our table all year round. There are different varieties, choose to suit every taste. RELEVANCE OF THE PROBLEM You always want to pick a ruddy apple straight from the branch of an apple tree, most often without waiting for it to ripen, because... appearances are deceiving.

Prove that fruit ripening is a chemical process in which starch is converted to sugar. - prove the presence of starch in unripe apples. - prove the presence of glucose in ripe apples. - prove that apples contain water. RESEARCH OBJECTIVES:

Unripe apples are tasteless because they have no sugar and are not juicy because they have little water. WORKING HYPOTHESIS: We independently, in a school laboratory, proved the presence of glucose, water and starch in apples. INTENDED NOVELTY: Equipment: scales, alcohol lamp, alkali solution, copper sulfate solution, iodine, litmus, universal litmus paper, glycerin, glucose, ammonia solution of silver oxide. RESOURCES:

1. Theoretical part: searching for information on the research topic. 2. Practical part: buying apples, carrying out experiments to prove the composition of apples. 3. Analysis of theoretical and practical material. Experiments underlying the study: a) Determination of the pH value of an aqueous solution of ripe and unripe apples; b) Detection of water in apples; c) Detection of starch and glucose in apples. 4.Creating a presentation. WORK STEPS:

HOW MUCH WATER IS IN APPLES? WHAT WE DID: - weighed the apple on the scales; - grated an apple; - the mass was placed in cheesecloth and the juice was squeezed out. - The remaining mass was laid out on a plate and the water was allowed to evaporate. - weighed again Conclusion: After re-weighing, we were convinced that the weight of the apple became less than the weight of the water that evaporated from it. The water content of an apple ranges from 75 to 97%. And, although apples contain a lot of water, they are nevertheless tasty and contain valuable substances necessary for our nutrition.

DETERMINATION OF MALIC ACID WHAT THEY DID: take an apple, drop a drop of juice onto a universal piece of paper CONCLUSION: The paper changes its color. She turns pink. Therefore, apple juice contains weak malic acid. Universal indicator paper and litmus determine the change in the pH of the environment and the hydrogen index. If, when adding a solution, the color of the piece of paper changes to red, this indicates an acidic solution. If the color of the paper turns blue, then the solution is alkaline.

What they did: They took a ripe apple and an unripe one. Cut into thin slices. A few drops of iodine were dropped on them. Conclusion: Blue coloring appears only on the cut of an unripe apple. A ripe apple contains no starch. To verify the presence of starch in an apple, drop a little iodine onto the sample. A dark blue color should appear. DEFINITION OF STARCH

What they did: They took a ripe apple and an unripe one. Cut into thin slices. A few drops of iodine were dropped on them. Conclusion: Blue coloring appears only on the cut of an unripe apple. This means that a ripe apple contains no starch. To verify the presence of starch in an apple, drop a little iodine onto the sample. A dark blue color should appear. DEFINITION OF STARCH

DETERMINATION OF GLUCOSE What they did: Pour apple juice into a test tube (3 cm along the height of the test tube). The same amount of sodium hydroxide solution was added, and then a solution of copper sulfate was added drop by drop. The solution turns a beautiful blue color. The resulting solution was heated on an alcohol lamp. Gradually the solution changes color: blue - green - yellow - red. CONCLUSION: The appearance of a red color (the color of tomato juice) indicates that apple juice contains glucose. Glucose is one of the types of sugar.

Apples contain a lot of iron, and iron compounds can be divalent or trivalent. When the apple is not damaged, all the iron in it is divalent, and its compounds are light green in color. When you bite into an apple, oxygen from the air gradually penetrates into the apple and oxidizes the iron. It becomes ferric, and ferric iron compounds have a brownish-brown color. CONCLUSION: Darkening occurs due to the oxidation of iron contained in the apple by atmospheric oxygen. And ascorbic acid contained in lemon is a natural antioxidant that slows down oxidation processes. Apples contain many very useful substances, including iron. Of course, no matter how much you chew apples, you won’t find pieces of the iron we are used to there, but iron is still there in the form of very small particles that are not visible to the eye. When these tiny particles of iron come into contact with air, or more precisely, with oxygen in the air, they begin to darken. Lemon juice covered the cut with a protective film, and oxygen could not reach the iron.

Pectin, which is contained in apples, improves digestion and makes our skin healthier. - Natural glucose contained in apples relieves fatigue. The iron contained in apples increases the level of hemoglobin in the blood. - It is enough to eat apples a day to stock up on all the useful vitamins and microelements. - It is very important to eat apple seeds. Five apple seeds eaten contain the daily requirement of iodine for an adult. - Apples also cleanse the body and remove old toxins. BIOLOGICAL SIGNIFICANCE OF APPLES

1. Using a qualitative reaction, they proved the presence of starch and glucose in apples. 2. We determined water and acid in apples, as well as the presence of iron. 3. Thanks to the work done, we have proven that juicy ripe apples do not contain starch, but contain glucose. An unripe apple contains no sugar; but it contains a lot of starch. In a ripened apple, an iodine solution can show the absence of starch; and the sugar test is the presence of grape sugar. Fruit ripening is a chemical process that converts starch into sugar. CONCLUSIONS ON THE WORK:

Introduction

In biblical myths, the apple is a symbol of the beginning of life. By eating the fruit, Eve became the ancestor of us all. In fairy tales and folk legends, this extraordinary fruit is often mentioned: “Rejuvenating apples...”, “Juvenir apples...”, etc. Why is so much attention paid to this particular fruit? Is it really so useful and necessary for us in life? We tried to answer this question.

