How to prove that a ripe apple contains glucose. Apples are the pantry of health 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. Varieties are very different, choose for every taste. PROBLEM You always want to pick a ruddy apple directly from the branch of an apple tree, most often without waiting for it to ripen, because. appearance deceptive.

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

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OPERATING HYPOTHESIS: Unripe apples are not tasty because they have no sugar and are not juicy because they have little water. SUGGESTED NOVELTY: We independently, in the conditions of the 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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STAGES 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 the aqueous solution of a ripe and unripe apple; 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 there is a lot of water in apples, they are nevertheless tasty and contain valuable substances necessary for our nutrition. WHAT THEY DID: - they weighed an apple on the scales; - grated an apple; - the mass was placed in gauze 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 made sure that the weight of the apple became less by as much as the weight of the water 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 THEY DID: - they weighed an apple on the scales; - grated an apple; - the mass was placed in gauze 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 made sure that the weight of the apple became less by as much as the weight of the water evaporated from it. The water content in an apple ranges from 75 to 97%. And although there is a lot of water in apples, 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 MALCIC ACID Universal indicator paper, litmus determine the change in the pH of the pH medium. If the color of the paper changes to red when the solution is added, this indicates the acidic environment of the solution. If the color of the paper turns blue, then the solution is alkaline. WHAT THEY DID: they took an apple, put a drop of juice on a universal piece of paper CONCLUSION: The piece of paper changes its color. She turns pink. Therefore, apple juice contains weak malic acid. Apples contain acid. An unripe apple contains 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 on 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 staining appears only on the cut of an unripe apple. A ripe apple does not contain 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 on 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 staining appears only on the cut of an unripe apple. This means that there is no starch in a ripe apple. Starch is found in apples that are not yet ripe.

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DETERMINATION OF GLUCOSE What we did: We poured apple juice into a test tube (3 cm in height of the test tube). The same amount of sodium hydroxide solution was poured, and then, drop by drop, a solution of copper sulfate. The solution turns into 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 type of sugar. Glucose is found in apples that are ripe. Unripe apples do not contain glucose.

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DETERMINATION OF GLUCOSE What we did: We poured apple juice into a test tube (3 cm in height of the test tube). The same amount of sodium hydroxide solution was poured, and then copper sulfate solution was added dropwise. 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 type of sugar. Glucose is found in apples that are ripe. Unripe apples do not contain glucose.

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WHY DO APPLES DARK IN THE CUT? WHAT THEY DID: 1. They took an apple and a lemon. They cut the apple in half, put it cut up on a saucer and squeezed a little lemon juice into one of the halves. After a few hours, the "clean" half of the apple darkened, and the one that was "protected" by lemon juice remained the same white. 2. Grate an apple into 2 containers. Lemon juice was added to one of them. After a few hours, the "pure" part of the applesauce darkened, while the part that was "protected" with lemon juice remained the same white.

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Apples contain a lot of iron, and in compounds, iron can be divalent and trivalent. When an 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 trivalent, and ferric iron compounds have a brownish-brown color. CONCLUSION: Darkening occurs due to the oxidation of the iron contained in the apple by atmospheric oxygen. And the ascorbic acid contained in the lemon is a natural antioxidant that slows down the oxidation process. Apples contain many very useful substances, including iron. Of course, no matter how much you chew apples, you won’t find pieces of iron familiar to us 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, 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.

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BIOLOGICAL SIGNIFICANCE OF APPLES - Pectin 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 useful vitamins and microelements. - It is very important to eat apple seeds. Five eaten seeds from an apple contain the daily intake of iodine for an adult. - Apples also cleanse the body and remove old toxins.

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CONCLUSIONS ON 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 there is no starch in juicy ripe apples, but there is glucose. An unripe apple contains no sugar; but it has a lot of starch. In a ripe apple, a solution of iodine can show the absence of starch; and sugar breakdown - the presence of grape sugar. Fruit ripening is a chemical process that converts starch into sugar.

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

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

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

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. The experiments underlying the study: a) Determination of the pH value of the medium of an aqueous solution of a ripe and unripe apple; b) Detection of water in apples; c) Detection of starch and glucose in apples. 4. Create a presentation. STAGES OF WORK:

HOW MUCH WATER IS IN APPLES? WHAT THEY DID: - they weighed an apple on the scales; - grated an apple; - the mass was placed in gauze 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 made sure that the weight of the apple became less by as much as the weight of the water evaporated from it. The water content of an apple is between 75 and 97%. And, although there is a lot of water in apples, nevertheless they are tasty and contain valuable substances necessary for our nutrition.

