what are the color reactions of casein, albumin and gelatin in Ninhydrin test?
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NINHYDRIN TEST\n(glycine)Purple liquid\n(gelatin)Clear, colorless liquid\n(albumin)Bluish liquid with purple cloudy layers\n(tyrosine)Violet liquid\n(casein)Powder-like precipitate at the bottom light purple liquid.\n\nNinhydrin test is a product of the unusual reaction is a purple colored imino derivative, which provides as useful color test for the proteins or amino acids. The purple color indicates the presence of proteins on amino acids. Since the entire reagent gave the result of a violet color so all the reagents are proteins.
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It depends on your diet.  If you take iron it will be dark dark brown.  If you drink a lot of carrot juice it will be orange.  Average diet will make it medium to light brown. \n\nMany infants have green... which may be because they drink a lot of milk (this one I am not sure about.)\n\nIf you are worried, then call a doctor.  Hope I have helped.
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1)  Phenolphethelein  colourless in acid  red colour in alkali\n\n2)Litmus  red in acid and red in alkali\n\n3)Methyl Red red in acid  and yelow in alkali\n\n4)Methyl Orange- pink in acid and yellow in alkali
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Looking at http://www.clinchem.org/cgi/reprint/22/5/679 , the suggestion I get is that the predominant reaction involved in the Kober assay involves the aromatic A ring in the oestradiol steroid. As ethinylestradiol contains this, as well as an alkyne, it will probably react in a similar fashion, but the alkyne is also likely to be reactive under those conditions. Whether it will in such a way to affect the colourmetric changes, I'm not so sure. You may want to see if you have access to this article, which may dicuss things further (unfortunately, I don't have full access to it) http://makeashorterlink.com/?C20032D3D
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It can be various colors, it depends on what you ate and drank.
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Crystal Violet \nIodine Solution  \nEthanol\nSafranin \nWater \n\nGram -ve = pink\nGram +ve = purple
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The purpose of this test is to determine an organisms ability to remove an amine group from the amino acid phenylalanine using the enzyme phenylalanine deaminase.  These bacteria include Proteus, Providencia, and Morganella of the family Enterobacteriacea, and some species of Moraxella.\nPhenylalanine is in the agar.  When an organism that can deaminate it is inoculated onto the agar the phenylalanine is converted into phenylpyruvic acid.  This acid reacts with an added ferric chloride reagent to give a color change to dark green (indicates a positive test). No color change after adding ferric chloride is a negative test.
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General Color Tests for Carbohydrates\n\nCarbohydrates are dehydrated when treated with strong mineral acids under non-oxidizing conditions. The free or potentially free aldehyde or ketonic groups of monosaccharides and certain disaccharides are readily oxidized by mildly alkaline solutions of cupric ions; such as Benedict's reagent ( copper sulfate, sodium carbonate, and sodium citrate ). These carbohydrates are called reducing sugars because they reduce cupric (Cu+2)ions to form cuprous (Cu+1) oxide, Cu2O, a yellow to brick-red precipitate. The aldoses are oxidized to aldonic acids (glucose forms gluconic acid), as well as other products. The ketoses yield a mixture of lower molecular weight oxidation products.\n\nProcedure:\n\nBring in different samples of carbohydrates, such as sugars, starches, fruits, vegetables, cookies rice, pasta, beans etc. \n\nWhen performing the following test, run a control tube for each.\n\nMolisch test: a general for carbohydrates.\n\nTo three separate test tubes, add 10 drops of 1% solutions of glucose, sucrose and starch, and dilute each sugar solution with 2 ml. of water. Add 2 drops of alpha naphthol solution (dissolve 10g alpha naphthol in 100 ml. 95% ethyl alcohol ) to each tube and mix. Incline the test tube and slowly and carefully add 3 ml. of concentrated sulfuric acid down the side of the tube to form a layer below the sugar solution. A purple ring at the interface is indicative of a carbohydrate. Additional tests can be performed on apples, celery petioles, carrots, grapes, and onions. \n\nBarfoed's test: a general test to distinguish between monosaccharides and disaccharides. \n\nTo 5 ml. of Barfoed's reagent (dissolve 66.5g of neutral, crystallized copper acetate in 800 ml. of water and add 6 ml. of glacial acetic acid, and make to one liter ), in separate test tubes, add 5 ml. of the 1% carbohydrate solutions, shake the contents of each tube well, and place all of the tubes at the same time in an actively boiling water bath. Heat for 3.5 min. after the water starts boiling again. Timing is important since a false positive test can be obtained for monosaccharides with disaccharides, if the disaccharides are heated for more than 3.5 minutes thereby breaking down ( hydrolyzing ) to monosaccharides. During this period observe the tubes closely and note any change or clarity of the solutions. A positive test for monosaccharides is the appearance of a red precipitate of Cu2O within 1 or 2 minutes, if no precipitate forms it indicates the presence of a disaccharide. Record the time if a reaction ( turbidity )precipitate occurs. For purposes of comparison, it is helpful to make a control tube with 5 ml. of water in place of the sugar.