Goal and tasks:
Expand the range of knowledge about apples;
To study the effect of the chemical composition of apples on the human body;
Examine the chemical composition of apples for the presence of vitamin C, malic acid, Fe 2+, Fe 3+ ions and iodine ions

Apple breeding

Among fruit plants, the apple tree ranks first in terms of planting area. The homeland of the apple tree is considered to be the Caucasus, Central Asia and China.

Cultivated varieties of apple trees belong to one species - the domestic apple tree.
There are special varieties of ornamental apple trees. They are planted in parks, squares, and streets are landscaped with them not for the sake of fruit, but for decoration. One of the founders of the science of breeding fruit crops there was an outstanding Russian scientist Ivan Vladimirovich Michurin. He created more than 300 varieties of fruit plants. Its variety, Pepin saffron, decorates our gardens today.

Scientists and breeders are working to create new varieties of apple trees for different climatic zones.

The work of breeders in the Saratov region

Having studied the special literature on the selection of apple trees in our region, we learned that the garden should consist of economically profitable and environmentally plastic (with high adaptive potential) varieties: drought-resistant, winter-hardy, resistant to scab and powdery mildew, productive, with fruits High Quality. In 2000–2007 In various horticultural zones of the Middle Volga region, a variety study was carried out on 44 new varieties of apple trees obtained from different crossing options. Most of the varieties studied under these conditions showed high adaptive potential. Rtishchev's firstborn (1995), Khvalynskoye and Paschalnoye (2008) are included in the State Register for the Saratov region. The firstborn of Rtishchev and Sovkhoznoe were recommended for inclusion in the State Register for the Volgograd region.

On this moment in our region the best economic indicators are apple tree varieties: Berkutovskoye, Pervenets Rtishcheva (winter consumption period), from the group of summer varieties on the market: Malt Bagaevsky.

Medicinal properties of apples

Apple is often used as a dietary and medicinal product. They are useful for people with mental work and people leading a sedentary lifestyle.

An apple contains up to 80% water, the remaining 20% contains a lot of useful substances: potassium, sodium, calcium, magnesium, phosphorus, iron, iodine, as well as vitamins A, B1, B6, PP, C, etc. The phytoncides of these fruits are destructive act on the causative agents of dysentery and influenza A virus. Vitamin C increases the body's immunity and has bactericidal properties.

It is best to consume fresh fruits in in kind or grated on a coarse grater. Fresh apples cause abundant secretion of gastric juice, so it is useful to eat an apple during lunch for those who are in a hurry and do not chew their food very thoroughly.
Apples normalize the amount of cholesterol in the liver. In this case, it is enough to eat 2-3 apples a day. This effect of apples is explained by the fact that the pectins they contain are favorably combined with other substances with a similar effect: ascorbic acid, fructose, magnesium.
For long-term treatment of atherosclerosis, it is recommended to eat 3-4 apples or drink 1 glass of apple juice daily. Reduce and regulate blood sugar levels by eating 2 apples at night. They also have a beneficial effect on sleep and aid digestion.
Fresh and baked apples are used to improve digestion and metabolism. Raw, boiled or baked apples are consumed on an empty stomach for sluggish digestion, gastrointestinal disorders, especially in children and for long-term, so-called habitual constipation. Applesauce also has a positive effect.
Including 2-3 apples in your daily diet will help prevent colds.
Fresh apples are recommended for headaches.
American dentists suggested using an apple instead of toothpaste after meals, and especially at night, and then rinsing your mouth. Apples eliminate 96.7% of bacteria in the mouth.
Apples facilitate the absorption of calcium salts and are good for the skin.
Apples ripened in the sun contain more vitamins than apples grown in the shade.
Raw, baked and boiled apples are used as a diuretic for edema of both cardiovascular and renal origin.
Apples are recommended to be consumed for diseases of the kidneys, bladder and kidney stones. Apples have the property of removing oxalate urinary stones from the body.

experimental part

An apple is a storehouse of chemicals necessary for humans. To confirm these words, we conducted research work on the detection of chemicals in apples.

First, we got apple juice from different varieties of apples (from my dacha, Antonovka variety, Cortland variety, and a store-bought apple (unknown variety)). We want to experimentally prove the presence in different varieties of apples of: vitamin C, malic acid, Fe 2+, Fe 3+ ions and iodine ions.