DETERMINATION OF MALCIC ACID WHAT THEY DID: take an apple, drop a drop of juice on a universal piece of paper CONCLUSION: The piece of paper changes its color. She turns pink. Therefore, apple juice contains weak malic acid. Universal indicator paper, litmus determine the change in pH of the pH medium. If the color of the paper changes to red when the solution is added, this indicates the acidic environment of the 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. They put a few drops of iodine on them. Conclusion: Blue staining appears only on a cut of an unripe apple. A ripe apple does not contain starch. To verify the presence of starch in an apple, drop a little iodine on 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. They put a few drops of iodine on them. Conclusion: Blue staining appears only on a cut of an unripe apple. This means that there is no starch in a ripe apple. To verify the presence of starch in an apple, drop a little iodine on the sample. A dark blue color should appear. DEFINITION OF STARCH

Apples contain a lot of iron, and in compounds, iron can be divalent and trivalent. When an 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 trivalent, and ferric iron compounds have a brownish-brown color. CONCLUSION: Darkening occurs due to the oxidation of the iron contained in the apple by atmospheric oxygen. And the ascorbic acid contained in the lemon is a natural antioxidant that slows down the oxidation process. Apples contain many very useful substances, including iron. Of course, no matter how much you chew apples, you won’t find pieces of iron familiar to us 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, more precisely, with the oxygen in the air, they begin to darken. Lemon juice covered the cut with a protective film, and oxygen could not reach the iron.

The pectin found 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. - Enough to eat apples a day to stock up on all useful vitamins and minerals. - It is very important to eat apple seeds. Five eaten seeds from an apple contain the daily intake of iodine for an adult. - Apples also cleanse the body and remove old toxins. BIOLOGICAL SIGNIFICANCE OF APPLES

1. With the help of a qualitative reaction, the presence of starch and glucose in apples was proved. 2. We determined water and acid in apples, as well as the presence of iron. 3. Thanks to the work done, we proved that there is no starch in juicy ripe apples, but glucose. An unripe apple contains no sugar; but it has a lot of starch. In a ripe apple, a solution of iodine can show the absence of starch; and sugar test the presence of grape sugar. Fruit ripening is a chemical process that converts starch into sugar. CONCLUSIONS ON WORK:

Introduction

In Biblical myths, an apple is a symbol of the beginning of life. Having tasted the fruit, Eve became the progenitor of all of us. In fairy tales and folk tales, this unusual fruit is often mentioned: “Rejuvenating apples ....”, “Pouring apples ....”, etc. Why is this particular fruit given so much attention? Is it really so useful and necessary for us in life. This is the question we tried to answer.

Goal and tasks:
Expand the range of knowledge about the apple;
To study the effect of the chemical composition of an apple 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 selection

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

Apple cultivars belong to the same species - the domestic apple tree.
There are special varieties of ornamental apple trees. They are planted in parks, squares, they green the streets with them not for the sake of fruits, but for decoration. One of the founders of the science of selection fruit crops was an outstanding Russian scientist Ivan Vladimirovich Michurin. He created more than 300 varieties of fruit plants. His variety, Pepin saffron adorn our gardens today.

Scientists-breeders are working on the creation of new varieties of apple trees for different climatic zones.

The work of breeders of the Saratov region

Having studied the special literature on the selection of apple trees in our region, we learned that the orchard should consist of economically profitable and ecologically 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 of 44 new apple varieties obtained from different crossing options was carried out. Most of the varieties studied under these conditions showed a high adaptive potential. The first-born of Rtishchev (1995), Khvalynskoye and Paskhalnoye (2008) are included in the State Register for the Saratov region. The firstborn of Rtishchev and Sovkhoznoye are recommended for inclusion in the State Register for the Volgograd Region.

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

Medicinal properties of apples

Apple is often used as a dietary and medicinal remedy. They are useful for people of mental labor 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. Phytoncides of these fruits are detrimental act on pathogens of dysentery, influenza A virus. Vitamin C increases the body's immunity, has bactericidal properties.