\n\nBenedict's test for Reducing sugars:\n\nPerform the tests on the 1% carbohydrate solutions. Add 5 ml. of Benedict's reagent and 2 ml. of carbohydrate to a test tube and shake each tube thoroughly. Place all tubes in a boiling water bath at the same time. Heat in the water bath for 5-6 min. and observe what happens. Record any changes in color, in the transparencies and in the formation and color of any precipitate.\n\nAdd 4-5 drops of 3M HCl to 5 ml. of 1% sucrose solution and heat in the boiling water bath for 5 min. Treat the 1% starch solution in the same way but extend the heating period to 25-30 min. Apply Benedict's test to 1-2 ml. of each solution in the same manner as before. Compare the results with those obtained without acid treatment.\n\nBial's Orcinol test distiguishes a pentose ( 5 carbons ) from a hexose ( 6 carbons ) monosaccharide.\n\nPipet 4 ml. of each carbohydrate ( 1% solutions ) into separate test tubes. Add 2 ml. of Bial's reagent ( dissolve 6g orcinol in 200 ml. 95% ethanol. Then add 40 drops of 10% FeCl3.6H2O solution ) followed by 5 ml. of concentrated HCl to all the tubes. Mix and stopper the tubes with cotton and heat in a boiling water bath for 10 min. A positive reaction for a pentos is indicat
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Adding a few drops of copper sulphate solution to a protein solution, followed by a few drops of sodium hydroxide solution produces a purple/dark blue precipitate.\n\nIf any protein originally present in the solution has already been changed into amino acids by a protease enzyme for instance, then the precipitate will not appear.\n\nThat should give you a clue about molecules of amino acids compared to molecules of protein. (You might have to remind yourself of the structure of amino acids and proteins.)
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Ninhydrin(Triketohydrindane hydrate)----C9H6O4\nLugol(Iodine Potassium-Iodide)-------  KI3 \nBiuret(Allophanamide)-----NH2CONHCONH2\n\nI cant find a chemical formula for benedict. But i found a equation.\n\nBenedict's reagent (also called Benedict's solution or Benedict's test) is a reagent used as a test for the presence of monosaccharides (such as glucose and fructose); it is also used for some disaccharides like maltose, or more generally for the presence of aldehydes, in a solution.\n\nBenedict's reagent contains blue copper(II) sulphate (CuSO4)· 5H2O which is reduced to red copper(I) oxide by aldehydes, thus oxidizing the aldehydes to carboxylic acids. The copper oxide is insoluble in water and so precipitates. The color of the final solution ranges from green to brick red depending on how many of the copper(II) ions are present. Benedict's test cannot be used to detect the presence of aromatic aldehydes.
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Concentrated nitric acid dyes human skin yellow on contact, due to interactions with the skin protein keratin. Strangely, these yellow stains turn orange when alkalised.\n This test is referred to as Xantho proteic test and used to detect the presence of proteins
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First take 30ml of 1% starch solution and add 6 ml of concentrated HCL acid and distribute them into six test tubes labeled as 'A' TO 'F'. Place them in boiling water bath and take them out at various time intervals like 0', 1', 5', 10', 13' and 15' minutes respectively.\n\nDivide the tubes content into three tubes and do iodine, Fehlings and Benedicts tests in the fractions.\n\nyou can do osazone test in the 15' minute fraction for the conformation of the presence of glucose.\n\nCompare the color developed in different tubes.  It clearly shows difference
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Protein in the urine and or blood.Swelling.Fluid in the lungs.High Creatnine and bun. fatigue,itching,nausea,High K
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Well, the operative word here is "Melanin".\n\nThis substance does not actually react to tan anything; it is just that your body produces more of this pigmentation in response to the stimulus of UV rays. It is meant to protect your skin from damage by the sun's rays.\n\nMelanin is a substance that gives color (pigmentation to your skin)
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SUN's got it right. Iodine is for starch, and biuret is for proteins (or polypeptides that have at least two peptide bonds).\nWhen these indicators react, we can us a spectrophotometer to quantitate how much of whatever substance you're testing for is present.
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it  Depends on what you ate/drank. Sometimes mine is neon green(kool-aid) and greenish-blue.
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Check your spelling.\nAssuming you're talking about Masson stain, a.k.a. Fontana-Masson stains, it'd be for melanin.  Melanin reduces ammonia-silver nitrate and turns black\nCheers.