Proof of malic acid.

Everyone knows that apples can be sour, sweet and sour and sweet. Is it possible to chemically determine which apple will have a more pronounced sweet taste?

Let's take a universal indicator and dip it in apple juice. From experience it is clear that the indicator is painted in a different color; the more intense the color, the more malic acid there is in the apple, i.e. it tastes sour.

The result of the experiment showed:
Garden apple “Antonovka” has an acidic environment, pH is 3
The Cortland apple has a medium pH of 5
The “Purchased” apple has a medium pH of 4
It follows that the content of malic acid is found in the Antonovka apple.

Proof of ascorbic acid (vitamin C)

Ascorbic acid is a famous vitamin C that improves human immunity. To determine ascorbic acid, we first added a little starch paste to apple juice, and then added a solution of iodine drop by drop. At first, the solution did not turn blue because ascorbic acid is easily oxidized by iodine, and as soon as iodine oxidized all the acid, our solution turned blue because starch began to react with iodine.

Ascorbic acid is vitamin C above the vitamin, the only one directly related to protein metabolism. There is a rule. Little ascorbic acid - you need a lot of protein. If there is a lot of vitamin C, you can get by with less protein.
Vitamin C not only improves immunity and performance, but also has a beneficial effect on the vascular system.

This is a complex consisting of vitamin C, vitamin P and carotene.

By depriving the body of this three, we shift the exchange in an unfavorable direction towards greater body weight and increased nervousness. This complex also has a beneficial effect on the vascular system and serves as a prophylactic agent.
Vitamins C, P and carotene are most fully represented in vegetables, berries, and fruits (see table).

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100 grams of fruit contains vitamins:

Strawberries: C - 60 mg, P - 150g
- Orange: C - 60 mg, P - 500g
- Apple: C - 30 mg, P - 10–70g
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There is no doubt that strawberries and oranges contain more of this vitamin, but strawberries are present in our diet for a limited time, oranges are a rather expensive product, but apples are a cheap fruit that can and should be eaten all year round.

Evidence of the presence of Fe +2 ions

Iron II and III valence salts can be determined using sodium hydroxide. By adding NaOH to solutions of iron (II) and (III) salts, we obtain different precipitates.
We conducted experiments with both chemical reagent, and with a solution of apple juice.

Experience No. 1

FeSO 4 + 2 NaOH = Fe (OH) 2 + NaSO 4
Fe 2+ + 2OH – = Fe(OH) 2 – White precipitate that quickly turns green in air.

Experience No. 2

FeCl 3 + 3 NaOH = Fe(OH) 3 + 3 NaCl
Fe 3+ + 3OH – = Fe(OH) 3 – brown precipitate

Fe 2+ ions are easily oxidized in air to Fe 3+ ions, so the green precipitate of Fe(OH) 2, after some time, turns into brown – Fe(OH) 3.

Experience No. 3

Apple juice + NaOH – a green precipitate of Fe(OH) 2 appears, this proves the presence of iron ions (2). After 30 minutes, our green precipitate turned brown, i.e. iron turned into iron state (3). Therefore, our advice is to drink the juice immediately after preparing it.

Quantitative content of iron ions in apples.

We cut the apples and left them in the air for two hours. Those apples that darken faster contain more iron ions. In our case, these were apples grown in our dacha.

The presence of iodine in apple seeds

The reagent for iodine is starch. We poured starch paste onto crushed apple seeds, the solution turned blue.
Therefore, we give advice: two apples a day, eaten along with seeds, is enough to provide a daily dose of iodine per day.

Project activity is one of the sources of self-knowledge and self-development of every student. For us it is also to show our Creative skills, to know own capabilities. In the course of the work done, we expanded our knowledge in the field of biology and chemistry. When studying varieties of apple trees, we found out what varieties of apple trees are grown in our region. When performing the experimental part of the work, we learned that apples contain a lot of iron, iodine, and ascorbic acid and proved this.

Information sources

1. Book for reading on botany: For students of grades 5 - 6. Comp. D.I. Traitak. – 2nd ed., revised. – M.: Education, 1985. – 223 p., ill.
2. Chemistry. 9th grade: educational. for general education institutions/O.S. Gabrielyan. – 13th ed., stereotype. – M.: Bustard, 2008.
3. Chemistry. 10: textbook. for general education institutions/ X46 O.S. Gabrielyan, F.N. Maskaev, S.Yu. Ponomarev, V.I. Terenin - 4th ed., stereotype. - M. Drofa, 2003
4. www.yabloko.ru
5. www.cofe.ru/apple/
6. www.wikipedia.org/wiki/Apple
7. www.apple.com/ru/

Leaders:
biology teacher Grankina Lyudmila Vasilievna,
Chemistry teacher Tatyana Vasilievna Nadobnykh,
Geography teacher Natalya Nikolaevna Solenkova