It is best to consume fresh fruits in in kind or grated on a coarse grater. Fresh apples cause an abundant secretion of gastric juice, so it is useful to eat an apple during lunch for those who are in a hurry somewhere and do not chew their food very carefully.
Apples normalize the amount of cholesterol in the liver. At the same time, it is enough to eat 2-3 apples a day. This effect of apples is explained by the fact that the pectins contained in them 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 daily or drink 1 glass of apple juice. Reduce and regulate blood sugar 2 apples eaten 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 with sluggish digestion, gastrointestinal disorders, especially in children and with prolonged, so-called habitual constipation. Applesauce also has a positive effect.
The inclusion of 2-3 apples in the daily diet will prevent colds.
Fresh apples are recommended for headaches.
American dentists suggested that instead of toothpaste, after eating, and especially at night, use an apple, and then rinse your mouth. Apples eliminate 96.7% of bacteria found in the mouth.
Apples facilitate the absorption of calcium salts, have a good effect on 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 for use in diseases of the kidneys, bladder and kidney stones. Apples have the ability to remove oxalate urinary stones from the body.

experimental part

An apple is a pantry of chemicals that a person needs. To confirm these words, we carried out research work on the detection of chemicals in apples.

First, we received apple juice from various varieties of apples (from my dacha, variety Antonovka, variety Cortland and purchased apple (variety unknown)). Empirically, we want to prove the presence in different varieties of apples of the presence of: vitamin C, malic acid, Fe 2+, Fe 3+ ions and iodine ions.

Proof of the presence of malic acid.

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

Take a universal indicator and dip it in apple juice. From experience it can be seen that the indicator is painted in different colors, the more intense the color, the more malic acid in the apple, i.e. it tastes sour.

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

Proof of Ascorbic Acid (Vitamin C)

Ascorbic acid is a famous vitamin C that enhances human immunity. To determine ascorbic acid, we first added a little starch paste to apple juice, and then added dropwise a solution of iodine. 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 a vitamin C over vitamin, the only one directly related to protein metabolism. There is a rule. Little ascorbic acid - you need a lot of protein. If you have 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.

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

By depriving the body of these three, we deduce 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.
Vitamins C, P and carotene are most fully represented in vegetables, berries, fruits (see table).

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100 grams of fruit contains vitamins:

Strawberries: C - 60 mg, R - 150g
- Orange: C - 60 mg, R - 500g
- Apples: C - 30 mg, R - 10-70g
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There is no doubt that strawberries and oranges have 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.

Proof of the presence of Fe +2 ions

Salts of iron II and III valency can be determined using sodium hydroxide. By adding NaOH to solutions of iron (II) and (III) salts, we get different precipitates.
We have carried out experiments with chemical reagent, and with a solution of apple juice.

Experience #1

FeSO 4 + 2 NaOH \u003d Fe (OH) 2 + NaSO 4
Fe 2+ + 2OH - \u003d Fe (OH) 2 - White precipitate, quickly turning green in air.

Experience #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, therefore, the green precipitate Fe (OH) 2, after a while turns into brown - Fe (OH) 3.

Experience No. 3

Apple juice + NaOH - a green precipitate of Fe (OH) 2 falls out, this proves the presence of iron ions (2). After 30 minutes, our green precipitate turned brown; iron has passed into the state of iron (3). Therefore, we give advice, drink the juice immediately after making it.

Quantitative content of iron ions in apples.

We cut the apples and left them in the air for two hours. More iron ions are contained in those apples that darken faster. In our case, these were apples grown in our country house.

The presence of iodine in the seeds of apples

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

Project activity is one of the sources of self-knowledge, self-development of each student. For us it is also to show our Creative skills, know own possibilities. In the course of the work done, we have expanded our knowledge in the field of biology and chemistry. When studying the varieties of apple trees, we learned 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, ascorbic acid and proved this.

Sources of information

1. Book for reading on botany: For students in grades 5 - 6. Comp. D. I. Traitak. - 2nd ed., revised. - M.: Enlightenment, 1985. - 223 p., ill.
2. Chemistry. Grade 9: textbook. for general education institutions/O.S. Gabrielyan.–13th ed., stereotype.– M.: Drofa, 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.coffee.ru/apple/
6. www.wikipedia.org/wiki/Apple
7. www.apple.com/en/

Leaders:
biology teacher Grankina Lyudmila Vasilievna,
chemistry teacher Nadobnykh Tatyana Vasilievna,
geography teacher Solenkova Natalya Nikolaevna