Lab 2e Variation in the Structure and Properties of Carbohydrates
Purpose: To find the differences in the structures, textures, and tastes of common carbohydrates. Also to find out how the structures affect the characteristics of carbs.
Materials
Purpose: To find the differences in the structures, textures, and tastes of common carbohydrates. Also to find out how the structures affect the characteristics of carbs.
Materials
Sucrose
Glucose(dextrose)
Fructose
Galactose
Purpose
Part I; Gathering Structural Information
1. On the internet find out what the structure and function of the molecules we use. Use the D form. If structure is labeled right-handed and left-handed use right handed.
2. Draw structural diagram of molecules while displaying arrangement of atoms in the molecule. Write a description of main functions and structure of molecule. Use bibliographical info as a reference.
Part II
1. Scoop sucrose in plastic spoon. Use sucrose for test then dispose spoon in trash. Do not return samples.
2. Use finger to touch sucrose and put it in your mouth. Mentally note sweetness and use scale from 0-200. Based on the texture guess what other carbs are like.
3. Describe texture of sucrose.
4. Use a new spoon for each carb and repeat steps 1-3. Record sweetness.
5. Record data in table and use outside reference for functions of carbohydrates.
Part I; Gathering Structural Information
1. On the internet find out what the structure and function of the molecules we use. Use the D form. If structure is labeled right-handed and left-handed use right handed.
2. Draw structural diagram of molecules while displaying arrangement of atoms in the molecule. Write a description of main functions and structure of molecule. Use bibliographical info as a reference.
Part II
1. Scoop sucrose in plastic spoon. Use sucrose for test then dispose spoon in trash. Do not return samples.
2. Use finger to touch sucrose and put it in your mouth. Mentally note sweetness and use scale from 0-200. Based on the texture guess what other carbs are like.
3. Describe texture of sucrose.
4. Use a new spoon for each carb and repeat steps 1-3. Record sweetness.
5. Record data in table and use outside reference for functions of carbohydrates.
lab2etable.docx | |
File Size: | 5 kb |
File Type: | docx |
Conclusion
The sweetest carbohydrates were galactose, glucose, sucrose, and fructose. The number of sugar rings do affect how carbs tasted because the more amount of sugar comes with the amount of sweetness there is. I think the texture is also affected for the amount of sugar rings because it affects how complex the carb is. Also it seems like the more rings the less sweet. No not each tester got the same rating because we have different taste buds, different perspectives on how sweet, sweet is, and how much of each carb is ingested. For the carbs that are monosaccharides they are all sweet and for the most granulated.
Reflection
For one I liked this lab because it was a little different than what we normally do and it was interesting to find out how the cells that we eat look like. I think me and partner collaborated with perfection because we didn't get off track and we finished very quickly. Next time I would poor in the carbohydrates with a spoon instead of just poring it on the paper.
The sweetest carbohydrates were galactose, glucose, sucrose, and fructose. The number of sugar rings do affect how carbs tasted because the more amount of sugar comes with the amount of sweetness there is. I think the texture is also affected for the amount of sugar rings because it affects how complex the carb is. Also it seems like the more rings the less sweet. No not each tester got the same rating because we have different taste buds, different perspectives on how sweet, sweet is, and how much of each carb is ingested. For the carbs that are monosaccharides they are all sweet and for the most granulated.
Reflection
For one I liked this lab because it was a little different than what we normally do and it was interesting to find out how the cells that we eat look like. I think me and partner collaborated with perfection because we didn't get off track and we finished very quickly. Next time I would poor in the carbohydrates with a spoon instead of just poring it on the paper.