why is copper sulfate used in biuret test?
95140
Biuret and proteins have the same response to copper. Copper sulfate is the most common copper salt, so it's used the most.
362938
Copper is an essential plant micronutrient with a wide range of other agricultural applications; however, as is the case with many plant nutrients, an excess of copper can be toxic to plants and other organisms. Fungi are particularly susceptible to copper and for this reason, copper is frequently used as a fungicide and wood preservative. Many invertebrates, algae, and bacteria are also sensitive to copper and it has can be used against these pests as well. Because copper is a mineral element, it can accumulate in soils. Low levels do not pose a risk to soil life and may even enhance plant growth if soil copper levels are deficient; however, higher levels can be detrimental to soil life, particularly earthworms. They can also be toxic to fish. Copper compounds must also be handled carefully since they can present a health risk for humans. \n\nCopper is a restricted input in organic systems. Its use must be monitored to avoid build up of copper in soil. Many certifying bodies, particularly in Europe, are beginning to re-assess its use in organic systems. \n\nThere are many forms of copper available for use. Copper sulphate, often referred to as "bluestone", is the most common form of copper allowed for use in organic systems. It is a finely ground powder that dissolves relatively quickly in water and should be stored in a dry place to avoid clumping. Copper sulphate is frequently combined with hydrated lime to make what is known as a Bordeaux Mixture. Because hydrated lime is not permitted under organic standards, Bordeaux mix is frequently prohibited for use in organic systems. Other approved forms are copper hydroxide and copper oxychloride. Prohibited forms of copper are copper ammonia base, copper ammonium carbonate, copper nitrate and cuprous chloride. \n\nAs a fungicide, copper is now being replaced by newer biological agents, such as Bacillus subtilis, which directly kill fungal pathogens, or by fish emulsions and compost teas, which act to stimulate a plant’s own defence against pathogens. \n\nCopper products are readily available at farm supply stores.
221298
2.5% copper, 97.5% zinc
878521
Copper. It is so brilliant
277199
CuSO4 . 5H20 -> CuSO4 + 5H2O\n\nIt is just a hydrate so basically you are just getting water out of the salt. Copper(II) sulfate pentahydrate is blue while CuSO4 is a white salt.
777907
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.
1076059
Benedict's reagent (also called Benedict's solution or Benedict's test) is a reagent used as a test for the presence of reducing sugars (such as glucose, lactose, and fructose, but not sucrose), or more generally for the presence of aldehydes, in a solution.\n\nBenedict's reagent contains blue copper(II) sulfate (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 colour 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.\n\nWhen Benedict's is used as a chemical test for the presence of reducing sugars in food, the food sample is dissolved in water and about 5ml of the sample solution is added to 5ml of Benedict's qualitative reagent. The mixture is placed in a boiling waterbath for 5 minutes and any precipitate formed is recorded as a positive for the presence of sugar in the food.\n\nThe reason sucrose has a negative result in Benedict's solution is because sucrose is a non-reducing sugar when in contact of a base. Benedict’s solution cannot break down the bonds of sucrose like other sugars, this would be the opposite if it were an acid.\n\nBenedict's reagent can be used to test for the presence of glucose in urine. Glucose found to be present in urine is an indication of diabetes. 5.0ml of Benedict's qualitative solution is mixed with 0.5ml of urine and the mixture is put in a boiling water bath for 5 minutes. The results are recorded thus:\n\nno precipitate           -\nGreen                    a trace\nyellow                   +\norange                   ++\nred                      +++\nOnce sugar is detected in urine, further tests have to be undergone in order to ascertain which sugar is present. Only glucose is indicative of diabetes.\n\nBenedict's quantitative reagent is used to determine how much sugar is present. This solution forms as white precipitate rather than a red one and so can be used in a titration as follows:\n\nAccurately measure 25ml of Benedict's quantitative reagent and pour into a 100ml conical flask. \nAdd 6g of anhydrous sodium carbonate, to keep the solution alkaline. \nAdd a few anti-bumping granules and bring the solution to a gentle simmer. \nPour the sample into a burette and allow the sample to run from the burette into the conical flask until all the blue colour has disappeared. \nRepeat twice more, but this time allow the bulk of the sample to run into the conical flask all at once; then when the end point is near let it drip in one drop at a time, and boil for 30 seconds between each addition. \nAverage the results. \nThe titration should be repeated with 1% glucose solution instead of the sample in order to calibrate the Benedict's.\n\nThe concentration of glucose in the sample can be worked out by comparing the volume needed to discolour the Benedict's with the volume of 1% glucose solution that is needed to discolour the Benedict's.\n\n\n\n\nBenedict's reagent is named after an American chemist, Stanley Rossiter Benedict (1884 – 1936). It is now often used in place of Fehling's solution.
