the other classes of carbohydrates. Monosaccharides are single (mono) sugars. Important monosaccharides include ribose (C5H10O5)‚ glucose (C6H12O6)‚ and fructose (an isomer of glucose). Disaccharides are formed when two monosaccharides are chemically bonded together. Monosaccharides are lniked into disaccharides and polysaccharides by a reaction that requires
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can be separated into three groups‚ monosaccharide‚ disaccharides and polysaccharides. Monosaccharide is the monomer of carbohydrates which contain hydroxyl group‚ such as glucose and fructose. Disaccharides are sugars that contain either aldehydes or ketone that react with hydroxyl group‚ such as maltose and lactose. Polysaccharides are the long chains of monosaccharide‚ which is called the polymer of carbohydrates. Monosaccharide and disaccharides can be tested by the Benedict’s test‚ as they are
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A macromolecule can best be described as an immense molecule‚ made up of thousands of covalently bonded carbon atoms. There are four classifications of macromolecules: carbohydrates‚ lipids‚ proteins‚ and nucleic acids. Each classification performs specific functions that allow cells to grow and survive. Macromolecules can be either split or bonded through dehydration synthesis or hydrolysis. Dehydration synthesis occurs when water is released‚ electrons become shared‚ covalently bonding two
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1. Identify the functional group or molecule for each of the following. (3 points) 1. COOH -OH 2. COH -OH 3. COH -OH 1. List whether each of the following substances was positive or negative for reducing sugar‚ as indicated by the Benedict’s test. (6 points) 1. corn syrup (1 point) positive 2. table sugar (1 point) positive 3. unknown 1 (1 point) negative 4. unknown 2 (1 point) negative 5. unknown 3 (1 point) positive 6. unknown 4 (1 point)
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(ketoses) - Classifications: Test for reducing sugars Reagent: CuSO4‚ sodium citrate and sodium carbonate in a mildly basic solution Positive test: Brick red precipitate OSAZONE TEST 1. Simple - monosaccharides 2. Complex – disaccharides‚ polysaccharides - Hemiacetals/Hemiketals - Dehydration test to identify carbohydrates from non-carbohydrates Reagent: Molisch reagent (10% α-napthol in ethanol) and conc. H2SO4 Positive test: Purple ring at the interface of two
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lactose‚ and fructose‚ and you find these in cakes‚ candy bars‚ fudge‚ cereal‚ and milk. The simple carbohydrates are broken down into two types the monosaccharides and the disaccharides. The monosaccharides are made up of one sugar and are broken down quickly by the body and are the building blocks for complex carbs. The disaccharides consist of two monosaccharides that are linked together. Complex Carbohydrates are also broken down into two types the oligosaccharides and the polysaccharides. The
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DIGESTION OF CARBOHYDRATES Digestion of carbohydrate begins in the mouth‚ with the secretion of the enzyme salivary amylase from the serous cells of the salivary gland. This enzyme breaks starch and glycogen into disaccharides. The mucous cells of the salivary gland secrete a mucus‚ which causes the food to stick together‚ and acts as a lubricant to aid in swallowing. The salivary glands are grouped into three categories: the parotid gland‚ submandibular glands‚ and sublingual‚ all located
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macromolecules; carbohydrates‚ lipids‚ proteins‚ and nucleic acids. From these four‚ the macromolecule I chose for this assignment was carbohydrate. Carbohydrates branch off into three main categories; monosaccharides‚ disaccharides‚ and polysaccharides. I decided to focus on disaccharides‚ specifically sucrose. Sucrose is more commonly known as table sugar. It has a chemical formula of C12H22O11. It is physically described as a white‚ odorless (although when heated‚ it may have a caramel-like odor) solid
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Abstract The experiment aims to observe if simpler substrates makes the rate of cellular respiration faster. Using yeast‚ smith fermentation tubes and different substrates namely‚ starch‚ lactose‚ sucrose‚ glucose and fructose‚ which are from different kinds of carbohydrates‚ ranging from the simplest sugars glucose and fructose to the polysaccharide starch and water as the control‚ the hypothesis was tested. With the span of thirty minutes with five-minute intervals‚ the height of carbon dioxide
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The Different Roles of Macromolecules in Biology.There are four types of macromolecules that I am going to describe: Proteins‚ carbohydrates‚ lipids and nucleic acid. I will also describe the functions and why they are important in our bodies. Proteins Proteins are polymers of amino acids that are joined head-to-tail in a long chain that is then folded into a three-dimensional structure unique to each type of protein. The covalent linkage between two adjacent amino acids in a protein (or polypeptide)
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