Purpose
What are the differences in the structures of some common carbohydrates?
What are the differences in texture and taste of different carbohydrates? How does their structure affect their characteristics? |
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materials
Sucrose
Glucose
Fructose
Galactose
Maltose
Lactose
Starch
Cellulose
Petri dishes, 60x15 mm, sterile
Plastic spoons
Paper cups
Tap water
Glucose
Fructose
Galactose
Maltose
Lactose
Starch
Cellulose
Petri dishes, 60x15 mm, sterile
Plastic spoons
Paper cups
Tap water
procedure: Part one
1. Use the internet to find the structure and function of each of the molecules being tested. If a structure is labeled "D" or "L" use the "D" form.
Procedure: part two
Label paper towel. Place small scoop each carbohydrate by label on paper towel. Taste with finger. Don't double dip. Evaluate sweetness- assign numerical scale; define scale. Record value in data table - look up function later,use picture for type of carbohydrate. (monosacch - 1 ring, disacch - 2 ring, polysacch - more than 2)
Sucrose
Glucose (dextrose)
fructose
galactose
maltose
lactose
starch, soluble
celulose
results
Data ANALYSIS
The Carbohydrates with functions that had to do with energy tended to taste sweeter, while the crbs with functions outside of supplying energy tasted bland. All of the substances either were powdery or granular and mostly white.
reflection
I did not learn a lot from the hands-on part of this lab but I did learn better how to work well with partners. I learned that we can make observations with more of our senses than just our vision and I learned a lot about what carbohydrates are, how they work, and what they do.