913029
Something with UREA in it.  It is used for people with diabetes as well who have to watch their skin becoming too dry.
1104427
anhydrous copper sulphate is white in colour because it forms an ionic bond with the sulphate ions using the 4s shell electron.when water molecules form bond with copper sulphate as water has two free electron pairs and due to splitting in energy levels of copper atom these electons absorb white light and go to higher energy level and come back to lower level but higher than the initial one and emit blue colour photons.this means that hydrated copper sulphate is blue in colour and anhydrous one due to absence of water molecules is white in colour.
810145
depends what the magnesium is for. If this is for a chemical reaction, it's because copper is less reactive than magnesium (it's lower on the activity series list).
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Fehling's solution is a solution used to deferentiate between aldehyde or ketone functional groups. The substance to be tested is heated together with Fehling's solution; a red precipitate indicates the presence of an aldehydes. Ketones do not react. An example for its use is to screen for glucose in urine, thus detecting diabetes. It was developed by German chemist Hermann von Fehling.\n\nFehling's solution is always made just prior to the test. Two equal volumes of solutions are mixed:\n\n   1. 69.28 grams copper(II) sulfate pentahydrate and fill to 1 litre of solution with distilled water\n   2. 346 grams Rochelle salt (potassium sodium tartrate tetrahydrate) and 120 grams sodium hydroxide and fill to 1 litre of solution with distilled water\n\nThe cupric ion is complexed with the tartrate ion. Contact with an aldehyde group reduces it to a cuprous ion, which then precipitates as red Cu2O (copper(I) oxide).\n\nFehling's solution is nowadays often replaced by Benedict's solution.
951038
Miss Science, you have all the facts but you missed out the most important one, which is that the percentage by mass of water in CuSO4.5H2O is always the same.\n\nthe Mr of CuSO4 is 159.6 and that of 5 water molecules is 90.0. no matter what mass of hydrated copper(ii)sulphate, the masses of CuSO4 and H2O will always be in the ratio of 159.6:90.0\n\nthis means that the percentage mass of water would be 90/(90+159.6)x100% = 36.06%
854997
CuS + H2SO4 ===> H2S + CuSO4
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a. Insoluble, chloride salts are insoluble with Cu(I), Ag, Hg2, Pb cations.\nb. Insoluble, because of Cu presence, the only common soluble base is NaOH, KOH, NH4OH, Ba(OH)2, Ca(OH)2, Sr(OH)2.\nc. Soluble, because of Li presence\nd. Insoluble, sulphate salts are insoluble with Ba, Ca, Sr, Pb cations.\ne. Insoluble, all carbonate salts are insoluble in water, except when the cation is Na, K or NH4.\n\npeace\nvixklen
213299
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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Ferrous Sulfate is an iron supplement and Sodium Bicarbonate could be baking soda.\n\nMix these two, and it's a wastwater treatment.\n\nhttp://www.nmfrc.org/bluebook/sec624.htm
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Nitrates (and sometimes Sulfates) are used for flame tests. First you use the same ion (nitrate [NO3]) in all the tests to be consistent (control). \n\nHowever, the reason you used Nitrates is because they give off NO color, that way you see the color emission of the metal only.\n\nGet an "A".